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Hearty Ancho, Turkey and Pumpkin Chili

Hearty Ancho, Turkey and Pumpkin Chili

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By Marge Perry and David Bonom. Pumpkin is the secret ingredient that gives this smoky chili savoury-sweet, creamy richness.

INGREDIENTS

  • 2 tbsp canola oil
  • 2 medium onions, chopped
  • 1 green bell pepper, chopped
  • 6 cloves garlic, minced
  • 1 lb turkey, ground
  • 2 tbsp ancho chili, ground
  • 4 tsp chili, powder
  • 2 tsp cumin, ground
  • 1 tsp oregano, dried
  • ½ tsp allspice, ground
  • 1 (15 ounce) can pumpkin, puree
  • 1 (14.5 ounce) can diced tomatoes, fire roasted
  • 1 cup chicken broth, low sodium
  • ½ tsp sea salt

DIRECTIONS

  1. Heat the oil in a Dutch oven over medium-high.
  2. Add the onions, bell pepper and garlic; cook, stirring occasionally, until slightly softened, 4-5 minutes.
  3. Add the turkey and cook, breaking into smaller pieces with a spoon, until turkey starts to brown, 8-9 minutes.
  4. Stir in the ancho chili, chili powder, cumin, oregano and allspice; cook, stirring, 1 minute.
  5. Add the pumpkin puree, tomatoes and broth; bring to a boil, reduce the heat to medium-low, cover and simmer, stirring occasionally, 30 minutes.