Description
A comforting and creamy chili made with ground turkey and pumpkin, perfect for the fall season.
Ingredients
Scale
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 carrots, diced
- 2 cans (15 ounces each) white beans, drained
- 1 can (15 ounces) pumpkin puree
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cinnamon, optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or coconut milk
- Fresh parsley or cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add ground turkey and cook, stirring frequently, until evenly browned and cooked through.
- Add diced onion, minced garlic, red bell pepper, and carrots to the pot. Sauté, stirring often, until vegetables soften and the mixture is fragrant.
- Sprinkle in chili powder, cumin, smoked paprika, and optional cinnamon. Stir well and toast spices for about one minute to develop their flavors.
- Stir in the pumpkin puree, drained white beans, and chicken broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes until the flavors meld.
- Stir in heavy cream or coconut milk. Adjust with salt and black pepper as needed. Simmer for a further 2 minutes.
- Ladle chili into bowls and garnish with chopped fresh parsley or cilantro. Serve hot.
Notes
- For a vegan version, use plant-based ground meat and coconut milk.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 85mg