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Turkey Pumpkin Chili

Turkey pumpkin chili with lean ground turkey, pumpkin puree, and white beans simmered until thick and flavorful. A simple one-pot chili with warm spices and green chiles, finished with avocado, sour cream, and cilantro.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Turkey pumpkin chili base
  • 2 lb ground turkey
  • 1 can (15 oz) pumpkin puree
  • 2 can (15 oz each) white beans, drained
  • 1 can (4 oz) diced green chiles
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 4 garlic, minced
  • 3 cup chicken broth
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 0.25 tsp cayenne
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Serving toppings
  • 1 sour cream for serving
  • 1 avocado for serving
  • 1 cilantro for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the turkey
  1. Brown the ground turkey in a large pot over medium-high heat, stirring, until fully cooked and no pink remains; drain fat and keep the browned turkey in the pot.
Build the spice base
  1. Sauté the diced onion for 4 minutes until softened and translucent, then add the minced garlic and all spices; cook for 2 minutes while fragrant.
Simmer into chili
  1. Add the pumpkin puree, diced tomatoes, white beans, diced green chiles, and chicken broth, then bring the mixture to a boil.
  2. Simmer for 25-30 minutes until thickened and the flavors are developed, stirring occasionally; keep it at a gentle simmer.
Season and serve
  1. Season with salt and black pepper to taste, then ladle into bowls and top with sour cream, avocado, and cilantro.

Notes

Pro tip: for a thicker chili, simmer a few extra minutes uncovered until the liquid reduces. Refrigerate leftovers in a sealed container up to 4 days. Freeze up to 3 months; thaw overnight in the fridge and reheat on the stove until hot. For a dairy-free option, skip sour cream or swap in a coconut or cashew-based sour topping.