Ingredients:
- 🦃 1 lb (450g) ground turkey
- 🧅 1 medium onion, chopped
- 🧄 3 cloves garlic, minced
- 🌶️ 1 bell pepper, chopped (any color)
- 🥕 1 medium carrot, diced
- 🍅 1 can (14.5 oz) diced tomatoes
- 🥫 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 🥫 1 can (15 oz) black beans, drained and rinsed
- 🥫 1 can (15 oz) kidney beans, drained and rinsed
- 🍗 1 1/2 cups chicken broth
- 🌶️ 1 tablespoon chili powder
- 🌶️ 1 teaspoon cumin
- 🌿 1 teaspoon oregano
- 🌶️ 1/2 teaspoon smoked paprika (optional for extra flavor)
- 🌶️ 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- 🧂 Salt and pepper to taste
- 🌿 Fresh cilantro or green onions for garnish (optional)
Instructions:
- Cook the turkey: In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the ground turkey and cook until browned, breaking it apart as it cooks, about 5-7 minutes. Season with salt and pepper. Once browned, remove and set aside.
- Sauté the vegetables: In the same pot, add the chopped onion, bell pepper, carrot, and garlic. Sauté for 5-6 minutes until softened.
- Add the spices: Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Cook for another 1-2 minutes until the spices are fragrant.
- Combine the ingredients: Add the cooked turkey back to the pot. Stir in the diced tomatoes, pumpkin puree, black beans, kidney beans, and chicken broth. Mix everything together.
- Simmer: Bring the chili to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally. If the chili gets too thick, add more chicken broth or water to reach your desired consistency.
- Taste and adjust: After simmering, taste the chili and adjust the seasoning with more salt, pepper, or spices if needed.
- Serve: Serve the chili hot, garnished with fresh cilantro or green onions if desired.