Ingredients:

  • 1 lb ground turkey (93% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, chopped
  • 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 can (15 oz) white cannellini beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil in your pot over medium high heat.
  2. Add the ground turkey, breaking it apart with a spoon, and cook until browned and developed a mahogany colored crust. Note: Don't stir too often; let the meat sear for a few minutes first.
  3. Stir in the diced onion and red bell pepper, sautéing for 5 minutes until the vegetables soften and onions become translucent.
  4. Add the minced garlic and cook for 60 seconds until you smell that pungent, toasted aroma.
  5. Sprinkle the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper over the meat and vegetables. Stir constantly for 2 minutes to bloom the spices.
  6. Stir in the pumpkin puree until fully incorporated and velvety. Note: This creates the thick base for the Pumpkin Chili.
  7. Pour in the fire roasted tomatoes with juices, both types of beans, and the broth.
  8. Bring the mixture to a gentle boil, then reduce heat to low.
  9. Simmer uncovered for 15–20 minutes until the liquid reduces and the chili thickens.