Go Back
As the leaves turn vibrant shades of orange and gold and the air becomes crisp, there's nothing quite as comforting as a warm bowl of chili. The fall season beckons for hearty meals that not only nourish but also evoke a sense of coziness. Pumpkin turkey chili stands out as a seasonal favorite, merging the traditional appeal of chili with the delightful essence of pumpkin. This unique recipe offers a nutritious twist on a classic dish, making it the perfect choice for autumn gatherings or a cozy night in.

Pumpkin Turkey Chili

Embrace the flavors of fall with pumpkin turkey chili, a perfect blend of comforting warmth and nutrition. This unique twist on a classic dish combines lean ground turkey and creamy pumpkin puree, enhanced by a vibrant mix of spices like chili powder and smoked paprika. Packed with vitamins and fiber, this chili isn't just delicious; it's also a wholesome choice for autumn gatherings or cozy nights in. Discover how to make this hearty meal and enjoy the rich, savory goodness that captures the essence of the season.
Print Recipe Pin Recipe

Ingredients
  

1 lb ground turkey

1 medium onion, diced

3 cloves garlic, minced

2 cans (15 oz each) kidney beans, rinsed and drained

1 can (15 oz) pumpkin puree (ensure it's not pumpkin pie filling)

1 can (14 oz) diced tomatoes with green chilies

1 cup chicken or vegetable broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 tablespoon olive oil

1 cup corn (can be fresh, frozen, or canned)

Fresh cilantro, for garnish

Sour cream or Greek yogurt (optional, for serving)

Instructions
 

Heat the Olive Oil: In a large pot or Dutch oven, pour in the olive oil and set it over medium heat. Once the oil is shimmering, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.

    Add Garlic and Turkey: Incorporate the minced garlic and ground turkey into the pot. Use a wooden spoon to break up the turkey as it cooks. Continue to cook for about 7-10 minutes, or until the turkey is fully browned and no pink remains.

      Spice It Up: Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir everything together thoroughly, allowing the spices to coat the turkey and onion mixture. Cook for an additional 2-3 minutes until the spices are fragrant.

        Incorporate the Base: Pour in the pumpkin puree, diced tomatoes along with their juices, chicken or vegetable broth, and the rinsed kidney beans. Stir well to ensure all ingredients are evenly mixed and combined.

          Simmer: Increase the heat to bring the chili to a gentle simmer. Once simmering, reduce the heat to low and let it cook uncovered for 25-30 minutes. Stir occasionally to prevent sticking, allowing the flavors to meld and the chili to thicken slightly.

            Add the Corn: In the last 5 minutes of cooking, stir in the corn to heat it through. Taste the chili for seasoning and adjust salt and pepper if necessary.

              Serve: Ladle generous portions of the pumpkin turkey chili into bowls. Garnish with fresh cilantro and top each bowl with a dollop of sour cream or Greek yogurt, if desired.

                Prep Time, Total Time, Servings:

                  15 minutes | 45 minutes | Serves 4-6

                    Presentation Tips: For an inviting display, serve the chili in rustic bowls and add a sprinkle of chopped cilantro on top, alongside a wedge of lime for a zesty touch. Pair with crusty bread or tortilla chips for a complete meal experience.