Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree
  • 1 can (28 oz) fire-roasted diced tomatoes
  • 1 cup low-sodium vegetable or chicken broth
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat.
  2. Add the ground turkey, breaking it apart with a spatula. Cook until the meat is no longer pink and slightly browned.
  3. Stir in the diced onion and red bell pepper. Sauté for 5–7 minutes until the onions are translucent and the peppers have softened.
  4. Add the minced garlic and cook for 60 seconds until fragrant.
  5. Reduce heat to medium. Stir in the chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper.
  6. Stir in the pumpkin puree, fire-roasted diced tomatoes, broth, and tomato paste.
  7. Add the drained and rinsed black beans and kidney beans.
  8. Simmer the mixture until thickened and flavors are well combined.