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Cozy Turkey Chili with Pumpkin & Black Beans

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A hearty and flavorful turkey chili made with roasted pumpkin and black beans. The pumpkin adds a velvety richness without dairy, making this a comforting and healthy meal perfect for weeknights or meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 ½ pounds ground turkey (93/7 works best)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted diced tomatoes, undrained
  • 1 cup pumpkin puree (canned, 100% pumpkin)
  • 2 cups low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • Plain Greek yogurt or sour cream (for serving)
  • Shredded cheddar cheese (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Lime wedges (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and bell pepper, stirring occasionally, until softened—about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the ground turkey to the pot. Break it up with a wooden spoon into small crumbles. Cook until no longer pink, about 6-8 minutes. Drain off any excess liquid.
  3. Sprinkle the chili powder, cumin, smoked paprika, oregano, cinnamon, salt, pepper, and cayenne (if using) over the turkey mixture. Stir constantly for 1 minute to toast the spices.
  4. Pour in the diced tomatoes with their juices, the pumpkin puree, and the chicken broth. Add the drained black beans. Stir everything together until the pumpkin is fully incorporated.
  5. Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20 minutes. Uncover and simmer for another 10-15 minutes to thicken.
  6. Taste the chili and adjust seasoning as needed. Add more salt, cayenne, or a squeeze of lime juice to brighten the flavors.
  7. Ladle into bowls and top with your favorite fixings: Greek yogurt, shredded cheddar, cilantro, avocado, and lime wedges. Serve with tortilla chips or crusty bread.

Notes

For fresh pumpkin, roast at 400°F until fork-tender (25-30 minutes), then scoop out flesh and mash. Canned pumpkin puree works great. The chili tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: turkey chili, pumpkin chili, black bean chili, healthy chili, easy chili recipe, fall chili, gluten-free chili, dairy-free chili

Find it online: https://spoonluma.com/cozy-turkey-chili-with-pumpkin-and-black-beans/