Description
This hearty Turkey Pumpkin Chili combines lean ground turkey with creamy pumpkin puree, cannellini beans, and fire-roasted tomatoes, flavored with warm spices like cinnamon and chili powder. It’s a comforting, nutritious dish perfect for cozy fall dinners that balances protein and fiber while offering a delicious twist on traditional chili.
Ingredients
Scale
Main Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 orange bell pepper, diced
- 3 garlic cloves, minced
- 1 1/2 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. ground cinnamon
- 1 lb. ground turkey (93% lean)
- 2 (15.5-oz.) cans cannellini beans, rinsed and drained
- 2 (14.5-oz.) cans fire-roasted diced tomatoes
- 1 (15-oz.) can pumpkin puree
- 1 cup vegetable broth (or chicken broth)
- Kosher salt and black pepper to taste
For Serving
- 1/3 cup sour cream (plus more for garnish, if desired)
- Suggested toppings: sour cream or plain full-fat Greek yogurt, grated cheese, toasted pepitas, crushed tortilla chips, and/or green onions
Instructions
- Sauté vegetables: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add diced onion and orange bell pepper, cooking until softened, about 6 to 7 minutes.
- Add spices and garlic: Stir in minced garlic, chili powder, ground cumin, dried oregano, and ground cinnamon. Cook for 2 more minutes until the mixture becomes aromatic.
- Cook the turkey: Add the ground turkey to the pot. Break it up with a spoon or spatula and cook until no longer pink, about 6 minutes. Season generously with kosher salt and a few grinds of black pepper.
- Add remaining ingredients: Stir in cannellini beans, fire-roasted diced tomatoes, pumpkin puree, and vegetable broth. Bring the mixture to a boil, then reduce heat to low.
- Simmer the chili: Let the chili simmer gently for 15 minutes, stirring occasionally to combine flavors and prevent sticking.
- Finish and serve: Turn off the heat and stir in 1/3 cup of sour cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper as needed. Serve the chili hot, topped with desired garnishes like extra sour cream, grated cheese, toasted pepitas, crushed tortilla chips, and green onions.
Notes
- This chili is a healthy, comforting fall meal featuring the nutrition of pumpkin and beans combined with lean turkey.
- For a vegetarian version, substitute turkey with plant-based ground meat and use vegetable broth.
- To add heat, consider adding diced jalapeño or a dash of cayenne pepper during the spice step.
- Leftovers store well in the refrigerator for 3–4 days and also freeze nicely for up to 3 months.
- Serve with warm cornbread or over cooked rice for a heartier meal.
Nutrition
- Serving Size: 1.66 cups
- Calories: 365 kcal
- Sugar: 8 g
- Sodium: 715 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 24 g
- Cholesterol: 65 mg
