This turkey pumpkin chili is a fun seasonal meal but also a great switch up for your typical taco night. It’s loaded with flavor and fiber. It’s a winner for me any night of the week. — Vanessa Rissetto
Start to finish: 1 hour (30 minutes cook time)
- 2 tbsp. (30 mL) vegetable oil, divided
- 1 cup (160 grams) chopped onion
- 1 cup (149 grams) chopped bell pepper (any color)
- 1 minced jalapeño (optional)
- 3 garlic cloves, minced
- 1 lb. (0.45 kg) ground turkey
- 14.5-oz. (429-mL) can diced tomatoes
- 14.5-oz. (429-mL) can pumpkin puree
- 14.5-oz. (429-mL) can white cannellini beans, drained and rinsed
- 1 1/2 tbsp. (12 grams) chili powder (try a combination, like spicy Mexican and chipotle)
- 1 tsp. (2.1 grams) cumin
- 1/2 tsp. (1.2 grams) ground black pepper
- Salt, to taste
- 1/4–1/2 tsp. (0.45 to 0.9 grams) cayenne (optional)
- 1/2 cup (40 grams) shredded cheese, such as cheddar or Colby, for serving
- 1/2 cup (119 mL) sour cream or Greek yogurt, for serving
- Parsley or cilantro, for serving
- Crushed tortilla chips, for serving
- In a medium pot over medium heat, warm 1 tbsp. (15 mL) oil. Sauté the onion, bell pepper, and jalapeño (if desired) until tender. Add minced garlic and cook 1 minute more. Transfer mixture to a bowl and empty pot.
- In same pot, heat 1 tbsp. (15 mL) oil. Add ground turkey and cook until evenly brown, about 10 minutes. Drain.
- Return onion-pepper mixture and turkey to pot and mix in tomatoes, pumpkin, and beans. Season with chili powder, cumin, pepper, salt, and cayenne (if desired). Reduce heat to low, cover, and simmer 30 minutes.
- Serve in bowls and top with shredded cheese, sour cream, parsley, and crushed tortilla chips. Enjoy!