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Pumpkin Black Bean Turkey Chili
Description: Embrace the cozy flavors of fall with this hearty Pumpkin Black Bean Turkey Chili recipe. Packed with protein, fiber, and a hint of sweetness from pumpkin, it’s a nutritious and satisfying meal perfect for chilly evenings.
- Cook Time: 52 minutes
- Prep Time: 30 minutes
- Total Time: 1 hour and 22 minutes
- Servings: 4
- Cuisine: Poultry
- Keywords: Black Beans, Beans, Meat, Low Cholesterol, Healthy, Savory, Weeknight, Stove Top, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Onion |
| 1 | Yellow bell pepper |
| 1 | Garlic clove |
| 3 tsp | Dried oregano |
| 2 tsp | Ground cumin |
| 1 1/2 tsp | Chili powder |
| 1-2 cans | Black beans (15 oz each) |
| 2 cups | Pumpkin puree |
| 3 cans | Diced tomatoes (15 oz each) |
| 1 quart | Chicken broth |
| 1/2 cup | Cream sherry |
| To taste | Salt and pepper |
| Olive oil |
Instructions:
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Prepare Ingredients: Start by gathering your ingredients and preparing them. Chop the onions, dice the yellow bell pepper, and mince the garlic.
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Sauté Aromatics: In a large Dutch oven or soup pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, diced yellow bell pepper, and minced garlic. Cook and stir for about 8 minutes, or until the vegetables are soft and fragrant.
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Add Spices: Once the vegetables are softened, sprinkle in the dried oregano, ground cumin, and chili powder. Stir well to coat the vegetables in the aromatic spices. Allow the spices to toast for about a minute, releasing their flavors.
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Incorporate Ingredients: Now, it’s time to add the main ingredients. Stir in the black beans (drained and rinsed if using canned), ground turkey, pumpkin puree, diced tomatoes (with their liquid), chicken broth, cream sherry, and season with salt and pepper to taste.
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Bring to Boil: Increase the heat to bring the chili mixture to a gentle boil. Stir occasionally to prevent sticking and ensure all flavors meld together beautifully.
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Simmer: Once the chili reaches a boil, reduce the heat to low. Cover the pot with a lid and allow the chili to simmer gently for about 45 minutes. This slow simmer allows the flavors to develop and the ingredients to meld together perfectly.
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Serve: After simmering, remove the lid and give the chili a final stir. Ladle the hot chili into bowls and serve immediately. Optionally, garnish with toppings like shredded cheese, sour cream, diced avocado, or fresh cilantro for an extra burst of flavor and texture.
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Enjoy: Sit back, relax, and savor each comforting spoonful of this Pumpkin Black Bean Turkey Chili. It’s a delicious and nutritious meal that’s perfect for cozy dinners or sharing with loved ones on chilly evenings.
Nutritional Information (per serving):
- Calories: 605.1
- Total Fat: 14.8g
- Saturated Fat: 3.1g
- Cholesterol: 79.8mg
- Sodium: 680.9mg
- Total Carbohydrates: 61g
- Dietary Fiber: 17.2g
- Sugars: 9g
- Protein: 51.6g
Tips and Variations:
- Make it Vegan: Simply omit the ground turkey and substitute vegetable broth for chicken broth to make this chili vegan-friendly.
- Customize Spice Level: Adjust the amount of chili powder to suit your preference for heat. You can also add a pinch of cayenne pepper for an extra kick.
- Bulk it Up: Feel free to add extra veggies like diced carrots, celery, or zucchini for added nutrition and texture.
- Freezer Friendly: This chili freezes exceptionally well. Store leftovers in airtight containers or freezer bags for quick and easy meals later on.
This Pumpkin Black Bean Turkey Chili is a comforting and flavorful dish that’s perfect for warming up during the cooler months. Whether you’re cooking for a crowd or meal-prepping for the week ahead, this recipe is sure to become a staple in your kitchen repertoire. Enjoy! 🎃🍲
