Turkey Pumpkin Chili
Delicious and healthy Turkey Pumpkin Chili is bursting with incredible flavor! This chili recipe is easy to make and requires very little hands-on time. It is freezer-friendly and great for busy weeknights! The perfect fall dinner!
Servings: 6 servings (1 1/2 cups per serving)
Ingredients
- 1 1/2 tbsp olive oil
- 1 large onion diced
- 1 large red bell pepper diced
- 4-5 garlic cloves minced
- 1 lb ground turkey
- 1 tbsp old bay seasoning or to taste
- kosher salt and pepper to taste
- 1 (15oz) can pumpkin puree
- 1 (14.5oz) can tomato sauce
- 5 cups chicken broth
- 1 (15oz) can white beans
- 1 (15oz) can black beans
- Optional toppings: toasted pepitas or pumpkin seeds, cilantro, lime slices, chopped avocado, etc.
Instructions
- Heat the oil in a large Dutch oven pot, over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5 minutes. Add the ground meat and cook, mincing the meat with a wooden spoon.
- Once the meat is no longer pink, sprinkle with the seasonings and stir to combine. Add in the pumpkin puree, tomato sauce, broth and beans.
- Bring the chili to a boil, then reduce the heat and allow it to simmer, uncovered, for 30-35 minutes. Stir occasionally to avoid burning on the bottom of the pot.
- Serve the chili warm, and add toppings of choice.
Notes
- Storing leftovers: Refrigerate chili in an airtight container for up to 4 days.
- Reheating: Rewarm leftovers in a pot on the stovetop over medium heat. You can also reheat individual servings in the microwave.
- Freezing: Freeze chili in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 8g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 489mg | Potassium: 501mg | Fiber: 1g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 38mg | Calcium: 29mg | Iron: 1mg