Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a large Dutch oven or 6-quart pot over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned.
  2. Stir in diced yellow onion and red bell pepper; sauté for 5 minutes until onions are translucent and peppers soften. Add minced garlic and cook for 60 seconds until fragrant.
  3. Reduce heat to medium. Stir in chili powder, cumin, smoked paprika, and garlic powder, tossing the meat until evenly coated. Stir in pumpkin puree until the mixture forms a thick paste.
  4. Add fire-roasted tomatoes with juices, drained kidney beans, drained cannellini beans, and broth. Stir until well combined.
  5. Bring the chili to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes.