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–+ servings
A bowl of turkey pumpkin chili with a spoon in it
Prep: 20 minutes
Cook: 45 minutes

Turkey Pumpkin Chili

Embrace fall with this hearty, cozy chili with serious pumpkin vibes. White beans, veggies, pumpkin, turkey, and warm spices make this the perfect autumn dinner.
Yield: 6

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 cup pumpkin puree
  • 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, pumpkin, 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

Storage notes

Chili keeps in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. 

Nutrition Facts

Calories: 161kcal, Carbohydrates: 12g, Protein: 19g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 42mg, Sodium: 858mg, Potassium: 432mg, Fiber: 2g, Sugar: 5g, Vitamin A: 6097IU, Vitamin C: 41mg, Calcium: 58mg, Iron: 2mg