Turkey Pumpkin Chili for the Super Bowl

Turkey Pumpkin Chili is a great recipe for cool autumn and winter evenings, yet can rise to the occasion for an event like the Super Bowl. Easy to make, good for you, and it incorporates a wonderful medley of spices. I immediately thought of cookbook author, Samia Nosrat, whose popular book and cooking herald the virtues of combining “Salt, Fat, Acid, Heat” for maximum flavor in each recipe.

This chili has it all, and is a great way to use canned pumpkin puree leftover from your fall pantry. Make it with kidney and northern beans and pair it with Pumpkin Maple Cornbread. Make it with pinto beans and navy beans and pair it with tortilla chips, salsa, and guacamole. Either way the compliments will flow.

Turkey Pumpkin Chili

by Julia Levy

Lovingly Adapted from Southern Living Magazine, October 2021

Makes 6 servings, Total Time: 30 minutes

Ingredients

• 2 tablespoons canola oil

• 1 ½ cups chopped yellow onion (about 1 medium onion)

• 1 cup chopped poblano chile (about 1 large chile)

• 1 pound ground turkey

• 1 tablespoon minced garlic (about 3 garlic cloves)

• 1 tablespoon chili powder

• 2 teaspoons smoked paprika

• 2 teaspoons ground cumin

• ½ teaspoon dried oregano

• ½ teaspoon cayenne pepper (optional)

• 2 cups chicken broth

• 1 cup canned pumpkin (from 1 [15-ounce] can)

• 1 (15-ounce) can fire-roasted crushed tomatoes

• 1 (15-ounce) can pinto beans, drained and rinsed

• 1 (15-ounce) can navy beans, drained and rinsed

• 1 ½ teaspoons kosher salt

• 1 tablespoon fresh lime juice (from 1 lime)

• Toppings: chopped fresh cilantro, tortilla chips, shredded Mexican cheese blend, sour cream

Directions

1. Heat oil in a large Dutch oven over medium-high. Add onion and poblano; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Add turkey, stirring to crumble; cook until no longer pink and starting to brown, about 5 minutes. Stir in garlic, chili powder, paprika, cumin, oregano, and cayenne (if using); cook, stirring constantly, until fragrant and turkey is coated in spices, about 1 minute.

2. Stir in broth, pumpkin, tomatoes, pinto beans, navy beans, and salt. Bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in lime juice.

3. Ladle chili evenly into bowls, and top with desired toppings.

Please Note: I like using pumpkin puree especially in chili, as it lends a nice creamy base without fat. I used an entire 15-ounce can of pumpkin puree. Add more chicken broth if needed, for your desired chili consistency.

Bon Appétit et Bon Weekend…Bonnie