Ingredients:

  • 1 lb lean ground turkey
  • 1 medium (150g) yellow onion, diced
  • 1 large (150g) red bell pepper, chopped
  • 3 cloves (15g) garlic, minced
  • 1 can (15 oz / 425g) pumpkin puree
  • 1 can (15 oz / 425g) diced tomatoes
  • 2 tbsp (32g) tomato paste
  • 2 cups (480ml) low-sodium chicken broth
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 2 tbsp (16g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) cayenne pepper
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper
  • 1 tbsp vegetable oil

Instructions:

  1. Heat a tablespoon of oil over medium-high heat in a 6-quart Dutch oven. Add the ground turkey and cook, breaking it apart with a spoon, until browned and no longer pink.
  2. Add the diced onion and red bell pepper to the pot. Sauté for 5–7 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the tomato paste and the spice blend (chili powder, cumin, smoked paprika, cayenne, salt, and pepper), coating the meat and vegetables.
  4. Pour in the pumpkin puree, diced tomatoes, kidney beans, and chicken broth.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 20–30 minutes, stirring occasionally, until the chili has thickened to a rich, velvety consistency.