Spiced Cocoa & Pumpkin Turkey Chili

"This recipe stands out for its use of cocoa and pumpkin, adding depth and a hint of sweetness that balances the spices. It’s not only easy to make with pantry staples but also offers a delightful twist on traditional chili. The combination of flavors is sure to appeal to a wide range of palates, making it a perfect dish for gatherings or a cozy night in."

Prep Time

15 minutes

Cook Time

35 minutes

Paired With

Main Protein

Turkey

Ingredients

IngredientQuantity
Ingredients: • 1 lb ground turkey • 1 (15 oz) can pure pumpkin puree • 1 (15 oz) can black beans, drained and rinsed • 1 (15 oz) can diced tomatoes, with juice • 1 medium onion, finely chopped • 2 cloves garlic, minced • 1 bell pepper, diced (color of your choice) • 2 tablespoons olive oil • 2 tablespoons unsweetened cocoa powder • 1 tablespoon chili powder • 1 teaspoon ground cumin • 1/2 teaspoon ground cinnamon • 1/2 teaspoon smoked paprika • Salt and pepper to taste • Optional for garnish: sour cream, shredded cheese, chopped cilantro, avocado slices .

Directions

Spiced Cocoa & Pumpkin Turkey Chili

Ingredients:

• 1 lb ground turkey

• 1 (15 oz) can pure pumpkin puree

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can diced tomatoes, with juice

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 bell pepper, diced (color of your choice)

• 2 tablespoons olive oil

• 2 tablespoons unsweetened cocoa powder

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

• Optional for garnish: sour cream, shredded cheese, chopped cilantro, avocado slices

Instructions:

1. Preparation: In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

2. Cooking the Turkey: Increase the heat to medium-high and add the ground turkey to the pot. Break it apart with a spoon and cook until it’s no longer pink.

3. Adding Spices: Stir in the cocoa powder, chili powder, cumin, cinnamon, and smoked paprika. Cook for about 2 minutes, allowing the spices to become fragrant and well integrated with the meat.

4. Combining Ingredients: Add the diced tomatoes (with juice), pumpkin puree, and black beans to the pot. Season with salt and pepper to taste. Mix well to ensure all ingredients are evenly distributed.

5. Simmering: Reduce heat to low and let the chili simmer, uncovered, for at least 30 minutes to allow flavors to meld together. Stir occasionally to prevent sticking. If the chili becomes too thick, add a little water or chicken broth to reach your desired consistency.

6. Serving: Taste and adjust seasoning if necessary. Serve hot, garnished with your choice of sour cream, shredded cheese, chopped cilantro, and avocado slices.

Wine Pairing:

A medium-bodied red wine like Merlot or Zinfandel pairs wonderfully with this chili. The wine’s fruitiness and moderate tannins complement the rich, spicy, and slightly sweet flavors of the dish.

Presentation Tips:

Serve the chili in a pre-warmed bowl to keep it hot longer. A dollop of sour cream and a sprinkle of cilantro on top add color and texture, making the dish visually appealing. Present with a side of crusty bread or cornbread and a glass of the recommended wine for a complete dining experience.

This recipe stands out for its use of cocoa and pumpkin, adding depth and a hint of sweetness that balances the spices. It’s not only easy to make with pantry staples but also offers a delightful twist on traditional chili. The combination of flavors is sure to appeal to a wide range of palates, making it a perfect dish for gatherings or a cozy night in.