Turkey Pumpkin Chili
There’s nothing better than a bowl full of chili on a cold day! My turkey pumpkin chili is flavorful and loaded with protein & fiber!
BREAKING NEWS: this is my 1st savory pumpkin recipe… ever!! Whaaaat?! I’m not sure how I’ve managed to blog for 5 years now sharing only pumpkin desserts. Today that changes! This turkey pumpkin chili is going to be a fall staple for our family. It’s hearty, flavorful and packed full of wholesome ingredients. Best of all, my kiddos and husband LOVED it. P.S. they thought it was my classic chili. P.P.S. Don’t tell my husband 😉
I’ll admit, making chili is a bit of work, but it’s all in the prep. If I can find a good 20 minute chunk of time, that’s all I need to get this one-pot meal started. The rest is left to the stovetop, it simmers for a good hour, maybe more if you have the time. Since it’s fall, and I’ve been baking like crazy, we always seem to have a little bit of pumpkin puree leftover. Our grocery store decided to only carry the large cans of Libby’s pumpkin puree, so it’s been a bit of a struggle to use it all up in one or two recipes. This was a great way to clean out the fridge and make a dish that could last a few days. Perfect to reheat for lunch or dinner!
The pumpkin flavor isn’t overwhelming by any means. It does however, add a subtle sweetness to the chili, which I kind of loved. We served ours with pumpkin cornbread (recipe coming soon) and it was a match made in heaven. If you’re not a huge fan of turkey you can always swap it out for extra lean ground beef or ground chicken, whichever you prefer. This is a very forgiving recipe, so don’t be afraid to swap out a certain variety of beans for another.
We added a dollop of sour cream and a sprinkle of cheddar cheese on top and mmm was that good! We’ll definitely be making this one again, and again… and again. I hope you will too. Happy fall! ????????
- 2 tbsp. olive oil
- 1 pasilla chili pepper, diced
- 1 large red bell pepper, diced
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 1 lb. ground turkey (chicken or extra lean ground beef work too)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 4 tsp. chili powder
- 1 tsp. paprika
- ¼ tsp. cayenne pepper
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. salt
- ½ tsp. freshly ground pepper
- ½ tsp. oregano
- ⅔ c. pumpkin puree
- ½ c. tomato sauce
- 3 tbsp. tomato paste
- 1 (14.5 oz.) can petite diced tomatoes (I used fire roasted)
- 4 c. low-sodium chicken stock or vegetable broth
- 1 (15 oz.) can great northern beans
- 1 (15 oz.) can black beans
- ½ (15 oz.) can dark red kidney beans
- In a large pot set over medium-high heat, add the olive oil. When the oil is hot, add the peppers and onion. Cook until tender, about 3-4 minutes, then add the garlic and cook until fragrant, about 1 minute.
- Add the ground turkey and cook for 4-5 minutes, then add the garlic powder, onion powder, chili powder, paprika, cayenne pepper, cumin, coriander, salt, pepper, and oregano. Stir and cook for 2 minutes or until fragrant.
- Add the pumpkin puree, tomato sauce, tomato paste and diced tomatoes. Cook for 2 minutes, stirring frequently to prevent sauce from burning.
- Pour in the chicken stock, then add the beans. Bring to a simmer, then reduce heat to medium-low and allow to cook for 1 hour.
- Remove from heat and serve as-is or with desired toppings.
Recipe source: Life Made Simple