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Turkey Pumpkin Chili Recipe

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3.9 from 11 reviews

This hearty Turkey Pumpkin Chili combines lean ground turkey with nutritious pumpkin puree and beans, creating a flavorful and comforting meal perfect for chilly days. Featuring a blend of chili powder, smoked paprika, and cumin, this chili is rich in spices and protein, offering a wholesome twist on a classic favorite.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey (turkey thigh recommended)
  • 1 small green bell pepper, chopped
  • 1 (14 fluid ounce) can diced tomatoes with juices
  • 1 (14 fluid ounce) can pumpkin puree
  • 1 (14 fluid ounce) can white (cannellini) beans, drained
  • 1 (14 fluid ounce) can red kidney beans, drained
  • 1 cup chicken broth

Spices

  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt & pepper to taste

Garnish (Optional)

  • Mexican cheese blend
  • Cilantro
  • Sour cream or Greek yogurt
  • Avocado slices

Instructions

  1. Sauté Onion: Heat a soup pot over medium-high heat and add olive oil. Sauté the chopped onion for about 5 minutes until soft and translucent.
  2. Cook Garlic and Turkey: Add minced garlic and ground turkey to the pot. Break the turkey apart with a spoon and cook for another 5 minutes until the turkey is browned and cooked through.
  3. Prep Other Ingredients: While onions and turkey are cooking, chop the green bell pepper and get all other ingredients measured and ready to save time.
  4. Combine and Simmer: Add green bell pepper, diced tomatoes with juices, pumpkin puree, white beans, red kidney beans, chicken broth, and all spices (chili powder, smoked paprika, cumin, oregano, cayenne pepper, salt, and pepper) into the pot. Stir well to combine. Increase heat to high until the mixture just starts to boil, then lower the heat to a simmer. Cook uncovered for 10 to 15 minutes, stirring occasionally to blend flavors.
  5. Serve: Ladle the chili into bowls and garnish with your choice of Mexican cheese blend, fresh cilantro, sour cream or Greek yogurt, and avocado slices if desired. Enjoy warm.

Notes

  • You can adjust the amount of cayenne pepper or omit it for a milder chili.
  • Using turkey thigh adds extra moisture and flavor, but ground turkey breast works fine too.
  • Leftovers store well in the refrigerator for up to 4 days and can be frozen for meal prep.
  • For vegetarian option, omit turkey and substitute with extra beans and vegetables.
  • Add a squeeze of lime juice before serving for a fresh contrast.

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