Turkey Pumpkin Chili (Printable)
A comforting bowl of lean turkey and creamy pumpkin, simmered with beans and spices for a nutritious one-pot meal.
# What You Need:
→ Meats
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Canned & Packaged
05 - 1 can (15 oz) pumpkin purée
06 - 1 can (15 oz) diced tomatoes, undrained
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 2 cups low-sodium chicken broth
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/4 tsp cayenne pepper
15 - 1 tsp salt
16 - 1/2 tsp black pepper
→ Others
17 - 2 tbsp olive oil
→ Garnishes
18 - Chopped fresh cilantro
19 - Sliced green onions
20 - Shredded cheese
21 - Sour cream
# How To Make:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and bell pepper; sauté for 3–4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground turkey and cook, breaking it up with a spoon, until no longer pink—about 5–6 minutes.
04 - Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir to coat the meat and vegetables with the spices.
05 - Add pumpkin purée, diced tomatoes with juice, kidney beans, black beans, and chicken broth. Stir well to combine.
06 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally.
07 - Taste and adjust seasoning as needed.
08 - Serve hot, garnished with cilantro, green onions, shredded cheese, or sour cream as desired.
# Expert Hints:
01 -
- The pumpkin adds this incredible creaminess without any dairy, making it feel luxurious but still light enough for a Tuesday night
- Its one of those rare meals that actually tastes better the next day, so you are basically meal prepping while making dinner
02 -
- I once accidentally bought pumpkin pie filling instead of purée and the result was unfortunately sweet, so please double check that label
- The chili will thicken considerably as it cools, so if you are reheating leftovers, do not panic when it looks thicker than yesterday
03 -
- The longer you let it simmer on low, the more the flavors will marry together, so do not rush that final thirty minutes
- Making it a day ahead actually improves the recipe, since the spices have time to fully develop