Spicy Pumpkin Turkey Chili
- 30 oz black beans
- 15 oz whole tomatoes drained and chopped, or 4-5 medium tomatoes
- 3 tbsp extra virgin olive oil
- 1 yellow onion diced
- 4 shallots minced
- 4 garlic cloves minced
- 2 tbsp ground cumin
- 1 tbsp chile or ancho chile powder
- ¼ tsp red pepper flake (more for extra spice)
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- ½ lb ground turkey
- 32 oz organic broth veggie or chicken, 4 cups
- 16 oz pumpkin puree canned
- 2 tbsp apple cider vinegar
- pumpkin seeds (pepitas) for garnish
- In a food processor or blender coarsely puree the beans and tomatoes, don’t overblend, you want to leave some texture.
- In a large, heavy saucepan heat the olive oil over low-medium heat. Add onion, shallots, garlic, cumin, chili powder, red pepper, salt, and pepper, stirring occasionally until onion is softened and begins to brown, about 6-8 minutes.
- Stir in the ground turkey and saute until turkey meat browns, about 5-6 minutes.
- Add in bean puree and stir, then add in broth, pumpkin and and stir well. Bring to a simmer and cook uncovered for 25 minutes, stirring occasionally. The soup will get thicker as it cooks.
- Once thickened, add vinegar and simmer for 1 additional minute. Season soup with additional salt and pepper if needed.
- Serve sprinkled with pumpkin seeds and serve.
This soup is a meal in itself. We adapted this from one of our favorite food bloggers, Smitten Kitchen. The beans and pumpkin provide a ton of ber which will keep you full and your digestive tract happy. If you want to you can mix in a few handfuls of greens before serving, to up your veggie game. Make ahead tip: This soup stores well in the fridge for 5-6 days, and freezes very well for months.