The hearty turkey pumpkin chili is the dinner your chilly evenings need.
Often,chili recipesneed hours on the stovetop or in the slow cooker to reach peak flavor.
That quick timeline makes this turkey pumpkin chili easy enough for busy weeknights during the autumn season.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
A hint of chili powder adds just the right amount of spice, too.
If you want to sneak in more veggies, add spinach or kale at the very end.
This turkey pumpkin chili comes together in just 30 minutes, and it’s chock full of vibrant flavors.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
For even deeper flavor, this chili can be made and refrigerated overnight.
It can also be frozen for up to three months.
Roasted vegetables like Brussels sprouts or sweet potatoes pair nicely, along with any of thesefavorite seasonal sides.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Thaw overnight in the refrigerator if frozen, then reheat on the stovetop until hot throughout before serving.
it’s possible for you to also reheat small portions in the microwave.
can)
1(15-oz.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
can fire-roasted crushed tomatoes
1(15-oz.)
can pinto beans, drained and rinsed
1(15-oz.)
Bring to a boil over medium-high.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Reduce heat to medium-low and simmer, stirring occasionally, until thickened slightly, about 5 minutes.
Stir in lime juice.
Serve:
Ladle chili evenly into bowls, and top with desired toppings.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
You’ll need to steam or roast and mash before using.
Yesthis chili can also be made in a slow cooker.
