//Pumpkin Turkey Chili

Pumpkin Turkey Chili

Celebrate all things fall with a healthy, hearty recipe for Pumpkin Turkey Chili that takes just 20 minutes to prep.

Two white bowls containing pumpkin turkey chili with a plate of cornbread

The only proper way to usher in the month of October is with the month’s star ingredient: pumpkin! At this point in the season, I’ve pumpkin-fied muffins, cookies, cheesecake, brownies and even banana bread (the best!).

With so many sweet options, it was about time pumpkin purée took a turn on the savory side.

Pumpkin Turkey Chili is everything I need in a family-friendly main dish: it’s hearty, healthy, easy to make and loaded with flavor (and not fat).

Glass bowls containing various ingredients for pumpkin chili

Lean ground turkey and black beans provide ample protein, while an entire 15-ounce can of pumpkin purée lends guilt-free creaminess, as well as nutritional benefits (hello, iron, zinc and fiber!). I whip up a big batch on Sundays with leftovers tasting just as great on days 2 and 3.

Top off your meal-in-a-bowl with a dollop of sour cream, shredded cheddar cheese and sliced scallions, and don’t forget a side of the best-ever cornbread!

White bowls containing pumpkin chili with cheese and sour cream toppings

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Two white bowls containing pumpkin turkey chili with a plate of cornbread

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Pumpkin Turkey Chili

  • 1/4
    cup
    olive oil
  • 1
    medium onion, diced
  • 3
    cloves garlic, minced
  • 2
    chipotles in adobo, minced
  • 1
    Tablespoon
    ground cumin
  • 1
    Tablespoon
    oregano
  • 2
    Tablespoons
    ancho chili powder
  • 1
    pound
    ground turkey
  • 1
    (12-oz.)
    bottle light beer
  • 1
    (15-oz.)
    can diced tomatoes
  • 1
    (15-oz.)
    can pumpkin purée
  • 2
    cups
    chicken stock
  • 1
    (15-oz.)
    can black beans, rinsed and drained
  • Sour cream, for garnish (optional)
  • Chopped scallions (green parts only), for garnish

Add the olive oil to a large heavy-bottomed stock pot set over medium-low heat then add the onions, garlic chipotles in adobo, cumin, oregano, salt and ground turkey. Cook, breaking apart the turkey with a spatula, until it is fully cooked.

Add the beer, using a spatula to scrape the brown bits off the bottom of the pan.

Stir in the tomatoes, pumpkin purée, chicken stock, and black beans and reduce the heat
to low. Simmer the chili for one hour then taste and season it with salt and
pepper.

When ready to serve, top the chili with sour cream, cheese and scallions.

Kelly’s Note:

For a vegetarian version of this chili, simply leave out the ground turkey or substitute in additional beans. Kidney beans would work well since they tend to hold their shape.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Pumpkin Turkey Chili

Amount Per Serving

Calories 165
Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Cholesterol 33mg11%

Sodium 198mg9%

Potassium 315mg9%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 2g2%

Protein 16g32%

Vitamin A 834IU17%

Vitamin C 1mg1%

Calcium 32mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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