Description
This Easy Turkey Pumpkin Chili is a hearty and healthy fall recipe featuring ground turkey, pumpkin puree, sweet potatoes, and beans, spiced perfectly with chili powder, chipotle pepper, and warm aromatics. It’s a comforting, freezer-friendly meal that’s gluten-free and packed with nourishing ingredients, ideal for cozy dinners.
Ingredients
Scale
Meat and Spices
- 1 pound ground turkey (or ground chicken)
- 1 tablespoon chili powder (divided)
- 2 teaspoons chili powder (divided)
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 pinch salt and black pepper
Vegetables and Liquids
- 1 large onion, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 quart chicken broth (about 4 cups)
- 1 15-ounce can diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can cannellini or white kidney beans, drained and rinsed
- 1 cup pumpkin puree (canned or homemade)
- 2 large sweet potatoes, diced into small cubes
- 1 chipotle pepper in adobo sauce, chopped (adjust to spice preference)
Oils and Garnishes
- 1 1/2 tablespoons olive oil (divided)
- Cilantro, for serving
- Limes, for serving
- Avocados, for serving
Instructions
- Prepare the meat mixture: In a large bowl, combine the ground turkey, 1 tablespoon chili powder, ground ginger, kosher salt, and ground cumin. Mix thoroughly to evenly distribute all spices.
- Cook the turkey: Heat a large dutch oven or stockpot over medium-high heat. Add 1 tablespoon of olive oil, then add the spiced ground turkey. Cook for about 10 minutes, stirring and breaking it apart until the meat is fully cooked, browned, and crumbled. Transfer the cooked turkey to a separate large bowl and set aside.
- Sauté the aromatics: Add the remaining 1/2 tablespoon olive oil to the dutch oven. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until translucent and softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Combine all ingredients: Return the cooked turkey to the dutch oven with the onions and garlic. Add the chicken broth, diced tomatoes, black beans, cannellini beans, pumpkin puree, diced sweet potatoes, chopped chipotle pepper, the remaining 2 teaspoons chili powder, dried oregano, and a pinch of salt and black pepper. Stir everything together thoroughly.
- Simmer the chili: Bring the chili mixture to a boil over medium-high heat. Once boiling, cover the pot, reduce heat to low, and simmer for 45 minutes to allow flavors to meld and sweet potatoes to soften.
- Finish cooking: Remove the lid and continue to simmer uncovered for an additional 15 minutes to thicken the chili and intensify flavors.
- Serve: Ladle the chili into bowls and garnish with chopped cilantro, freshly squeezed lime wedges, and sliced or diced avocados as desired. Enjoy warm.
Notes
- This chili is freezer-friendly; you can store leftovers for up to 3 months in an airtight container.
- The recipe is naturally gluten-free and uses wholesome ingredients perfect for fall meals.
- Adjust the number of chipotle peppers to control the spiciness level; start with one and add more if preferred.
- If ground chicken is used instead of turkey, the cooking times and results are similar.
- This recipe provides a balanced meal rich in protein, fiber, and antioxidants from pumpkin and sweet potatoes.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 378 kcal
- Sugar: 12 g
- Sodium: 1429 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 13 g
- Protein: 26 g
- Cholesterol: 60 mg
