Yes, a pumpkin recipe SCREAMS “autumn” but I love that this chili is so cozy and rich in flavor you can enjoy it all winter (or even in the summer, no judgement!). The pumpkin adds a nice and unexpected layer of flavor to a chili and keeps it from being too spicy so even little family members can enjoy it. If you want to amp up the spice – go for it! The best part is that most people think chili needs to simmer all day, but with this recipe you’ll have a delicious and unique meal on the table in less than an hour.
Highlights
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 6
Make Ahead? – Yes, you can make this up to 24 hours before and just re-heat when ready. You can also simmer for longer when cooking if you desire.
Freezer Friendly? – No
Substitutions – You can always change the color of the bell pepper for your preference or whatever you have. I like this recipe with black beans but it also works well with kidney beans. Similarly, I find ground turkey is delicious with the pumpkin, but you can use sausage instead if you prefer.
Ingredients List
- 2 tablepoons olive oil
- 1 lb ground turkey
1 finely diced onion
- 1 chopped red bell pepper
- 3 garlic clove, chopped
- 2 tablespoons chili powder
- 2 teaspoons each salt and pepper plus more to taste
- 1 teaspoon ground cinnamon
- 2 15-oz cans fire roasted tomatoes (not drained)
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can pumpkin puree
- 2.5 cups chicken broth
- shredded Mexican cheese for garnish
Recipe: Pumpkin Turkey Chili
- Heat olive oil in a large Dutch Oven pot. Add turkey and break into pieces – cook until lightly brown and cooked through, about 8-10 minutes. Transfer to a paper-towel lined bowl.
- Without cleaning the pot, use a wooden spoon to scrape the sides and bottom. Add the other tablespoon of olive oil with onion and bell pepper. Cook over medium heat until softened and onion is nearing translucent, about 10 minutes. Stir in the garlic, cumin, chili powder, salt, pepper, and cinnamon. Stir constantly for one minute.
- Pour in the tomatoes, black beans, pumpkin puree and chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium and add in turkey that was set aside. Cover, and simmer, stirring occasionally for 20 minutes.
- Serve with a sprinkle of Mexican cheese on top!
Family Tips
- If you want this spicier, just dial up the chili powder and even consider adding in red pepper flakes.
- This is a bit of a stretch but if you have a super picky eater, you can just set aside some of the ground turkey and serve with some melted cheese on top! But, I tend to find this chili is too delicious to pass up – especially when little fingers get to add their own cheese on top!
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