Description
Turkey Pumpkin Chili is a warm, comforting twist on classic chili, featuring lean ground turkey, pumpkin purée, beans, tomatoes, and a blend of cozy spices. This slightly smoky, mildly sweet, and deeply satisfying chili is perfect for chilly nights and makes a wholesome one-pot meal that’s easy to prepare.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1½ cups chicken broth
- 1 tablespoon maple syrup or brown sugar (optional)
Optional Toppings
- Sour cream
- Cheddar cheese
- Green onions
- Cilantro
Instructions
- Heat the oil: In a large pot over medium heat, warm 1 tablespoon of olive oil to prepare for cooking the turkey and vegetables.
- Brown the turkey: Add 1 pound of ground turkey to the pot and cook, breaking it apart with a spatula until it is fully browned and no longer pink, about 5–7 minutes.
- Sauté vegetables: Add the diced onion and chopped red bell pepper to the pot. Cook together for 4–5 minutes, stirring occasionally, until the vegetables soften.
- Add spices and garlic: Stir in minced garlic, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon cinnamon, ½ teaspoon salt, and ½ teaspoon black pepper. Cook for about 1 minute to let the spices become fragrant.
- Combine remaining ingredients: Pour in 1 can (15 oz) pumpkin purée, 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) black beans (drained and rinsed), 1 can (15 oz) kidney beans (drained and rinsed), and 1½ cups chicken broth. Add 1 tablespoon maple syrup or brown sugar if using for a touch of sweetness. Stir thoroughly to combine.
- Simmer the chili: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 30 minutes. Stir occasionally to prevent sticking and allow flavors to meld.
- Adjust seasoning: Taste the chili and add more salt, pepper, or spices if needed according to your preference.
- Serve: Ladle the chili into bowls and top with your choice of sour cream, cheddar cheese, green onions, or cilantro. Serve hot and enjoy.
Notes
- Pumpkin adds a creamy texture without the need for dairy.
- Using fire-roasted diced tomatoes can add extra smoky depth to the flavor.
- Add cayenne pepper if you prefer a spicier chili.
- The chili thickens further as it rests, so adjust thickness with broth if reheating.
- This chili freezes well for up to 3 months—store in airtight containers for convenient meals later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Chili, Dinner
- Method: Stovetop
- Cuisine: American
