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–+ servings
Turkey Pumpkin Chili

Savory Turkey Pumpkin Chili for Cozy Fall Nights

Enjoy this Turkey Pumpkin Chili, a hearty and nutritious dish perfect for fall nights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • spray Olive oil spray Ideal for sautéing without adding unnecessary calories.
  • 2 lbs 99% lean ground turkey Swap out for ground chicken or a plant-based meat if desired.
  • 0.5 teaspoon olive oil Enhances the flavors of onions and garlic.
  • 1 small onion, chopped Shallots can be a substitute.
  • 3 cloves garlic, minced Garlic powder can substitute in a pinch.
For Seasoning
  • 1 teaspoon chili powder Adjust according to your heat preference.
  • 2 bay leaves Remember to remove before serving.
  • 1.5 tablespoons cumin Adjust based on taste preferences.
  • 1 teaspoon oregano Italian seasoning can be used as a substitute.
For the Chili
  • 2 15 oz cans white northern or navy beans Rinsed and drained.
  • 15 oz can pumpkin puree Avoid sweetened varieties.
  • 4.5 oz can chopped green chiles Adds mild kick.
  • 2 cups low sodium chicken broth Switch to vegetable broth for vegetarian version.
  • Kosher salt and pepper To taste.
For Topping
  • Chopped cilantro or red onion or chives Fresh garnishes add crunch.
  • Greek yogurt or low-fat sour cream Optional creamy accents.

Equipment

  • skillet
  • Slow Cooker
  • Instant Pot

Method
 

Preparation
  1. Begin by heating a skillet over high heat and lightly spray it with olive oil.
  2. Gather your ingredients to ensure a smooth workflow.
Cook Turkey
  1. Add 2 lbs of 99% lean ground turkey to the skillet, breaking it up as it cooks.
  2. Sauté for about 5 minutes or until the turkey is no longer pink.
  3. Transfer the turkey into either your slow cooker or Instant Pot.
Sauté Veggies
  1. In the same skillet, add 1/2 teaspoon of olive oil, followed by the chopped onion and minced garlic.
  2. Sauté for 3-4 minutes until the onions turn translucent.
  3. Add 1.5 tablespoons of cumin, cooking for an additional minute.
  4. Transfer this mixture to your cooker.
Combine Ingredients (Slow Cooker)
  1. In the slow cooker, combine the sautéed turkey and veggie mix with 2 cans of rinsed white northern beans.
  2. Add 15 oz of pumpkin puree, 4.5 oz of chopped green chiles, 2 cups of low-sodium chicken broth, 1 teaspoon of chili powder, 1 teaspoon of oregano, and 2 bay leaves.
  3. Stir until well combined and cook on high for 4 hours or low for 8 hours.
Combine Ingredients (Instant Pot)
  1. Add the same ingredients as the slow cooker to the Instant Pot.
  2. Seal the lid and set to cook on high pressure for 25 minutes.
  3. Allow for a natural release.
Finish
  1. Remove the bay leaves and taste your Turkey Pumpkin Chili.
  2. Adjust seasoning with kosher salt and pepper to your liking.
  3. Serve hot, garnished with chopped cilantro, red onion, or chives, and a swirl of Greek yogurt or low-fat sour cream.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 28gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 150IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

This chili is designed to accommodate various dietary needs. Consider adding fresh garnishes for flavor.

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