Description
This Easy Turkey Pumpkin Chili is a hearty, flavorful dish combining lean ground turkey, pumpkin puree, and a medley of beans and spices. Perfect for cozy dinners, it offers a nutritious twist on traditional chili with sweet potatoes and a hint of chipotle heat, finished with fresh cilantro, lime, and avocado for a vibrant touch.
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 Aromatics
- 1 1/2 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 large sweet potatoes, diced into small cubes
Liquids and Beans
- 1 quart chicken broth (about 4 cups)
- 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
Spices and Garnishes
- 2 teaspoons chili powder (additional for seasoning)
- 1 chipotle pepper in adobo sauce, chopped (adjust to taste for spice level)
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Cilantro, for serving
- Limes, for serving
- Avocados, for serving
Instructions
- Prepare the Meat Mixture: In a large bowl, combine the ground turkey, 1 tablespoon chili powder, ground ginger, kosher salt, and ground cumin. Mix well to evenly distribute the spices throughout the meat.
- Cook the Turkey: Heat a large Dutch oven or stockpot over medium-high heat. Add 1 tablespoon of olive oil, then add the turkey mixture. Cook for about 10 minutes, stirring occasionally, until the meat is fully cooked, browned, and crumbled. Transfer the cooked meat to a large bowl and set aside.
- Sauté Onions and Garlic: Add the remaining 1/2 tablespoon of olive oil to the Dutch oven. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onions become translucent and soft. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Combine Ingredients in the Pot: Return the cooked turkey to the Dutch oven. Add the chicken broth, diced tomatoes, black beans, cannellini beans, pumpkin puree, diced sweet potatoes, chopped chipotle pepper, remaining 2 teaspoons chili powder, dried oregano, and a pinch of salt and black pepper. Stir well to blend all ingredients evenly.
- Simmer the Chili: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot, reduce the heat to low, and simmer gently for 45 minutes, allowing the flavors to meld and the sweet potatoes to soften. After 45 minutes, uncover the pot and cook for an additional 15 minutes to thicken the chili and develop a richer flavor.
- Serve: Spoon the chili into bowls and garnish with freshly chopped cilantro, lime wedges, and slices of avocado for a fresh, creamy contrast. Enjoy warm.
Notes
- To freeze the chili, allow it to cool completely in the refrigerator. Once chilled, transfer to freezer-safe zip-top bags or containers.
- Thaw frozen chili overnight in the fridge or use a microwave defrost setting before reheating.
- Reheat gently on the stovetop over medium heat or in the microwave until warmed through.
- You can adjust spiciness by adding more chipotle pepper or chili powder based on your heat preference.
- For a vegetarian version, substitute turkey with plant-based ground meat alternatives and use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
