A hearty and flavorful turkey pumpkin chili perfect for a cozy fall weeknight dinner. This one-pot recipe is quick to make and great for meal prep.
Author:maddie-thompson
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound ground turkey
1 large onion, chopped
2 bell peppers (any color), chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pumpkin puree
1 (28 ounce) can diced tomatoes, undrained
2 cups chicken broth
Optional toppings: shredded cheese, sour cream, chopped cilantro, green onions
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Add the chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
Stir in the minced garlic, chili powder, cumin, cinnamon, nutmeg, salt, and pepper. Cook for 1 minute until fragrant.
Add the rinsed and drained kidney beans and black beans, pumpkin puree, diced tomatoes (with their juice), chicken broth, and the cooked turkey. Stir everything to combine.
Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to 45 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld.
Taste and adjust seasonings as needed.
Serve hot with your favorite toppings.
Notes
This chili freezes well. Let it cool completely before transferring to airtight containers or freezer bags.
For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño with the bell peppers.
You can substitute ground beef or chicken for the ground turkey.