Description
This hearty Pumpkin Chili combines the warmth of fall spices with the rich flavors of ground turkey, beans, and pumpkin puree. Perfect for a cozy meal, this chili is packed with nutritious ingredients and balanced spices, simmered to create a comforting dish that’s ideal for cooler evenings or meal prepping.
Ingredients
Scale
Aromatics and Meat
- 2 tablespoons (60 ml) olive oil
- 1 cup (135 g) diced yellow onion, ¼” dice
- 2 tablespoons (20 g) minced garlic
- 1 pound (454 g) ground turkey, 85 to 93% lean
Seasonings and Vegetables
- ¼ cup (25 g) chili seasoning
- 1 teaspoon pumpkin pie spice, or cinnamon
- 2 tablespoons (30 g) tomato paste
- 1 cup (140 g) diced red bell pepper, ¼” dice
- 2 tablespoons (18 g) minced jalapeno
Beans and Liquids
- 15 ounces (425 g) canned red kidney beans, rinsed and drained
- 15 ounces (425 g) canned black beans, rinsed and drained
- 15 ounces (425 g) canned pinto beans, rinsed and drained
- 15 ounces (425 g) pumpkin puree
- 15 ounces (425 g) canned crushed tomatoes
- 14.5 ounces (411 g) canned fire-roasted tomatoes, plus juice
- 2 cups (480 ml) unsalted chicken stock, or broth
- 2 tablespoons (30 ml) Worcestershire sauce
Instructions
- Cook Aromatics: Heat a large pot or Dutch oven over medium heat. Add olive oil, then once hot, add the diced onions and sauté for 2 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Turkey: Add the ground turkey to the pot, breaking it into smaller chunks with a spoon. Cook until no longer pink, about 4 to 6 minutes, stirring occasionally to ensure even cooking.
- Add Seasonings and Vegetables: Stir in the chili seasoning and pumpkin pie spice, mixing well and cooking for 1 minute to release their flavors. Add the tomato paste and cook for another minute while stirring. Then, add the diced red bell peppers and minced jalapenos, cooking for an additional minute to soften.
- Add the Beans, Pumpkin, and Tomatoes: Incorporate the rinsed and drained kidney beans, black beans, and pinto beans into the pot. Pour in the pumpkin puree, crushed tomatoes, fire-roasted tomatoes with their juice, chicken stock, and Worcestershire sauce. Stir thoroughly to combine all ingredients evenly.
- Cook the Chili: Bring the mixture to a boil, then reduce the heat to maintain a medium simmer. Allow it to cook uncovered for 25 to 30 minutes, stirring occasionally, until the liquid reduces slightly and the chili thickens. Adjust heat if bubbling too rapidly and add additional stock or water if a thinner consistency is desired. Season with salt and pepper to taste.
- To Serve: Ladle the chili into bowls and serve with optional toppings such as sour cream, shredded cheddar cheese, pepitas, and sliced green onions for added flavor and texture.
Notes
- You can adjust the level of spiciness by reducing or increasing the amount of jalapeno used.
- For a vegetarian version, substitute ground turkey with plant-based ground meat and use vegetable broth instead of chicken stock.
- Chili seasoning can be homemade or store-bought; if making homemade, adjust the salt quantity accordingly.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
- Adding a splash of lime juice before serving can brighten the flavors.
Nutrition
- Serving Size: 1 cup (about 240 g)
- Calories: 310
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 60 mg
