Hearty Pumpkin, Black Bean and Turkey Chili

by Chef Mary Bass
(Serves 8)
 

Ingredients

1 tablespoon olive oil

 1 pound extra lean ground turkey (99%)

 1 medium white onion, chopped

 1 jalapeno, seeded and finely diced

 3 garlic cloves, minced

 2 1/2 tablespoons chili powder

 1 1/2 teaspoons cumin

 1/4 teaspoon red cayenne pepper

 1/4 teaspoon ground cinnamon

 1/8 teaspoon ground cloves

 1 teaspoon salt, plus more to taste

 Freshly ground black pepper

 2 tablespoons brown sugar

 1 (28 oz) can diced tomatoes

 3/4 cup low sodium chicken broth

 1 (15 oz) can pumpkin puree

 1 (15 oz) can black beans, rinsed and drained

 To garnish: cilantro, sour cream (or Greek yogurt), guacamole and cheddar cheese

 

Directions

  1. Place olive oil in a large pot over medium high heat. Once oil is hot, add in onion, jalapenos, and garlic. Stir and cook 2 minutes, then add in turkey, gently breaking up the meat and cooking until brown (about 5 minutes). Add all the spices to meat: chili powder, cumin, cayenne pepper, cinnamon, cloves, salt, and pepper.
  2. Add the remaining ingredients to the pot: brown sugar, diced tomatoes, chicken broth, pumpkin puree, and black beans. Stir until well combined. Bring to a boil, then cover, reduce heat to low and simmer for 30-45 minutes till the ingredients have simmered and melded together.
  3. Once chili is done, distribute into bowls and top with fixin's such as cilantro, Greek yogurt, and cheddar cheese. Makes 4 servings. Double the recipe for a crowd.

    NOTE: Can be made in a crock pot. Direction instead:

    • Place olive oil in a large pot over medium high heat. Once oil is hot, add in onion, jalapenos, and garlic. Stir and cook 2 minutes, then add in turkey, gently breaking up the meat and cooking until brown (about 5 minutes). Add all the spices to meat: chili powder, cumin, cayenne pepper, cinnamon, cloves, salt and pepper. Stir to combine and cook 30 seconds longer then transfer to a slow cooker.
    • Add the remaining ingredients to the slow cooker: brown sugar, diced tomatoes, chicken broth, pumpkin puree, and black beans. Stir until well combined. Cover and cook for 6-7 hours on low or 2-3 hours on high.

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