Turkey Pumpkin Chili
This Turkey Pumpkin Chili is the perfect Fall dinner recipe made with ground turkey, black beans, canned pumpkin and tomatillo salsa.
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 4 servings
- 1 tbsp ghee or olive oil
- 1 pound ground turkey (or ground chicken)
- 1 medium white onion, diced
- 2 Anaheim peppers, diced (can substitute a large green bell pepper)
- 2 tsp ground cumin
- 1- 3/4 cups roasted tomatillo salsa (or a store-bought 16-ounce jar)
- 1 (15 oz) can of plain pumpkin puree
- 2 cups low-sodium chicken or water
- 2 (15 oz) cans of black beans, drained and rinsed
- sea salt to taste
- sour cream
- sliced green onions
- diced avocado
- tortilla chips
Heat the oil in a 4-quart dutch oven or soup pot over medium-high heat.
Add the onion and Anaheim pepper and cook, stirring occasionally, until the vegetables are tender, about 5-6 minutes.
Add the ground turkey. As it cooks, break up the meat with a spatula or large spoon and continue cooking until no longer pink, about 6 minutes.
Stir in the ground cumin and cook for about a minute.
Add the pumpkin puree, salsa and chicken stock to the pot and stir until well combined. Then, gently stir in the black beans.
Reduce heat and let simmer for 20 minutes. Add salt to taste. Serve with your favorite chili toppings like sour cream, cheese, tortilla chips, fresh cilantro or sliced green onions.
If you don't like black beans, you can substitute pinto beans, kidney beans or white beans.
If the chili is looking a little thick as it cooks or you prefer a chili with a thinner consistency, you can add additional chicken stock or water.
Estimated Nutrition Facts: