Canned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it thinner, add a bit more water.
Makes 4 servings
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 small green bell pepper, chopped
3 cloves garlic
1 pound ground turkey
1 14.5-ounce can fire-roasted diced tomatoes, undrained
1 15-ounce can no-salt-added black beans, rinsed
1 15-ounce can unseasoned pumpkin puree
1½ cups water
1 tablespoon chili powder
1½ teaspoons ground cumin
1 teaspoon smoked paprika
¼ teaspoon ground pepper
⅛ teaspoon salt
2 cups packed chopped curly kale leaves
4 tablespoons sour cream
Chopped fresh cilantro for garnish
Active time 15 minutes
Total time 35 minutes
- Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic. Cook, stirring often, until the vegetables are just tender, about 5 minutes.
- Add turkey and cook, stirring often, until browned, about 5 minutes.
- Stir in tomatoes, beans, pumpkin, water, chili powder, cumin, smoked paprika, pepper and salt. Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low; cover and simmer, stirring occasionally, until the flavors meld, about 20 minutes, adding kale during the last 5 minutes of cooking.
- Ladle into 4 bowls; top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.
To make ahead
Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
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