Turkey Pumpkin Chili
Filling turkey and seasonal pumpkin are the star ingredients of this spicy, flavorful chili.
Makes: 6-8 hefty servings (about 13 cups chili)
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Recipe Created By: Kim Galeaz
Featured In: My Indiana Home
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Recipe Created By: Kim Galeaz
Featured In: My Indiana Home
Ingredients
- 2 tablespoons vegetable oil
- 1 ½ cups onion, finely chopped
- 3 garlic cloves, finely minced
- 1 large red bell pepper, finely chopped
- 1 pound ground turkey (all white meat)
- 2 cans (14.5 ounces) petite diced tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) pure pumpkin
- 2 cans (15-16 ounces) kidney beans, rinsed and drained
- 1 can (4 ounces) diced green chilies
- 1 cup lower-sodium chicken broth
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- ¼ teaspoon ground black pepper
- 1 teaspoon ground Ancho chili pepper
- ½ teaspoon crushed red pepper, optional
Instructions
- Heat oil in a large stockpot or Dutch oven (at least 5 quarts) over medium-high heat.
- Add onion, garlic and bell pepper. Cook, stirring frequently, 5 to 8 minutes, or until slightly softened.
- Add ground turkey and cook until browned. Add tomatoes, tomato sauce, pumpkin, beans, chilies, broth and all spices. Bring to a boil, and then reduce heat to low.
- Cover and simmer 30 to 40 minutes, stirring occasionally. Thin with additional chicken broth or water if desired.
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