Pumpkin Black Bean Turkey Chili
Warm up with a hearty and wholesome bowl of Pumpkin Black Bean Turkey Chili—an irresistible fusion of fall flavors and classic comfort. This protein-packed recipe combines lean ground turkey, creamy pumpkin puree, black beans, and a medley of warming spices like chili powder, smoked paprika, and cumin for a deeply flavorful one-pot meal. Bursting with nutrient-rich ingredients and finished with optional toppings like shredded cheddar, sour cream, and fresh cilantro, this chili is a perfect crowd-pleaser for cozy weeknights or game day gatherings. Quick to prepare in just 45 minutes, this healthy and satisfying dish is a delicious twist on traditional chili that’s as nutritious as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound lean ground turkey
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 14-ounce can diced tomatoes, with juices
- 1 15-ounce can black beans, drained and rinsed
- 1.5 cups chicken broth
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional for heat)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and green bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Push the vegetables to one side of the pot and add the ground turkey. Break it up with a wooden spoon and cook until browned, about 6-8 minutes.
Stir the cooked turkey and vegetables together, then add the pumpkin puree, diced tomatoes with juices, black beans, and chicken broth. Stir to combine.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir well to incorporate the spices.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Serve the chili hot, garnished with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 4500 mg | 196% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 35.7 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1396 mg | 107% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 4368 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
