Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 large yellow onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) 100% pure pumpkin puree
- 2 cans (15 ounces each) white beans (cannellini or Great Northern), rinsed and drained
- 1 can (14.5 ounces) diced tomatoes with their juice
- 2 cups low-sodium chicken or turkey broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground turkey to the pot. Cook the meat until it is browned, breaking it into small crumbles with a wooden spoon.
- Add the diced onion and bell pepper. Sauté for about 5 to 7 minutes until the vegetables are soft.
- Stir in the minced garlic and cook for 1 minute until you smell the aroma.
- Add the chili powder, cumin, oregano, and smoked paprika. Stir well to coat the meat and vegetables in the spices.
- Pour in the pumpkin puree, white beans, diced tomatoes, and broth. Stir everything together until well combined.
- Bring the mixture to a gentle boil. Once boiling, turn the heat down to low.
- Cover the pot and let the chili simmer for 20 to 30 minutes. Stir it occasionally so it does not stick to the bottom.
- Taste the chili and add salt and black pepper as needed.
- Ladle the hot chili into bowls and serve with your favorite toppings.
- Cook Time: 40 minutes