Turkey Pumpkin Chili
Turkey Pumpkin Chili is a hearty and nutritious dish that combines lean ground turkey, pumpkin puree, beans, and a blend of warm spices for a comforting fall meal. This chili is perfect for cozy dinners, meal prepping, or family gatherings, offering a delicious mix of savory and subtly sweet flavors. Topped with avocado, shredded cheese, and sour cream, it's a wholesome, clean-eating recipe that's easily adaptable to suit various dietary needs. Whether you're seeking a healthy weeknight dinner or a satisfying dish for the cooler months, this chili is sure to become a seasonal favorite!
Equipment
- 1 Large Pot or Dutch Oven – For cooking the chili.
- 1 Wooden Spoon or Spatula – For stirring the ingredients.
- 1 Knife – For chopping vegetables like onion, garlic, and bell pepper.
- 1 Cutting Board – For prepping the vegetables.
- Measuring Cups and Spoons – To measure the spices, broth, and other ingredients.
- 1 Can Opener – To open the canned pumpkin, beans, and tomatoes.
- 1 Ladle – For serving the chili into bowls.
Ingredients
- 1 lb Ground turkey
- 1 tbsp Olive oil
- 1 Medium onion, diced
- 2 Cloves garlic, minced
- 1 Red bell pepper, diced
- 1 can (15 oz) Pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) Diced tomatoes
- 1 can (15 oz) Black beans, drained and rinsed
- 1 can (15 oz) Kidney beans, drained and rinsed
- 1 cup Chicken broth (low-sodium)
- 1 tbsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- ½ tsp Ground cinnamon
- ¼ tsp Cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
Instructions
- Sauté the aromatics:Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and bell pepper, and sauté until they become soft, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
- Cook the turkey:Push the veggies to one side of the pot and add the ground turkey. Break it apart with a wooden spoon, cooking until browned and no longer pink, about 7–8 minutes. Mix the cooked turkey with the vegetables.
- Add the spices:Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, cayenne (if using), salt, and pepper. Stir well to coat the turkey and vegetables, cooking for an additional minute to release the flavors of the spices.
- Combine the liquids and pumpkin:Stir in the pumpkin puree, diced tomatoes, black beans, kidney beans, and chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for 25–30 minutes, stirring occasionally.
- Simmer and thicken:As the chili simmers, the flavors will meld together and the liquid will reduce, thickening the chili. If you prefer a chunkier consistency, continue simmering for an extra 10–15 minutes. Taste and adjust seasoning with additional salt, pepper, or cayenne if needed.
- Serve and garnish:Ladle the chili into bowls and top with your favorite toppings—shredded cheese, avocado slices, a dollop of sour cream, fresh cilantro, or a handful of tortilla chips for some crunch.
Notes
Meal Prep and Storage Tips
This Turkey Pumpkin Chili is a fantastic option for meal prepping, as the flavors only get better with time. Here’s how to make the most out of prepping and storing this dish:- Make Ahead: You can easily prepare the chili in advance and store it for the week. After cooking, allow the chili to cool to room temperature before transferring it to airtight containers.
- Refrigeration: Store the chili in the fridge for up to 4 days. When you're ready to enjoy it, simply reheat it on the stovetop over medium heat, stirring occasionally, or microwave individual portions for 1-2 minutes until heated through.
- Freezing: For longer storage, freeze the chili in freezer-safe containers or resealable freezer bags for up to 3 months. Be sure to leave a little space at the top of the container for expansion. Thaw overnight in the refrigerator before reheating.
- Portioning: If you’re meal prepping for the week, consider dividing the chili into individual portions before refrigerating or freezing. This makes it easy to grab a quick, ready-to-eat meal on busy days.
- Reheating: To reheat, place the chili in a pot on the stove over medium heat, stirring occasionally until heated through. You can also microwave single portions for about 2-3 minutes, stirring halfway through. Add a splash of broth or water if the chili has thickened too much in storage.