Unique Pumpkin Turkey Chili
Warm, hearty, and full of autumnal charm, this Unique Pumpkin Turkey Chili is a comforting twist on classic chili recipes. Combining lean ground turkey, vibrant red bell peppers, creamy pumpkin puree, and a medley of black and kidney beans, this dish is as nutritious as it is flavorful. The blend of spices—chili powder, smoked paprika, cumin, and a hint of cinnamon—infuses the chili with a smoky-sweet depth that’s perfect for cozy weeknight dinners or fall gatherings. Simmered to perfection in a rich tomato and chicken broth base, it delivers a smooth and satisfying texture. Customize your bowl with toppings like shredded cheese, sour cream, or diced avocado for an extra layer of indulgence. Ready in under an hour and serving six, this easy-to-make recipe is the perfect balance of spice, sweetness, and heartiness for anyone craving a unique spin on a comfort food classic.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 15 ounces diced tomatoes with juices
- 15 ounces pumpkin puree
- 1 cup low-sodium chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado, lime wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat, if necessary.
Add the diced onion, red bell pepper, and garlic to the pot. Sauté until the vegetables soften, about 4-5 minutes.
Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Let the spices toast for about 1 minute for enhanced flavor.
Add the diced tomatoes with their juices, pumpkin puree, chicken broth, black beans, and kidney beans. Stir until well combined.
Bring the chili to a simmer, then reduce the heat to low. Cover partially and let it cook for 25-30 minutes, stirring occasionally.
Taste the chili and adjust the seasoning if needed. Add more salt, pepper, or spices to suit your preference.
Serve the chili hot with your choice of toppings, such as shredded cheese, sour cream, chopped cilantro, diced avocado, or a squeeze of lime juice.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 6.9 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 732 mg | 16% | |
*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.
