Ingredients
Equipment
Method
- Heat olive oil in a Dutch oven over medium heat. Add ground turkey and cook until no longer pink, breaking it apart with a spoon. Drain any excess grease.
- Add chopped onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Stir in pumpkin puree, diced tomatoes, black beans, cannellini beans, and chicken broth.
- Season with chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir well to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- Serve hot, garnished with toppings like sour cream, shredded cheese, cilantro, or pumpkin seeds.
Nutrition
Notes
Use fire-roasted tomatoes for extra depth. Swap turkey with ground chicken or more beans for a vegetarian option. Don't skip simmering — it's essential for rich flavor. Store leftovers in the freezer for up to 3 months. Top with sour cream, cheese, or avocado for extra indulgence.