Turkey Pumpkin Chili
User Reviews
5
Turkey Pumpkin Chili
Description
This Turkey Pumpkin Chili recipe starts by sautéing onions, bell pepper, and jalapeño until softened, then adding garlic and browning ground turkey. Warm spices including chili powder, cumin, smoked paprika, cinnamon, and oregano infuse the turkey with depth. The chili is then combined with fire-roasted tomatoes, pumpkin puree, kidney beans, black beans, and chicken stock to create a thick and creamy chili base.
The pumpkin puree adds subtle sweetness and velvety texture, complementing the savory spices and tender beans. Simmering for 30 minutes allows flavors to meld and the chili to thicken to the desired consistency. If the chili is too thick, additional stock can be added.
This chili offers a comforting and flavorful main dish suitable for cooler weather or when seeking a filling meal. It pairs well with classic chili toppings like shredded cheese, sour cream, avocado, or green onions.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion peeled and diced, medium
- 1 green bell pepper seeded and diced
- 1 jalapeno pepper desseded and diced
- 4 cloves garlic minced
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon oregano dried
- 1/8 teaspoon cayenne pepper
- 15 ounce diced tomatoes fire-roasted, canned
- 15 ounce pumpkin puree canned
- 15 ounce Kidney Beans drained and rinsed, can
- 15 ounce black beans drained and rinsed, canned
- 2 cups chicken stock
Instructions
- Set a large (5-6 quart) soup pot over medium-high heat and add olive oil to the pot.
- When the oil is hot add in the onions, bell pepper, and jalapeno pepper.
- Cook for about 5 minutes or until the onion starts to become translucent. When this happens add in the garlic and cook for about 1 minute or until the garlic is fragrant.
- Add in the ground turkey and using the blunt end of a spatula break up the meat and brown.
- Stir in the ground spices and stir to combine. Continue cooking until the turkey is no longer pink.
- Stir in the tomatoes, pumpkin puree, beans, and chicken stock.
- Bring to a boil, and reduce heat to low, and simmer for 30 minutes.
- If the chili becomes too thick add more chicken stock.
- Serve with your favorite toppings such as avocado, sour cream, shredded cheese, green onions, etc.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 402kcal | 20% |
| Carbohydrates | 29g | 10% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 83mg | 28% |
| Sodium | 609mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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