Pumpkin Chili With Ground Turkey High Protein
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: High Protein
Ingredients
Scale
- 1 lb lean ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté for about 5 to 7 minutes until the onions are translucent and the peppers are soft. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground turkey to the pot. Use a wooden spoon to break the meat into small crumbles. Cook until the turkey is fully browned and no longer pink. Drain any excess liquid if necessary to keep the chili from becoming too greasy.
- Sprinkle the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper over the meat and vegetables. Stir well to ensure the spices are evenly distributed and toasted for about a minute to release their natural oils.
- Pour in the pumpkin puree, crushed tomatoes, black beans, kidney beans, and broth. Stir everything together until the pumpkin is fully incorporated into the liquid. The mixture will look thick and rich.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 20 minutes. This allows the flavors to blend and the chili to reach the perfect consistency. Stir occasionally to prevent sticking.