Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion (diced)
  • 1 large sweet potato (cut into 1/2-inch chunks)
  • 2 red bell peppers (diced)
  • 1 green bell pepper (diced)
  • 3 cloves minced garlic (about 1 tablespoon)
  • 2 pounds ground turkey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons chipotle chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 15-ounce can reduced sodium pinto beans (rinsed and drained)
  • 1 15-ounce can pumpkin purée
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can fire-roasted diced tomatoes in their juices
  • 1 1/2 to 2 cups low-sodium chicken broth (or vegetable broth or water)
  • Sliced jalapeno (avocado, chopped cilantro, red onion, and/or non-dairy plain yogurt, for serving)

Instruction

  • Heat the oil in a Dutch oven or large soup pot over medium heat. Add the onion, sweet potato, red and green bell peppers, and garlic. Sauté for 5 to 7 minutes, until soft.
  • Add the turkey, salt, and pepper, and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
  • Once the meat is browned, add the chili powder, chipotle chili powder, cumin, cinnamon, and nutmeg. Stir and cook until very fragrant, about 30 seconds.
  • Add the beans, pumpkin, tomato sauce, diced tomatoes in their juices, and 1 cup chicken broth (or water). Bring to a gentle simmer.
  • Let simmer, uncovered, until the chili thickens further, about 30 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add additional broth or water to reach your desired consistency.
  • Toward the end of the cooking time, taste, and adjust the seasonings as desired. Add more chipotle chili powder for an extra smoky/spicy kick (be careful; a little goes a long way) and more salt and pepper as needed. Serve hot with desired toppings.