Scale

1 lb ground turkey

1 can (15 oz) pumpkin purée

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 cup chicken broth

1 small onion, chopped

2 cloves garlic, minced

1 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp cinnamon

Salt and pepper to taste

1 tbsp olive oil

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1. Heat olive oil in a large pot over medium heat. Add chopped onions and sauté for 3–4 minutes.

2. Add garlic and ground turkey. Cook until turkey is no longer pink.

3. Add chili powder, cumin, paprika, cinnamon, salt, and pepper. Stir to combine.

4. Stir in diced tomatoes, tomato sauce, pumpkin purée, and chicken broth.

5. Add kidney and black beans. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.

6. Taste and adjust seasoning. Serve hot with toppings like cheese, avocado, or chips.

You can freeze this chili for up to 3 months.

Add corn or bell peppers for extra texture.

For more spice, add jalapeños or cayenne.