Description
Cozy up with this healthy and hearty Turkey Pumpkin Chili, featuring lean ground turkey, creamy pumpkin puree, white beans, and fire-roasted tomatoes. This comforting fall dinner recipe is packed with warm spices and offers a perfect balance of flavors, making it an excellent choice for meal prep or a delicious weeknight meal.
Ingredients
Main Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 orange bell pepper, diced
- 3 garlic cloves, minced
- 1 1/2 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. ground cinnamon
- 1 lb. ground turkey (93% lean)
- 2 (15.5-oz.) cans cannellini beans, rinsed and drained
- 2 (14.5-oz.) cans fire-roasted diced tomatoes
- 1 (15-oz.) can pumpkin puree
- 1 cup vegetable broth (or chicken broth)
- Kosher salt and black pepper to taste
Toppings and Optional Ingredients
- 1/3 cup sour cream (plus more for garnish, if desired)
- Suggested toppings: sour cream or plain full-fat Greek yogurt, grated cheese, toasted pepitas, crushed tortilla chips, and/or green onions
- Optional add-in for spice: 1 to 2 diced chipotle chiles in adobo
Instructions
- Prepare the base: Heat 2 tablespoons of extra-virgin olive oil in a large stockpot or Dutch oven over medium heat. Add the diced yellow onion and orange bell pepper, cooking until softened and translucent for about 6 to 7 minutes.
- Add aromatics and spices: Stir in the minced garlic, chili powder, ground cumin, dried oregano, and ground cinnamon. Cook the mixture for an additional 2 minutes, stirring often until the spices become fragrant and the garlic is aromatic.
- Cook the turkey: Add 1 pound of ground turkey to the pot. Use a spoon or spatula to break the meat up and cook it until it is no longer pink, about 6 minutes. Season generously with kosher salt and freshly ground black pepper.
- Add beans, tomatoes, pumpkin, and broth: Pour in the rinsed and drained cannellini beans, fire-roasted diced tomatoes, pumpkin puree, and 1 cup of vegetable or chicken broth. Stir well to combine all ingredients.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low and gently simmer, uncovered, stirring occasionally for 15 minutes to meld the flavors together.
- Finish with sour cream and seasoning: Remove the chili from heat and stir in 1/3 cup of sour cream. Taste and adjust seasoning with additional salt and black pepper if desired.
- Serve: Spoon the chili into bowls and garnish with additional sour cream or your choice of toppings such as grated cheese, toasted pepitas, crushed tortilla chips, or green onions.
Notes
- This chili is excellent for make-ahead meals and tastes even better the next day.
- Store cooled chili in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop in a saucepan over medium heat, stirring occasionally. Add broth or water if a thinner consistency is desired.
- For microwave reheating, heat in 30-second increments, stirring between each to ensure even warming.
- To freeze, place cooled chili in a freezer-safe zip-top bag laid flat; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
