Ingredients
- 1 1/2 tablespoons olive oil divided
- 1 red bell pepper chopped
- 1/2 cup onion diced
- 1/2 cup celery thinly sliced
- 1 tablespoon fresh garlic minced
- 1 lb 93% lean ground turkey
- 2 1/2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne powder
- 1 cup chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (14.5 oz) crushed tomatoes
- 1 can (14 oz) dark red kidney beans drained and rinsed
- 1 can (14.5 oz) pumpkin purée
- 2 tablespoons tomato paste
- 1 teaspoon sea salt or to taste
- Pinch of freshly ground black pepper
- 2 dried bay leaves
- 1/4 cup fresh parsley minced
Instructions
- Heat 1 tablespoon of the oil in a large pan on medium-high heat. Add in the pepper, onion, celery, and garlic, and cook until they begin to soften and turn translucent, about 5 minutes.
- Add the rest of the oil and the turkey to the pan. Cook until the turkey begins to brown, about 3 to 4 minutes. Drain off any of the liquid.
- Add in the spices and cook until the turkey is no longer pink and the spices are fragrant, about 3 to 4 minutes.
- Add in the broth, fire-roasted tomatoes, crushed tomatoes, beans, pumpkin purée, tomato paste, salt, and pepper, and stir until well combined. Then, bring to a boil.
- Once boiling, stir in the bay leaves, turn the heat to medium-low and cover the pan. Simmer for 30 minutes, stirring occasionally.
- Once simmered, remove the bay leaves and stir in the parsley. Season to taste with more salt, if desired.
