Marghi’s Turkey Pumpkin Chili
Cozy up with Marghi’s Turkey Pumpkin Chili! Ground turkey and creamy pumpkin puree come together with cinnamon, oregano, cumin and chili powder for a hearty bowl full of warm fall flavor. Perfect for a crisp autumn evening!
- Prep Time: 15 minutes
- Cook Time: 30 minu
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 orange bell pepper, diced
- 3 garlic cloves, minced
- 1 1/2 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. ground cinnamon
- 1 lb. ground turkey
- 2 (15.5-oz.) cans cannellini beans, rinsed and drained
- 2 (14.5-oz.) cans fire-roasted diced tomatoes
- 1 (15-oz.) can pumpkin puree
- 1 cup vegetable broth (or chicken broth) Kosher salt and black pepper to taste
- 1/3 cup sour cream (plus more for garnish, if desired)
Instructions
Heat oil in a large stockpot or Dutch oven over medium. Add onion and bell pepper and cook until softened, about 6 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, and cinnamon; cook 2 more minutes, until aromatic.
Add ground turkey and cook, breaking up the meat with a spoon or spatula, until no longer pink, about 6 minutes. Season mixture generously with salt and a few grinds of black pepper.
Add cannellini beans, fire-roasted tomatoes, pumpkin puree, and broth. Bring to a boil, reduce heat and gently simmer, stirring occasionally, for 15 minutes. Turn off heat and stir in sour cream. Season with additional salt and black pepper to taste, if needed. Spoon into bowls and serve with desired toppings.
Suggested toppings: sour cream or plain full-fat Greek yogurt, grated cheese, toasted pepitas, crushed tortilla chips, and/or green onions Optional add-in for spice: 1 to 2 diced chipotle chiles in adobo
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