Description
A cozy and filling chili made with lean ground turkey, pumpkin puree, and beans, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb lean ground turkey (93% lean)
- 1 can pumpkin puree
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can crushed tomatoes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups chicken or turkey broth
- Olive oil for cooking
Instructions
- Brown the turkey: Heat a large pot over medium heat, add a little olive oil if needed, then cook the turkey with chopped onion. Break it up and cook until no longer pink.
- Add garlic and spices: Stir in minced garlic, chili powder, cumin, paprika, salt, and pepper. Let it cook for about 30 seconds until fragrant.
- Pour in crushed tomatoes, broth, and pumpkin puree. Stir well to blend the pumpkin.
- Add the beans: Drain and rinse, then stir them in.
- Simmer: Bring to a gentle bubble, then lower heat and simmer for 20-30 minutes, stirring occasionally.
- Taste and adjust: Add more salt, chili powder, or broth if needed.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days or freeze for 2-3 months. Reheat on the stove with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 70mg