Turkey Pumpkin Chili (Print Version)
A hearty chili featuring lean ground turkey and creamy pumpkin, simmered with beans, tomatoes, and warming spices for a nutritious and satisfying meal.
# What You Need:
→ Meats
01 - 1 pound lean ground turkey
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Canned & Packaged Goods
05 - 1 can (15 oz) pumpkin purée, not pie filling
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 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon cayenne pepper, optional
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper
→ Cooking Oil
17 - 2 tablespoons olive oil
# Directions:
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 meat and vegetables evenly with spices.
05 - Add pumpkin purée, diced tomatoes with juice, kidney beans, black beans, and chicken broth. Stir well to combine all ingredients.
06 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
07 - Taste and adjust seasoning with additional salt or spices as needed.
08 - Serve hot, garnished with chopped fresh cilantro, sliced green onions, shredded cheese, or sour cream as desired.
# Insider Tips:
01 -
- The pumpkin creates the creamiest texture without any dairy, which still blows my mind every time I make it
- Its one of those rare meals that tastes even better packed for lunch the next day, if it lasts that long
02 -
- The pumpkin flavor is much more subtle than you expect, so do not worry that this will taste like Thanksgiving dessert
- Letting the chili rest for even 10 minutes off the heat lets the flavors marry and the texture thickens up beautifully
03 -
- The longer you simmer this chili, the thicker and more complex it becomes, so do not rush that 25 minute simmer time
- Use a heavy pot or Dutch oven if you have one because it holds heat evenly and prevents hot spots that can scorch the bottom