Turkey Pumpkin Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
341 kcal
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Course
Main Course
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Cuisine
American
Turkey Pumpkin Chili
Description
The Turkey Pumpkin Chili begins by sautéing onions, bell pepper, and jalapeño to build a flavorful vegetable base. Minced garlic adds aromatic depth. Lean ground turkey is browned, forming the protein component. A blend of chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and cayenne pepper seasons the chili, adding complexity without excessive heat.
Canned diced tomatoes and pumpkin purée contribute moisture, body, and a unique earthy sweetness that differentiates this chili. Kidney and black beans are added for substance, fiber, and contrasting textures. Simmering the chili thickens it and allows flavors to meld, resulting in a stew-like consistency with savory, spicy, and subtly sweet notes.
This chili can be served with common toppings like sour cream, shredded cheese, green onions, or avocado to customize levels of richness and freshness. It offers a satisfying main dish for chilly days or gatherings, combining familiar chili flavors with autumnal pumpkin.
Use white or yellow onion interchangeably and consider handling jalapeño with care, removing seeds to control heat. Opt for 93% lean ground turkey for balance of flavor and leanness. Ensure canned pumpkin is purée, not pie filling, for correct texture and flavor.
Ingredients
- 2 tablespoons olive oil
- 1 cup white onion diced, or yellow onion
- 1 cup green bell pepper diced
- 1 jalapeño deseeded and minced
- 2 cloves garlic minced
- 1 pound ground turkey lean
- 1 ½ tablespoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ½ teaspoon oregano dried
- 1/2 teaspoon salt
- Pinch cayenne pepper
- 15 ounce diced tomatoes canned
- 15 ounce pumpkin puree canned
- 1 ½ cups chicken broth reduced-sodium
- 15 ounce Kidney Beans drained and rinsed, can
- 15 ounce black beans drained and rinsed, canned
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
- White or yellow onions can be used based on availability.
- Handle jalapeño carefully and deseed to reduce heat if preferred; consider using gloves.
- Use 93% lean ground turkey for a good balance of flavor and leanness.
- Choose pumpkin purée, not pumpkin pie filling, to maintain proper chili texture.
- Adjust chili powder and cayenne pepper to taste for heat level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 341kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 56mg | 19% |
| Sodium | 1072mg | 45% |
| Potassium | 1008mg | 21% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 12053IU | 241% |
| Vitamin C | 37mg | 41% |
| Calcium | 130mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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