Description
This Easy Turkey Pumpkin Chili is a hearty and nutritious fall favorite featuring ground turkey, pumpkin puree, sweet potatoes, and a blend of spices. Packed with protein and fiber, it combines warmth and comfort in a flavorful chili perfect for cozy dinners. Ready in just 90 minutes, this gluten-free and freezer-friendly meal is topped with fresh cilantro, lime, and avocado for a bright finish.
Ingredients
Scale
Meat & 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
- Salt and black pepper, to taste
Vegetables & 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 (adjust spice level to taste)
Liquids & Oils
- 1 quart chicken broth (about 4 cups)
- 1 1/2 tablespoons olive oil, divided
For Serving
- Cilantro, chopped
- Limes, cut into wedges
- Avocados, sliced
Instructions
- Prepare the meat and spices: In a large bowl, combine ground turkey with 1 tablespoon chili powder, ground ginger, kosher salt, and ground cumin. Mix thoroughly 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. Add the seasoned turkey and cook for about 10 minutes, stirring frequently until the meat is fully cooked, crumbled, and browned. Remove cooked meat and transfer it to a large bowl; set aside.
- Sauté onions and garlic: Add the remaining 1/2 tablespoon olive oil to the dutch oven. Add chopped onion and cook for about 5 minutes until translucent and softened. Add minced garlic and cook for an additional minute to release its aroma.
- Combine all 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, the remaining 2 teaspoons chili powder, dried oregano, and season with salt and black pepper.
- Simmer the chili: Stir the mixture well to combine all ingredients. Bring to a boil over medium-high heat, then cover the pot and reduce to a low simmer. Let it cook covered for 45 minutes to allow the flavors to meld and the sweet potatoes to soften.
- Finish cooking: Uncover the chili and continue to simmer for another 15 minutes to thicken and reduce the liquid slightly, adjusting seasoning if needed.
- Serve: Ladle the chili into bowls and garnish with fresh chopped cilantro, lime wedges, and sliced avocado for a burst of freshness and creaminess.
Notes
- This chili is freezer-friendly, making it easy to prepare ahead and store for busy days.
- The recipe is gluten free and uses wholesome, seasonal ingredients perfect for fall and winter.
- You can substitute ground chicken for turkey if preferred.
- Adjust chipotle pepper quantity to control the spiciness to your liking.
- Adding avocado at serving time balances the smoky heat with creamy texture.
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
