I really can’t think of a recipe more perfect for fall than Pumpkin Turkey Chili! It’s a perfectly balanced one-pot dinner full of veggies, protein, and fiber. Chili recipes are a blueprint that you can change based on your family’s preferences or what you have on-hand. I love adding pumpkin puree to chili and other soups because it acts as a thickener while delivering a punch of nutrition with vitamin A & antioxidants.
My pumpkin turkey chili has no tomatoes, but you could certainly add them if you prefer! An ingredient I love in this recipe is chipotle pepper powder (seasoning) such as McCormick. It adds a smokey, slightly spicy flavor.
In the past when I’ve made this chili, my only complaint is that we don’t have enough leftovers! Now, problem solved: the recipe I’ve created below is a double batch. Eat it up and freeze what you don’t– it keeps frozen for 6 months or longer.
When you serve this meal with a variety of toppings, it’s great to allow kids the chance to serve themselves and try new foods. Our 3-yr-old decided he likes apple slices dipped in sour cream and shredded cheese tastes best by the fistful. I serve his chili in a shallow bowl so he can pick out the beans to eat and leave the turkey behind. Everyone is happy!
I hope you love this recipe for Pumpkin Turkey Chili!
Pumpkin Turkey Chili
Equipment
- Dutch oven or large stock pot
Ingredients
- 1-2 tbsp olive oil
- 2 onions, diced
- 2 lbs ground turkey
- 1 tsp salt, or to taste
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp chipotle chili pepper, ground
- 3 bell peppers, diced orange, yellow, red, or a combination of colors
- 1 can pumpkin puree
- 2 cans pinto beans, rinsed and drained
- 1 can cannellini beans, rinsed and drained
- 1 qt chicken broth (4 cups)
Instructions
- Heat olive oil over medium heat in a large pot or Dutch oven. Cook onions until soft, stirring, about 4-5 minutes.
- Add ground turkey, salt, minced garlic, chili powder, cumin, and chipotle pepper. Stir until turkey is browned about halfway.
- Add bell peppers, stirring, until heated through and beginning to cook. Add pumpkin puree, beans, and chicken stock, mixing to combine.
- Lid the pot and bring to a simmer by increasing heat to medium-high. Reduce heat to low and simmer, covered, about 25 minutes, stirring occasionally.
- Ladle into bowls and serve with sour cream, cilantro, sliced red or green onion, cheese and sauce as desired.
Loved the chili. I would add more salt (I think I may have totally forgotten it!) and more chipotle spice the next time. It makes plenty, so I’m happy to have leftover or freeze some. (There’s only two of us.)
I’m so glad you two loved it!
Delicious!!! This is so easy to prepare as it’s a one pot meal. It is so full of flavor. The chipotle pepper adds just the right touch! It is a great consistency, healthy, and the perfect meal !!!
The chipotle is my favorite touch, too. I’m glad you loved it, Peggy!