Okay, I know what you're thinking...pumpkin?! In a CHILI RECIPE!??? I thought the same thing. But this is one of those recipes where you just need to trust me - and once you make this turkey pumpkin chili, you'll never go back! I've always been a fan of super thick chili that you can eat with a spoon, on a burger, hotdog, nachos...and this is that chili. Need I say more? It's the perfect cozy meal that is the ultimate crowd pleaser, especially when paired with allllll of the toppings. The pumpkin puree makes an average turkey chili creamy, decadent and leaving everybody wondering what that special ingredient was. The recipe is absolutely fool-proof and can be made on the stovetop, instant pot or slow cooker. And even better, in my opinion this recipe tastes even better as leftovers! I can't wait for you to cook this in your kitchen and love it as much as I do.
Ingredients:
2 tbsp olive oil
1 yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, finely minced
2 tbsp ground cinnamon
2 tbsp ground cumin
2 tbsp chili powder
1 tbsp garlic powder
1 tbsp salt
1 tsp ground pepper
pinch of red pepper flakes (can omit for less spicy version)
2-3 lbs ground turkey
1 C chicken broth (recipe HERE )
1 (15 oz) can garbanzo beans , drained
2 (15 oz) cans kidney beans, drained
1 (7oz) can chopped green chilies
2 (15oz) cans fire roasted tomatoes
1 (15oz) can pumpkin puree
2-3 C chopped fresh kale or whole leaf spinach
Optional Toppings:
greek yogurt or sour cream
red onion, diced
cheddar cheese, grated
fresh cilantro
avocado slices
Stove Top Directions:
1. In a large stock pot, heat olive oil on med-high heat. Add diced onion, bell pepper and garlic. Saute for 2-3 minutes. Add cinnamon, cumin, chili powder, garlic powder, salt, pepper and red pepper flakes and stir until combined.
2. Add ground turkey and cook for 5-7 minutes, stirring constantly until the meat is browned and cooked through.
3. Add chicken broth and reduce heat to med-low. Add garbanzo and kidney beans, green chilies, fire roasted tomatoes and pumpkin puree. Stir until fully combined.
4. Cover and simmer for at least 30 minutes, stirring occasionally.
5. Add kale (or spinach) and stir until wilted. Serve with desired toppings!
Instant Pot Directions:
Follow the exact same directions in the stove top version, but saute the meat/veggies directly in your IP using the "saute" feature.
TIP I prefer to cook the meat in a separate skillet and then add it to the IP.
Slow Cooker Directions:
1. In a large stock pot, heat olive oil on med-high heat. Add diced onion, bell pepper and garlic. Saute for 2-3 minutes. Add cinnamon, cumin, chili powder, garlic powder, salt, pepper and red pepper flakes and stir until combined.
2. Add ground turkey and cook for 5-7 minutes, stirring constantly until the meat is browned and cooked through. Add chicken broth and stir, making sure to scrape up the brown bits from the bottom of the pan.
3. Transfer meat mixture to your slow cooker. Add garbanzo and kidney beans, green chilies, fire roasted tomatoes and pumpkin puree. Stir until fully combined.
4. Set slow cooker to high and cook for 60 minutes, or set on low for 6-8 hours.
5. When ready to serve, stir in kale (or spinach) and serve with your choice of toppings.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 8
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