Description
This hearty Turkey Pumpkin Chili is a flavorful and nutritious twist on traditional chili, combining lean ground turkey, creamy pumpkin puree, black beans, and a blend of spices for a comforting meal perfect for fall. Ready in just 30 minutes, it’s a wholesome dish that balances warmth and spice with a subtle sweetness from the pumpkin, ideal for a family-friendly dinner.
Ingredients
Scale
Main Ingredients
- 1 tbsp canola oil
- 1 small onion, diced
- 1 pound ground turkey
- 15 ounces black beans, drained and rinsed
- 15 ounces diced tomatoes
- 15 ounces pumpkin puree
- 4 ounces diced green chiles
- 2 tbsp chili powder
- ½ tsp cayenne pepper
- 1 tsp dried oregano
- 2 tbsp cumin
- 1 tsp ground black pepper
- 2 chipotle peppers, chopped
- 2 cups chicken broth
- 1 cup frozen corn
- Salt to taste
Instructions
- Sauté onion and turkey: Heat canola oil in a large dutch oven over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes. Add the ground turkey and cook, stirring frequently until the meat is no longer pink and fully cooked through, about 6-8 minutes.
- Add remaining ingredients: Stir in black beans, diced tomatoes, pumpkin puree, diced green chiles, chili powder, cayenne pepper, dried oregano, cumin, ground black pepper, chopped chipotle peppers, chicken broth, and frozen corn. Mix well until all ingredients are combined evenly.
- Simmer the chili: Cook the mixture over medium heat for at least 20 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld and deepen. Taste the chili and adjust the salt or spices according to preference.
- Serve: Once the chili has thickened slightly and flavors have developed, ladle it into bowls. Add your favorite chili toppings such as shredded cheese, sour cream, chopped cilantro, or avocado slices if desired, then serve warm.
Notes
- Use canned black beans that are pre-cooked to save time.
- For a spicier chili, add more chipotle peppers or increase the cayenne pepper.
- To make the chili thicker, simmer uncovered longer to reduce excess liquid.
- This recipe can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Substitute ground turkey with lean ground chicken or beef if preferred.
