Turkey Pumpkin Chili
A hearty, healthy Turkey Pumpkin Chili recipe with black beans and canned pumpkin that comes together quickly and easily for a delicious fall dinner. Make it any night of the week or batch cook it ahead of time.
Servings: 4 servings
Calories: 423kcal
Ingredients
- 2 Tbsp avocado oil
- 1/2 medium yellow onion finely chopped
- 1 lb lean ground turkey
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 2 Tbsp chili powder
- 1 tsp sea salt to taste
- 1 vine ripened tomato chopped
- 1 (15-oz) can black beans, drained
- 1 (15-oz) can pumpkin puree
- 1 cup low-sodium chicken broth add more for thinner consistency
For Serving:
- 4 stalks green onion chopped
- 1/2 cup fresh cilantro chopped
Instructions
- Heat the avocado oil in a large stock pot* over medium-high heat. Add the onion and sauté, stirring occasionally until translucent, about 5 minutes.
- Add the ground turkey and brown on both sides for 2 minutes.
- Chop the turkey into smaller pieces using a spatula and stir well. Add the bell pepper, garlic, chili powder, and sea salt. Stir for 3 minutes until the garlic is fragrant.
- Stir in the chopped tomato, beans, pumpkin puree and broth. Bring to a full boil and cook 30 minutes, until chili is thick and flavorful. (Note: The longer you cook it, the more the flavors will develop!)
- Serve with your choice of toppings in large bowls.
Notes
*Reference directions above in “Slow Cooker Instructions” and “Instant Pot Instructions” if you’re not planning to make this on your stove top!
Nutrition
Serving: 1of 4 | Calories: 423kcal | Carbohydrates: 33g | Protein: 35g | Fat: 17g | Fiber: 9g | Sugar: 7g