Zesty Turkey Pumpkin Chili
Filling turkey and seasonal pumpkin are the star ingredients of this spicy, flavorful chili.
  • Makes: 6-8 hefty servings (about 13 cups chili)
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Difficulty Rating: Intermediate

  • Recipe Created By:
  • Recipe From: My Indiana Home

Ingredients

  • 2 tablespoons vegetable oil
  • 1 ½ cups onion, finely chopped
  • 3 garlic cloves, finely minced
  • 1 large red bell pepper, finely chopped
  • 1 pound ground turkey (all white meat)
  • 2 cans (14.5 ounces) petite diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) pure pumpkin
  • 2 cans (15-16 ounces) kidney beans, rinsed and drained
  • 1 can (4 ounces) diced green chilies
  • 1 cup lower-sodium chicken broth
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground Ancho chili pepper
  • ½ teaspoon crushed red pepper, optional
See Also:  Northwest Chili

Instructions

  1. Heat oil in a large stockpot or Dutch oven (at least 5 quarts) over medium-high heat.
  2. Add onion, garlic and bell pepper. Cook, stirring frequently, 5 to 8 minutes, or until slightly softened.
  3. Add ground turkey and cook until browned. Add tomatoes, tomato sauce, pumpkin, beans, chilies, broth and all spices. Bring to a boil, and then reduce heat to low.
  4. Cover and simmer 30 to 40 minutes, stirring occasionally. Thin with additional chicken broth or water if desired.

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