I have been making this chili for years, but I decided to give it an upgrade with some additional heat! I have made all types of chili’s and what I like about this one is how thick and hearty it is. I load it up with two types of beans, corn, peppers, ground turkey and some fire roasted tomatoes. The chipotle peppers give it the perfect kick of heat and the pumpkin purée provides an amazing rich, balance to this chili. It’s a great go to choice for these chilly, fall days we have now. Top with some lime crema, avocado and a sprinkle of your favorite cheese. Crack open your favorite cold beer and Dive in!!

Chipotle Pumpkin Turkey Chili

Recipe by Saturday Dinners with Ang

0.0 from 0 votes

Course: Food RecipesCuisine: Tex MexDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

Ingredients

• 2 Tbsp 2 Olive Oil

• 1 1 Yellow Onion Diced

• 1 1 Red Pepper Diced

• 1 lb 1 Ground Turkey

• 15 oz 15 Pumpkin Purée (Pure Pumpkin)

• 28 oz 28 Fire Roasted Tomatoes

• 15 oz 15 Black Beans

• 15 oz 15 Cannellini Beans

• 15 oz 15 Can of Sweet Corn

• 1 cup 1 Chicken Stock

• 2 2 Chipotle Peppers with 1 Tbsp Adobo

• 1 1/2 Tbsp 1 1/2 Chili Powder

• 1/2 Tbsp 1/2 Cumin

• 1 tsp 1 Oregano

• 1 tsp 1 Salt

Directions

• To begin, dice onion and pepper. In a dutch oven, add about 2 Tbsp olive oil and heat pot. Once heated through, add onion and pepper. Hit it with some salt and sauté
• Add ground turkey and brown with onions and peppers
• Add fire roasted tomatoes, pumpkin purée, beans, corn and seasonings
• In a blender, add chipotle peppers with adobo and chicken stock. Blend until smooth. Add to pot
• Stir well, bring to simmer, turn to low and place lid on. Simmer for at least an hour, but I like to simmer for 2-3 to let the flavors deepen
• Ladle in bowls and top with lime crema, avocado, red onion and your favorite cheese

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Notes

• You can also cook this chili in your slow cooker if you wanted to put it together before you leave for work. Just slow cook on low.