Description

This hearty and flavorful Pumpkin Chili combines ground turkey, a trio of beans, and creamy pumpkin puree with a blend of spices for a comforting and nutritious meal. Perfect for fall or anytime you’re craving a warming, protein-packed chili with a twist, this recipe uses simple ingredients and cooks on the stovetop to develop rich, layered flavors.

Ingredients

Scale

Base Ingredients

2 tablespoons (60 ml) olive oil
1 cup (135 g) diced yellow onion, ¼” dice
2 tablespoons (20 g) minced garlic
1 pound (454 g) ground turkey, 85 to 93% lean

Seasonings and Sauces

¼ cup (25 g) chili seasoning
1 teaspoon pumpkin pie spice, or cinnamon
2 tablespoons (30 g) tomato paste
2 tablespoons (30 ml) Worcestershire sauce

Vegetables

1 cup (140 g) diced red bell pepper, ¼” dice
2 tablespoons (18 g) minced jalapeno

Beans and Pumpkin

15 ounces (425 g) canned red kidney beans, rinsed and drained
15 ounces (425 g) canned black beans, rinsed and drained
15 ounces (425 g) canned pinto beans, rinsed and drained
15 ounces (425 g) pumpkin puree

Tomatoes and Stock

15 ounces (425 g) canned crushed tomatoes
14.5 ounces (411 g) canned fire-roasted tomatoes, plus juice
2 cups (480 ml) unsalted chicken stock, or broth

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Instructions

Cook Aromatics: Heat a large pot or Dutch oven over medium heat. Add olive oil, then once hot, add the diced onions and sauté for 2 minutes until softened. Add minced garlic and cook for an additional 30 seconds to release aroma.
Cook the Turkey: Add the ground turkey to the pot. Cook until no longer pink, breaking it into smaller chunks with a spoon, for about 4 to 6 minutes.
Add Seasonings and Vegetables: Sprinkle in chili seasoning and pumpkin pie spice, stirring to coat the meat evenly. Cook for 1 minute to bloom the spices. Add tomato paste, stir well, and continue cooking for 1 minute. Then add diced red bell peppers and minced jalapenos, cooking for another minute to soften.
Add the Beans, Pumpkin, and Tomatoes: Pour in the kidney beans, black beans, pinto beans, pumpkin puree, crushed tomatoes, fire-roasted tomatoes with their juice, chicken stock, and Worcestershire sauce. Stir everything together until fully combined.
Cook the Chili: Bring the mixture to a boil, then reduce the heat to medium to maintain a gentle simmer. Stir occasionally and cook until the chili thickens slightly and the flavors meld, about 25 to 30 minutes. Adjust heat if bubbling too rapidly, and add more stock or water if you prefer a thinner consistency. Season with salt and pepper to taste.
To Serve: Ladle the chili into bowls and top with your choice of sour cream, shredded cheddar cheese, pepitas, and sliced green onions for garnish.

Notes

For a spicier chili, add more minced jalapenos or include a pinch of cayenne pepper with the chili seasoning.
If you prefer a vegetarian version, substitute ground turkey with plant-based crumbles or additional beans.
Adjust the amount of pumpkin pie spice based on your taste preference; cinnamon is a good alternative.
Use low-sodium chicken stock to better control saltiness.
This chili can be made ahead and flavors often improve the next day.
Freeze leftovers in airtight containers for up to 3 months.

Nutrition

Serving Size: 1 cup (about 230 g)
Calories: 280
Sugar: 6 g
Sodium: 420 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 7 g
Protein: 22 g
Cholesterol: 65 mg