Description
This Easy Turkey Pumpkin Chili is a hearty and healthy fall meal featuring lean ground turkey, pumpkin puree, sweet potatoes, and beans, all simmered with chipotle peppers and warming spices for a comforting dish packed with flavor and nutrition.
Ingredients
Scale
Meat and Spices
- 1 pound ground turkey (or ground chicken)
- 1 tablespoon + 2 teaspoons chili powder, divided
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
Vegetables and Aromatics
- 1 large onion, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 large sweet potatoes, diced into small cubes
- 1 15-ounce can diced tomatoes
- 1 cup pumpkin puree, canned or homemade
- 1 chipotle pepper in adobo sauce, chopped (adjust to taste)
Liquids and Beans
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can cannellini or white kidney beans, drained and rinsed
- 1 quart chicken broth (about 4 cups)
Oils and Herbs
- 1 1/2 tablespoons olive oil, divided
- 1/2 teaspoon dried oregano
For Serving
- Cilantro, chopped
- Limes, cut into wedges
- Avocados, sliced
Instructions
- Prepare the Turkey Mixture: In a large bowl, combine the ground turkey with 1 tablespoon of chili powder, ground ginger, kosher salt, and ground cumin. Mix well to evenly distribute the spices.
- Cook the Turkey: Heat a large Dutch oven or stockpot over medium-high heat. Add 1 tablespoon of olive oil and then the seasoned ground turkey. Cook for about 10 minutes, stirring and breaking it up, until the meat is fully cooked, browned, and crumbled. Transfer the cooked turkey to a large bowl and set aside.
- Sauté the Aromatics: In the same Dutch oven, add the remaining 1/2 tablespoon of olive oil. Add the chopped onion and cook for about 5 minutes until it becomes translucent and soft. Add the minced garlic and sauté for an additional minute until fragrant.
- Combine Ingredients: Return the cooked turkey to the Dutch oven. Add the chicken broth, diced tomatoes, black beans, white 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 everything together to combine evenly.
- Simmer the Chili: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot and reduce the heat to a simmer. Let it cook gently for 45 minutes to allow the flavors to meld and the sweet potatoes to become tender.
- Finish Cooking: Uncover the chili and continue to cook uncovered for another 15 minutes to thicken the chili and deepen the flavors.
- Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro, lime wedges, and slices of avocado for added freshness and creaminess. Enjoy warm.
Notes
- This chili is freezer friendly, making it perfect for meal prep or leftovers.
- It’s naturally gluten free and packed with vegetables and lean protein for a healthy meal.
- Adjust the amount of chipotle pepper to control the spice level to your preference.
- Using canned pumpkin puree is a convenient option, but homemade pumpkin puree works equally well.
- Serve with tortilla chips or cornbread for a heartier meal.
Nutrition
- Serving Size: 1/6 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
