Description
This Easy Turkey Pumpkin Chili is a hearty and wholesome fall favorite, combining lean ground turkey with nutrient-rich pumpkin, sweet potatoes, and beans. Flavored with warm spices like chili powder, cumin, and chipotle peppers, it delivers a comforting, mildly spicy chili perfect for cozy dinners. It’s freezer friendly, gluten free, and packed with protein and fiber for a nutritious meal.
Ingredients
Scale
Meat and Spices
- 1 pound ground turkey (or ground chicken)
- 1 tablespoon chili powder
- 2 teaspoons chili powder, divided
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Pinch salt and black pepper
Vegetables and Beans
- 1 large onion, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 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 taste for spice level)
Liquids and Oils
- 1 quart chicken broth (about 4 cups)
- 1 1/2 tablespoons olive oil, divided
For Serving
- Cilantro, chopped
- Limes, sliced
- Avocados, sliced
Instructions
- Prepare the Turkey Mixture: In a large bowl, combine ground turkey, 1 tablespoon chili powder, ground ginger, kosher salt, and ground cumin. Mix thoroughly to distribute the spices evenly.
- Brown the Turkey: Heat a large dutch oven or stockpot over medium-high heat. Add 1 tablespoon of olive oil and the seasoned ground turkey mixture. Cook for about 10 minutes, breaking the meat apart and stirring occasionally until it is fully cooked, browned, and crumbled. Transfer the cooked meat to a large bowl and set aside.
- Sauté Onions and Garlic: Add the remaining 1/2 tablespoon of olive oil to the dutch oven. Add the chopped onion and cook for about 5 minutes until the onions become translucent and soft. Add the minced garlic and cook for an additional 1 minute, stirring to prevent burning.
- Combine Ingredients in Pot: Return the cooked ground turkey to the dutch oven. Add chicken broth, diced tomatoes, black beans, cannellini beans, pumpkin puree, diced sweet potatoes, chopped chipotle pepper, the remaining 2 teaspoons of chili powder, dried oregano, and a pinch of salt and black pepper. Stir well to combine all ingredients.
- Cook the Chili: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot, reduce the heat to a simmer and cook gently for 45 minutes, allowing the flavors to meld and the sweet potatoes to soften.
- Simmer Uncovered: Remove the lid and continue cooking uncovered for another 15 minutes to thicken the chili slightly and concentrate the flavors.
- Serve: Ladle the chili into bowls and garnish with chopped cilantro, fresh lime wedges, and sliced avocados. Enjoy your warm, comforting turkey pumpkin chili.
Notes
- This chili is freezer friendly; allow to cool completely before freezing in airtight containers for up to 3 months.
- This recipe is naturally gluten free, making it suitable for those with gluten sensitivities.
- Adjust the amount of chipotle pepper according to your preferred spice level—start with less if sensitive to heat.
- Use homemade pumpkin puree for an even fresher taste or canned pumpkin puree for convenience.
- Sweet potatoes add natural sweetness and texture, but can be substituted with butternut squash if desired.
Nutrition
- Serving Size: 1/6 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
