Turkey & Pumpkin Skillet Chili with Black Beans

Ingredients

• 1 1/2 pounds ground turkey
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) pure pumpkin purée (not pie filling)
• 2 cans (15 oz each) Ortega Black Beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons mild chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 cups water

Steps

1. Heat olive oil in a large Dutch oven over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
2. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium-high and add the ground turkey. Cook, breaking it up with a spoon, until no longer pink and starting to brown, 6-8 minutes.
3. Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook 1 minute, stirring.
4. Add canned pumpkin, black beans, diced tomatoes (with juice), and water. Stir well to combine and bring to a simmer.
5. Reduce heat to low and simmer uncovered, stirring occasionally, until slightly thickened and flavors blend, about 25 minutes. Taste and add more salt if needed.
6. Check turkey for doneness (internal temp should be 165°F). Serve hot, ladled into bowls.