Servings 8 servings
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 pound ground turkey
- 1 (15-oz.) can diced tomatoes
- 1 (15-oz.) can pinto beans, rinsed and drained
- 1 (10-oz.) can condensed tomato soup
- 1 cup water
- 1 (15-oz.) can pumpkin purée
- Sour cream, for garnish (optional)
- Chopped scallions (green parts only), for garnish
Instructions
- Heat a large heavy-bottomed pot (Dutch oven) over medium-low heat. Add the olive oil then the onions, peppers, garlic, cumin and 1 teaspoon kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 3 minutes.
- Add the ground turkey and cook, breaking it apart with a spatula, until it is no longer pink, about 5 minutes.
- Add the diced tomatoes, pinto beans, tomato soup, water and pumpkin purée, stirring to combine.
- Simmer the chili over low heat until it is warmed throughout and thickened slightly, 20 to 25 minutes. Season to taste with salt and pepper.
- When ready to serve, top the chili with sour cream, cheese and scallions.
Kelly's Note:
- For a vegetarian version of this chili, simply leave out the ground turkey or substitute in another bean, such as kidney beans.
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