why make this recipe
Turkey Pumpkin Chili is a fantastic dish for many reasons. It’s comforting, healthy, and packed with flavors that everyone will enjoy. The combination of ground turkey and pumpkin gives it a unique twist while still being warm and hearty. Plus, it’s easy to make and perfect for sharing with friends and family. You can warm up with a bowl on a chilly day or serve it at your next gathering.
how to make Turkey Pumpkin Chili
Ingredients:
- 2 tbsp. olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1⅓ pounds ground turkey
- 1 (28 oz.) can diced fire-roasted tomatoes with liquid
- 1 (15 oz.) can pumpkin puree
- 1 medium bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 cup low-sodium chicken or vegetable broth
- 2 tbsp chili powder
- 2½ tsp ground cumin
- 1 tsp kosher salt
- ½ tsp ground black pepper
- Sliced avocado
- Microgreens
- Cilantro
- Pumpkin seeds
- Sliced jalapeño
- Plain Greek yogurt
- Shredded cheese
Directions:
- Coat a large pot or Dutch oven with olive oil over medium-high heat.
- Add the diced onion and bell pepper. Sauté, stirring occasionally, for about 5 minutes, or until the onion softens.
- Add the minced garlic, cooking until fragrant, about 30 seconds.
- Add the ground turkey to the pot. Use a spatula to break up the meat as it cooks. Continue to cook for about 6 to 7 minutes, until no longer pink.
- Stir in the pumpkin puree, diced tomatoes, broth, chili powder, cumin, black pepper, and mix well.
- Reduce heat to low, cover, and let it simmer for 20 to 30 minutes, stirring occasionally.
- Serve with your choice of toppings and enjoy! Store any leftovers in the fridge for up to a week.
how to serve Turkey Pumpkin Chili
Turkey Pumpkin Chili can be served in bowls topped with your favorite ingredients like avocado, microgreens, cilantro, pumpkin seeds, sliced jalapeño, Greek yogurt, or shredded cheese. It pairs well with warm cornbread or tortilla chips, making it a delightful meal any time.
how to store Turkey Pumpkin Chili
Store Turkey Pumpkin Chili in an airtight container in the fridge for up to a week. If you want to keep it longer, consider freezing it. Allow it to cool completely before transferring to freezer-safe containers. When ready to eat, simply thaw and reheat on the stove or in the microwave.
tips to make Turkey Pumpkin Chili
- Make sure to cook the turkey thoroughly, breaking it up to ensure even cooking.
- Feel free to adjust the spices to your taste! Add more chili powder for heat or extra cumin for depth.
- This chili tastes even better the next day as the flavors meld together, so consider making it a day in advance.
variation
You can swap the ground turkey for ground beef or chicken if you prefer. For a vegetarian version, use lentils or extra beans instead of meat. Additionally, you can incorporate more vegetables like zucchini or carrots for added nutrition.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can roast and puree fresh pumpkin, but the canned version is quicker and easier for a simple recipe.
Is this chili spicy?
The level of spiciness depends on the chili powder and any additional ingredients like jalapeños. You can always adjust or omit these to control the heat.
Can I make this chili in a slow cooker?
Yes! Brown the turkey and sauté the vegetables first. Then transfer everything to a slow cooker and cook on low for 6-8 hours.