Ingredients:
- tbsp Olive Oil
- large Yellow Onion, finely diced
- Red Bell Pepper, seeded and diced
- cloves Garlic, minced
- lbs Lean Ground Turkey (93% lean recommended)
- tbsp Chili Powder (mild or medium)
- tbsp Ground Cumin
- tsp Smoked Paprika
- /2 tsp Dried Oregano (Mexican, if available)
- /4 tsp Ground Cinnamon
- /2 tsp Salt (or to taste)
- /4 tsp Black Pepper
- (15 oz) can Pumpkin Purée (pure)
- (14.5 oz) can Diced Tomatoes, undrained
- cup Chicken or Turkey Stock (low sodium)
- tbsp Apple Cider Vinegar
- (15 oz) cans Great Northern or Cannellini Beans, rinsed and drained
- /2 cup Water (optional, for thinning)
- tbsp Fresh Cilantro, chopped (for garnish)
Instructions:
- Heat oil in a large heavy-bottomed Dutch oven or deep stockpot over medium heat. Add onion and pepper; cook until softened (about 5–7 minutes). Add garlic and cook for 1 minute until fragrant.
- Add ground turkey to the pot. Break it up with a spoon and cook until thoroughly browned. Drain off any excess fat.
- Reduce heat to low. Add chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and pepper. Stir constantly for 1 minute until the spices smell deeply fragrant (blooming the spices).
- Stir in the pumpkin purée, diced tomatoes (with their juice), and chicken stock. Bring the mixture to a gentle simmer.
- Reduce heat to low, cover loosely, and let the chili simmer for at least 30 minutes, stirring occasionally to allow flavours to meld.
- Stir in the rinsed white beans. Continue to simmer, uncovered, for another 10–15 minutes, allowing the chili to thicken slightly.
- Stir in the apple cider vinegar. Taste and adjust salt, pepper, or spice level as needed. If the chili is too thick, stir in a splash of water.
- Ladle into bowls, garnish generously with fresh cilantro, and serve hot.