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Turkey Pumpkin Chili

Turkey pumpkin chili with ground turkey and pumpkin puree for a naturally thick, golden-orange bowl. Simmered with beans, diced tomatoes, green chiles, and a warm spice blend for a hearty American-style main dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Turkey chili base
  • 2 lb ground turkey
  • 1 can (15 oz) pumpkin puree
  • 2 can (15 oz each) white beans, drained
  • 1 can (4 oz) diced green chiles
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 3 cup chicken broth
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 0.25 tsp cayenne
  • Salt and pepper to taste
Serving toppings
  • Sour cream
  • avocado
  • cilantro

Equipment

  • 1 Dutch oven

Method
 

Brown the turkey
  1. Brown ground turkey in a large pot until no longer pink; drain fat.
Sauté aromatics and bloom spices
  1. Sauté onion for 4 minutes, then add garlic and all spices and cook for 2 minutes, stirring until fragrant.
Build and simmer the chili
  1. Add pumpkin, diced tomatoes, white beans, green chiles, and chicken broth; bring to a boil with visible bubbling across the surface.
  2. Simmer for 25-30 minutes until thickened and the flavors have developed, stirring occasionally so it doesn’t stick.
Finish and serve
  1. Season with salt and pepper to taste, then serve topped with sour cream, avocado, and cilantro.

Notes

Pro tip: for extra thickness, keep the chili at a steady gentle simmer rather than a rolling boil. Store in the refrigerator for up to 4 days; freeze in sealed portions for up to 3 months and thaw overnight. For a lighter option, use 93% lean ground turkey and top with plain Greek yogurt in place of sour cream.