Ingredients:

  • 2 Tbsp Olive Oil (or neutral cooking oil)
  • 1 large Yellow Onion, diced finely
  • 1 Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 5 lb Lean Ground Turkey (93% or leaner)
  • 1/2 tsp Sea Salt (plus more for seasoning)
  • 1/4 tsp Black Pepper
  • 3 Tbsp Chili Powder (medium heat)
  • 2 Tbsp Ground Cumin
  • 1 Tbsp Smoked Paprika (Pimentón)
  • 1 tsp Dried Oregano
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Unsweetened Cocoa Powder (adds depth)
  • 1 (15 oz) can Pumpkin Purée (100% pure, not pie filling)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (15 oz) can Kidney Beans, rinsed and drained (or Black Beans)
  • 3 cups Chicken or Turkey Stock (low sodium)
  • 1 Tbsp Cider Vinegar or Red Wine Vinegar (for brightness at the end)

Instructions:

  1. Prep Vegetables: Dice the onion and pepper, and mince the garlic. Rinse and drain the beans.
  2. Sauté Aromatics: Heat oil in the Dutch oven over medium heat. Add the diced onion and pepper. Sauté for 6-8 minutes until softened. Add the minced garlic during the final minute until fragrant.
  3. Brown the Turkey: Push the vegetables to one side. Add the ground turkey to the pot. Season lightly with salt and pepper. Break up the turkey and cook until browned and no pink remains (approx. 7–10 minutes). Drain off any excess liquid/fat if necessary.
  4. Bloom the Spices: Reduce the heat to low. Sprinkle the entire Spice Blend (chili powder, cumin, smoked paprika, cinnamon, cocoa, oregano) directly over the meat and vegetables. Cook, stirring constantly, for 60–90 seconds to toast the spices and intensify their flavor.
  5. Add Liquids and Body: Stir in the canned diced tomatoes (undrained), pumpkin purée, and chicken stock. Scrape up any browned bits (fond) from the bottom of the pot.
  6. Add Beans and Bring to Boil: Add the rinsed kidney beans. Bring the chili mixture up to a gentle simmer over medium-high heat.
  7. Simmer for Depth: Once simmering, reduce the heat to low, cover the pot partially, and let it bubble gently for 30 minutes. Stir occasionally to prevent sticking. The chili will thicken substantially.
  8. Final Adjustments: After 30 minutes, remove the lid. Stir in the cider vinegar. Taste the chili and adjust seasoning with additional salt and pepper as needed.
  9. Serve Hot: Ladle into bowls and serve immediately with desired garnishes (such as cheese, sour cream, or fresh cilantro).