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INGREDIENTS:
- 1 (about 1-2 lb) small sugar pie pumpkin,
- 3 Tbsp olive oil, divided
- 1 tsp salt, divided
- Freshly ground pepper
- 1 medium yellow onion, chopped
- 2 small carrots, chopped
- 3 cloves garlic, minced
- 1 poblano chile, chopped
- 1 1/2 lb ground turkey
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 2 tsp ancho chile powder
- 1 (28 oz) can crushed tomatoes, no salt added
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pumpkin puree
- 4 cups low sodium chicken or vegetable broth
- 1-4 Tbsp chipotles in adobo sauce (optional)
- Limes, toasted pumpkin seeds, and/or avocado, for garnish
DIRECTIONS:
Preheat oven to 400°.
Line a sheet pan with aluminum foil. Remove stem from pumpkin. Cut in half and scoop out seeds. Rub with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper. Roast pumpkin cut side down for 15 minutes. Flip pumpkin to cut side up, and roast for another 10-15 minutes or until tender. Cool, peel, and chop into chunks.
Meanwhile, in a large heavy-bottom pot over medium-high heat, add remaining 2 tablespoons oil. Add onion and carrot and cook until softened, 5 minutes. Add pepper and garlic and cook until fragrant, about 1 minute.
Add turkey, remaining 3/4 teaspoon salt, black pepper, and cook until mostly cooked through, about 5 minutes. Add cumin, chili powder, ancho chile powder, and stir to incorporate.
Add tomatoes, beans, pumpkin puree, broth, and chipotle, if using. Stir to combine. Bring to a simmer and then reduce heat to low. Cook uncovered, stirring occasionally, about 30 minutes.
Add roasted pumpkin chunks to chili and simmer long enough just to heat through. Adjust seasoning if needed. Top with desired garnishes.
Or, serve inside bell peppers with blue corn chips.
Nutrition per serving (without garnishes): 260 calories; 6g total fat (0.5g saturated); 440mg sodium; 27g carbohydrates; 7g dietary fiber; 7g sugar (0g added sugar); 23g protein