Description
This Easy Turkey Pumpkin Chili is a hearty and healthy fall meal featuring ground turkey, pumpkin puree, sweet potatoes, beans, and a smoky chipotle kick. Perfect for chilly days, it’s packed with flavor and nutrients, making it a comforting and wholesome dish that’s freezer-friendly and gluten-free.
Ingredients
Scale
Meat Mixture
- 1 pound ground turkey (or ground chicken)
- 1 tablespoon chili powder
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
Vegetables and Beans
- 1 large onion, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 15-ounce can diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can cannellini or white kidney beans, drained and rinsed
- 1 cup pumpkin puree (canned or homemade)
- 2 large sweet potatoes, diced into small cubes
- 1 chipotle pepper in adobo sauce, chopped (adjust to taste for spiciness)
Liquids and Seasonings
- 1 quart chicken broth (about 4 cups)
- 1 1/2 tablespoons olive oil (divided)
- 2 teaspoons chili powder (remaining, for final seasoning)
- 1/2 teaspoon dried oregano
- Pinch of salt and black pepper
For Serving
- Cilantro, chopped
- Limes, cut into wedges
- Avocados, sliced
Instructions
- Prepare the meat mixture: In a large bowl, thoroughly mix together the ground turkey, 1 tablespoon chili powder, ground ginger, kosher salt, and ground cumin until well combined.
- Cook the turkey: Heat a large Dutch oven or stockpot over medium-high heat. Add 1 tablespoon of olive oil and the seasoned ground turkey mixture. Cook, stirring frequently, for about 10 minutes until the meat is fully cooked, broken up into crumbles, and browned. Then transfer the cooked meat to a large bowl and set aside.
- Sauté the aromatics: Add the remaining 1/2 tablespoon olive oil to the Dutch oven. Add the chopped onion and cook for about 5 minutes until the onion is translucent and softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine ingredients in pot: Return the cooked turkey to the Dutch oven. Add chicken broth, diced tomatoes, black beans, cannellini beans, pumpkin puree, sweet potatoes, chopped chipotle pepper, the remaining 2 teaspoons chili powder, dried oregano, and a pinch of salt and black pepper. Stir well to combine all ingredients evenly.
- Simmer the chili: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot and reduce the heat to a simmer. Let it simmer gently for 45 minutes to meld flavors and allow the sweet potatoes to soften.
- Finish cooking: After 45 minutes, remove the lid and simmer uncovered for an additional 15 minutes to thicken the chili slightly and concentrate the flavors.
- Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro, lime wedges for squeezing, and sliced avocados for creaminess and richness.
Notes
- This chili is freezer-friendly; freeze leftovers in airtight containers for up to 3 months.
- Gluten-free and packed with fiber and protein, it’s a wholesome meal option.
- Adjust chipotle pepper quantity based on your heat preference.
- Use homemade pumpkin puree for a fresher flavor if available.
- Leftover chili tastes great reheated and can be served with cornbread or tortilla chips for extra texture.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 378
- Sugar: 12 g
- Sodium: 1429 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 13 g
- Protein: 26 g
- Cholesterol: 60 mg
