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Turkey Pumpkin Chili

  • Author: Avery
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: High-Protein, Dairy-Free (when toppings are dairy-free), Gluten-Free (when ingredients are verified GF)

Description

This cozy turkey pumpkin chili is hearty, gently spiced, and just a little bit velvety from pumpkin puree. Lean ground turkey, black beans, and tomatoes come together in one pot for a satisfying bowl that tastes like fall in every bite. It’s wholesome, filling, and perfect for busy weeknights, meal prep, or game-day gatherings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped (any color)
  • 2 cloves garlic, minced
  • 1 pound ground turkey (93% lean or similar)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes, with their juices
  • 1 cup chicken broth (low sodium, if desired)
  • Fresh cilantro, chopped, for garnish (optional)

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté for 5–7 minutes, stirring occasionally, until softened and starting to turn translucent.
  2. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to brown it.
  3. Add the ground turkey to the pot, breaking it up with a spoon or spatula. Cook for 5–7 minutes, stirring occasionally, until the turkey is browned and no longer pink. Drain off any excess fat if needed.
  4. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the turkey and vegetables evenly with the spices and cook for 1–2 minutes to bloom the flavors.
  5. Add the pumpkin puree, black beans, diced tomatoes with their juices, and chicken broth. Stir until everything is well combined and the pumpkin is fully incorporated.
  6. Bring the chili up to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover, and cook for 20–25 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken slightly.
  7. Taste and adjust seasoning with additional salt, pepper, or chili powder if desired. Ladle into bowls and serve hot, garnished with fresh cilantro if you like.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
  • If you prefer a thicker chili, let it simmer uncovered for the last 5–10 minutes to reduce slightly.
  • For a bit of heat, add a pinch of cayenne or a chopped jalapeño along with the onion and bell pepper.
  • Like most chilis, the flavor deepens as it rests; it can taste even better the next day.
  • This recipe doubles well for meal prep just use a larger pot and extend the simmer time slightly if needed.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course, Soup, Stew
  • Method: Stovetop, One-Pot
  • Cuisine: American, Fall-Inspired

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 320
  • Sugar: 7 g
  • Sodium: 520 mg
  • Fat: 10 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 9 g
  • Protein: 24 g
  • Cholesterol: 70 mg

Keywords: turkey pumpkin chili, healthy turkey chili, fall chili recipe, pumpkin bean chili, one pot dinner, high protein chili

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Find it online: https://averyrecipes.com/turkey-pumpkin-chili/