Turkey Pumpkin Chili
This turkey pumpkin chili is thick, hearty, and full of fall flavor with ground turkey, white beans, pumpkin, tomatoes, and a hint of maple syrup. The pumpkin makes the chili extra rich and creamy without making it taste overly pumpkin-y, and the whole thing is ready in 30 minutes.
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Servings: 6 large bowls
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 rinsed
- 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
- Sauté the vegetables. Drizzle the olive oil into the bottom of a large stockpot or Dutch oven over medium-high heat. Once it’s hot, add the diced onion and bell 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
- Brown the turkey. Add the ground turkey and cook for 5-6 minutes, breaking it into small pieces as it cooks, until no pink remains.2 lbs ground turkey
- Build the chili. Pour in the diced tomatoes, tomato sauce, pumpkin puree, white 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 spices. Add the chili powder, smoked paprika, onion powder, garlic powder, pumpkin pie spice, 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
- Simmer. Bring the chili to a boil over medium-high heat then reduce the heat and simmer uncovered for 15-20 minutes until it thickens slightly and the flavors meld together. Add up to another cup of broth as needed to reach your desired consistency. Taste and adjust the seasonings as needed.
- Serve hot with your favorite toppings.
Notes
Slow Cooker. Brown the turkey with the onion and bell pepper on the stove, then transfer to the slow cooker with the remaining ingredients. Cook on LOW for 6-8 hours or HIGH for 4-6 hours.
Bean-Free Option: Omit the white beans and add 1 diced sweet potato instead. Add it with the tomatoes and pumpkin and cook until fork-tender.
Storage: Store leftover chili in an airtight container for up to 5 days.
Freezing: Freeze in a freezer bag or airtight container for up to 4 months. Thaw overnight in the fridge.
Reheating: Reheat larger batches on the stove or individual portions in the microwave. Add a splash of broth if the chili has thickened in the fridge.
Toppings: Sour cream or Greek yogurt, shredded cheddar, avocado, scallions, cilantro, tortilla chips, or cornbread.
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
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