Easy Turkey Pumpkin Chili
This Easy Turkey Pumpkin Chili is cozy, flavorful, and healthy — the perfect one-pot meal for fall. Made with lean turkey, pumpkin puree, beans, and spices, it’s hearty, comforting, and ready in 40 minutes.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground turkey
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 15 oz can pumpkin puree
- 1 14 oz can diced tomatoes
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 2 cups chicken broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- Salt and pepper to taste
- Optional Toppings:
- Shredded cheese sour cream, green onions, cilantro, avocado slices
Instructions
- Heat oil in a large pot over medium heat. Add ground turkey and cook until browned.
- Add onion, garlic, and bell pepper; sauté for 3–4 minutes until softened.
- Stir in chili powder, cumin, smoked paprika, and cinnamon. Mix well.
- Add pumpkin puree, diced tomatoes, beans, and broth. Stir until combined.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Season with salt and pepper to taste.
- Serve hot with toppings of choice.
Notes
Use pure pumpkin puree, not pumpkin pie mix.
Add extra broth if you prefer a thinner chili.
For meal prep: store in the fridge for up to 4 days or freeze for 3 months.
Top with a squeeze of lime for a fresh, bright flavor.
Nutritional Facts (Per Serving)
Calories: 290
Protein: 28 g
Fat: 7 g
Carbohydrates: 29 g
Fiber: 8 g
Sugar: 6 g
Sodium: 610 mg
Protein: 28 g
Fat: 7 g
Carbohydrates: 29 g
Fiber: 8 g
Sugar: 6 g
Sodium: 610 mg