Dinner: Pumpkin Turkey Chili

Every year I feel less and less inclined to dedicate my time to crafting a humorous, creative, I-spent-60-bucks-on-clothes-I’ll-wear-once Halloween costume. Although I’ve fully enjoyed dressing up for a night of frights in the past, right now the mere tho

Ingredients

2 Tablespoons olive oil
1 medium onion, small dice
1 green pepper, small dice
3 cloves garlic, minced
1 1/2 teaspoons salt
2 teaspoons ground cumin
1 pound ground turkey
1 can diced tomatoes with chilies (15-oz.)
1 can pinto beans, drained and rinsed (15-oz.)
1 can condensed tomato soup (10-oz)
1 cup water
2 cups pumpkin puree
Blue corn tortilla chips, for garnish
Sour cream, for garnish (optional)
Chopped scallions (green parts only), for garnish

Instructions

Heat a large heavy-bottomed pot (Dutch oven) over medium-low heat. Add the olive oil then the onions, peppers, garlic, cumin, salt and ground turkey. Sauté until the turkey is fully cooked.
Add all of the remaining ingredients except for the chips, sour cream and scallions.
Simmer the chili over low heat until the onions and peppers are tender, about 30 minutes. Season to taste with salt and pepper.
When ready to serve, top a bowl of the chili with a dollop of sour cream (optional), a few blue corn tortilla chips and chopped scallions.

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