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Creamy Pumpkin Chili with Ground Turkey

creamy pumpkin chili with ground turkey - featured image
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A quick, one-pot weeknight dinner featuring lean ground turkey and velvety pumpkin puree for a rich, comforting chili that is ready in under 45 minutes.

Ingredients

Scale
  • 1 lb ground turkey (93% lean or higher)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 1 cup chicken broth (low-sodium)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) 100% pure pumpkin puree
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper, cooking until soft and translucent (4-5 minutes). Add minced garlic in the last minute of cooking.
  2. Add ground turkey to the pot, breaking it up with a spoon. Cook until fully browned with no pink spots remaining (6-8 minutes). Drain excess fat if necessary, though turkey is usually lean enough to leave in.
  3. Add chili powder, cumin, and smoked paprika to the meat and vegetables. Stir constantly for about 1 minute to bloom the spices and release their oils.
  4. Stir in tomato paste, diced tomatoes with their juices, and chicken broth. Scrape the bottom of the pot to release browned bits. Add rinsed black beans and pumpkin puree, stirring well to combine.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Partially cover the pot and simmer for 20 minutes, stirring occasionally to prevent sticking.
  6. Taste the chili and season with salt and black pepper to preference. If too thick, add a splash of broth; if too thin, simmer uncovered for a few more minutes. Remove from heat and stir in half of the fresh cilantro.
  7. Serve hot with desired toppings such as sour cream, cheese, tortilla chips, or a wedge of lime.

Notes

Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. For a vegetarian version, substitute turkey with extra beans or lentils. The chili tastes better the next day as flavors meld. It can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin chili, ground turkey chili, creamy chili, easy weeknight dinner, one pot meal, healthy chili, gluten-free dinner

Find it online: https://perkypan.com/creamy-pumpkin-chili-with-ground-turkey-best-easy-recipe/