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Recipe Turkey Pumpkin Chili

Turkey Pumpkin Chili

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    5 mins

  • Cooking

    55 mins

Fusion Vegetable Turkey Lunch Dinner Appetizer Over 60 mins

What You Will Need

Ingredients

  • 1 Tbsp. olive oil
  • 1 cup diced white onion
  • 1 cup diced green bell pepper
  • 1 jalapeño, deseeded and minced
  • 2 tsp. Lee Kum Kee Minced Garlic
  • 1 lb. ground turkey
  • 15 oz. can diced tomatoes
  • 15 oz. can pumpkin puree
  • 1 ½ cups chicken broth
  • 15 oz. can kidney beans, drained and rinsed
  • 15 oz. can black beans, drained and rinsed
  • sour cream, for topping
  • sliced avocado for topping
  • chopped chives, for topping

Seasoning

  • 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
  • 1 ½ Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • ½ tsp. cinnamon
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • pinch of cayenne pepper

Made with
Lee Kum Kee products

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. Heat a large pot over medium heat. Pour in the olive oil and Lee Kum Kee Chiu Chow Style Chili Crisp Oil.
  2. Add the onion and sauté for 5-7 minutes, until softened. Stir in the green bell pepper and jalapeño and cook for 3-5 minutes, stirring frequently. Mix in Lee Kum Kee Minced Garlic and cook for 30 seconds.
  3. Add in the turkey. Cook and crumble the turkey until browned. Mix in the chili powder, cumin, smoked paprika, cinnamon, oregano, salt, cayenne pepper, diced tomatoes pumpkin puree, and chicken broth. Bring the chili to a boil.
  4. Add in the kidney beans and black beans. Reduce heat to low and simmer for 30 minutes, stirring occasionally, until thickened.
  5. Serve with sour cream, sliced avocado, and chives. Top with more Lee Kum Kee Chiu Chow Style Chili Crisp Oil if desired. Enjoy!

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