Description
This Easy Turkey Pumpkin Chili is a hearty and comforting fall meal featuring lean ground turkey, creamy pumpkin puree, sweet potatoes, and a blend of beans. Infused with chipotle pepper and warming spices, it delivers a perfect balance of flavor and nutrition, making it a freezer-friendly, gluten-free option for cozy dinners.
Ingredients
Scale
Meat and Spices
- 1 pound ground turkey (or ground chicken)
- 1 tablespoon chili powder
- 2 teaspoons chili powder, divided
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 pinch salt and black pepper
Vegetables and Beans
- 1 large onion, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 15-ounce can diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can cannellini or white kidney beans, drained and rinsed
- 1 cup pumpkin puree (canned or homemade)
- 2 large sweet potatoes, diced into small cubes
- 1 chipotle pepper in adobo sauce, chopped
Liquids and Oils
- 1 quart chicken broth (about 4 cups)
- 1 1/2 tablespoons olive oil, divided
For Serving
- Cilantro
- Limes
- Avocados
Instructions
- Mix Spices with Turkey: In a large bowl, combine ground turkey, 1 tablespoon chili powder, ground ginger, kosher salt, and ground cumin. Mix thoroughly to evenly distribute spices throughout the meat.
- Cook Turkey: Heat 1 tablespoon olive oil in a large Dutch oven or stockpot over medium-high heat. Add the seasoned turkey mixture and cook for about 10 minutes, stirring occasionally, until the meat is fully cooked, browned, and crumbled. Transfer the cooked meat to a large bowl and set aside.
- Sauté Aromatics: Add the remaining 1/2 tablespoon olive oil to the Dutch oven. Add chopped onion and cook for about 5 minutes until translucent and tender. Add minced garlic and cook for an additional minute to release its aroma.
- Combine Ingredients: Return the cooked turkey to the Dutch oven. Add chicken broth, diced tomatoes, black beans, cannellini beans, pumpkin puree, diced sweet potatoes, chopped chipotle pepper, remaining 2 teaspoons chili powder, dried oregano, and a pinch of salt and black pepper. Stir well to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot, reduce heat to low, and let it simmer for 45 minutes to meld flavors and cook the sweet potatoes through.
- Finish Cooking: Remove the lid and cook uncovered for an additional 15 minutes to thicken the chili and intensify flavors.
- Serve: Ladle chili into bowls and garnish with chopped cilantro, fresh lime wedges, and sliced avocado for a vibrant, fresh finish.
Notes
- This chili is freezer-friendly and can be stored in an airtight container for up to 3 months.
- Using pumpkin puree and sweet potatoes adds natural sweetness and boosts fiber content.
- The chipotle pepper provides a smoky heat; adjust the amount based on your heat preference.
- Gluten free and suitable for a hearty, healthy fall meal.
- If you prefer ground chicken, it can be used as a substitute for ground turkey without flavor compromise.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 378 kcal
- Sugar: 12 g
- Sodium: 1429 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 13 g
- Protein: 26 g
- Cholesterol: 60 mg
