Pumpkin Chili
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
289 kcal
Pumpkin Chili
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A cozy and hearty turkey Pumpkin Chili with pepper, sweet potatoes, and a warm blend of spices. Easy, healthy recipe with rich flavor!
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 1 large sweet potato cut into 1/2-inch chunks
- 2 red bell peppers diced
- 1 green bell pepper diced
- 3 cloves minced garlic about 1 tablespoon
- 2 pounds ground turkey
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon chili powder
- 1 ½ teaspoons chipotle chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 15-ounce can reduced sodium pinto beans rinsed and drained
- 1 15-ounce can pumpkin puree
- 1 15-ounce can tomato sauce
- 1 15-ounce can fire-roasted diced tomatoes in their juices
- 1 ½ to 2 cups low-sodium chicken broth or vegetable broth or water
- sliced jalapeno avocado, chopped cilantro, red onion, and/or non-dairy plain yogurt, for serving
Instructions
- Heat the oil in a Dutch oven or large soup pot over medium heat. Add the onion, sweet potato, red and green bell peppers, and garlic. Sauté for 5 to 7 minutes, until soft.
- Add the turkey, salt, and pepper, and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
- Once the meat is browned, add the chili powder, chipotle chili powder, cumin, cinnamon, and nutmeg. Stir and cook until very fragrant, about 30 seconds.
- Add the beans, pumpkin, tomato sauce, diced tomatoes in their juices, and 1 cup chicken broth (or water). Bring to a gentle simmer.
- Let simmer, uncovered, until the chili thickens further, about 30 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add additional broth or water to reach your desired consistency.
- Toward the end of the cooking time, taste, and adjust the seasonings as desired. Add more chipotle chili powder for an extra smoky/spicy kick (be careful; a little goes a long way) and more salt and pepper as needed. Serve hot with desired toppings.
Notes
- TO STORE: Refrigerate chili in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You can also reheat this chili in the microwave.
- TO FREEZE: Freeze chili in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 8)
Calories
289kcal
(14%)
Carbohydrates
30g
(10%)
Protein
33g
(66%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
62mg
(21%)
Potassium
1054mg
(30%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
14152IU
(283%)
Vitamin C
60mg
(67%)
Calcium
96mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 289kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 33g | 66% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 62mg | 21% |
| Potassium | 1054mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 14152IU | 283% |
| Vitamin C | 60mg | 67% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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