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Turkey Pumpkin Chili

bowl of easy turkey pumpkin chili topped with cheese, sour cream, fresh cilantro, avocados and pumpkin seeds
  • Serves:  8
  • Prep Time:  10 min
  • Cook Time:  40 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 pounds ground turkey
  • 1 ½ teaspoons sea salt
  • 2 (14.5 ounce) cans fired roasted diced tomatoes
  • 4 cups peeled and cubed, sugar pie pumpkin
  • 2 ½ cups chicken stock
  • 2 teaspoons chopped chipotle peppers in adobo plus, 1 tablespoon adobo sauce
  • 2 teaspoons cumin
  • 1 teaspoon freshly cracked black pepper
  • 1 (14.5 ounce) can black beans, drained and rinsed

For Serving (optional)

  • Shredded cheese, we like mozzarella or cheddar
  • Sour cream
  • Minced Fresh cilantro
  • Sliced avocado
  • Pepitas

Method

  1. Heat the oil in a large soup pot over medium heat. Once the oil is glistening, add the onion and bell peppers and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
  2. Add the turkey, season with 1 teaspoon of the salt and cook, breaking up the meat with a wooden spoon, until browned, 8 to 10 minutes. 
  3. Stir in the tomatoes, pumpkin, chicken stock, chipotle, adobo sauce, cumin, pepper, and remaining ½ teaspoon of salt and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, for about 35 minutes, or until the pumpkin is tender and the chili has thickened. Stir in black beans and simmer until heated through, about 5 minutes more.
  4. Ladle the chili into bowls and top with cheese, sour cream, cilantro, avocado, and pepitas, if using.

Notes

If desired, gently smash pumpkin chunks against the side of the pot before adding the black beans. This gives the chili a creamier texture.