Hearty Turkey Pumpkin Chili: A Fall Comfort Bowl (Print Version)
Turkey Pumpkin Chili: My easy, hearty recipe for a comforting bowl. Perfect for fall nights, its packed with flavor & seasonal goodness.
# 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)
# Ingredients:
→ Base & Protein
01 -
1 tbsp olive oil
02 -
1 lb ground turkey (93/7 lean)
03 -
1 large yellow onion, chopped
04 -
4 cloves garlic, minced
05 -
1 (15 oz) can pumpkin puree (not pie filling)
06 -
1 (28 oz) can diced tomatoes, undrained
07 -
1 (15 oz) can kidney beans, rinsed and drained
08 -
4 cups chicken broth (low sodium)
→ Spices & Flavor
09 -
2 tbsp chili powder
10 -
1 tbsp ground cumin
11 -
1 tsp smoked paprika
12 -
1/2 tsp ground cinnamon
13 -
1/4 tsp cayenne pepper (or more, to taste)
14 -
Salt and freshly ground black pepper, to taste
→ Toppings & Serve
15 -
Shredded cheddar cheese
16 -
Sour cream or Greek yogurt
17 -
Fresh cilantro, chopped
# Instructions:
01 -
Heat your olive oil in a big pot or Dutch oven over medium-high heat. Toss in the ground turkey and break it up with a spoon. You want it nicely browned, no pink bits left. This step is crucial for flavor, so don't rush it! I always make sure to really get some good caramelization on the meat, it just tastes better and adds so much depth to the final Turkey Pumpkin Chili.
02 -
Once the turkey is browned, drain any excess fat – I usually just tilt the pot and scoop it out with a spoon, sometimes making a bit of a mess, but hey, that's real cooking! Add the chopped onion and cook until it's softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until it smells absolutely amazing. This is where the kitchen starts to smell like home, honestly.
03 -
Now for the spices! Add the chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper to the pot. Stir it all around for about 30 seconds, letting those spices toast and become super fragrant. Oh, the smell! It's honestly one of my favorite parts. Just be careful not to burn them; a quick toast is all you need before moving on to the liquids, otherwise, they can taste bitter.
04 -
Pour in the chicken broth, diced tomatoes (undrained, please!), and the glorious pumpkin puree. Give it a good stir to combine everything. Make sure to scrape up any browned bits from the bottom of the pot—that's pure flavor right there! I always worry about lumps of pumpkin, so I stir extra carefully here, making sure it's all smoothly incorporated into the liquid. It's looking good!
05 -
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it do its thing for at least 30 minutes, or even an hour if you have the time. The longer it simmers, the more the flavors meld and deepen. This is when the kitchen fills with the most incredible aroma, truly. I've definitely left it simmering for hours on a lazy Sunday.
06 -
After simmering, stir in the rinsed kidney beans. Let the chili cook for another 10-15 minutes, uncovered, to heat the beans through and allow the chili to thicken up a bit. Taste and adjust seasonings – maybe a little more salt, a grind of fresh pepper, or a pinch more cayenne if you’re feeling bold. This is your chance to make it just right for *your* taste buds! So satisfying to get it just perfect.
# Notes:
01 -
My personal cooking tip? Don't skimp on simmering time; the flavors really develop then.
02 -
Store leftovers in an airtight container in the fridge for up to 4 days, freezes beautifully too!
03 -
If you don't have ground turkey, ground chicken or even lean ground beef works well in this chili.
04 -
Serve this Turkey Pumpkin Chili with a warm, crusty bread for dipping, it's a game-changer.
# Equipment Needed:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
wooden spoon
# Nutrition (Per Serving):
Calories: 350
Total Fat: 12g
Total Carbohydrate: 35g
Protein: 28g