Creamy Turkey Pumpkin Chili
A cozy, flavorful meal blending savory turkey, rich pumpkin, and spices for a creamy chili that's ready in about 30 minutes.
Ingredients
Main Ingredients
- 1 pound lean ground turkey
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) diced tomatoes (no salt added)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- to taste Salt and pepper
Toppings (Optional)
- Sour cream
- Fresh cilantro
Instructions
Preparation and Cooking
- In a large pot, heat a splash of oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent—about 3-5 minutes.
- Add the ground turkey to the pot, breaking it up with a spoon. Cook until browned, usually around 5-7 minutes.
- Stir in the pumpkin puree, diced tomatoes, and all the spices (chili powder, cumin, smoked paprika, salt, and pepper). Let it cook for a couple of minutes to meld the flavors.
- Pour in the kidney beans and broth, then stir everything together. Allow the mixture to come to a gentle boil.
- Reduce the heat to low and let it simmer for about 10-15 minutes. This will allow the flavors to deepen and the chili to thicken.
- Taste your chili and adjust the seasoning if necessary.
- Top with your choice of sour cream, fresh cilantro, and enjoy!
Notes
For a spicier chili, add chopped jalapeños or cayenne pepper. Ground turkey can be replaced with ground chicken or plant-based alternatives for a vegetarian version. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove or in the microwave.