Description
This Turkey Pumpkin Chili is a hearty and nutritious twist on classic chili, combining lean ground turkey with creamy pumpkin puree and a medley of beans and spices. Perfect for a cozy meal, it’s packed with flavor and easy to prepare in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound lean ground turkey (preferably turkey thigh)
- 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
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup chicken broth
- Salt and pepper, to taste
Optional Garnishes
- Mexican cheese blend
- Cilantro
- Sour cream or Greek yogurt
- Avocado
Instructions
- Sauté the onions: Heat the olive oil in a soup pot over medium-high heat. Add the chopped onion and cook for 5 minutes until softened and translucent.
- Add garlic and turkey: Stir in the minced garlic and ground turkey. Cook for another 5 minutes, breaking the turkey apart with your spoon, until the meat is browned and cooked through.
- Prep other ingredients: While the onions and turkey cook, chop the bell pepper and prepare the remaining ingredients for easy addition.
- Add remaining ingredients and simmer: Pour in the diced tomatoes (with juices), pumpkin puree, cannellini beans, kidney beans, green bell pepper, chili powder, smoked paprika, cumin, oregano, cayenne pepper (if using), chicken broth, salt, and pepper. Stir well. Increase heat to high until the mixture just begins to boil, then lower heat to a simmer. Cook uncovered for 10-15 minutes, stirring occasionally to blend flavors.
- Serve and garnish: Ladle the chili into bowls and top with your choice of garnishes such as Mexican cheese blend, fresh cilantro, sour cream or Greek yogurt, and sliced avocado.
Notes
- Using turkey thigh provides a juicier and more flavorful ground turkey, but lean breast can be used as well.
- Adjust the cayenne pepper according to your preferred spice level or omit for mild chili.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for longer storage.
- For a thicker chili, let it simmer uncovered longer or add less broth.
- Serve with cornbread or tortilla chips for a complete meal.
