Pumpkin Chili

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  1 Sweet Potato(130g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  2 Bell Pepper(238g)
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  3 Garlic(9g)
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  2 lbs Ground Turkey, 99% Lean
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  1 tbsp Chili powder
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  2 tsp Cumin, Ground
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  1 tsp Cinnamon, Ground
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  0.3 tsp Nutmeg, Ground
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  15 oz Beans, Pinto, Canned, Drained
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  15 oz Pumpkin Puree, Canned
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  15 oz Tomato Sauce
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  15 oz Canned Diced Tomatoes
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  1.5 cup Low Sodium Chicken Broth

Instructions

1. 1Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, sweet potato, bell peppers, and fresh garlic. Sauté for 5–7 minutes over medium heat, stirring occasionally, until the vegetables are softened.
2. 2Add the ground turkey to the pot along with salt and pepper. Cook for 5–7 minutes over medium-high heat, stirring often to break up the meat into small pieces, until no longer pink and browned throughout.
3. 3Sprinkle both chili powders, ground cumin, cinnamon, and nutmeg over the meat and vegetables. Stir constantly for about 30 seconds over medium heat until the spices are fragrant and evenly distributed.
4. 4Stir in the pinto beans, pumpkin puree, tomato sauce, diced tomatoes with their juices, and chicken broth. Bring to a gentle simmer over medium-high heat.
5. 5Reduce heat to medium-low and simmer uncovered for 30 minutes, stirring every 5–10 minutes to prevent sticking on the bottom. The chili should thicken noticeably; if it becomes too thick, add more broth or water to reach your desired consistency.
6. 6Taste the chili and adjust seasonings as needed with additional salt, pepper, or chili powder.
7. 7Divide the chili evenly into 8 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.