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Turkey Pumpkin Chili

Turkey pumpkin chili simmers in a Dutch oven with black beans, tomatoes, and warm spices until thick and the turkey reaches 165°F. Pumpkin puree adds body to this hearty, savory chili without making it taste like pumpkin pie.
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Prep Time 15 minutes
Cook Time 44 minutes
Total Time 59 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 1 red bell pepper medium, chopped
  • 1.5 lb ground turkey
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup chicken broth low-sodium

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or heavy pot over medium heat.
  2. Add the onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
  3. Add the ground turkey and cook, breaking it into small pieces, until no longer pink, 6 to 8 minutes.
  4. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper and cook for 30 seconds.
  5. Stir in the pumpkin puree, diced tomatoes with their juices, black beans, and chicken broth.
  6. Bring the chili to a gentle boil, then reduce the heat and simmer uncovered, stirring occasionally, until thickened and the turkey reaches 165°F, 25 to 35 minutes.

Notes

Use pumpkin puree, not pumpkin pie filling, for the savory chili flavor. Refrigerate leftovers for up to 4 days or freeze them; for a poultry-free option, use vegetable broth.