Turkey Pumpkin Chili
A delightful twist on traditional chili, combining ground turkey and pumpkin for a hearty meal perfect for fall evenings.
Ingredients
Main Ingredients
- 1 lb ground turkey
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
Optional Toppings
- sour cream
- shredded cheese
- cilantro
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened.
- Add ground turkey, cooking until browned.
- Stir in chili powder, cumin, salt, and pepper, cooking for an additional minute.
- Add pumpkin puree, black beans, diced tomatoes, and chicken broth.
- Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
- Serve hot, topped with optional garnishes.
Notes
Store leftover Turkey Pumpkin Chili in an airtight container in the refrigerator for up to three days. To freeze, transfer the cooled chili into freezer-safe bags or containers, where it can last for up to three months. Thaw overnight in the refrigerator and reheat on the stove or microwave until warmed through. For a spicier kick, add diced jalapeños or a dash of hot sauce while cooking. To enhance flavor depth, consider adding a splash of apple cider vinegar just before serving. If you prefer a thicker chili, let it simmer uncovered for an additional 10-15 minutes, allowing some liquid to evaporate. Customize your chili by replacing black beans with kidney beans or chickpeas, or adding extra vegetables like bell peppers or zucchini.