Pumpkin and turkey chili can be made ahead of your next gathering — the flavors will meld and even improve after a day of cooking. This fresh and nutritious dish is perfect for a Sunday football gathering or as a great way to fill up little ghosts and goblins before they hit the neighborhood for trick or treating.
1 tablespoon olive oil
2 pounds ground turkey thighs
1 medium onion, diced
1 large green bell pepper, diced
1 large poblano pepper, diced
1 large clove garlic, minced
1 6-ounce can tomato paste
1 teaspoon sea salt
1 tablespoon ancho chile powder
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon cayenne pepper
1 28-ounce can fire-roasted crushed tomatoes
1 15-ounce can pumpkin puree
1 15-ounce can black beans, drained and rinsed
2 cups chicken stock
Chopped fresh cilantro
Heat oil in a heavy, large Dutch oven or pot over medium-high heat.
Add ground turkey and cook, breaking the meat into pieces, until brown (about 10 minutes).
Add the onions, peppers, and garlic and sauté until the vegetables start to soften (about 5 minutes).
Add the tomato paste and stir constantly until the paste starts to turn slightly amber color and caramelize (about 5 minutes).
Add the salt, spices, crushed tomatoes, pumpkin, beans, and stock. Stir until well combined.
Bring the chili to a gentle boil.
Turn heat to low, cover, and simmer for 30 minutes to thicken slightly and combine flavors.
Serve pumpkin and turkey chili in warmed bowls garnished with cilantro, avocado, jalapeño, and pumpkin seeds, if desired.