Creamy Pumpkin and Turkey Chili
Total Time
60m
Prep Time:15m
Cook Time:45m
Yields:6-8 Servings
Ingredients
1 tbsp.
1 cup
chopped celery
1 cup
chopped yellow onion
1 cup
chopped poblano pepper
1 tbsp.
2 lb.
lean ground turkey
2 packets
GOYA® Powdered Chicken Flavored Bouillon, mixed with 2 1/2 cups hot water
2 cans
(8 oz.)
2 cans
(15 oz.)
1 can
(15.5 oz.)
GOYA® Pinto Beans, drained and rinsed
1 can
(15.5 oz.)
GOYA® Red Kidney Beans, drained and rinsed
1 can
(15.5 oz.)
GOYA® Black Beans, drained and rinsed
1 tbsp.
chili powder
2 tsp.
2 cups
GOYA® Quesadilla Shredded Cheese, or crumbled <a href="https://www.goya.com/en/products/queso-fresco/" aria-label="View recipe title 17" alt="https://www.goya.com/en/products/queso-fresco/" tabindex="0">GOYA® Queso Fresco</a> (optional)
2
avocados, halved, peeled, pitted and sliced
1 cup
sour cream
1/4 cup
toasted pumpkin seeds
2
green onions, thinly sliced
Directions
Step 1
<p>Heat oil in medium pot over medium heat. Stir in celery, onions and poblano pepper and cook until tender, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in turkey and cook, breaking up with a spoon, until browned, about 6 to 8 minutes. Season with Adobo, to taste.</p>
Step 2
<p>Stir in chicken bouillon mixture, tomato sauce, pumpkin puree, beans, chili powder and oregano, and bring to a boil. Reduce heat. Simmer until chili thickens and flavors develop, about 20 to 30 minutes. Season with additional Adobo, to taste.</p>
Step 3
<p>Divide chili among serving bowls. Top with cheese, avocado, a dollop of sour cream, pumpkin seeds and green onions. Serve and enjoy.</p>
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Creamy Pumpkin and Turkey Chili
Prep Time: 15m
Total time: 60m
Yields: 6-8 Servings
Ingredients
1 tbsp.
1 cup
chopped celery
1 cup
chopped yellow onion
1 cup
chopped poblano pepper
1 tbsp.
2 lb.
lean ground turkey
2 packets
GOYA® Powdered Chicken Flavored Bouillon, mixed with 2 1/2 cups hot water
2 cans (8 oz.)
2 cans (15 oz.)
1 can (15.5 oz.)
GOYA® Pinto Beans, drained and rinsed
1 can (15.5 oz.)
GOYA® Red Kidney Beans, drained and rinsed
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
1 tbsp.
chili powder
2 tsp.
2 cups
GOYA® Quesadilla Shredded Cheese, or crumbled <a href="https://www.goya.com/en/products/queso-fresco/" aria-label="View recipe title 17" alt="https://www.goya.com/en/products/queso-fresco/" tabindex="0">GOYA® Queso Fresco</a> (optional)
2
avocados, halved, peeled, pitted and sliced
1 cup
sour cream
1/4 cup
toasted pumpkin seeds
2
green onions, thinly sliced
Directions
Step 1
<p>Heat oil in medium pot over medium heat. Stir in celery, onions and poblano pepper and cook until tender, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in turkey and cook, breaking up with a spoon, until browned, about 6 to 8 minutes. Season with Adobo, to taste.</p>
Step 2
<p>Stir in chicken bouillon mixture, tomato sauce, pumpkin puree, beans, chili powder and oregano, and bring to a boil. Reduce heat. Simmer until chili thickens and flavors develop, about 20 to 30 minutes. Season with additional Adobo, to taste.</p>
Step 3
<p>Divide chili among serving bowls. Top with cheese, avocado, a dollop of sour cream, pumpkin seeds and green onions. Serve and enjoy.</p>
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