Ingredients:

  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Heat olive oil in a large Dutch oven over medium high heat. Add the ground turkey, breaking it apart with a spoon, and cook until browned and no longer pink. Note: Don't rush this; the brown crust is where the flavor lives
  2. Remove the meat from the pot and set it aside on a plate, but leave that golden rendered fat in the pot.
  3. Add the diced onion and red bell pepper to the pot. Sauté for 4-6 minutes until onions are translucent and peppers have softened.
  4. Stir in the minced garlic and cook for 60 seconds until fragrant. Note: Garlic burns quickly, so keep it moving
  5. Stir in the chili powder, cumin, smoked paprika, salt, pepper, and cayenne. Stir constantly for 1 minute until the spices smell toasted.
  6. Return the browned turkey to the pot. Stir well to coat the meat in the spice mixture.
  7. Stir in the pumpkin puree, diced tomatoes, kidney beans, and chicken broth.
  8. Bring the Pumpkin Chili to a gentle boil.
  9. Reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the mixture has thickened and looks velvety.