Ingredients
Main 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 fluid ounce) can diced tomatoes with juices
- 1 (14 fluid ounce) can pumpkin puree
- 1 (14 fluid ounce) can white (cannellini) beans, drained
- 1 (14 fluid ounce) can red kidney beans, drained
- 1 cup chicken broth
Spices
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Optional Garnishes
- Mexican cheese blend
- Cilantro
- Sour cream or Greek yogurt
- Avocado
Instructions
- Sauté the onion: In a soup pot over medium-high heat, heat the olive oil and sauté the chopped onion for 5 minutes until it becomes translucent and soft.
- Cook the garlic and turkey: Add the minced garlic and ground turkey to the pot. Cook, breaking up the meat with a spoon, for another 5 minutes until the turkey is browned and cooked through.
- Prepare additional ingredients: While cooking the onion and turkey, prep the remaining ingredients such as chopping the green bell pepper and opening canned goods to save time.
- Add all other ingredients: Add the chopped green bell pepper, diced tomatoes with juices, pumpkin puree, white beans, red kidney beans, chicken broth, chili powder, smoked paprika, ground cumin, dried oregano, cayenne pepper (if using), and salt and pepper to the pot. Stir thoroughly to combine.
- Simmer the chili: Increase heat to high to bring the mixture to a boil; then reduce the heat to low to let it simmer gently. Cook for 10-15 minutes, stirring occasionally to meld the flavors.
- Serve: Serve the chili hot, either as-is or garnished with desired toppings like Mexican cheese blend, cilantro, sour cream or Greek yogurt, and avocado.
Notes
- Using turkey thigh instead of breast adds more moisture and flavor.
- If you prefer less heat, omit the cayenne pepper.
- To make the chili thicker, simmer uncovered for additional minutes to reduce liquid.
- This chili can be made ahead and tastes great the next day as flavors deepen.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
