Zesty Turkey Pumpkin Chili
 
Prep time
Cook time
Total time
 
Surprise! Pumpkin stars in this chili, but you wouldn't know it. Canned pumpkin adds richness and even more valuable nutrition to this already nutrient-rich turkey chili.
Author:
Serves: 13 cups
Ingredients
  • 2 tablespoons soybean oil
  • 1½ cups finely chopped onion
  • 3 garlic cloves, finely minced
  • 1 large red bell pepper, finely chopped (yellow or orange? Green???)
  • 1 ¼ pounds 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) light kidney beans, rinsed and drained
  • 1 can (4 ounces) diced green chilies
  • 1 to 1⅔ cups 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
Instructions
  1. Heat oil in a large stock pot or Dutch oven (at least 5 quarts) over medium high heat. Add onion, garlic and bell pepper. Cook, stirring frequently, 5 to 8 minutes or until slightly softened. Add ground turkey cook until browned. Add tomatoes, tomato sauce, pumpkin, beans, chilies, 1 cup broth and all spices. Bring to a boil, then reduce heat to low. Cover and simmer 30 to 40 minutes, stirring occasionally. Thin with additional chicken broth if desired.
Recipe by at https://kimgaleaz.com/2018/01/zesty-turkey-pumpkin-chili/