This amazing turkey pumpkin chili is packed with fall flavors – pumpkin puree and aromatic spices, and it’s lightened up by using ground turkey instead of beef. We really love this chili and hope you’ll love it too!
We love pumpkin in savory dishes, if you do too, check out this pumpkin mac and cheese.
Ingredients:
Pumpkin puree – thickens the stew, adds flavor and natural sweetness. I was really surprised by how well it works with this stew! You can use store-bought canned puree or make homemade pumpkin puree.
Ground turkey – since we’re using pumpkin puree I wanted to add ground turkey meat to lightened up the stew, and also turkey and pumpkin work so well together (see also this turkey stew with sweet potatoes/pumpkin and turkey roll filled with roasted pumpkin, mushrooms, and cranberries). I recommend turkey leg meat as it’s more flavorful but you can also use the meat from the breast (which is more lean).
Spices – there are two unusual spices here. The first is pumpkin pie spice – yes! trust me! it tastes amazing with this chili. It won’t taste too spiced or weird. If you don’t have this spice mix on hand you can make homemade pumpkin pie spice or add 1 teaspoon of cinnamon + pinch of cloves, allspice, nutmeg, and ginger (omit the spices you don’t have). The second unusual ingredient is unsweetened cocoa powder. I always add it to my chili – it adds deep complex flavor (again, trust me! there is only a small amount of cocoa here, you won’t notice it!).
What you could also add – diced jalapenos or other hot chili peppers. Our kid doesn’t like hot dishes so I added just a small amount of cayenne pepper to my chili.
How to make it step by step:
STEP 1: Heat 2 tablespoons frying oil in a big pot over medium heat. When hot add 1 large chopped onion and cook for about 5 minutes until soft and translucent. Add 6 finely chopped garlic cloves and cook for 30 seconds.
STEP 2: Add 1.5 lbs (675g) ground turkey and the spices (1.5 Tbsp cumin, 1.5 Tbsp oregano, 1.5 ts pumpkin pie spice, 1/2 ts cocoa, and 1/4 ts cayenne pepper). Cook, stirring from time to time until the meat is cooked through.
STEP 3: Add 1 chopped bell pepper, 2 cups (or 1 can) pumpkin puree, 2 (14 oz/400ml) cans diced or crushed tomatoes, 1 cup chicken broth, and 2 (15oz/400ml) cans beans. Season lightly with salt and pepper.
STEP 4: Bring to a boil then simmer over low heat for about 45 minutes or until the stew is thickened. Season to taste with salt and pepper.
Enjoy!
What to serve with turkey pumpkin chili:
The first three ingredients are a must-have for me!
- yogurt or sour cream
- avocado
- shredded cheddar
- cilantro
- crispy tortilla strips or tortilla chips
- jalapenos
- cornbread or rice
Storage and freezing:
This turkey pumpkin chili will keep in the fridge for up to 5 days. It reheats very well and tastes amazing also the next day. You can also freeze it for up to 6 months.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Turkey Pumpkin Chili
Ingredients
- 2 tablespoons frying oil
- 1 large onion
- 6 cloves garlic
- 1.5 tablespoons cumin
- 1.5 tablespoons oregano
- 1.5 teaspoons pumpkin pie spice or 1 ts cinnamon + pinch of cloves, allspice, nutmeg, and ginger
- 1/2 teaspoon unsweetened cocoa powder
- 1/4 teaspoon cayenne pepper or more, to taste
- 1.5 lbs 675g ground turkey, leg meat preferred
- 1 yellow bell pepper
- 2 cups pumpkin puree or 1 (15 oz) can
- 2 (14 oz/400ml) cans diced or crushed tomatoes
- 1 cup chicken broth 240 ml
- 2 (15 oz/400ml) cans black beans or red kidney beans
Instructions
- Dice 1 large onion, chop 6 cloves garlic very finely, cut 1 yellow bell pepper into 1/3-inch (7mm) cubes.
- Heat 2 tablespoons frying oil in a big pot over medium heat. When hot add the onion and cook for about 5 minutes until soft and translucent.
- Add the garlic and cook for 30 seconds.
- Add 1.5 lbs (675g) ground turkey and the spices (1.5 Tbsp cumin, 1.5 Tbsp oregano, 1.5 ts pumpkin pie spice, 1/2 ts cocoa, and 1/4 ts cayenne pepper). Cook, stirring from time to time until the meat is cooked through.
- Add the chopped bell pepper, 2 cups (or 1 can) pumpkin puree, 2 (14 oz/400ml) cans diced tomatoes, 1 cup chicken broth, and 2 (15oz/400ml) cans beans. Season lightly with salt and pepper.
- Bring to a boil then simmer over low heat for about 45 minutes or until the stew is thickened. Season to taste with salt and pepper.
- Enjoy!
Notes
- Pumpkin puree – make your own or use a store-bought puree.
- Ground turkey – turkey leg meat is preferred.
- You can sub for ground beef if you don’t have turkey on hand.
- What to serve it with: yogurt or sour cream, avocado, shredded cheddar, cilantro, tortilla chips, jalapenos, cornbread.
- This turkey pumpkin chili will keep in the fridge for up to 5 days. It reheats very well and tastes amazing also the next day. You can also freeze it for up to 6 months.
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
No Comments