Description
Ground turkey, pumpkin, pinto beans, tomatoes, and warm spices simmer together in this hearty turkey pumpkin chili. It’s a savory one-pot fall dinner with a thick, cozy broth.
Ingredients
Units
Scale
- 3-4 Tbsp. olive oil
- 1 lb. ground turkey
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 1/2 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 (15 oz.) can diced tomatoes
- 1 (15 oz.) can pumpkin puree
- 2 Tbsp. tomato paste
- 1 (4 oz.) can chopped green chiles
- 2 (15 oz.) cans pinto beans, drained and rinsed
- 2 cups chicken broth
- Kosher salt and fresh black pepper
- 1-2 Tbsp. fresh lime juice, optional
Instructions
- Heat olive oil in a dutch-oven over medium-high heat. When oil is hot, add turkey and cook, stirring and breaking up with a wooden spoon until no longer pink.
- Add onions and a few pinches of salt and pepper. Cook until tender, about 3-5 minutes.
- Stir in garlic, chili powder, cumin, and oregano. Cook, stirring, until fragrant, about 30 seconds.
- Add tomatoes, pumpkin puree, tomato paste, chiles, beans, and broth. Season generously with salt and pepper to taste. Bring to a simmer. Reduce the heat and cook for 20-30 minutes, partially covered. Chili should slightly reduce and thicken. Taste for salt and pepper, and if desired, add lime juice before serving.
Notes
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- Spiciness: This chili is not spicy. Feel free to adjust the chili powder based on your spice preference. Remember, it’s easier to add more later than to fix an overly spicy dish!
- Storing Leftovers: Refrigerate chili in an airtight container for 3-4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 7.9 g
- Sodium: 640.7 mg
- Fat: 14.2 g
- Carbohydrates: 31.7 g
- Protein: 23 g
- Cholesterol: 53.8 mg
