This Turkey Pumpkin Chili is the perfect fall meal for those cold and chilly nights. Packed with flavor and so much goodness. We love it with cornbread!
- 2 tablespoons olive oil
- 1 poblano pepper, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1 lb. ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 1/2 teaspoons cumin
- 1 teaspoon coriander
- 1 1/2 teaspoons salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon oregano
- 1 1/2 tablespoons brown sugar
- 3/4 cup pumpkin puree
- ½ cup tomato sauce
- 3 tablespoons tomato paste
- 1 can (14.5 oz) petite diced fire roasted tomatoes
- 4 cups chicken stock broth
- 1 (15 oz) can great northern beans, drained
- 1 (15 oz) can black beans, drained
- ½ (15 oz) can dark red kidney beans, drained
- Sour cream
- Grated cheese
- In a large pot heat olive oil over medium heat. Add the peppers and cook until tender, about 3-4 minutes, then add the garlic and cook until fragrant, about 1 minute.
- Add the ground turkey and cook for 4-5 minutes, or until turkey is no longer pink. Add the garlic powder, onion powder, chili powder, paprika, cayenne pepper, cumin, coriander, salt, pepper, and oregano and brown sugar. Stir and cook for a couple minutes.
- Add the pumpkin puree, tomato sauce, tomato paste and diced tomatoes. Cook for 2 minutes, stirring frequently.
- Pour in the chicken stock, next add the beans. Bring to a simmer, then reduce heat to medium-low and allow to simmer for 30 to 45 minutes.
- Remove from heat and serve with desired toppings.