Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 medium yellow onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) 100% pure pumpkin puree
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with their juice
- 2 cups halal beef or chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground turkey to the pot. Use a wooden spoon to break the meat into small crumbles. Cook until the turkey is no longer pink.
- Add the diced onion and chopped bell pepper to the turkey. Cook for about 5 minutes until the onion is translucent and the pepper is soft.
- Stir in the minced garlic and cook for 1 minute until you can smell the aroma.
- Add the pumpkin puree, black beans, diced tomatoes, and broth. Stir well to combine all ingredients.
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir again to distribute the spices evenly.
- Bring the mixture to a gentle boil, then turn the heat down to low.
- Cover the pot and let the chili simmer for 25 to 30 minutes. Stir occasionally to prevent sticking.
- Taste the chili and add more salt or pepper if you like.
- Ladle the hot chili into bowls and serve with your favorite toppings.
- Cook Time: 40 minutes