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Easy Turkey Pumpkin Chili

A close-up of a bowl of hearty pumpkin chili topped with sour cream and fresh parsley.

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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.

Ingredients

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  • 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

  1. 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.
  2. Add the chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic, chili powder, cumin, cinnamon, nutmeg, salt, and pepper. Cook for 1 minute until fragrant.
  4. 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.
  5. 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.
  6. Taste and adjust seasonings as needed.
  7. 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.

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