Easy Turkey Pumpkin Chili
A hearty and comforting chili featuring ground turkey, creamy pumpkin, and zesty spices, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground turkey The lighter protein option that still satisfies.
- 1 can (15 oz) pumpkin puree Adds creaminess along with a nutritional boost.
- 1 can (14 oz) diced tomatoes For a fresh tomato flavor in every bite.
- 1 can (15 oz) kidney beans, drained and rinsed Packed with fiber for a filling meal.
- 1 medium onion, chopped Enhances the base with aromatic flavors.
- 2 cloves garlic, minced For that punch of flavor.
- 2 tablespoons chili powder The magic spice that gives chili its signature zing.
- 1 teaspoon cumin Complements the chili seasoning.
- to taste Salt and pepper Always needed for flavor balancing.
Optional Toppings
- Shredded cheese
- Cilantro
- Dollop of sour cream
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and sauté until fragrant, around 30 seconds.
- Add the ground turkey to the pot, seasoning with salt and pepper. Cook until it’s no longer pink, breaking it up with a spoon as it cooks, about 5-7 minutes.
- Stir in the pumpkin puree and diced tomatoes with their juices, mixing everything together nicely.
- Add the kidney beans, chili powder, cumin, and mix well. Bring the mixture to a simmer.
- Reduce heat to low and let the chili simmer for 15-20 minutes, stirring occasionally to prevent sticking. If it gets too thick, you can add a splash of water for the desired consistency.
Notes
Customize the spice level by adding diced jalapeños or cayenne pepper. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.