Turkey Pumpkin Chili

Turkey pumpkin chili is a flavorful chili that's ready in just under an hour. This hearty chili is full of good-for-you ingredients like pumpkin, beans, and vegetables.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 341kcal

Author Kate @ I Heart Eating

Equipment

Large pot

Ingredients

2 tablespoons olive oil
1 cup diced white or yellow onion
1 cup diced green bell pepper
1 jalapeño deseeded and minced
2 cloves garlic minced
1 pound lean ground turkey
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cinnamon
½ teaspoon dried oregano
1/2 teaspoon salt
Pinch of cayenne pepper
15 ounce can diced tomatoes
15 ounce can pumpkin puree
1 ½ cups reduced-sodium chicken broth
15 ounce can kidney beans drained and rinsed
15 ounce can black beans drained and rinsed

Instructions

Heat a large pot or Dutch oven over medium heat. Add the oil.
Add the onion and sauté for 5-7 minutes, stirring regularly, or until softened.
Stir in the bell pepper and jalapeño and continue to cook for 3-5 minutes, stirring regularly.
Stir in the garlic and cook for 30 seconds, stirring the entire time.
Add in the turkey and cook until browned.
Stir in all of the spices, diced tomatoes, pumpkin puree, and chicken broth. Bring to a boil.
Add in the kidney and black beans.
Reduce heat and simmer for 30 minutes, stirring occasionally, or until thickened.
Serve with toppings like sour cream, shredded cheese, green onion, and diced avocado.

Notes

Onion: White or yellow onion works well.
Green pepper: Feel free to use another color of bell pepper if you prefer.
Jalapeño: Be careful when handling the jalapeño and consider wearing gloves. Deseeding the jalapeño will cut down on the heat.
Turkey: I like to use 93% lean ground turkey.
Chili powder: Adjust to taste.
Cayenne pepper: Omit or increase to taste.
Pumpkin purée: Be sure to get pumpkin purée, not pumpkin pie filling.
Nutrition values are estimates.

Nutrition