Dinner · Lunch · Turkey

Turkey Pumpkin Chili

Ground turkey and two kinds of beans in a thick tomato and pumpkin base with mild chili spices.

⏱ 55 min (15 min prep, 40 min cooking) 🍽 Serves 6 · about 1 1/2 cups freezer friendlymake aheadleftoverskid friendly gluten freedairy free
📅 Add to my plan

None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 6 servings

  • Chili

  • 1 tbsp Olive oil
  • 1 lb Ground turkey, 93% lean
  • 1 Yellow onion, diced
  • 1 Red bell pepper, diced
  • 3 clove Garlic, minced
  • 2 tbsp Chili powder
  • 2 tsp Ground cumin
  • ¼ tsp Ground cinnamon
  • 1 tsp Table salt
  • 1 can Pumpkin puree (canned)
  • 1 can Diced tomatoes
  • 1 can Kidney beans (canned), drained and rinsed
  • 1 can Black beans (canned), drained and rinsed
  • 1½ cup Chicken broth

  • To serve

  • ½ cup Shredded cheddar, shredded (optional)
  • ½ cup Sour cream (optional)

Make it yourself

Cook the red kidney beans from dry → Cook the black beans from dry → Make the chicken stock yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large heavy pot or Dutch oven, wooden spoon, instant-read thermometer.

  1. Heat the oil in a large pot over medium-high heat. Add the turkey, onion and bell pepper and cook, breaking up the meat, until no pink remains and the turkey reaches 165°F, about 10 minutes.
  2. Stir in the garlic, chili powder, cumin, cinnamon and salt and cook 1 minute.
  3. Add the pumpkin, tomatoes with their juice, beans and broth. Bring to a boil, then lower the heat, partly cover and simmer 25 to 30 minutes, stirring now and then.
  4. Taste for salt and serve with cheese and sour cream if you like.
  5. Slow cooker: brown the turkey and vegetables first (steps 1 and 2), then put everything in the cooker and cook on low 6 hours.

🌡 Safe temperaturesGround turkey or chicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadRefrigerate up to 4 days and reheat to 165°F.
❄️ FreezerCool, then freeze in meal-size containers for 2 to 3 months for best quality.
↺ LeftoversSpoon over baked sweet potatoes or rice; reheat to 165°F.
🧒 With kidsThe pumpkin makes it mild and a little sweet. Kids can open and rinse the beans with a grown-up.
Dairy-free swapSkip the cheese and sour cream.
Gluten-free swapCheck the chili powder and broth labels.
Meatless swapSkip the turkey, use vegetable broth and add a third can of beans.

Goes well with

🌽 Cornbread Muffins

Good to know

Cooking Fats Compared Ceylon vs. Cassia Cinnamon Table salt vs. kosher salt vs. sea salt Dried vs. canned beans Stock vs. broth Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits