- 1 tablespoon olive oil
- 1 lb Chouriço** (links diced or ground)
- 2 lbs ground turkey
- 1 red onion, diced
- 1 teaspoon garlic powder
- 2 teaspoons ground black pepper
- 2 teaspoons smoked paprika
- 4 teaspoons ground cumin
- 4 teaspoons kosher salt
- 3 tablespoons chili powder
- 2 tablespoons dried oregano
- 1 (15 ounce) can black beans, drained
- 2 (30 ounce) cans fire roasted diced tomatoes, with juice
- 1 (6 ounce) can tomato paste
- 6 ounces pumpkin puree
- 4 cups beef stock
- Heat a large dutch oven over medium heat with the olive oil. When the oil shimmers, add the chouriço. Cook for 2-3 minutes until the fat has rendered. Remove the chouriço and set aside.
- Add the ground turkey to the pan with the rendered fat. Cook for 7-10 minutes until browned and no pink remains. Return the chouriço to the dutch oven.
- Add the red onions and for cook 2-3 minutes. To the meat, add the spices (garlic powder, black pepper, smoked paprika, cumin, salt, chili powder and oregano) mix well and cook additional 2 minutes. Add the remaining ingredients.
- Cover and simmer on low heat for 1-2 hours, stirring every so often. Serve topped with shredded cheddar, raw red onion, green onions, and a side of cornbread***.
**Chouriço (pronounced shoor-reese), is a smokey Portuguese sausage, most similar to Spanish Chorizo, with a strong wine flavor and bold spices. Chouriço is sometimes called Linguiça but that is actually a different and more mild Portuguese sausage, most similar to a Polish Kielbasa.
***Cornbread muffins pictured were made with Trader Joe's boxed cornbread mix and added jalapeños and red onion to the tops before baking.
Slow Cooker Method: After cooking the Chouriço and Turkey, all ingredient can be added to the pot of a slow cooker for easy meal prep. Cook on low 4-6 hours or high 2-4 hours.