Turkey Pumpkin Chili
Servings: 6 servings
Ingredients
- 2 tablespoons frying oil
- 1 large onion
- 6 cloves garlic
- 1.5 tablespoons cumin
- 1.5 tablespoons oregano
- 1.5 teaspoons pumpkin pie spice or 1 ts cinnamon + pinch of cloves, allspice, nutmeg, and ginger
- 1/2 teaspoon unsweetened cocoa powder
- 1/4 teaspoon cayenne pepper or more, to taste
- 1.5 lbs 675g ground turkey, leg meat preferred
- 1 yellow bell pepper
- 2 cups pumpkin puree or 1 (15 oz) can
- 2 (14 oz/400ml) cans diced or crushed tomatoes
- 1 cup chicken broth 240 ml
- 2 (15 oz/400ml) cans black beans or red kidney beans
Instructions
- Dice 1 large onion, chop 6 cloves garlic very finely, cut 1 yellow bell pepper into 1/3-inch (7mm) cubes.
- Heat 2 tablespoons frying oil in a big pot over medium heat. When hot add the onion and cook for about 5 minutes until soft and translucent.
- Add the garlic and cook for 30 seconds.
- Add 1.5 lbs (675g) ground turkey and the spices (1.5 Tbsp cumin, 1.5 Tbsp oregano, 1.5 ts pumpkin pie spice, 1/2 ts cocoa, and 1/4 ts cayenne pepper). Cook, stirring from time to time until the meat is cooked through.
- Add the chopped bell pepper, 2 cups (or 1 can) pumpkin puree, 2 (14 oz/400ml) cans diced tomatoes, 1 cup chicken broth, and 2 (15oz/400ml) cans beans. Season lightly with salt and pepper.
- Bring to a boil then simmer over low heat for about 45 minutes or until the stew is thickened. Season to taste with salt and pepper.
- Enjoy!
Notes
- Pumpkin puree - make your own or use a store-bought puree.
- Ground turkey - turkey leg meat is preferred.
- You can sub for ground beef if you don't have turkey on hand.
- What to serve it with: yogurt or sour cream, avocado, shredded cheddar, cilantro, tortilla chips, jalapenos, cornbread.
- This turkey pumpkin chili will keep in the fridge for up to 5 days. It reheats very well and tastes amazing also the next day. You can also freeze it for up to 6 months.
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Nutrition
Calories: 369kcal