Turkey Pumpkin Chili

Prep time: 10 mins | Cook time: 35 mins
Yields: 4–6 Servings

Ingredients

• 1 tablespoon olive oil

• 1 pound lean ground turkey

• 1 small yellow onion, diced

• 1 red bell pepper, diced

• 2 garlic cloves, minced

• 1 can (15 oz) pure pumpkin puree

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (14–15 oz) diced tomatoes

• 2 cups low-sodium chicken broth

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon salt to start

• ¼ teaspoon black pepper to start

Optional Toppings

• Plain Greek yogurt

• Sliced green onion

• Diced avocado

• Fresh cilantro

Directions

1. Heat olive oil in a large pot over medium heat. Add ground turkey and cook for 5–7 minutes, breaking it apart with a spoon or spatula as it browns.

2. Add diced onion and bell pepper. Cook for about 4–5 minutes until they begin to soften.

3.  Stir in garlic and cook for another minute.

4. Stir in chili powder, cumin and smoked paprika. Cook for about 30 seconds to help bring out the flavors.

5. Build the chili - Add pumpkin puree, kidney beans, diced tomatoes and chicken broth. Stir until the pumpkin is completely incorporated.

6. Bring to a gentle boil. Reduce heat and simmer uncovered for about 20–25 minutes, stirring occasionally.

7. Taste and adjust "to taste"

   • Stir in ½ teaspoon salt and ¼ teaspoon black pepper to start.

   • If it needs more savory flavor → add salt a small pinch at a time.

   • If you want more warmth → add a little extra chili powder or cumin.

   • If the chili becomes thicker than you prefer → add a splash of broth.

8. Serve - Spoon into bowls and top with Greek yogurt, green onion, avocado or cilantro if desired.

Enjoy!