Smoky Pumpkin And Turkey Chili Recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: High-Protein, Healthy
Ingredients
Scale
- 1 lb lean ground turkey
- 1 medium yellow onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon chipotle peppers in adobo sauce, finely chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 to 7 minutes, or until the vegetables are soft and the onion is translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Step 2: Brown the Turkey: Add the ground turkey to the pot. Use a wooden spoon to break the meat into small crumbles as it cooks. Continue cooking until the turkey is fully browned and no longer pink. Drain any excess liquid if necessary.
- Step 3: Bloom the Spices: Add the chili powder, cumin, smoked paprika, dried oregano, and chopped chipotle peppers to the meat and vegetable mixture. Stir well for about 2 minutes. “Blooming” the spices in the heat helps to release their essential oils and deepens the smoky flavor of the chili.
- Step 4: Combine the Base: Stir in the pumpkin puree, crushed tomatoes, black beans, and kidney beans. Pour in the broth and stir until everything is well combined. The mixture should look thick and rich.
- Step 5: Simmer and Serve: Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes. This allows the flavors to meld and the pumpkin to thicken the sauce. Season with salt and pepper to taste before serving.