Eosinophilic Esophagitis Friendly Turkey Pumpkin Chili
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Learn more →Ingredients
6 servings
- 2 tbsp garlic-infused oil
- 6 scallions, green tops only, thinly sliced (white parts discarded)
- 1 medium red bell pepper, diced
- 1 ½ lb ground turkey
- 2 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 1 can (15 oz) pumpkin puree
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh lime juice (from 1–2 limes)
For serving
- 2 tbsp scallion greens, thinly sliced, for serving (optional)
- 1 medium avocado, sliced, for serving (optional)
Instructions
- 1
Heat the garlic-infused oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the scallion greens and diced red bell pepper and cook, stirring occasionally, until the pepper is softened and the scallions are fragrant, about 5 minutes.
- 2
Add the ground turkey to the pot and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer, about 7–8 minutes.
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