Cranberry Rosemary Chicken Thighs with Red Onion
Four browned chicken thighs roast over red onion and fresh cranberries, then get a tart maple-Dijon pan sauce. The skin stays above the liquid while the fruit softens.
Dinner · One pot · Make ahead · Dairy-free · Fall
Turkey Pumpkin Chili
Pumpkin purée thickens a savoury pot of ground turkey, white beans and tomatoes. Spinach goes in at the end, with cocoa and warm spices in the sauce.
1 hr6 servings
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Ingredients at original yield
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 6 garlic cloves, minced
- 1 ⅓ lb lean ground turkey (about 605 g)
- 1 15 oz can white beans, drained and rinsed
- 1 28 oz can diced tomatoes, with their juice
- ¼ cup tomato paste
- 14 oz plain pumpkin purée (about 400 g), not pie filling
- 1 cup reduced-sodium chicken broth, plus a splash if needed
- 2 tbsp mild chili powder seasoning blend, not pure ground hot pepper
- 1 tbsp unsweetened cocoa powder
- 1 ½ tsp ground cinnamon
- 2 ½ tsp ground cumin
- 1 tsp kosher salt, or less to taste
- ½ tsp ground black pepper
- 4 cups baby spinach
How to make Turkey Pumpkin Chili
Timing details
Allow about 15 minutes to chop and measure, then 45 minutes at the stove, including a 25-minute simmer. Timing varies with the pot and heat; verify the turkey with a thermometer.
- Preparation
- 15 min
- Cooking
- 45 min
- 01
Warm the oil in the pot over medium-high heat. Cook the onion and pepper for about 7 minutes, stirring, until softened. Add garlic for 30 seconds.
- 02
Add turkey and break it into small pieces. Cook for about 7 to 8 minutes, stirring. Use a digital thermometer to check several thicker clusters reach 74°C (165°F); continue cooking as needed. Wash tools and hands that touched raw meat.
- 03
Stir in beans, tomatoes and their juice, tomato paste, pumpkin, broth, chili powder, cocoa, cinnamon, cumin, salt and black pepper. Bring to a gentle bubble, then lower the heat.
- 04
Simmer uncovered for about 25 minutes, stirring the bottom regularly. If it becomes too thick, stir in a little extra broth. The finished chili should be thick but easy to ladle.
- 05
Stir in the spinach and cook for 2 to 3 minutes, until wilted and the chili is hot throughout. Taste and adjust salt if needed. Divide among six bowls. Refrigerate leftovers promptly in shallow containers.
Recipe questions
Which canned pumpkin should I buy?
Choose a product labelled plain pumpkin or 100% pumpkin. Sweetened pumpkin pie filling already contains sugar and spices and is not interchangeable here. Weigh 14 ounces, about 400 g, if your can is a different size; refrigerate the remaining pumpkin according to its label.
Does chili powder mean cayenne?
No. Use a mild North American chili seasoning blend. Pure ground hot pepper can be much hotter, so do not substitute it tablespoon for tablespoon. Check the blend for ingredients or allergens that matter to you.
How can I check small pieces of ground turkey?
Use a thin-tip digital thermometer in several of the thicker clusters, without touching the pot. The centre must reach 74°C (165°F). Colour alone is not a reliable safety check.
How should I store and reheat leftovers?
Divide into shallow containers and refrigerate within 2 hours at 4°C (40°F) or colder. Use within 3 days, or freeze for up to 2 months for quality. Thaw in the refrigerator. Reheat while stirring, adding broth if needed, until several spots reach 74°C (165°F).
Can I serve this without dairy?
The listed ingredients contain no added dairy, but check the broth and seasoning labels. Serve it as written. Any cheese, yogurt or sour cream added at the table changes that; those toppings are not included in the recipe.
What else can I make for autumn dinners?
Try our pork tenderloin with mushroom sauce for a different main, or roasted delicata squash as a separate side. This chili can also be portioned for lunches; cool and refrigerate those portions promptly.
Cooking & storage
Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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Recipe source: Adapted from Joy Bauer, via Gina Homolka at Skinnytaste. Adapted from Joy Bauer’s recipe as shared by Gina Homolka at Skinnytaste. This stovetop version uses measured olive oil, omits optional cayenne and toppings, and includes a full preparation allowance and thermometer checks.
Additional references: Health Canada food storage guidance · FoodSafety.gov: safe cooking and reheating temperatures
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