Pumpkin Turkey Chili

Alright, friends, I’m seriously pumped to share this Pumpkin Turkey Chili with you because it’s an absolute game-changer! Imagine that cozy, hearty chili flavor you love, but with a subtle autumn twist from the pumpkin that makes everything a little richer and smoother. The turkey keeps it lean and snappy, while the spices and pumpkin give it this amazing depth that you’ll want to dive into on repeat. Plus, it’s super simple to whip up on a weeknight – perfect for those chilly evenings when you just want a big bowl of comfort with a little twist. Trust me, once you try it, you’ll be hooked!

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Ingredients

For the Main Dish:

• 1 tablespoon olive oil
• 1 pound ground turkey (lean)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• Salt and pepper, to taste

How I Make It

Step 1:

Heat the olive oil over medium heat in a large pot. Add the diced onion and bell pepper, sautéing until they’re soft and fragrant – about 5 minutes. The kitchen should start smelling wonderfully fresh and slightly sweet.

Step 2:

Throw in the ground turkey and cook, breaking it up with your spoon, until it’s no longer pink – about 6 to 8 minutes. Make sure to stir regularly so it browns rather than steams.

Step 3:

Add the garlic, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir for about a minute until the spices release their aroma—this is where the magic happens.

Step 4:

Mix in the tomato paste, coating everything evenly, then pour in the pumpkin puree, diced tomatoes, black beans, and chicken broth. Stir well to combine. The mixture will look thick and rich immediately.

Step 5:

Bring the chili to a gentle boil, then reduce heat and let it simmer uncovered for about 25 minutes. This lets flavors meld and the chili thicken perfectly. Give it a stir every now and then so nothing sticks to the bottom.

Step 6:

Give the chili a final taste; adjust salt and pepper if needed. Serve hot, and if you like, garnish with a dollop of sour cream or some shredded cheese for an extra creamy touch.

Variations & Tips

• Swap turkey with ground chicken or lean beef for a different flavor profile.
• Add a diced jalapeño or cayenne pepper if you like it spicy.
• Use fire-roasted diced tomatoes for a smoky twist.
• For a thicker chili, mash some black beans before adding.
• Stir in a handful of chopped fresh cilantro or green onions just before serving.
• If you prefer vegan, substitute turkey with plant-based crumbles and use vegetable broth.

How I Like to Serve It

This chili shines best on a chilly fall night, ladled over a bowl with warm cornbread on the side. For a casual dinner, it’s great topped with avocado slices and crispy tortilla chips. I also love packing it for lunch the next day—the flavors only deepen overnight.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove or microwave, adding a splash of broth or water if it thickens too much.

Closing: This Pumpkin Turkey Chili is my go-to comfort meal that always hits the spot, no matter the season!