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Turkey Pumpkin Chili

Savory Turkey Pumpkin Chili for Cozy Fall Nights

Turkey Pumpkin Chili is a hearty, nutritious dish perfect for cozy fall nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon Olive Oil Ideal for sautéing; consider using vegetable or canola oil if needed.
  • 1/2 medium Onion Adds aromatic flavor; shallots or leeks make great substitutes for a milder taste.
  • 3 cloves Garlic Minced; enhances the overall flavor.
  • 1 pound Lean Ground Turkey Provides the main protein; ground beef or plant-based options also work wonderfully.
  • 1 small Green Bell Pepper Chopped; adds a touch of sweetness and texture.
  • 1 can (14 oz) Diced Tomatoes Creates base richness; using fresh or fire-roasted tomatoes adds depth to the flavor.
  • 1 can (14 oz) Pumpkin Puree Infuses a subtle sweetness and creaminess.
  • 1 can (14 oz) White Beans Drained; offers creaminess and nutrition.
  • 1 can (14 oz) Red Kidney Beans Drained; adds heartiness.
  • 2 tablespoons Chili Powder Packs a flavor punch; adjust to taste.
  • 1 teaspoon Smoked Paprika Brings depth to the dish.
  • 1 teaspoon Ground Cumin Elevates savory notes.
  • 1/4 teaspoon Dried Oregano Enhances herbal tones.
  • 1/2 teaspoon Cayenne Pepper Optional; adds an extra kick.
  • 1 cup Chicken Broth Reinforces flavor and adds liquid.
  • Salt and Pepper Essential for overall flavor; adjust according to your taste preference.
  • Garnish Optional; includes Mexican cheese blend, cilantro, sour cream, or avocado.

Equipment

  • large pot

Method
 

Steps to Prepare Turkey Pumpkin Chili
  1. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add ½ chopped medium onion and sauté for about 5 minutes until soft and translucent.
  2. Add 3 minced garlic cloves and 1 pound of lean ground turkey. Cook for another 5 minutes, breaking up the turkey as it browns.
  3. While the turkey is cooking, prepare the remaining ingredients: chop 1 small green bell pepper, drain 1 can each of white beans and red kidney beans, and measure out your spices and canned goods.
  4. Stir in 1 can (14 oz) of diced tomatoes, 1 can (14 oz) pumpkin puree, the drained beans, and spices: 2 tablespoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and ¼ teaspoon dried oregano. Pour in 1 cup of chicken broth and mix well.
  5. Increase heat to bring the mixture to a boil, then reduce to low heat to simmer for 10-15 minutes, stirring occasionally.
  6. Once thickened to your liking, remove from heat. Serve hot, garnished with cilantro, sour cream, or cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 120IUVitamin C: 50mgCalcium: 6mgIron: 15mg

Notes

This chili is perfect for meal prep and tastes even better the next day. Store leftovers in an airtight container for up to 5 days.

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