Easy Turkey Pumpkin Chili
User Reviews
4.6
69 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr 5 mins
-
Total Time
1 hr 30 mins
-
Servings
6 servings
-
Calories
378 kcal
-
Course
Main Course
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Cuisine
Mexican
Easy Turkey Pumpkin Chili
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This Easy Turkey Pumpkin Chili recipe is made with pumpkin, sweet potatoes, beans and chipotle peppers for a quick and comforting healthy fall meal! (freezer friendly, gluten free)
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Ingredients
- 1 pound ground turkey (or ground chicken)
- 1 tablespoon + 2 teaspoons chili powder, divided
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 1/2 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 quart chicken broth (about 4 cups)
- 1 ounce can diced tomatoes
- 1 ounce can black beans, drained and rinsed
- 1 ounce can cannellini or white kidney beans, drained and rinsed
- 1 cup pumpkin puree, canned or homemade
- 2 large sweet potatoes, diced into small cubes
- 1 chipotle pepper in adobo sauce, chopped (If you prefer lots of spice, start with this amount and add more, to taste.)
- 1/2 teaspoon dried oregano
- 1 pinch salt and black pepper
- for serving: cilantro, limes, avocados
Instructions
- In a large bowl, mix together ground turkey, 1 tablespoon chili powder, ground ginger, salt and cumin.
- Heat a large dutch oven or stockpot over medium-high heat. Add in 1 tablespoon of olive oil and the ground turkey mixture and cook for about 10 minutes, until meat is cooked through, crumbled and browned.
- Transfer cooked meat to a large bowl and set aside.
- Add remaining 1/2 tablespoon of olive oil to dutch oven and add in onion. Cook for about 5 minutes on until translucent and soft. Add in garlic and cook for one more minute.
- Transfer cooked meat back to dutch oven and add chicken broth, tomatoes, black beans, white beans, pumpkin puree, sweet potatoes, chipotle pepper, remaining 2 teaspoons chili powder, oregano, salt and black pepper.
- Mix together and bring to a boil. Cover, reduce to simmer and cook for 45 minutes. Uncover and cook another 15 minutes.
- Serve with chopped cilantro, fresh limes and avocados.
Notes
- To freeze, cool the chili down completely in the fridge. Once chilled, store in freezer-safe zip-top plastic bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.
Nutrition Information
Show Details
Serving
1/6th of recipe
Calories
378kcal
(19%)
Carbohydrates
49g
(16%)
Protein
26g
(52%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
60mg
(20%)
Sodium
1429mg
(60%)
Potassium
415mg
(12%)
Fiber
13g
(52%)
Sugar
12g
(24%)
Vitamin A
17050IU
(341%)
Vitamin C
34.7mg
(39%)
Calcium
160mg
(16%)
Iron
4.7mg
(26%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Serving | 1/6th of recipe | |
| Calories | 378kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 1429mg | 60% |
| Potassium | 415mg | 9% |
| Fiber | 13g | 52% |
| Sugar | 12g | 24% |
| Vitamin A | 17050IU | 341% |
| Vitamin C | 34.7mg | 39% |
| Calcium | 160mg | 16% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
69 reviews
Excellent
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