1 yellow onion
1 lb. ground turkey
4 Tbsp. tomato paste
2 Tbsp. chili powder
1 tsp. each ground cumin and dried oregano
1 can (15oz.) kidney beans
1 can (15oz.) black beans
1 can (14.5 oz.) fire roasted diced tomatoes
1 can (15 oz.) pumpkin puree
1 1/2 cups broth or water
Optional Toppings: pepitas, avocado, cilantro and lime
DIRECTIONS
Heat a Dutch oven or heavy pot over medium heat. Sauté onion for 5 minutes. Add in ground turkey and cook until browned.
Add tomato paste, chili powder, cumin, oregano and 1 tsp. salt and pepper to taste. Stir for about 1 minute, until the tomato paste turns brick red.
Stir in beans, tomatoes, pumpkin and broth; bring to a simmer over high heat. Reduce heat to medium, cover and cook for 10 minutes. Remove lid and cook 5-10 minutes, stirring frequently until thickened to desired consistency.
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