Pumpkin Turkey Chili

Name: Pumpkin Turkey Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 1 Onion; 1 Bell Pepper; 1¼ lb Ground Turkey; 3 cloves Garlic; 2 tsp Cumin; 2 tsp Smoked Paprika; 1 tsp Oregano; ¼ tsp Cinnamon; 1 tsp Salt; 14 oz Canned Tomatoes; 430 g Pumpkin Purée; 1 Kidney Beans; 1 Black Beans

By Eatpace

Ground turkey and beans simmer with pumpkin purée, tomatoes and warm spices in this thick chili. It cooks in one pot and reheats well for lunch.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 492; kcal per serving
Protein: 41g; per serving

Plan this dinner Jump to recipe

A bowl of thick pumpkin chili with ground turkey, beans and diced peppers.

40 min

Method

5 steps 10 min prep · 30 min cook

Cook

Step 1. Heat Olive Oil in a large pot over medium heat. Add Onion and Bell Pepper; cook, stirring, until softened, about 5 minutes.
Step 2. Add Ground Turkey and raise the heat to medium-high. Break it up with a spoon and cook until no pink remains, about 7 minutes.
Step 3. Stir in Garlic, Cumin, Smoked Paprika, Oregano, Cinnamon and Salt. Cook until fragrant, about 1 minute.
Step 4. Stir in Canned Tomatoes, Pumpkin Purée, Kidney Beans, Black Beans and Water. Bring to a simmer, then reduce the heat to medium-low. Simmer uncovered, stirring often, until thickened, about 17 minutes.

Finish & serve

Step 5. Taste the chili and adjust the seasoning, then spoon into bowls.

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Tips

Good to know

Ground turkey is safe to eat when it reaches 165°F in the thickest pieces.

Leftovers

Refrigerate leftovers in shallow containers for up to 4 days, and reheat until steaming.

Swap it

Use pinto beans in place of either kind of bean.

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