Easy Turkey, Pumpkin and Sweet Potato Chili

This easy Turkey, Pumpkin and Sweet Potato Chili recipe is made with pumpkin puree, sweet potatoes, beans, and chipotle peppers for a quick and comforting healthy fall meal! (Freezer friendly, Gluten Free)

PREP TIME: 5 minutes

COOK TIME: 1 hour 25 minutes

TOTAL TIME: 1 hour 30 minutes

Serves: 6 servings

INGREDIENTS:

*1 pound Ground Turkey (or Ground Chicken)

*1 tablespoon + 2 teaspoons Chili Powder, divided

*1 teaspoon Ground Ginger

*1 teaspoon Kosher Salt

*1/2 teaspoon Ground Cumin

*1 1/2 tablespoons Olive Oil, divided

*1 large Onion, diced

*2 cloves Garlic, minced (about 2 teaspoons)

*1 quart Chicken Broth (about 4 cups)

*1 (15 ounce) can Diced Tomatoes

*1 (15 ounce) can Black Beans, drained and rinsed

*1 (15 ounce) can Cannellini or White Kidney Beans, drained and rinsed

*1 cup Pumpkin Puree, canned or homemade

*2 large Sweet Potatoes, diced into small cubes

*1 Chipotle Pepper in Adobo Sauce, chopped (If you prefer lots or spice, start with this amount and add more, to taste)

*1/2 teaspoon Dried Oregano

1 pinch Salt

1 pinch Black Pepper

FOR SERVING:

Cilantro

Limes

Sour Cream

Avocados

INSTRUCTIONS:

1. In a large bowl, mix together ground turkey, 1 tablespoon Chili Powder, Ground Ginger, Salt and Cumin.

2. Heat a large Dutch Oven or Stockpot over medium-high heat. Add in 1 tablespoon of Olive Oil and the Ground Turkey mixture and cook for about 10 minutes, until meat is cooked through, crumbled and browned.

3. Transfer cooked meat to a large bowl and set aside.

4. Add the remaining 1/2 tablespoon of olive oil to the Dutch Oven and add in the onion. Cook for about 5 minutes or until translucent and soft. Add in the Garlic and cook for 1 minute.

5. Transfer the cooked meat back into the Dutch Oven and add the Chicken Broth, Tomatoes, Black Beans, White Beans, Pumpkin Puree, Sweet Potatoes, Chipotle Pepper, remaining 2 teaspoons Chili Powder, Oregano, Salt and Black Pepper.

6. Mix together and bring to a boil. Cover, reduced to simmer and cook for 45 minutes. Uncover and cook for another 15 minutes.

7. Serve with chopped Cilantro, a squeeze of Fresh Lime, a dollop of Sour Cream and diced Avocados.

**TIPS**

To freeze, cool the chili down completely in the fridge. Once chilled, store in freezer-safe zip-top plastic bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.