How to Make Turkey Pumpkin Chili from Vanessa Rissetto

ground turkey

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often less expensive.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Butternut squash is a nutritious alternative; canned pumpkin is often less expensive.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are slightly lower in calories, while pinto beans are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is typically less expensive.

Add 2 tablespoons of vegetable oil to a large pot over medium heat.

Chop and add 1 cup of onion and 1 red bell pepper to the pot; sauté until softened.

Chop and add 1 jalapeno (seeds removed); be cautious of the heat.

Smash and roughly chop garlic, then add it to the pot after the onions are soft.

Add 1 pound of ground turkey to the pot; cook until browned, about 6-7 minutes.

Add a pinch of salt to the turkey mixture to enhance flavors.

Stir in canned tomatoes, 1 can of white cannellini beans, and pumpkin puree.

Add 1 teaspoon of cumin and 1.5 tablespoons of chipotle powder; adjust seasoning with more salt if needed.

Add a little water to thin out the mixture as desired.

Let the chili simmer for about 25 minutes until it thickens up.

After simmering, serve with cheese, a dollop of Greek yogurt, cilantro for garnish, and tortilla chips for crunch.

Cooking Techniques

Equipment Needed

Spice Level: