Turkey Pumpkin Chili

There’s something so warming about a bowl of Turkey Pumpkin Chili. Picture it: a chilly autumn evening, the leaves turning, and there’s a comforting aroma wafting from your kitchen. I’ve always loved this time of year, where flavors of pumpkin and spices come together. It’s the perfect blend of savory and sweet that just warms your soul. Whenever I cook this dish, I can’t help but think about cozy gatherings with friends and family, sharing stories over hearty bowls. Each spoonful is packed with flavor and filled with nutritious ingredients, making it a go-to recipe in my home.

What You’ll Need for Turkey Pumpkin Chili

The ingredients for Turkey Pumpkin Chili are simple yet powerful. Each one plays an important role in creating a delicious and hearty dish. The combination of savory vegetables, lean meat, and warm spices creates a balance that’s both comforting and satisfying.

• 1 large yellow onion, diced (about 2 cups) – This is the base, providing sweetness and depth of flavor.
• 1 medium bell pepper, diced – Adds crunch and a hint of sweetness.
• 6 garlic cloves, minced – For that aromatic kick that elevates the dish.
• 1⅓ pounds ground turkey – A lean meat option that keeps the chili hearty.
• One 15-ounce can white beans, drained and rinsed – Adds creaminess and protein.
• One 28-ounce can diced tomatoes with liquid – Provides the necessary base for the chili.
• ¼ cup tomato paste, no salt added – Thickens the chili and enhances the tomato flavor.
• One 14-ounce can pumpkin puree – The star ingredient, adding sweetness and nutrients.
• 1 cup reduced-sodium chicken or vegetable broth – Keeps it moist and flavorful.
• 2 tablespoons chili powder – Brings the heat and spice.
• 1 tablespoon cocoa powder – A secret ingredient that adds depth and richness.
• 1½ teaspoons ground cinnamon – Adds warmth and a hint of sweetness.
• 2½ teaspoons ground cumin – For that earthy, warm flavor.
• 1 teaspoon kosher salt – Enhances all the flavors.
• ½ teaspoon ground black pepper – Adds a bit of heat.
• ½ teaspoon cayenne pepper, optional – For those who like it spicy.
• 4 cups baby spinach leaves – Adds nutrients and freshness right before serving.
• Avocado, optional – A creamy topping that complements the chili.
• Sour cream or nonfat plain Greek yogurt, optional – For a cool, creamy contrast.
• Cilantro, optional – Freshness to brighten the dish.

Step by Step Guide for Turkey Pumpkin Chili

Making Turkey Pumpkin Chili is a breeze! Once you gather your ingredients, you’ll find that it comes together quickly, making it a perfect weeknight meal. Follow these steps to create a hearty, delicious chili that everyone will love.

1. Start by liberally coating a large pot or Dutch oven with oil spray and warm it over medium-high heat. This step is crucial for ensuring that your vegetables don’t stick and start to caramelize beautifully.

2. Add the diced onion and bell pepper to the pot. Sauté them, stirring occasionally, for about 7 minutes. You want the onion to soften and turn translucent, infusing the oil with its flavors.

3. Next, add the minced garlic to the pot. Stir everything together and cook until fragrant, about 30 seconds. Be careful not to let the garlic burn; it should smell deliciously aromatic.

4. Now, it’s time for the ground turkey. Add it to the pot and use a spatula or large spoon to break up the meat as it cooks. Continue to sauté for about 6 to 7 minutes until the meat is fully cooked and no longer pink.

5. Once the meat is ready, add in the beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon (or pumpkin pie spice), cumin, salt, black pepper, and optional cayenne pepper. Stir everything well to combine.

6. Reduce the heat and let the chili simmer for 20 to 30 minutes, stirring occasionally. This allows the flavors to meld beautifully, and you should see a lovely thickening of the chili.

7. Right before serving, add the baby spinach leaves to the pot and mix throughout. The spinach will wilt quickly and add a fresh note to your chili.

8. Finally, enjoy your chili with desired toppings, like avocado, nonfat plain Greek yogurt, cilantro, and even some salsa if you like a little more kick!

9. If you’re using an Instant Pot, press sauté and follow steps 1 to 5. Cook on high pressure for 15 minutes with natural release. Add the spinach just before serving.

Ways to Adapt This Recipe

There are so many ways to play around with Turkey Pumpkin Chili and make it your own. Here are some tips for customizing your dish!

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or microwave.
• Freezing: You can freeze the chili for up to 3 months. Just let it cool completely before transferring to a freezer-safe container.
• Variations: Swap out ground turkey for ground chicken or even a plant-based meat alternative to make it vegetarian.
• Spice Level: Adjust the heat by adding more or less cayenne and chili powder to cater to your taste.
• Toppings: Experiment with different toppings like shredded cheese, crispy tortilla strips, or a dollop of guacamole.

Pairing Suggestions for Turkey Pumpkin Chili

When it comes to serving Turkey Pumpkin Chili, the right sides can elevate your meal. Here are some fantastic pairing ideas:

• Crusty Bread: Serve with a slice of warm, crusty bread for dipping.
• Rice: A side of rice can help soak up the flavors of the chili.
• Salad: A fresh garden salad adds a refreshing contrast to the warm chili.
• Seasonal Occasions: Perfect for cozy fall dinners or Thanksgiving gatherings.
• Storage Tips: Chili can be stored in the fridge or frozen for later enjoyment, making it a convenient dish for meal prep.

FAQ

Conclusion

The Turkey Pumpkin Chili is a delightful dish that combines savory and sweet flavors, making it a perfect comfort food for chilly evenings. Whether you’re cooking for family or hosting friends, this chili is sure to impress. I encourage you to try making it tonight; you won’t regret diving into a warm bowl of this hearty goodness!

Turkey Pumpkin Chili

The ultimate comfort food, Turkey Pumpkin Chili is a hearty and nutritious dish perfect for chilly nights. Packed with lean protein and the warmth of spices, this easy weeknight dinner is a must-try. Get ready to enjoy a bowl of deliciousness tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 350 kcal

Equipment

• Skillet
• Oven
• Instant Pot
• Saucepan
• Wooden Spoon
• Cutting Board
• Mixing Bowl

Ingredients

  

• 1 large yellow onion diced (about 2 cups)
• 1 medium bell pepper diced
• 6 cloves garlic minced
• 1⅓ pounds ground turkey 90 to 93 percent lean
• 1 15-ounce can white beans drained and rinsed
• 1 28-ounce can diced tomatoes with liquid
• ¼ cup tomato paste no salt added
• 1 14-ounce can pumpkin puree
• 1 cup reduced-sodium chicken or vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cocoa powder
• 1½ teaspoons ground cinnamon or 1 tablespoon pumpkin pie spice
• 2½ teaspoons ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper optional
• 4 cups baby spinach leaves
• 1 optional avocado
• 1 optional sour cream or nonfat plain Greek yogurt
• 1 optional cilantro

Instructions

 

• Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat.
• Add the onion and bell pepper and sauté, stirring occasionally, for about 7 minutes, or until the onion softens.
• Add the garlic, stir everything together, and cook until fragrant, about 30 seconds.
• Add the ground turkey. Use a spatula or large spoon to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked.
• Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon (or pumpkin pie spice), cumin, black pepper, and optional cayenne pepper, and stir.
• Reduce heat and simmer for 20 to 30 minutes, stirring occasionally.
• Right before serving, add the spinach and mix throughout.
• Enjoy the chili with desired toppings, such as avocado, nonfat plain Greek yogurt, cilantro, and salsa.
• Press sauté on the instant pot, then follow the steps 1 to 5, cook 15 min high pressure, natural release. Add the spinach just before serving.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or microwave.
• Tip 2: You can freeze the chili for up to 3 months. Just let it cool completely before transferring to a freezer-safe container.
• Tip 3: Swap out ground turkey for ground chicken or even a plant-based meat alternative to make it vegetarian.
• Tip 4: Adjust the heat by adding more or less cayenne and chili powder to cater to your taste.
• Tip 5: Experiment with different toppings like shredded cheese, crispy tortilla strips, or a dollop of guacamole.

Keyword fall chili recipe, healthy turkey chili, pumpkin recipes, Turkey Pumpkin Chili

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.