Ah, the crisp air of autumn! It always gets me craving something cozy and hearty, like a warm hug in a bowl. This turkey pumpkin chili is just that – a comforting embrace of flavors, rich with spices and a whisper of sweetness from the pumpkin. It’s my go-to when I want something nourishing yet simple, perfect for those lazy Sundays when the leaves are falling, and all you want is to curl up with a good book and a steaming mug of something delicious.
Steps
- In a large pot over medium-high heat, heat the olive oil and sauté the chopped onion for about 5 minutes until it becomes soft. Add minced garlic and ground turkey, breaking apart the meat as it cooks, and continue cooking for another 5 minutes.
- While the turkey is cooking, prepare the remaining ingredients. Once the turkey is browned, add the diced tomatoes, pumpkin puree, chopped green bell pepper, drained beans, chili powder, smoked paprika, cumin, dried oregano, and cayenne pepper to the pot. Stir everything together thoroughly.
- Increase the heat to bring the mixture to a boil, then reduce it to a gentle simmer. Allow the chili to cook for 10-15 minutes, stirring occasionally, until it reaches your desired consistency. Season with salt and pepper to taste and serve with your choice of toppings such as cheese, sour cream, or avocado.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound lean ground turkey (preferably turkey thigh)
- 1 small green bell pepper, chopped
- 1 (14-ounce) can diced tomatoes with juices
- 1 (14-ounce) can pumpkin puree
- 1 (14-ounce) can white cannellini beans, drained
- 1 (14-ounce) can red kidney beans, drained
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup chicken broth
- Salt and pepper, to taste
- Optional garnish: Mexican cheese blend, cilantro, sour cream or Greek yogurt, avocado, etc.
Nutritional Values
Calories: 289kcal | Carbohydrates: 36g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 498mg | Potassium: 1094mg | Fiber: 11g | Sugar: 6g | Vitamin A: 11461IU | Vitamin C: 23mg | Calcium: 127mg | Iron: 6mg
FAQ
- Can I substitute the ground turkey with another protein?
- Yes, you can replace ground turkey with ground chicken, beef, or even a plant-based protein alternative if you prefer.
- Is it possible to make this chili less spicy?
- Definitely! Simply omit the cayenne pepper to make the chili milder in flavor.
- Can I add more vegetables to the chili?
- Absolutely! You can throw in extra veggies like zucchini, carrots, or corn to enhance the flavor and nutritional value.
- What are some good toppings for turkey pumpkin chili?
- You can top your chili with avocado, cilantro, sour cream or Greek yogurt, grated cheese, or tortilla strips for added flavor and texture.
- How do I store and reheat leftover chili?
- Store the leftover chili in the refrigerator for 3-4 days or freeze it for up to 3 months in an airtight container. When reheating, you might need to add a little chicken broth to maintain the desired consistency.
Tips
- For a thicker chili, let it simmer longer to allow it to reduce to your desired consistency. If you prefer a more liquid chili, feel free to add additional chicken broth as needed throughout the cooking process.
- Customize the recipe by adding extra vegetables you might have on hand, such as zucchini or corn. This can enhance the flavor and increase the nutritional value of the dish.
- If you want a milder chili, simply leave out the cayenne pepper. You can always add a dash of hot sauce to individual servings for those who prefer a bit more heat.
- When storing leftovers, remember that chili often tastes even better the next day. Keep it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. When reheating, you might need to add a bit more chicken broth to maintain the desired consistency.
Equipment
- Dutch Oven – Ideal for making soups, stews, and chilis.
- Trivet – Useful for placing hot cookware on the table or counter.
- Garlic Press – Handy for mincing garlic cloves quickly.
- Can Opener – Essential for opening cans of tomatoes, pumpkin puree, and beans.
