Turkey Pumpkin Chili
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
How to make it
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Heat a large pot over medium heat. Pour in the olive oil and Lee Kum Kee Chiu Chow Style Chili Crisp Oil.
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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.
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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.
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Add in the kidney beans and black beans. Reduce heat to low and simmer for 30 minutes, stirring occasionally, until thickened.
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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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