Turkey Pumpkin Chili
This recipe for ground turkey pumpkin chili is easy to follow and delivers a deliciously satisfying one-pot meal. It's packed with lean protein and tender veggies, all wrapped up in the warm spices and flavors of fall.
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1 medium-large sweet potato peeled and diced
- ½ medium yellow onion diced
- 1 or 2 bell peppers any color, diced
- 1 jalapeño ribs and seeds removed, diced very small
- 1 pound lean ground turkey
- 3 cloves garlic minced
- 3 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon ground cinnamon
- kosher salt and black pepper
- 1 and ½ cups low-sodium chicken or vegetable broth
- 2 (15 ounce) cans diced tomatoes with juices
- 2 (15 ounce) cans beans, such as pinto, kidney, or black beans drained and rinsed
- 1 (15 ounce) can pure pumpkin puree
- topping ideas: avocado, cilantro, red onion, cheese, sour cream, corn chips, cornbread, etc.
Instructions
- Warm olive oil over medium-high heat in a very large Dutch oven or stockpot.1 Tablespoon extra-virgin olive oil
- When the oil starts to shimmer, add the sweet potato, onion, bell pepper, and jalapeño. Cook for 4-5 minutes, stirring frequently.1 medium-large sweet potato, ½ medium yellow onion, 1 or 2 bell peppers, 1 jalapeño
- Push the veggies to one side of the pot. In the other side, add the ground turkey, garlic, cumin, chili powder, cinnamon, 1 teaspoon kosher salt, and ⅛ teaspoon black pepper. Break up the meat with a spatula and cook for another 4-5 minutes.1 pound lean ground turkey, 3 cloves garlic, 3 teaspoons cumin, 2 teaspoons chili powder, ½ teaspoon ground cinnamon, kosher salt and black pepper
- Once the turkey is well-browned, add the broth, diced tomatoes (with their liquid), beans (drained and rinsed), and pumpkin puree. Stir everything together very well.1 and ½ cups low-sodium chicken or vegetable broth, 2 (15 ounce) cans diced tomatoes, 2 (15 ounce) cans beans, such as pinto, kidney, or black beans, 1 (15 ounce) can pure pumpkin puree
- Bring the mixture to a gentle boil, then cover and reduce heat to medium-low. Simmer covered for 10-15 minutes, until the sweet potatoes are nice and tender, then remove the lid. Let the chili bubble, uncovered, for another 10-20 minutes, until it thickens to your desired consistency. Sample and season with more salt and pepper to taste.
- Serve as desired with all the toppings you love. Enjoy!topping ideas: avocado, cilantro, red onion, cheese, sour cream, corn chips, cornbread, etc.
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Notes
- Serving Size: This recipe yields 6 medium-sized servings for my family. If you're mainly feeding kids or adding several sides, it may stretch to 8 helpings.
- Meal Prep/Storage: Make a big batch and store in the fridge, reheat in the microwave or in a small saucepan as desired. It will keep well for 4-5 days if tightly covered.
- Cookware: For this recipe to work as smoothly as possible, it's important to use a large Dutch oven, stockpot, or other pan. A 6 quart Dutch oven is functional; a 7.5 quart Dutch oven leaves plenty of room to stir.
- Crockpot: This vegetarian pumpkin chili is similar to this recipe and designed to be made in the slow cooker.
- Turkey: Substitute ground chicken or ground beef if you like.
- Sweet Potato: Swap in butternut or another type of squash if you prefer.
Nutrition Estimate
Calories: 416 kcal, Carbohydrates: 60 g, Protein: 35 g, Fat: 6 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.01 g, Cholesterol: 42 mg, Sodium: 110 mg, Potassium: 1530 mg, Fiber: 18 g, Sugar: 9 g, Vitamin A: 17416 IU, Vitamin C: 48 mg, Calcium: 163 mg, Iron: 7 mg