Hearty Turkey Pumpkin Chili: A Fall Favorite (Print Version)

Make this comforting Turkey Pumpkin Chili! Rich, flavorful, and packed with autumn warmth. Perfect for busy weeknights or cozy gatherings.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth/spices)

# Ingredients:

→ Main Ingredients

01 - 1 tbsp olive oil
02 - 1 lb lean ground turkey
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and minced (optional, for heat)
06 - 3 cloves garlic, minced
07 - 1 (15 oz) can pumpkin puree (not pie filling)
08 - 1 (28 oz) can diced tomatoes, undrained
09 - 1 (15 oz) can kidney beans, rinsed and drained
10 - 1 (15 oz) can black beans, rinsed and drained
11 - 4 cups chicken broth (low sodium preferred)

→ Spices & Seasonings

12 - 2 tbsp chili powder
13 - 1 tbsp ground cumin
14 - 1 tsp smoked paprika
15 - 1 tsp dried oregano
16 - ½ tsp salt (or to taste)
17 - ¼ tsp black pepper (or to taste)

→ Finishing Touches

18 - Shredded cheddar cheese, for serving
19 - Sour cream or Greek yogurt, for serving
20 - Fresh cilantro, chopped, for serving

→ Optional Extras

21 - Pinch of cayenne pepper, for extra heat
22 - 1 tsp brown sugar or maple syrup, to balance flavors
23 - 1 (4 oz) can mild green chiles, drained

# Instructions:

01 - First things first, grab your biggest pot, a Dutch oven if you have one, and drizzle in a bit of olive oil over medium heat. Toss in your diced onion and bell pepper. Let them soften up, about 5-7 minutes, until they’re translucent and you can smell that sweet oniony goodness. Then, add in your minced garlic and jalapeño. Stir for just a minute until fragrant; you don't want to burn the garlic, trust me, I've done that, and it's not a flavor you want in your chili.
02 - Now, push your softened veggies to one side of the pot and add your ground turkey to the empty space. Break it up with a spoon as it cooks, browning it thoroughly. This is where you get all those lovely browned bits that add so much flavor. I always make sure there's no pink left. Drain any excess fat if there's a lot, though with lean turkey, there usually isn't much. I totally forgot to drain once, and the chili was a bit greasy. Learn from my oops!
03 - Once the turkey is browned, stir it all together with the veggies. Now for the magic! Sprinkle in your chili powder, cumin, smoked paprika, and dried oregano. Stir it all around for about a minute. The spices will toast in the residual heat and oil, releasing their incredible aromas. Your kitchen should smell amazing right now; if not, add more spices! I love this part, the whole house starts to smell like pure comfort.
04 - Pour in your can of pumpkin puree, diced tomatoes (undrained!), and chicken broth. Give it a good stir to combine everything. Make sure to scrape up any browned bits from the bottom of the pot; that's flavor gold! Add your rinsed kidney and black beans. Bring the whole mixture to a gentle simmer. This is where the flavors really start to meld together, creating that rich base for your Turkey Pumpkin Chili.
05 - Once it's simmering, reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, or even an hour if you have the time. The longer it simmers, the deeper and more complex the flavors become. Stir occasionally to prevent sticking. I sometimes forget and get a little crust on the bottom, but honestly, it just adds character. Taste it and adjust the salt and pepper as needed. This is your chili, make it sing!
06 - Ladle your warm, hearty Turkey Pumpkin Chili into bowls. This is the moment! Top with your favorite garnishes—shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro are my absolute must-haves. Sometimes I add a few crushed tortilla chips for crunch. It should look vibrant, smell utterly delicious, and feel like the perfect bowl of comfort. Enjoy every spoonful!

# Notes:

01 - Don't skimp on the simmer time; it really makes the flavors sing!
02 - Leftovers are even better the next day, trust me on this one.
03 - No pumpkin? Pureed sweet potato makes a surprisingly good swap.
04 - A swirl of sour cream and fresh cilantro truly elevates every bowl.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - Wooden spoon or spatula
03 - Ladle

# Nutrition (Per Serving):

Calories: 350
Total Fat: 10g
Total Carbohydrate: 40g
Protein: 30g

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