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Easy Turkey Pumpkin Chili

A close-up of a rustic bowl filled with hearty pumpkin chili, garnished with fresh cilantro.
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A hearty and flavorful turkey pumpkin chili perfect for a cozy fall weeknight dinner. This one-pot recipe is quick to make and great for meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pumpkin puree (not pie filling)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups chicken broth
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Add the rinsed kidney beans and black beans, pumpkin puree, diced tomatoes, and chicken broth to the pot. Stir everything together.
  5. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, stirring occasionally. For a richer flavor, you can simmer it longer.
  6. Season with salt and black pepper to your taste.
  7. Serve hot with your favorite toppings.

Notes

  • This chili freezes well. Let it cool completely before transferring to airtight containers for freezing.
  • Suggested toppings include shredded cheese, sour cream, chopped cilantro, or a dollop of Greek yogurt.
  • For a thicker chili, use less broth or simmer uncovered for the last 10 minutes of cooking.

Nutrition

Find it online: https://delicerecipe.com/pumpkin-chili/