Description
This Turkey Pumpkin Chili is a hearty and comforting fall recipe that combines lean ground turkey, creamy pumpkin puree, white beans, and fire-roasted tomatoes with warming spices for a flavorful and nutritious meal. Perfect for cozy dinners, it’s packed with protein, fiber, and a delicious blend of spices that enhance the pumpkin’s sweetness while providing a satisfying chili experience.
Ingredients
Scale
Main Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 orange bell pepper, diced
- 3 garlic cloves, minced
- 1 1/2 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. ground cinnamon
- 1 lb. ground turkey (93% lean)
- 2 (15.5-oz.) cans cannellini beans, rinsed and drained
- 2 (14.5-oz.) cans fire-roasted diced tomatoes
- 1 (15-oz.) can pumpkin puree
- 1 cup vegetable broth (or chicken broth)
- Kosher salt and black pepper to taste
Toppings (Optional)
- 1/3 cup sour cream (plus more for garnish, if desired)
- Plain full-fat Greek yogurt
- Grated cheese
- Toasted pepitas
- Crushed tortilla chips
- Green onions
Instructions
- Sauté Vegetables: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and orange bell pepper and cook, stirring occasionally, until softened, about 6 to 7 minutes.
- Add Aromatics and Spices: Stir in minced garlic, chili powder, ground cumin, dried oregano, and ground cinnamon. Cook for an additional 2 minutes until the spices become fragrant.
- Cook Ground Turkey: Add the ground turkey to the pot, breaking it up with a spoon or spatula. Cook until the meat is no longer pink, approximately 6 minutes. Season generously with kosher salt and freshly ground black pepper.
- Add Remaining Ingredients: Stir in the rinsed cannellini beans, fire-roasted diced tomatoes (with juices), pumpkin puree, and vegetable or chicken broth. Bring the mixture to a boil.
- Simmer Chili: Reduce the heat to low and let the chili gently simmer, stirring occasionally, for 15 minutes to allow the flavors to meld and the chili to thicken slightly.
- Finish and Serve: Turn off the heat and stir in 1/3 cup sour cream to add creaminess. Adjust seasoning with additional salt and pepper if needed. Spoon the chili into bowls and garnish with optional toppings such as more sour cream, Greek yogurt, grated cheese, toasted pepitas, crushed tortilla chips, and green onions.
Notes
- This recipe is perfect for cool fall or winter evenings, delivering warmth and comfort with highly nutritious ingredients.
- Using lean ground turkey keeps the chili lower in fat without sacrificing protein content.
- Fire-roasted tomatoes add a smoky depth to the chili, complementing the sweetness of the pumpkin puree and the warmth of the cinnamon.
- Feel free to customize toppings based on your preference to add texture and flavor contrast.
- Leftovers reheat well and taste even better the next day as flavors continue to develop.
Nutrition
- Serving Size: 1.66 cups
- Calories: 365 kcal
- Sugar: 8 g
- Sodium: 715 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10.0 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 24 g
- Cholesterol: 65 mg
