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Spiced Pumpkin Turkey Chili with Avocado
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Can Opener

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 2 avocados, sliced

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the chili powder, cumin, cinnamon, salt, and black pepper. Cook for 1 minute to toast the spices.
  • Pour in the pumpkin puree, diced tomatoes, black beans, and chicken broth. Stir everything together until well combined.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally.
  • Ladle the chili into bowls and top each serving with sliced avocado.

Notes

The cinnamon helps round out the pumpkin flavor without making the chili taste sweet. If the chili thickens too much during simmering, add a splash more broth. Leftovers reheat well on the stove with a little extra liquid to loosen the texture. Skip the avocado if making the chili ahead and add it fresh when serving.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Can Opener