EASY TURKEY PUMPKIN CHILI
Prep Time
10 min
Cooking Time
45 min
Yields
6
Ingredients
- 1 pound ground turkey (or ground chicken)
- 2 tablespoons chili powder
- 1 teaspoon coarse kosher salt
- 1 bay leaf
- 1 teaspoon ground cumin
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced (about 2 teaspoons)
- 1 cup chicken broth
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 large zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 14 os can diced tomatoes
- 1 14-ounce can black beans, drained and rinsed
- 1 14-ounce can cannelini or white kidney beans, or pinto drained and rinsed
- 1 c 14 oz can pumpkin puree
- 1 cup fire roasted corn
- 2 chipotle pepper in adobo sauce, chopped
- salt and black pepper
- 16 oz fresh baby spinach
- for serving: yogurt, cilantro, chopped scallion, limes, avocados, grated cheese
Directions
- Heat a large dutch oven or stockpot over medium-high heat, add onion, red pepper, and garlic, a pinch of salt and pepper. Saute until translucent about 10 min. Stir in cherry tomatoes and zucchini and cook until tender.
- Stir in chipotles, chili powder, cumin, bay leaf, and cook 1 minute until fragrant. Stir in turkey pinch of salt and cook, stirring occasionally, until cooked through.
- Stir in pumpkin, canned tomatoes, corn, broth and bring to boil. Reduce heat, simmer, and cook 15 minutes until thickened and flavors have combined,
- Stir in canned beans and cook to warm through.
- Add spinach in batches and cook until wilted. Season with salt and pepper. Serve with garnishes as desired,