Turkey Pumpkin Chili (Printable)
Hearty turkey and pumpkin simmered with beans, tomatoes, and warming spices for a nutritious meal.
# What You'll 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 (not pumpkin 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 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 (optional, adjust to taste)
15 - 1 tsp salt, or to taste
16 - 1/2 tsp black pepper
→ Cooking Oil
17 - 2 tbsp olive oil
→ Garnishes (optional)
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. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add ground turkey and cook, breaking it up with a spoon, until no longer pink—about 5–6 minutes.
03 - Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir to coat the meat and vegetables with the spices.
04 - Add pumpkin purée, diced tomatoes (with juice), kidney beans, black beans, and chicken broth. Stir well to combine.
05 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, green onions, shredded cheese, or sour cream as desired.
# Expert Tips:
01 -
- The pumpkin adds velvety richness without any dairy, making it incredibly creamy yet still light
- It freezes beautifully, so you can make a big batch and have dinner ready for those chaotic weeknights
- The warming spices hit different when there's a crisp chill in the air
02 -
- Make sure to buy plain pumpkin purée, not pie filling—the first time I made this, I almost grabbed the wrong can and would've ended up with the sweetest chili ever
- The chili thickens up considerably as it cools, so if it looks too thin while simmering, don't panic
03 -
- Toast your spices in a dry pan before adding them to the chili for even more depth of flavor
- A splash of apple cider vinegar or lime juice right before serving brightens everything beautifully