This chili is so cozy and filling, it has a few hidden veggies, and everyone will be asking for a second helping!
Ingredients
1 lb ground turkey
1 yellow onion
4 garlic cloves
1 bell pepper (whatever color you like)
2 carrots
2 1/2 Tbsp chili powder
2 Tbs cumin
2 tsp dried oregano
1 tsp salt (more to taste)
2 Tbs tomato paste
2 15oz cans fire roasted tomatoes
1 can kidney beans
1 can black beans
2 cups (or 1 can) pumpkin puree
2 cups broth (bone broth)
2 bay leaves
optional: garnish with sour cream, green onion, avocado
Quick notes about these ingredients…
Fire roasted tomatoes- have a smokey quality that is perfect for chili, but you can absolutely use regular diced tomatoes if that is what you have.
Beans- again, use whatever you have. This recipe is great with pinto beans or even cannellini beans.
Pumpkin- you can use canned pumpkin or make a pumpkin puree yourself! Purees are a great kitchen skill to add to your repertoire and pumpkin is something I often use to thicken soups and stews. I like to sneak extra veggies in when I can!
Broth- you know how I feel about bone broth… It’s easy to make, I love that you can use kitchen scraps so literally nothing goes to waste, and you can control the amount of salt added. Win, win, win! Check my Kitchen Scrap Instant Pot Bone Broth to really up the flavor in all of your soups, stews, and chilis!
How to make Turkey Pumpkin Chili
Start by heating a large pot to medium-high heat and drizzle about 1 Tbsp olive oil into it. When the pot is ready, brown the turkey and break it into bits.
Next add the diced onion and carrots to the pot and cook until the onions are translucent. It’ll only take about 3-5minutes.
Mince or press the garlic into the pot and give it a quick stir. Cook the garlic for only about 30 seconds.
Then you can add your diced bell pepper. Use whatever color pepper you like. Green is traditional, but my family doesn’t care for it as much so we use red, orange, or yellow… whatever we have on hand.
Stir in the 2 Tbsp of tomato paste letting it coat everything and allow it to cook for about 1 minute.
Next add the diced fire roasted tomatoes, beans, pumpkin, and broth and stir until combined.
Finally all of the spices go into the pot! Add the chili powder, cumin, oregano, salt, and bay leaves.
Bring the mixture up to a boil and then reduce it to a simmer. Simmer for at least 30 minutes uncovered, stirring occasionally to allow the chili to thicken to the consistency you like.
Now this chili really stands on it own feet… you can eat it as it, however, if you would like to garnish or add some toppings go for it! Sour cream, avocado, green onions, cheese… all great options!
Enjoy! Keep smiling!
Turkey Pumpkin Chili
Ingredients
- 1 lb ground turkey
- 1 yellow onion
- 4 garlic cloves
- 1 bell pepper (whatever color you like)
- 2 carrots
- 2 1/2 Tbsp chili powder
- 2 Tbs cumin
- 2 tsp dried oregano
- 1 tsp salt (more to taste)
- 2 Tbs tomato paste
- 2 15oz cans fire roasted tomatoes
- 1 can kidney beans
- 1 can black beans
- 2 cups (or 1 can) pumpkin puree
- 2 cups broth (bone broth)
- 2 bay leaves
- garnish with sour cream, green onion, avocado
Instructions
1. Heat a large pot to medium high heat and drizzle about 1 Tbsp olive oil into it.
2. Cook the ground turkey and break it into bits.
3. Add diced onion and carrots. Cook until the onions are translucent.
4. Mince or press garlic into the pot and cook for about 30 seconds.
5. Add diced bell pepper.
6. Stir in tomato paste. Let it coat everything and cook for about 1 minute.
7. Add diced fire roasted tomatoes, beans, pumpkin, and broth. Stir until combined.
8. Add chili powder, cumin, oregano, salt, and bay leaves.
9. Bring the mixture to a boil and then reduce to a simmer.
10. Simmer for at least 30 minutes uncovered, stirring occasionally, or until the chili has thickened to the consistency you like.
11. Garnish with anything you like. Sour cream, avocado, green onions, cheese... all great options! Enjoy!
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