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–+ servings
a bowl of turkey pumpkin chili topped with avocado, sour cream, and cheese.

Turkey Pumpkin Chili

4.86 from 14 votes
This turkey pumpkin chili is an easy and delicious fall soup for cozy nights! The rich spices, pumpkin puree, tomatoes, and maple syrup create a perfectly balanced chili you'll come back to again and again!
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Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6 large bowls
Author: Molly

INGREDIENTS

  • 1-2 Tablespoons olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 2 lbs ground turkey
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce)can pumpkin puree
  • 1 (15-ounce) can white beans (cannellini) drained and rinse
  • 1/4 cup pure maple syrup
  • 1 cup chicken broth
  • 1 1/2 Tablespoons chili powder
  • 1 Tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon pumpkin pie spice
  • Salt and pepper to taste
  • Toppings as desired See notes

INSTRUCTIONS

  • Drizzle the olive oil into the bottom of a large stock pot or dutch oven over medium-high heat. Once it’s hot, add the diced onion and peppers and cook, stirring frequently, for 2-3 minutes, until soft and translucent.
    1-2 Tablespoons olive oil, 1 medium yellow onion, 1 red bell pepper
  • Add the ground turkey and brown until no pink remains, 5-6 minutes.
    2 lbs ground turkey
  • Pour in the diced tomatoes, tomato sauce, pumpkin puree, pinto beans, maple syrup and 1 cup of broth and stir well until combined.
    1 (28-ounce) can diced tomatoes, 1 (15-ounce) can tomato sauce, 1 (15-ounce)can pumpkin puree, 1 (15-ounce) can white beans (cannellini), 1/4 cup pure maple syrup, 1 cup chicken broth
  • Add the chili powder, smoked paprika, onion powder, garlic powder, cinnamon, nutmeg, salt, and pepper and stir well to combine.
    1 1/2 Tablespoons chili powder, 1 Tablespoon smoked paprika, 1 teaspoon onion powder, 2 teaspoons garlic powder, 1 teaspoon pumpkin pie spice, Salt and pepper to taste
  • Bring the chili to a boil over medium high heat then reduce the heat and simmer for 15-20 minutes to allow the flavors to come together while it reduces slightly. Add up to another cup of broth as needed to reach your desired consistency. Taste and season with salt and pepper to taste. Serve hot with your favorite toppings.

Notes

Slow Cooker. Brown the turkey in a skillet on the stove then transfer it to the crock pot with the remaining ingredients. Cook on low for 6-8 hours or on high for 4-6 hours.
Storage. Store leftover chili in an airtight container for up to 5 days. Freeze chili in a freezer bag or airtight container for up to 4 months. Thaw overnight in the fridge. Reheat a batch of chili on the stove until heated through or in individual bowls in the microwave.
Toppings. sour cream, cornbread, scallions, shredded cheddar cheese, avocado, tortilla chips, avocado

Nutrition

Serving: 1large bowl | Calories: 490kcal | Carbohydrates: 35.5g | Protein: 37g | Fat: 23.2g | Cholesterol: 106.7mg | Sodium: 891mg | Fiber: 12.1g | Sugar: 8.7g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!