Go Back
–+ servings
Turkey Pumpkin Chili

Quick Turkey Pumpkin Chili for Cozy Fall Nights

This Turkey Pumpkin Chili is a hearty, nutritious dish, combining lean ground turkey and creamy pumpkin for a satisfying fall meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive oil Substitute with avocado oil if desired
  • 1/2 medium Onion Yellow or sweet onions are ideal
  • 3 cloves Garlic Minced, fresh preferred
  • 1 pound Lean ground turkey Turkey thigh can increase juiciness
For the Vegetables
  • 1 small Green bell pepper Red or yellow bell peppers can be used
  • 1 can Diced tomatoes 14 fluid ounces, consider fire-roasted for extra kick
  • 1 can Pumpkin puree 14 fluid ounces, canned or homemade
For the Beans
  • 1 can White (cannellini) beans 14 fluid ounces, kidney beans are a suitable alternative
  • 1 can Red kidney beans 14 fluid ounces, black beans can be used
For the Spices
  • 2 tablespoons Chili powder Adjust to your heat tolerance
  • 1 teaspoon Smoked paprika Can be omitted or replaced with regular paprika
  • 1 teaspoon Ground cumin
  • 1/4 teaspoon Dried oregano Fresh oregano can also be used
  • 1/2 teaspoon Cayenne pepper Optional for heat
  • Salt & pepper To taste; coarse sea salt recommended
For Serving
  • 1 cup Chicken broth Vegetable broth for a vegetarian option
  • Garnish Optional toppings: Mexican cheese blend, cilantro, sour cream/Greek yogurt, avocado

Equipment

  • Large Soup Pot

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large soup pot over medium-high heat. Add chopped onion and sauté until softened, about 5 minutes.
  2. Add minced garlic and ground turkey, breaking it into pieces as it cooks for another 5 minutes until browned.
  3. Stir in chopped green bell pepper, diced tomatoes, and pumpkin puree. Mix everything together, cooking for another 2 minutes.
  4. Incorporate white beans, red kidney beans, chili powder, smoked paprika, ground cumin, and dried oregano. Stir everything for 2 minutes.
  5. Pour in chicken broth, stir to combine, increase heat to boil. Then reduce heat and let it simmer uncovered for 10-15 minutes.
  6. After simmering, taste and adjust seasonings with salt, pepper, and cayenne pepper if desired.
  7. Serve warm in bowls, garnished with cheese, cilantro, or sour cream.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 3000IUVitamin C: 25mgCalcium: 80mgIron: 4mg

Notes

For a thicker chili, reduce chicken broth. For a soupier version, add more broth. Feel free to experiment with types of beans.

Tried this recipe?

Let us know how it was!