One Pot Pumpkin Turkey Chili

🧂 Ingredients

• 1 tablespoon olive or avocado oil
• 1 large onion
• 1 cup chopped carrots

  (about 2 medium)
• 1 cup chopped celery
• 1 bell pepper

  chopped
• 1 lb ground turkey
• 4 large garlic cloves

  minced
• 1 medium jalapeño pepper

  optional for heat, minced
• 3 tablespoons tomato paste
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoons dried oregano
• 1 tablespoons smoked paprika

  (or sweet paprika)
• fine sea salt and pepper

  to taste
• 2 14.5 ounce cans diced fire roasted tomatoes with green chiles
• 3 15 ounce cans beans

  drained (black, kidney and pinto beans are good choices)
• 1 15 ounce can pumpkin purée
• 1-2 cups water

  to cover

Instructions

• 1 Heat oil in a large pot or Dutch oven over medium heat. Add the diced onions,
  carrots and celery; sauté until the onions are tender — about 3-4 minutes. Add
  the bell pepper and sauté for another 1-2 minutes.
• 2 Scoot the vegetables to the side of the pot and add the ground turkey. Cook
  until it is no longer pink, stirring occasionally and breaking it up with a
  spatula — about 3-4 minutes. While the turkey is cooking, measure your spices
  into a small bowl. When the turkey is no longer pink, add the garlic, jalapeño,
  tomato paste, spices, salt, and pepper; stir to combine.
• 3 Add the tomatoes, drained beans, pumpkin purée, and water, and bring to a
  simmer. Reduce the heat and cook, uncovered, for 20-30 minutes, stirring
  occassionally until thickened.

Nutrition Info