Author: Kristen via Whole Foods and the Green Forks
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped, chopped
1 green bell pepper, cored, seeded and chopped
1½ jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup chicken broth
1½ tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon salt
Ground black pepper, to taste
1 (15-ounce) can kidney beans, rinsed and drained
Instructions
Heat oil in a large pot over medium-high heat. Add the onion, pepper and jalapeño and stir until the onion has softened, two to three minutes. Add the garlic and stir for 30 seconds. Add the turkey and cook until browned. Sprinkle with the chili powder, cumin and cinnamon and stir. Add the tomatoes, pumpkin and chicken broth and bring to a boil.Reduce heat to medium-low, add the beans, cover and simmer for 30 minutes. Check on it every five minutes or so and stir to make sure it's not getting stuck on the bottom of the pan.
Recipe adapted from these two recipes: Whole Foods and the Green Forks.
Recipe by Culinary Mamas at https://culinarymamas.com/pumpkin-chili/