Description
With pumpkin puree, tomato paste, poblano peppers, beans, and classic chili spices, this healthy chili builds flavor so your leftover turkey is anything but boring.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 poblano peppers, seeded and cut into 1/4 inch pieces
- 3 cloves garlic, finely chopped
- 2 teaspoons salt, divided
- 3 tablespoons tomato paste
- 2 1/2 teaspoon ground cumin
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne
- 3/4 teaspoon black pepper
- 1 15-oz can pumpkin puree
- 1 15-oz can fire-roasted diced tomatoes
- 2 15-oz cans Great Northern beans, drained
- 2 cups chicken or turkey broth
- 2 cups leftover chopped roasted turkey OR 1 pound lean ground turkey
- Sour cream, cheddar cheese, parsley, cilantro, and roasted pumpkin seeds, for serving
Instructions
- Heat olive oil in a large Dutch oven on medium heat. Add onion, poblano, garlic, and 1 teaspoon salt and cook for 8 minutes, stirring occasionally.
- Add tomato paste, cumin, chili powder, cinnamon, cayenne, remaining salt, and black pepper. Stir until vegetables are coated, cooking for another minute.
- Stir in pumpkin puree, diced tomatoes, and chicken broth. Simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes.
- In a small bowl, mash 1/2 a can of beans with a fork as best you can. Stir the bean mash, remaining beans, and turkey. Bring to a boil, then reduce to simmer, and continue to cook for 8 to 10 minutes.
- Serve topped with sour cream, cheddar cheese, parsley, cilantro, and/or roasted pumpkin seeds, if desired.