In this episode, I'm going to show you a quick and easy Turkey Pumpkin Chili that you're going to want to have to hide in your freezer for those chilly nights.
Turkey Pumpkin Chili
Ingredients:
Splash of olive oil
1 cup diced white or yellow onion
1 cup diced green bell pepper
1 jalapeño deseeded and minced
2 cloves garlic minced (getting this from a jar is fine)
1 pound lean ground turkey
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cinnamon
½ teaspoon dried oregano
1/2 teaspoon salt
Pinch of cayenne pepper
15-ounce can of diced tomatoes (not drained
15-ounce can of pumpkin puree
1 ½ cups reduced-sodium chicken broth
15-ounce can of kidney beans drained and rinsed
15-ounce can of black beans drained and rinsed
Instructions:
1.) Over medium-heat, add the olive oil to a large pot and prep all your ingredients ahead of time (trust me this will move fast once it's started).
2.) Add the onion and cook for 5-7 minutes, stirring regularly, or until softened.
3.) Next, stir in the bell pepper and jalapeño and continue to cook for 3-5 minutes, stirring regularly until soft.
4.) Stir in the garlic and cook for 30 seconds, stirring the entire time. Be careful not to burn this.
5.) Add in the turkey and cook until browned. If frozen try to thaw either in the microwave or in the fridge overnight.
6.) Stir in all of the spices, diced tomatoes, pumpkin puree, and chicken broth, and bring to a boil then add in the rinsed kidney and black beans.
7.) Reduce heat to low and simmer with the lid on for 30 minutes, stirring occasionally, or until thickened. Once finished, serve with toppings like sour cream, green onion, and avocado or thin slices of jalapeno if you'd like a bit more heat. Enjoy!
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