Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, diced finely
  • 1 medium Red Bell Pepper, diced
  • 2 kg (2.6 lbs) Lean Ground Turkey
  • 4 cloves Garlic, minced
  • 3 Tbsp Chili Powder (Ancho and standard mix is ideal)
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves or Nutmeg
  • 1 Tbsp Unsweetened Cocoa Powder
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 can (425 g / 15 oz) 100% Pure Pumpkin Puree (Not pie filling)
  • 1 can (400 g / 14.5 oz) Diced Tomatoes, undrained
  • 700 ml (3 cups) Chicken or Turkey Stock (low sodium)
  • 1 can (425 g / 15 oz) Kidney Beans, rinsed and drained
  • 1 can (425 g / 15 oz) Black Beans, rinsed and drained
  • 1 Tbsp Apple Cider Vinegar or Lime Juice

Instructions:

  1. Sauté Aromatics: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté gently for 5–7 minutes until the vegetables are softened and translucent.
  2. Brown the Turkey: Increase heat to medium-high. Add the ground turkey and break it up with your spoon. Cook until the meat is fully browned. Drain off any excess fat if necessary.
  3. Bloom the Spices: Reduce the heat to medium-low. Sprinkle all the dry spices (Chili powder, Smoked Paprika, Cumin, Oregano, Cinnamon, Cloves, Cocoa Powder, Salt, Pepper) over the turkey and vegetables. Stir constantly for 1 minute until fragrant.
  4. Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
  5. Incorporate Liquids: Pour in the pumpkin puree, diced tomatoes (undrained), and chicken stock. Stir thoroughly until the pumpkin is completely dissolved into the liquid base.
  6. Add Beans: Stir in the rinsed and drained kidney and black beans. Bring the mixture up to a gentle simmer.
  7. The Wait: Reduce the heat to low, cover the pot partially, and simmer for a minimum of 30 minutes, stirring occasionally to prevent sticking. For deeper flavor, simmer for up to 60 minutes.
  8. The Final Adjustments: Remove the chili from the heat. Stir in the Apple Cider Vinegar or lime juice—this brightens the flavor profile.
  9. Taste Test: Taste the chili and adjust seasonings (salt, pepper, or cinnamon) as necessary.
  10. Serve: If time allows, let the chili rest for 15–20 minutes off the heat before serving piping hot with your choice of toppings.