Get ready for a hearty bowl of Smoky Chipotle Pumpkin Chili, a delightful blend of seasonal flavors with a spicy kick. This dish is perfect for those chilly nights when you want something comforting yet excitingly different.
Olive oil lays the foundation for sautéing, bringing out the sweetness of the onions. The onion and garlic start the chili with aromatic, savory notes. We use ground turkey as a lean protein option, absorbing all the spices beautifully. Cumin, chili powder, and smoked paprika are key for adding depth and a smoky, spicy kick. The pumpkin puree introduces a subtle sweetness and rich texture, contrasting with the hearty black beans and tangy diced tomatoes. The heat from chipotle peppers in adobo sauce ties everything together, while chicken broth keeps the chili from getting too thick. Red bell pepper adds a pop of color and crunch, and corn kernels bring a touch of sweetness. Finally, a squeeze of lime juice and a sprinkle of fresh cilantro bring a zesty freshness to the dish.
Serve this chili with a side of warm, crusty bread or over a bed of fluffy rice. Top with avocado slices, a dollop of sour cream, or some shredded cheese for added richness. It also pairs well with a light green salad to balance out the flavors.
Start by heating up the olive oil in a large pot over medium heat. Once it's shimmering, toss in the diced onion and minced garlic. Stir them around until the onion turns translucent and soft, which should take about five minutes.
Next, add the ground turkey to the pot. Break it up with your spoon as it cooks, letting it brown evenly. This should take another five to seven minutes.
Now, sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper. Stir them in, letting the spices release their aroma and coat the turkey, just for about a minute.
Pour in the pumpkin puree, along with the black beans, diced tomatoes, chipotle peppers, and chicken broth. Give everything a good stir to combine.
Bring the mixture to a gentle simmer. Then, lower the heat to let it cook for about 30 minutes, stirring occasionally so nothing sticks to the bottom.
After the chili has simmered, add in the diced red bell pepper and corn. Let them cook for another 10 minutes, just until they are tender.
Finish by stirring in the lime juice and fresh cilantro right before serving. This adds a fresh, bright flavor that perfectly balances the smoky, spicy notes.
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