Ingredients
Main Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 orange bell pepper, diced
- 3 garlic cloves, minced
- 1 1/2 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. ground cinnamon
- 1 lb. ground turkey (93% lean)
- 2 (15.5-oz.) cans cannellini beans, rinsed and drained
- 2 (14.5-oz.) cans fire-roasted diced tomatoes
- 1 (15-oz.) can pumpkin puree
- 1 cup vegetable broth (or chicken broth)
- Kosher salt and black pepper to taste
Suggested Toppings
- 1/3 cup sour cream (plus more for garnish, if desired)
- Grated cheese
- Toasted pepitas
- Crushed tortilla chips
- Green onions
Instructions
- Sauté vegetables: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add diced onion and orange bell pepper and cook for about 6 to 7 minutes until softened. Stir in minced garlic, chili powder, ground cumin, dried oregano, and ground cinnamon; cook for another 2 minutes until the spices become fragrant.
- Cook turkey: Add the ground turkey to the pot, breaking it up with a spoon or spatula. Cook until the turkey is no longer pink, about 6 minutes. Season generously with kosher salt and several grinds of black pepper.
- Add beans, tomatoes, and pumpkin: Stir in the rinsed cannellini beans, fire-roasted diced tomatoes, pumpkin puree, and vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it gently simmer, stirring occasionally, for 15 minutes to meld the flavors.
- Finish chili: Turn off the heat and stir in 1/3 cup sour cream to add creaminess. Taste and adjust seasoning with additional salt and black pepper if needed.
- Serve: Ladle the chili into bowls and garnish with your choice of sour cream or plain Greek yogurt, grated cheese, toasted pepitas, crushed tortilla chips, or green onions for added texture and flavor.
Notes
- Store: This chili reheats beautifully and is even better the next day. Cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
- Reheat: Reheat on the stovetop in a small saucepan over medium heat, stirring occasionally. Add a splash of broth or water if it becomes too thick. Alternatively, microwave individual portions in 30-second increments, stirring in between for even heating.
- Freeze: Transfer cooled chili to a freezer-safe zip-top bag and lay flat. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
