This Smoky Pumpkin Turkey Chili is total fall comfort food. The flavor of pumpkin is combined with a bunch of warm, flavorful spices plus a smoky kick of chipotle pepper. This chili will warm you right up on a cool fall evening.
1 (15.5-ounce) can of cannellini beans, drained and rinsed
1 (15.5-ounce) can of light red kidney beans, drained and rinsed
2 cups chicken broth
1–2 teaspoons sauce from a can of chipotle pepper in adobo sauce (be careful – this is spicy!)
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
Salt and pepper
Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion, bell pepper, and jalapeno. Season with a pinch of salt and cook, stirring often, until the vegetables are lightly golden brown around the edges, or about 6-7 minutes.
Add ground turkey to the vegetables, using a spatula to break it up and mix with the vegetables. Season with a generous pinch of salt and pepper, and cook until browned and turkey is cooked through.
Add garlic, chili powder, cumin, smoked paprika, oregano, and cinnamon and cook for 1-2 minutes, until spices are toasted and fragrant. Stir in broth, scraping the bottom of pot to release any browned bits. Add in diced tomatoes, pumpkin puree, beans, maple syrup, and apple cider vinegar. Season with another pinch of salt and stir.
Place lid on pot leaving it slightly ajar. Simmer gently for 45-60 minutes. Add salt and pepper to taste before serving.