Turkey Pumpkin Chili

Recipe adapted from The Natural Nurterer.

Ingredients:

• 2 TBSP avocado oil or olive oil
• 1 c. onion, chopped
• 1 c. red bell pepper, diced
• 1 c. carrots, chopped
• 4 garlic cloves, minced
• 1 lb. 93% lean ground turkey
• 1 tsp. smoked paprika
• 2 TBSP chili powder
• 1 TBSP ground cumin
• 1 tsp. oregano
• 3/4 tsp. kosher salt or to taste
• 1/4 tsp. ground black pepper or to taste
• 14.5 oz. canned fire-roasted diced tomatoes with liquid
• 15 oz. pumpkin puree
• 15 oz. canned black beans, drained and rinsed
• 1 1/2 c. low-sodium chicken broth
• Garnish: fresh cilantro, jalapenos, and/or avocado

Directions:

1. Heat Dutch Oven: Add the oil to a large pot or Dutch oven over medium-high heat.
2. Add Onion, Bell Pepper, and Carrots: Once the oil is hot, add the onion, bell pepper, and carrots to the pot and sauté, stirring occasionally, for about 5 minutes, or until the vegetables start to soften.
3. Add Garlic: Add the garlic and cook for an additional minute or until fragrant.
4. Add Meat and Spices: Add the meat into the pot and sprinkle with smoked paprika, chili powder, cumin, oregano, salt, and pepper. Using a wooden spoon or spatula, break up the meat more and cook until the turkey is browned. About 7 minutes.
5. Add Broth, Tomatoes, Pumpkin, and Beans: Add in broth, tomatoes, pumpkin puree, and black beans to the pot. Stir to combine.
6. Simmer: Bring the chili to a boil. Once boiling, cover and reduce the heat to a simmer. Let the chili cook covered for about 20 minutes, stirring occasionally.
7. Taste, Season, and Garnish: Once the chili is done cooking, taste and add more salt if desired. Portion chili out into bowls and top with toppings of choice.

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Turkey Pumpkin Chili

Recipe by RC

0.0 from 0 votes

Ingredients

• 2 TBSP avocado oil or olive oil

• 1 c. onion, chopped

• 1 c. red bell pepper, diced

• 1 c. carrots, chopped

• 4 garlic cloves, minced

• 1 lb. 93% lean ground turkey

• 1 tsp. smoked paprika

• 2 TBSP chili powder

• 1 TBSP ground cumin

• 1 tsp. oregano

• 3/4 tsp. kosher salt or to taste

• 1/4 tsp. ground black pepper or to taste

• 14.5 oz. canned fire-roasted diced tomatoes with liquid

• 15 oz. pumpkin puree

• 15 oz. canned black beans, drained and rinsed

• 1 1/2 c. low-sodium chicken broth

• Garnish: fresh cilantro, jalapenos, and/or avocado

Directions

• Heat Dutch Oven: Add the oil to a large pot or Dutch oven over medium-high heat.
• Add Onion, Bell Pepper, and Carrots: Once the oil is hot, add the onion, bell pepper, and carrots to the pot and sauté, stirring occasionally, for about 5 minutes, or until the vegetables start to soften.
• Add Garlic: Add the garlic and cook for an additional minute or until fragrant.
• Add Meat and Spices: Add the meat into the pot and sprinkle with smoked paprika, chili powder, cumin, oregano, salt, and pepper. Using a wooden spoon or spatula, break up the meat more and cook until the turkey is browned. About 7 minutes.
• Add Broth, Tomatoes, Pumpkin, and Beans: Add in broth, tomatoes, pumpkin puree, and black beans to the pot. Stir to combine.
• Simmer: Bring the chili to a boil. Once boiling, cover and reduce the heat to a simmer. Let the chili cook covered for about 20 minutes, stirring occasionally.
• Taste, Season, and Garnish: Once the chili is done cooking, taste and add more salt if desired. Portion chili out into bowls and top with toppings of choice.