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Cozy Ground Turkey Pumpkin Chili: Easy Fall Dinner Recipe

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This Ground Turkey Pumpkin Chili is a surprisingly rich and creamy fall dinner that comes together in about 45 minutes. It’s packed with protein, perfect for meal prep, and a crowd-pleaser that will warm you from the inside out.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1 pound ground turkey (93% lean)
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • Plain Greek yogurt or sour cream (for serving)
  • Fresh cilantro, chopped (for serving)
  • Shredded cheddar cheese (for serving)
  • Sliced avocado (for serving)
  • Lime wedges (for serving)

Instructions

  1. Heat the oil. Place your Dutch oven over medium heat and add the olive oil. Let it warm up for about 30 seconds until it shimmers.
  2. Sauté the aromatics. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes translucent and starts to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Brown the turkey. Add the ground turkey to the pot. Break it up with your wooden spoon and cook for 6-8 minutes, until it’s no longer pink. Let any excess liquid cook off.
  4. Add the vegetables and spices. Stir in the diced red bell pepper and jalapeño (if using). Cook for 2 minutes, then add all the spices—chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and pepper. Stir and cook for 1 minute until the spices are toasted and fragrant.
  5. Add the pumpkin and tomatoes. Pour in the pumpkin puree and fire-roasted diced tomatoes. Stir well to combine.
  6. Add the broth and beans. Pour in the chicken broth and add the drained black beans and kidney beans. Stir everything together, scraping the bottom of the pot to incorporate any browned bits.
  7. Simmer. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally. If it seems too thick, add a splash more broth or water. If it’s too thin, let it simmer uncovered for a few extra minutes.
  8. Taste and adjust. After simmering, taste your chili. Adjust salt, heat, or acidity as needed.
  9. Serve. Ladle the chili into bowls and top with your favorite garnishes.

Notes

This chili tastes even better the next day. For a thicker chili, let it simmer uncovered for an additional 10-15 minutes. You can also mash some of the beans before adding to thicken naturally. If you don’t have pumpkin puree, butternut squash or sweet potato puree work well. For a vegetarian version, swap turkey for chickpeas or corn and use vegetable broth.

Nutrition

Keywords: ground turkey pumpkin chili, easy fall dinner, healthy chili recipe, pumpkin chili, turkey chili

Find it online: https://spoonluma.com/cozy-ground-turkey-pumpkin-chili-easy-fall-dinner-recipe/