Ingredients:

  • 1.5 lb 93% lean ground turkey
  • 1 Tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 tsp chipotle powder
  • 1 (15 ounce) can 100% pure pumpkin puree
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 cup low sodium chicken broth
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and break up with a spoon. Cook until the turkey is fully browned, about 5–7 minutes. Drain any minimal excess fat.
  2. Add the diced onion and sauté for 5 minutes until softened. Stir in the minced garlic, chili powder, cumin, and chipotle powder. Cook for 1 minute until the spices are fragrant.
  3. Stir in the pumpkin puree, diced tomatoes (undrained), rinsed and drained black beans, and chicken broth. Season with salt and pepper.
  4. Bring the chili to a low simmer. Reduce the heat to low, cover partially, and allow the chili to simmer for 30 minutes, stirring occasionally, allowing the flavors to fully meld and the pumpkin to create a velvety thickness.
  5. Taste and adjust seasonings, adding more salt, pepper, or chipotle powder if desired, before serving hot.