Warm up as the weather cools down with turkey Pumpkin chili, perfect as a meal on its own or pair with a salad and crusty bread for the whole shebang!
· 2 tablespoons canola oil
· 1 ½ cups chopped yellow onion (about 1 medium onion)
· 1 cup chopped poblano chile (about 1 large chile)
· 1 pound ground turkey
· 1 tablespoon minced garlic (about 3 garlic cloves)
· 1 tablespoon chili powder
· 2 teaspoons smoked paprika
· 2 teaspoons ground cumin
· ½ teaspoon dried oregano
· ½ teaspoon cayenne pepper (optional)
· 2 cups chicken broth
· 1 cup canned pumpkin (from 1 [15-ounce] can)
· 1 (15-ounce) can fire-roasted crushed tomatoes
· 1 (15-ounce) can pinto beans, drained and rinsed
· 1 (15-ounce) can navy beans, drained and rinsed
· 1 ½ teaspoons kosher salt
· 1 tablespoon fresh lime juice (from 1 lime)
· Toppings: chopped fresh cilantro, tortilla chips, shredded Mexican cheese blend, sour cream
1. Heat oil in a large Dutch oven over medium-high. Add onion and poblano; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Add turkey, stirring to crumble; cook until no longer pink and starting to brown, about 5 minutes. Stir in garlic, chili powder, paprika, cumin, oregano, and cayenne (if using); cook, stirring constantly, until fragrant and turkey is coated in spices, about 1 minute.
2. Stir in broth, pumpkin, tomatoes, pinto beans, navy beans, and salt. Bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in lime juice.
3. Ladle chili evenly into bowls, and top with desired toppings.
Source: “Turkey Pumpkin Chili”. Recipe. www.southernliving.com. N.p. 14 Oct. 2021. Web. 3 Oct. 2023.
By Recipe Contributor
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