Make this hearty, creamy turkey pumpkin chili in one pot for an easy, satisfying fall dinner.
Author:Marco Fontaine
Prep Time:10 min
Cook Time:35 min
Total Time:45 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 large onion, chopped
1 pound ground turkey
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
1 (14.5 ounce) can diced tomatoes, undrained
1 cup chicken broth
1/2 cup heavy cream or half-and-half
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
Add the ground turkey to the pot. Cook, breaking it up with a spoon, until browned. Drain any excess grease.
Stir in the garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
Add the black beans, kidney beans, pumpkin puree, diced tomatoes (with liquid), and chicken broth to the pot. Stir well to combine.
Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally.
Remove the lid. Stir in the heavy cream, salt, and pepper. Heat through for 5 more minutes until the chili is creamy and hot. Do not boil after adding the cream.
Serve hot with your preferred toppings.
Notes
For a vegetarian version, substitute the ground turkey with 1 pound of crumbled extra-firm tofu or 2 cups of cooked lentils.
If you prefer a thicker chili, simmer uncovered for an extra 10 minutes before adding the cream.
Use a gluten-free broth if you need this recipe to be entirely gluten free.