Pumpkin Chili

Ingredients

• 2 tbsp olive oil
• 1 yellow onion – chopped
• 1 red bell pepper – chopped
• 1 jalapeño – seeded and finely chopped
• 4 cloves garlic – minced
• 1.5 pounds ground turkey
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 0.25 tsp ground cinnamon
• 0.25 tsp cayenne pepper
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 15 ounces pumpkin puree (canned)
• 14.5 ounces diced tomatoes (canned)
• 8 ounces tomato sauce (canned)
• 15 ounces black beans (canned) – drained and rinsed
• 15 ounces kidney beans (canned) – drained and rinsed
• 2 cups chicken broth
• sour cream – for serving
• cheddar cheese – shredded (for serving)
• cilantro leaves – for serving
• green onions – thinly sliced (for serving)

Instructions

1. Heat the olive oil in a large heavy pot over medium heat until shimmering.
2. Add the chopped yellow onion, red bell pepper, and jalapeño with the kosher salt; cook, stirring occasionally, until softened and lightly golden, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the ground turkey and cook, breaking it into small pieces, until no longer pink and lightly browned in spots, 6–8 minutes.
5. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, ground cinnamon, cayenne pepper, and black pepper; stir and cook to bloom the spices, 1 minute.
6. Stir in the pumpkin puree, diced tomatoes, tomato sauce, the drained and rinsed black beans and kidney beans, and the chicken broth; bring to a steady simmer.
7. Reduce heat to low and simmer uncovered, stirring occasionally, until slightly thickened and flavors meld, 25–30 minutes; it’s ready when a spoon dragged across the bottom leaves a brief trail.
8. Turn off the heat and let rest 5 minutes to settle; adjust seasoning if needed.
9. Ladle into bowls and serve hot with sour cream, cheddar cheese, cilantro leaves, and green onions as desired.