Description
This Turkey Pumpkin Chili is a vibrant, modern take on classic comfort food, perfectly balancing lean ground turkey with the earthy sweetness of pumpkin puree. Infused with warming spices like cinnamon, smoked paprika, and cumin, this one-pot meal is both nutritious and incredibly satisfying. It is perfect for busy weeknights, offering a complex, restaurant-quality flavor profile that comes together in under an hour, making it an ideal cozy dinner for families seeking a healthier yet indulgent option.
Ingredients
2 tablespoons olive oil
1 cup diced white onion
1 cup diced green bell pepper
1 jalapeño, deseeded and minced
1 lb lean ground turkey
15 oz pumpkin puree
28 oz diced tomatoes
15 oz kidney beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion, green bell pepper, and minced jalapeño, sautéing until softened, about 5-7 minutes.
Add the ground turkey to the pot, breaking it up with a spoon and cooking until browned and fully cooked through.
Stir in the chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper, cooking for 1 minute until fragrant.
Pour in the diced tomatoes (with juices), pumpkin puree, and kidney beans; stir well to combine.
Bring the chili to a gentle simmer, then reduce heat to low and cover.
Let the chili simmer for 30-35 minutes to allow flavors to meld.
Season with additional salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Serve topped with fresh cilantro, sour cream, or shredded cheddar if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 26g
- Cholesterol: 65mg