Turkey Pumpkin Chili
By The Modern Proper
Turkey Pumpkin Chili
By The Modern Proper
Yield/Serves:
Makes 4 servings
- 1 tablespoon vegetable oil
- 1 large onion
- 1 green bell pepper, small dice
- 1 yellow bell pepper, small dice
- 2-3 cloves garlic, minced
- 2 pounds ground turkey
- 2 (14.5-ounce) cans fire roasted diced tomatoes
- 4 cups sugar pie pumpkin, cubed
- 2 ½ cups chicken stock
- 2 tablespoons adobo sauce (from a 12-ounce can of Chipotle peppers in adobo sauce)
- 2 teaspoons cumin
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 (14.5-ounce) can black beans, drained and rinsed
- Garnish:
- 2 cups mozzarella cheese, shredded
- 1 cup sour cream
- Cilantro
- Avocado
- Pepitas
This deceptively healthy and flavorful chili is our favorite go-to for cool autumn evenings. Ground turkey lightens this dish and prevents it from being overly greasy (as chili can often be). The pumpkin adds a rich, satisfying element. Onions, peppers, adobo chilis, black beans, and warm spices round out this recipe to create a one pot meal that is sure to please even the pickiest palates.
Heat the oil in a large deep soup pot over medium heat. Sauté the onion and bell peppers until tender, about 5 minutes. Add the garlic and sauté 3 minutes longer.
Add the turkey, and cook until evenly brown. Mix in tomatoes, pumpkin, and chicken stock.
Season with adobo sauce, cumin, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes or until pumpkin is tender.
If desired, gently smash pumpkin chunks against the side of the pot. This gives the chili a creamier texture.
Add black beans and simmer for 5 minutes longer. Serve topped with cheese, sour cream, cilantro and avocado.
Click here for original recipe »
Heat the oil in a large deep soup pot over medium heat. Sauté the onion and bell peppers until tender, about 5 minutes. Add the garlic and sauté 3 minutes longer.
Add the turkey, and cook until evenly brown. Mix in tomatoes, pumpkin, and chicken stock.
Season with adobo sauce, cumin, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes or until pumpkin is tender.
If desired, gently smash pumpkin chunks against the side of the pot. This gives the chili a creamier texture.
Add black beans and simmer for 5 minutes longer. Serve topped with cheese, sour cream, cilantro and avocado.
Click here for original recipe »