Turkey Pumpkin Chili
A hearty stovetop chili made with lean ground turkey, savory pumpkin puree, beans, tomatoes, and warm spices. Pumpkin adds body and earthy flavor without making the chili sweet.
Prep: 15 min · Cook: 40 min · Yield: 6 · Method: Stovetop
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds ground turkey
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1.5 teaspoons kosher salt
- 1 15-ounce can pumpkin puree
- 1 28-ounce can diced tomatoes
- 1 15-ounce can black beans
- 1 15-ounce can kidney beans
- 2 cups chicken broth
Cooking instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground turkey and cook, breaking it into small pieces, until no longer pink, about 6 to 8 minutes. Drain excess fat if needed. (about 8 min) — Medium-high heat
- Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin, and salt; cook for 30 seconds, until fragrant. (about 6 min) — Medium heat
- Stir in the pumpkin puree, diced tomatoes with their juices, drained beans, and chicken broth. Scrape up any browned bits from the bottom of the pot. (about 3 min) — Medium heat
- Bring the chili to a gentle boil, then reduce the heat to low. Partially cover and simmer, stirring occasionally, until thickened and the flavors meld, about 25 minutes. (about 25 min) — Low simmer
- Taste and adjust the salt or chili powder as needed. Serve hot with optional toppings such as shredded cheddar, sour cream, sliced green onions, or chopped cilantro. The turkey should reach 165°F in the center. (about 2 min) — 165°F