Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 medium yellow onion – peeled and diced
- 1 medium red bell pepper – diced
- 1 medium green bell pepper – diced
- 1 tablespoon garlic paste or 1–2 tablespoons minced garlic
- 4 tablespoons tomato paste (about ¼ cup)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound 93/7 ground turkey (thawed and ready to cook)
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon dried oregano
- 1 – 15 ounce can black beans (drained and rinsed)
- 1 – 15 ounce can red kidney beans or pinto beans (drained and rinsed)
- 2 – 14 ounce cans petite diced tomatoes
- 1 – 15 ounce can pumpkin puree (not pumpkin pie filling)
- 2 cups chicken stock
For Topping the Chili
- Sliced avocado
- Diced red onion
- Shredded cheddar cheese
- Lime wedges
- Sour cream or plain Greek yogurt
- Fresh cilantro
Instructions
- Preheat and Sauté Vegetables: Heat 1 tablespoon of olive oil in a heavy pot or large Dutch oven over medium heat. Once hot, add the diced yellow onion and both bell peppers. Cook, stirring occasionally, until the vegetables are soft, about 4 to 5 minutes.
- Add Garlic and Tomato Paste: Stir in the garlic paste (or minced garlic), tomato paste, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Cook for an additional 2 to 3 minutes, allowing flavors to combine.
- Prepare Chili Seasoning Blend: In a small bowl, mix together the chili powder, cumin, cinnamon, dried oregano, and smoked paprika (if using). Set aside.
- Cook Ground Turkey: Add the ground turkey to the pot, breaking it up with a wooden spoon or spatula. Sprinkle the chili seasoning blend over the meat and vegetables, stirring frequently. Cook until the turkey is no longer pink, about 6 to 8 minutes.
- Add Beans, Tomatoes, Pumpkin, and Stock: Stir in the drained black beans, kidney or pinto beans, petite diced tomatoes, pumpkin puree, and 2 cups of chicken stock. Mix thoroughly to combine all ingredients.
- Simmer the Chili: Bring the mixture to a gentle simmer, then cover the pot with a lid. Reduce the heat to medium-low and simmer for 20 to 25 minutes, stirring occasionally. Check halfway through and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Remove the chili from heat and let it rest for a few minutes. Ladle into bowls and top with desired toppings such as sliced avocado, diced red onion, shredded cheddar cheese, lime wedges, sour cream or Greek yogurt, and fresh cilantro.
Notes
- This chili freezes well—store leftovers in airtight containers for up to 3 months.
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that can alter the flavor.
- Adjust the chili powder and smoked paprika amounts for desired heat level.
- Substitute ground turkey with lean ground chicken or beef if preferred.
- For a thicker chili, use less chicken stock or simmer uncovered for the last 5 minutes.
- Leftover chili makes a great topping for baked potatoes or filling for tacos.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
