This deceptively healthy and flavourful chili is our favourite go-to for cool autumn evenings. Ground turkey lightens this dish and prevents it from being overly greasy (as chili can often be). The pumpkin adds a rich, satisfying element. Onions, peppers, adobo chilis, black beans, and warm spices round out this recipe to create a one pot meal that is sure to please even the pickiest palates.
- 1 tbsp vegetable oil
- 1 large onion, diced
- 1 green bell pepper, small dice
- 1 yellow bell pepper, small dice
- 2-3 cloves garlic, minced
- 2 lbs ground turkey
- 1 can (28 oz/798 mL) fire-roasted diced tomatoes
- 4 cups sugar pie pumpkin or butternut squash, cubed
- 2 ½ cups chicken stock
- 2 tbsp adobo sauce (from a 12-ounce can of Chipotle peppers in adobo sauce)
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp Kosher or sea salt
- 1 can (19/540 mL) black beans, drained and rinsed
- 2 cups Monterey Jack or Jalapeno Jack cheese, shredded
- 1 cup sour cream
- Cilantro leaves
- Avocado slices
- Pepitas (roasted pumpkin seeds)
- Heat the oil in a large deep soup pot over medium heat. Sauté the onion and bell peppers until tender, about 5 minutes. Add the garlic and sauté 3 minutes longer.
- Add the turkey, and cook until evenly brown. Mix in tomatoes, pumpkin, and chicken stock.
- Season with adobo sauce, cumin, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes or until pumpkin/squash is tender.
- If desired, gently smash pumpkin chunks against the side of the pot. This gives the chili a creamier texture.
- Add black beans and simmer for 5 minutes longer. Serve topped with cheese, sour cream, cilantro and avocado.
Makes 6 to 8 servings