Name: Bacon and Pumpkin Chipotle Turkey Chili
Ingredients: 2 lb lean ground turkey (you can also use ground beef or chicken); 3 Tablespoons of real uncured bacon crumbles (*you could use raw, diced bacon as well – see recipe for details); 2 medium to large yellow onions, diced; 4 cloves garlic, minced; 1 can of pumpkin puree; 1 Tablespoon of adobo sauce from a can of chipotle chilis or jarred adobo sauce (less or more depending on how much heat you’d like. 1 Tablespoon puts you at a low/medium heat here. Start small and add more later if needed.); 1 can fire roasted petite diced tomatoes, undrained (you could also use regular petite diced); 1 can black beans, drained and rinsed (substitute kidney or pinto beans); 1 Tablespoon kosher salt; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 2 Tablespoons chili powder; 1/2 teaspoon coriander; 1/2 teaspoon cinnamon; 4 cups beef or vegetable broth

Description

The pumpkin in this chili, though not quite detectable through the taste, lends itself to helping thicken the chili to make it even more hearty while also adding the nutritional benefits of pumpkin and making it feel like the perfect fall night!

Ingredients

Units Scale

2 lb lean ground turkey (you can also use ground beef or chicken)
3 Tablespoons of real uncured bacon crumbles (*you could use raw, diced bacon as well – see recipe for details)
2 medium to large yellow onions, diced
4 cloves garlic, minced
1 can of pumpkin puree
1 Tablespoon of adobo sauce from a can of chipotle chilis or jarred adobo sauce (less or more depending on how much heat you’d like. 1 Tablespoon puts you at a low/medium heat here. Start small and add more later if needed.)
1 can fire roasted petite diced tomatoes, undrained (you could also use regular petite diced)
1 can black beans, drained and rinsed (substitute kidney or pinto beans)
1 Tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon dried oregano
2 Tablespoons chili powder
1/2 teaspoon coriander
1/2 teaspoon cinnamon
4 cups beef or vegetable broth

Instructions

Dice 2 medium yellow onions and mince 4 cloves of garlic.
*Dice 3 strips of raw, center cut bacon if using the raw option*, if not, skip to the next step.
Drain and rinse 1 can black beans in a sieve or strainer.
Measure 1 Tablespoon kosher salt, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 2 Tablespoons chili powder, 1/2 teaspoon coriander, and 1/2 teaspoon cinnamon in a small bowl and set aside.
Brown 2 pounds of lean ground turkey in a large dutch oven or stock pot. *Add 3 strips of diced raw bacon at this point if using raw and cook until bacon is cooked through.
Add onion and garlic and sauté over medium heat for one minute.
Add 1 can pumpkin, 1 Tablespoon adobo sauce (more/less for heat preference), 3 Tablespoons bacon crumbles and all spices. Cook over medium low heat for 5 minutes, stirring often. The bottom might brown and that’s ok.
Stir in 4 Cups beef broth, 1 can tomatoes with juices, and 1 can drained and rinsed beans. scraping the bottom to release any brown bits (aka flavor).
Bring to a boil (crank the heat), then reduce to a simmer (back on medium low heat we go) and simmer for 15-20 minutes. Taste for salt and add more to preference. Serve with your favorite toppings.

Notes

The chili with thicken slightly as it cools, but if you would like a thicker chili, simmer longer.