Delicious Turkey Pumpkin Chili: Perfect Fall Comfort Food

Avocado
Cheddar cheese
Sour cream
Greek yogurt
Cilantro
Green onion

Storage + Reheating

To Store: Allow the chili to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.

To Freeze: Once the chili has cooled, transfer it to an airtight container (or containers for individual portions) and freeze for up to 3 months.

To Reheat: Reheat the chili in a pot on the stovetop over medium-low heat for 10-15 minutes or in the microwave in a microwave-safe bowl or container for 2-3 minutes.

Ingredients

1 lb. ground turkey
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, minced
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon oregano
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 can (14 oz.) pumpkin puree
1 can (14 oz.) diced tomatoes
1 can (14 oz.) black beans, strained and rinsed
1 can (14 oz.) red kidney beans, strained and rinsed
2 cups chicken broth, or vegetable broth
Avocado, for serving (optional)
Shredded cheese, for serving (optional)
Chopped cilantro, for serving (optional)
Chopped green onion, for serving (optional)

Instructions

In a large pot over medium-high heat, heat the olive oil, then add the onion and sauté for 5 minutes until tender.
Add the ground turkey to the pot and cook, seasoning with a pinch of salt and breaking it up with a wooden spoon or spatula, for another 5 minutes until cooked through.
Add the garlic and bell pepper and cook for an additional 2-3 minutes until the vegetables start to soften.
Stir in the chili powder, cumin, oregano, ground cinnamon, and salt, and cook for another 1-2 minutes until fragrant.
Add the pumpkin puree, diced tomatoes, and chicken broth, and stir to combine. Then add the black beans and kidney beans, and stir again to combine.
Bring the mixture to a boil, then reduce to a simmer and cook, stirring occasionally, for 20-25 minutes.
Once cooked, taste the chili and adjust the salt and pepper seasoning as needed; you may require a touch more salt depending on the brand of your chicken broth.
The chili can be served immediately or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.