Ingredients
- Ground turkey: 1 pound
- Onion: 1 medium, chopped
- Pumpkin puree: 1 (15 ounce) can
- Diced tomatoes: 1 (14.5 ounce) can, undrained
- Kidney beans: 1 (15 ounce) can, rinsed and drained
- Chicken broth: 2 cups
- Chili powder: 2 tablespoons
- Cream cheese: 4 ounces, softened
Instructions
- Step 1: In a large pot or Dutch oven, brown the ground turkey over medium-high heat. Drain off any excess grease. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Stir in the pumpkin puree, diced tomatoes (undrained), kidney beans, chicken broth, and chili powder. Bring to a simmer.
- Step 3: Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld. Stir occasionally.
- Step 4: Stir in the softened cream cheese until completely melted and the chili is creamy.
- Step 5: Serve hot and garnish as desired (e.g., sour cream, shredded cheese, green onions).
Notes
- For longer storage, let the chili cool completely before refrigerating in an airtight container for up to 3 days.
- Gently reheat leftover chili on the stovetop over medium-low heat, stirring occasionally, to maintain its creamy texture.
- Serve with a dollop of sour cream and a sprinkle of pepitas for a delightful textural contrast.
- Bloom the chili powder in the pot with the onion for a minute before adding the other ingredients to enhance its flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American