Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 large red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 lb lean ground turkey
  • 15 oz pumpkin puree (unsweetened)
  • 2 cups chicken or vegetable broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup fresh pumpkin, peeled and cubed into 1/2 inch pieces
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the diced onion and red bell pepper; sauté for 5–7 minutes until the onions are translucent and edges are slightly browned.
  3. Stir in the minced garlic and jalapeño, cooking for 60 seconds until fragrant.
  4. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink.
  5. Push the meat and vegetables to the side of the pot and add the pumpkin puree, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper to the center.
  6. Sauté the puree and spices for 3–4 minutes, stirring constantly, until the mixture turns a deep mahogany color and smells toasted.
  7. Deglaze the pot by pouring in a splash of broth, scraping all the caramelized bits (fond) off the bottom.
  8. Stir in the remaining broth, crushed tomatoes, kidney beans, and cubed fresh pumpkin.
  9. Bring the mixture to a gentle boil, then reduce heat to low.
  10. Cover and simmer for 30–35 minutes, or until the cubed pumpkin is tender but not disintegrating.