Hearty Ancho, Turkey and Pumpkin Chili

Pumpkin is the secret ingredient that gives this smoky chili savory-sweet, creamy richness.

Yield: 6 cups

Servings: 4-6

Ingredients

  • 2 tablespoons canola oil
  • 2 medium onions, chopped
  • 1 green bell pepper, chopped
  • 6 garlic cloves, minced
  • 1 pound ground turkey
  • 2 tablespoons ground ancho chili
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground allspice
  • 1 (15-ounce) can pumpkin puree
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 cup low sodium chicken broth
  • 1/2 teaspoon sea salt

Directions

  1. Heat the oil in a Dutch oven over medium-high
  2. Add the onions, bell pepper and garlic; cook, stirring occasionally, until slightly softened, 4-5 minutes.
  3. Add the turkey and cook, breaking into smaller pieces with a spoon, until turkey starts to brown, 8-9 minutes.
  4. Stir in the ancho chili, chili powder, cumin, oregano and allspice; cook, stirring, 1 minute. Add the pumpkin puree, tomatoes and broth; bring to a boil, reduce the heat to medium-low, cover and simmer, stirring occasionally, 30 minutes.
  • Yield: 6 cups (4-6 Servings)
  • Course: