Pumpkin Turkey Chili
Ingredients
Pine & Pepper Spices
- 3 Tbsp. Ground Green New Mexican Chile Powder, divided
- 3 Tbsp. Aji Amarillo Chile Powder, divided
- 1½ cans Diced green chiles (4 oz. cans)
- 3 lbs. Ground turkey
- 1½ Tbsp. Olive oil
- 3 cups Chicken broth
- 1½ cans Black beans (15 oz. cans), drained
- 1½ cans Garbanzo beans (15 oz. cans), drained
- 1½ cans Great northern white beans (15 oz. cans), drained
- ¾ can Pumpkin purée (15 oz. can)
- 12 oz. Salsa verde
- — Optional garnish: fresh cilantro, sour cream
Directions
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1
In a large bowl, mix half of each of the spices (Green New Mexican, Aji Amarillo, Classic Garlic & Onion, Perfect Pair Salt & Pepper, and Crushed Red Pepper) with the diced green chiles and ground turkey until well combined.
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2
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
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3
Add the seasoned turkey mixture and cook, breaking it up with a spoon, for 6 to 8 min., until no longer pink.
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4
Stir in the remaining spices, chicken broth, beans, pumpkin purée, and salsa verde.
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5
Bring to a simmer, then lower the heat and let the chili cook gently for 30 to 40 min., stirring now and then, until thickened and the flavors have come together.
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6
Ladle into bowls and finish with fresh cilantro and a generous dollop of sour cream. Lovely with warm tortillas or cornbread on the side. Makes 9 to 12 servings.
