1-Pot Pumpkin Turkey Chili (Freezer-Friendly!)

In addition to being hearty, thick, smoky, and spicy—everything you could possibly want in a chili—it's also nutrient-dense and a fantastic way to use up practically   

great for stocking the freezer or feeding a crowd! Come on, let's cook some chili.  

INGREDIENTS

– 1 tablespoon olive oil – 1 large onion, diced – 3 cloves garlic, minced – 1 pound ground turkey – 1 can (15 ounces) pumpkin puree – 1 can (15 ounces) diced tomatoe – 1 can (15 ounces) black beans, drained and rinsed – 1 can (15 ounces) kidney beans, drained and rinsed – 2 cups chicken or vegetable broth

– 1 teaspoon ground cumin – 1/2 teaspoon smoked paprika – 1/2 teaspoon ground cinnamon – 1/4 teaspoon cayenne pepper (optional, for heat) – Salt and pepper to taste – 1 bell pepper, diced – 1 cup frozen corn – Optional toppings: shredded cheese, sour cream, green onions, cilantro

First of all, heat the oil. Take a large pot or a Dutch oven and place it over medium heat. Add olive oil to the pot.

Cook the Onion and Garlic: Add minced garlic and diced onion to the pot. Cook until the onion becomes translucent and the surroundings become fragrant; about 5 minutes.

Cook the Turkey: Add the ground turkey to the pot. Cook the meat while breaking it up with a spoon until it is no longer pink, which usually takes about 5-7 minutes.

Add Spices and Seasoning: Stir in the chili powder, ground cumin, smoked paprika, ground cinnamon, cayenne pepper (if using), salt, and pepper. Let cook for another minute to allow the spices to be fragrant.

Add Vegetables and Broth: Add the diced bell pepper, pumpkin puree, diced tomatoes with their juice, black beans, kidney beans, and chicken or vegetable broth. Mix well

Serve: Serve the chili hot with your choice of optional toppings such as shredded cheese, sour cream, green onions, or cilantro.

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