Turkey Pumpkin Chili
 
Prep time
Cook time
Total time
 
Serves: Serves 4
INGREDIENTS:
  • 1 lb lean ground turkey
  • 1 18 can chickpeas, rinsed thoroughly and skins pinched off (540 ml)
  • 1 14 oz can diced tomatoes (398 ml)
  • 2 14 oz cans pumpkin (398 ml) *not pumpkin pie filing*
  • 1 bell pepper, chopped finely
  • 1 cup corn
  • 1 onion, chopped finely
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Sea salt and freshly cracked black pepper
  • Optional toppings: dried chili flakes, sliced fresh or pickled jalapeños, fresh cilantro, sliced green onion, sour cream or plain Greek yogurt, tortilla chips, shredded cheese
DIRECTIONS:
  1. Heat a large wok on the stove over medium high heat. Add in the turkey, onion, garlic, chili powder and cumin and stir occasionally until the turkey is cooked through and the onion has softened, around 10 minutes. Drain any excess oil. Add in the chickpeas, tomatoes, pumpkin, bell pepper and corn and continue stirring occasionally for another 10-15 minutes until the pepper has softened. Taste and add in a few dashes of salt and pepper as needed. Leftovers will store in the fridge for a few days or the freezer for a couple months.
Recipe by Love from the Land at https://www.lovefromtheland.com/turkey-pumpkin-chili/