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Cozy 30-Minute Turkey Chili with Pumpkin

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A quick and comforting turkey chili with pumpkin that’s ready in just 30 minutes. This one-pot wonder is savory, hearty, and perfect for cozy nights, proving that pumpkin belongs in chili.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey (93/7 lean)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 can (15 ounces) pumpkin puree (100% pure, not pie filling)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes (with juices)
  • 1 cup low-sodium chicken broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, chopped fresh cilantro, sliced jalapeños, diced avocado, lime wedges

Instructions

  1. Heat the oil: Place a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil and let it shimmer for about 30 seconds.
  2. Cook the aromatics: Add the diced onion and cook, stirring occasionally, for 3 to 4 minutes until translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Brown the turkey: Add the ground turkey to the pot. Use a wooden spoon to break it up into small pieces. Cook for 5 to 7 minutes, stirring occasionally, until the turkey is no longer pink and has some brown bits on the bottom of the pot. Do not drain the fat.
  4. Bloom the spices: Add the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper to the cooked turkey. Stir constantly for about 1 minute until the spices are fragrant and coat the meat evenly.
  5. Add the liquids: Pour in the pumpkin puree, diced tomatoes (with their juices), and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
  6. Add the beans: Stir in the drained and rinsed kidney beans. Bring the chili to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for 15 minutes. Stir occasionally to prevent sticking.
  7. Taste and adjust: After 15 minutes, taste the chili and adjust seasoning as needed. Add more salt, heat (cayenne or jalapeño), or smoked paprika to your preference.
  8. Serve: Ladle the chili into bowls and top with your favorite garnishes such as sour cream, shredded cheddar, avocado slices, cilantro, and a squeeze of lime juice.

Notes

Bloom the spices in the turkey fat for deep flavor. Do not drain the turkey fat. Use fire-roasted tomatoes for extra smokiness. Let the chili rest for 5-10 minutes before serving for better flavor melding. The chili thickens as it sits; add a splash of broth when reheating. For a vegetarian version, swap turkey for two cans of black beans and use vegetable broth.

Nutrition

Keywords: turkey chili, pumpkin chili, 30-minute chili, easy chili, fall chili, healthy chili, one-pot chili

Find it online: https://spoonmira.com/cozy-30-minute-turkey-chili-with-pumpkin-recipe/