Description
This Easy Turkey Pumpkin Chili is a hearty and healthy fall-inspired dish featuring ground turkey, pumpkin puree, sweet potatoes, and beans, all simmered to perfection with warm spices and chipotle peppers for a smoky kick. It’s freezer friendly, gluten free, and packed with fiber and protein, making it a wholesome comfort meal perfect for cooler weather.
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
Vegetables and Aromatics
- 1 large onion, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 large sweet potatoes, diced into small cubes
- 1 chipotle pepper in adobo sauce, chopped (adjust amount to taste)
Liquids and Canned Goods
- 1 1/2 tablespoons olive oil, divided
- 1 quart chicken broth (about 4 cups)
- 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
Herbs and Seasonings
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
For Serving
- Chopped cilantro
- Fresh limes
- Avocados
Instructions
- Prepare the Turkey Mixture: In a large bowl, combine ground turkey, 1 tablespoon chili powder, ground ginger, kosher salt, and ground cumin. Mix well to evenly distribute all spices throughout the meat.
- Cook the Turkey: Heat a large Dutch oven or stockpot over medium-high heat. Add 1 tablespoon olive oil, then add the seasoned ground turkey. Cook for about 10 minutes, stirring occasionally, until the meat is fully cooked, browned, and crumbled. Transfer cooked turkey to a large bowl and set aside.
- Sauté Onions and Garlic: Return the pot to the stove and add the remaining 1/2 tablespoon olive oil. Add the chopped onion and cook for about 5 minutes until translucent and softened. Stir in minced garlic and cook for an additional minute until fragrant.
- Combine Ingredients and Simmer: Add the cooked turkey back into the pot. Pour in chicken broth, diced tomatoes, black beans, white beans, pumpkin puree, diced sweet potatoes, chopped chipotle pepper, remaining 2 teaspoons chili powder, dried oregano, and season with salt and black pepper to taste. Stir thoroughly to combine all ingredients.
- Cook the Chili: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot and reduce heat to low. Let the chili simmer gently for 45 minutes to allow flavors to meld and sweet potatoes to soften.
- Finish Cooking: After 45 minutes, uncover and continue cooking for an additional 15 minutes to thicken the chili.
- Serve: Ladle the chili into bowls and garnish with chopped cilantro, fresh lime wedges, and sliced or diced avocados for added freshness and creaminess.
Notes
- This recipe is freezer friendly, allowing you to store leftovers for up to 3 months.
- It is naturally gluten free; ensure broth and canned goods are gluten free if sensitive.
- Adjust the amount of chipotle pepper to control spice level.
- For a vegetarian version, substitute ground turkey with textured vegetable protein and use vegetable broth.
- Sweet potatoes can be swapped for butternut squash if preferred.
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
