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.