When the summer air is overridden by that undeniable fall chill, why not embrace it and cozy up with a piping-hot bowlful of Turkey Pumpkin Chili? I know – trust me, I KNOW – how hard it can be to let go of summer. But once this fall chili hits your lips, you’ll know it’s okay. Pumpkin chili makes it all better.
This White Bean Turkey Pumpkin Chili is thick, hearty, and full of fall festivity. Top with cheese, cilantro, sour cream, scallions … whatever you love for chili toppers works here. Maybe even a few tortilla chips on the side for scooping. Fall is happening!
Turkey Pumpkin Chili Ingredients
This fall chili has ground turkey, creamy white cannellini beans, pumpkin puree, and some veggies thrown in for extra goodness. Here’s the full list of ingredients:
- Ground turkey – for a hearty, lean source of protein
- Onion & garlic
- Tomatoes – canned tomatoes for convenience, either diced (I love the fire-roasted variety for chili) or whole
- White cannellini beans
- Pumpkin puree
- Bell pepper & carrots
- Broth – veggie or chicken works here
- Chili powder, cumin, and – to perk up the pumpkin vibes in a subtle but tasty way – a bit of pumpkin pie spice (trust me!)
How to Make Turkey Pumpkin Chili
This hearty pumpkin chili comes together pretty quickly! Simply cook up the ground turkey, then add the onions, garlic, and spices. Throw in the tomatoes, veggies, pumpkin, broth, beans, and spices, and let simmer to get that deep chili flavor.
Simply adjust the broth level to get the perfect level of thickness for you.
I hope you love this cozy chili as much as my family does, and I hope you have the very best fall – leaf raking and all.
What to Serve with this Chili
- This Pumpkin Cornbread from Celebrating Sweets keeps the pumpkin vibes going
- These Pumpkin-Shaped Tortilla Chips from Momables would be an adorable addition
- Simple Fall Salad with Apples & Pecans – round out the meal with this crisp and refreshing fall salad (from my other blog, Kitchen Treaty!)
Turkey Pumpkin Chili
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1/2 medium yellow onion, diced (1 cup)
- 5 medium garlic cloves, minced
- 1 tablespoon chili powder (add a teaspoon more for additional kick)
- 1 tablespoon ground cumin
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper (plus more to taste)
- 3-4 cups vegetable broth (start with 3 cups then add more as needed; can also use chicken broth instead)
- 1 yellow bell pepper (seeded and diced)
- 3 medium carrots (peeled and diced)
- 2 15-ounce cans cannellini beans (drained and rinsed; 2 [15-ounce] cans; about 3 cups)
- 1 15-ounce can fire-roasted diced tomatoes (1 standard-size can; can use whole canned tomatoes instead)
Equipment
- 1 Large pot
- 1 Chef's knife for veggies
- 1 Wooden spoon
- 1 Ladle for serving
Instructions
- Set a large pot or dutch oven over medium heat. Add olive oil. When hot, add ground turkey. Crumble and cook, stirring occasionally, until no longer pink. Drain any fat.
- Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the garlic, chili powder, cumin, pumpkin spice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for one minute, stirring frequently.
- Add 3 cups of the broth, the bell pepper, carrots, beans, and tomatoes. Stir until combined. If you used whole tomatoes, break them up with a wooden spoon.
- Increase the heat to high until the chili comes to a boil, then reduce the heat to a simmer. Allow to simmer uncovered for 30-40 minutes, until the veggies are tender and the chili has thickened. If the chili is too thick for your liking, thin with up to one additional cup of broth.
- Taste and add additional salt and pepper if desired. Serve with assorted toppings (suggestions below in the Notes section).
Notes
Topping ideas
- Sour cream
- Shredded cheese
- Avocado
- Fresh cilantro
- Scallions
