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Best Ground Turkey Pumpkin Chili – Easy One-Pot Fall Dinner

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This cozy ground turkey pumpkin chili is a quick and easy one-pot meal that’s perfect for fall. The pumpkin adds a velvety richness without making it sweet, while the ground turkey keeps it light and healthy.

Ingredients

Scale
  • 1 pound (450g) ground turkey (93% lean)
  • 1 can (15 oz / 425g) pumpkin puree (not pie filling)
  • 1 can (14.5 oz / 411g) diced tomatoes (fire-roasted preferred)
  • 1 can (8 oz / 227g) tomato sauce
  • 1 cup (240ml) chicken broth (low-sodium)
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (14g) chili powder
  • 1 tablespoon (7g) ground cumin
  • 1 teaspoon (3g) smoked paprika
  • 1 teaspoon (2g) dried oregano
  • ¼ teaspoon (0.5g) cayenne pepper (adjust to taste)
  • Salt and black pepper to taste (start with 1 tsp salt, ½ tsp pepper)
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, fresh cilantro, diced avocado, crushed tortilla chips, pickled jalapeños

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse both cans of beans. Measure out your spices into a small bowl.
  2. Heat the oil: Place your Dutch oven or pot over medium-high heat and add the olive oil. Let it heat for about 30 seconds until it shimmers but isn’t smoking.
  3. Cook the turkey: Add the ground turkey to the pot. Break it up with your wooden spoon and let it cook without disturbing it too much for the first 3-4 minutes. Continue breaking it into smaller pieces until no pink remains, about 6-8 minutes total.
  4. Sauté the aromatics: Push the turkey to one side of the pot and add the diced onion to the empty space. Cook for 3-4 minutes until the onion softens and becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir everything together.
  5. Bloom the spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over the meat and onions. Stir continuously for about 1 minute.
  6. Add the liquids: Pour in the diced tomatoes (with their juices), tomato sauce, and chicken broth. Stir well, scraping the bottom of the pot to release any browned bits.
  7. Add the pumpkin: Spoon in the pumpkin puree and stir until it’s fully incorporated.
  8. Add the beans: Gently fold in the drained black beans and kidney beans. Stir until everything is evenly distributed.
  9. Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar to let steam escape. Let it simmer for 20-25 minutes, stirring occasionally.
  10. Taste and adjust: After simmering, give it a taste. Adjust seasoning as needed (more salt, more heat, etc.).
  11. Rest and serve: Remove the pot from the heat and let it rest for 5-10 minutes before serving. Ladle into bowls and top with your favorite garnishes.

Notes

For best flavor, don’t skip browning the turkey properly and blooming the spices. This chili improves overnight and freezes well for up to 3 months. For a vegetarian version, skip the turkey and add an extra can of beans or diced sweet potatoes.

Nutrition

Keywords: ground turkey chili, pumpkin chili, one-pot chili, fall chili, healthy chili, easy chili recipe

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