One-Pot Turkey Pumpkin Chili

Step 1

Add the oil to a large pot or Dutch oven over medium-high heat.

Step 2

Once the oil is hot, add the onion, bell pepper, and carrots to the pot and sauté, stirring occasionally, for about 5 minutes, or until the vegetables start to soften.

Step 3

Add the garlic and cook for an additional minute or until fragrant.

Step 4

Add the meat into the pot and sprinkle with paprika, chili powder, cumin, salt, and pepper. Using a wooden spoon or spatula, break up the meat more and cook until the turkey is browned. About 7 minutes.

Step 5

Add in broth, tomatoes, pumpkin puree, and black beans to the pot. Stir to combine.

Step 6

Bring the chili to a boil. Once boiling, cover and reduce the heat to a simmer. Let the chili cook covered for about 20 minutes, stirring occasionally.

Step 7

Once the chili is done cooking, taste and add more salt if desired. Portion chili out into bowls and top with toppings of choice.

Step 8

Let any leftovers completely cool before transferring the chili over to an air-tight container and store in your fridge for up to 5 days. Or freeze your leftovers by transferring cooled chili to a freezer safe container. Remember to leave a little room for the liquid in the chili to expand as it freezes, so don't fill your container to the brim. Pop into your freezer for up to 2 months. To reheat, simply thaw your chili overnight in the fridge and reheat on the stovetop or in the microwave when you are ready to eat it.