Ingredients
Scale
- 1 lb lean ground turkey (93% or 99% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) 100% pure pumpkin puree
- 2 cans (15 oz each) Great Northern beans or Cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 3 cups low-sodium chicken bone broth
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Optional toppings: Greek yogurt, sliced avocado, fresh cilantro, or pumpkin seeds
Instructions
- Place a large pot or Dutch oven over medium heat and add the olive oil. Once the oil shimmers, add the diced yellow onion. Sauté the onion for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
- Add the ground turkey to the pot with the onions and garlic. Use a wooden spoon or spatula to break the meat into small crumbles. Cook the turkey until it is browned and no longer pink, which usually takes about 7 to 10 minutes. Season the meat lightly with salt and pepper during this process to build layers of flavor.
- Stir in the chili powder, cumin, smoked paprika, and oregano, coating the meat and onions thoroughly. Add the pumpkin puree, drained white beans, diced green chiles (with their juice), and the chicken bone broth. Stir well to combine all ingredients. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for 20 minutes to allow the flavors to deepen and the texture to thicken.
- Taste the chili and adjust the seasoning with extra salt or pepper if needed. Ladle the hot chili into deep bowls. Top each serving with a dollop of plain Greek yogurt for extra protein and creaminess, a few slices of fresh avocado, and a sprinkle of cilantro. Serve immediately while hot.
- Cook Time: 45 minutes