Description
This Turkey Pumpkin Chili is a hearty, comforting dish perfect for fall dinners. Made with lean ground turkey, pumpkin puree, white beans, and fire-roasted tomatoes, it offers a delicious twist on classic chili with warm spices and a creamy touch of sour cream. It’s packed with flavor, protein, and fiber, making it both nourishing and satisfying.
Ingredients
Scale
Chili Base
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 orange bell pepper, diced
- 3 garlic cloves, minced
- 1 1/2 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. ground cinnamon
Protein & Vegetables
- 1 lb. ground turkey (93% lean)
- 2 (15.5-oz.) cans cannellini beans, rinsed and drained
- 2 (14.5-oz.) cans fire-roasted diced tomatoes
- 1 (15-oz.) can pumpkin puree
- 1 cup vegetable broth (or chicken broth)
- Kosher salt and black pepper to taste
Toppings
- 1/3 cup sour cream (plus more for garnish, if desired)
- Optional toppings: sour cream or plain full-fat Greek yogurt, grated cheese, toasted pepitas, crushed tortilla chips, and/or green onions
Instructions
- Prepare the base: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and orange bell pepper, cooking until softened, about 6 to 7 minutes. Stir in the minced garlic, chili powder, ground cumin, dried oregano, and ground cinnamon. Cook for an additional 2 minutes until the spices become aromatic.
- Cook the turkey: Add the ground turkey to the pot. Use a spoon or spatula to break up the meat as it cooks. Continue cooking until the turkey is no longer pink, about 6 minutes. Season generously with kosher salt and freshly ground black pepper.
- Add beans, tomatoes, and pumpkin: Stir in the rinsed cannellini beans, fire-roasted diced tomatoes, pumpkin puree, and vegetable (or chicken) broth. Increase heat to bring the mixture to a boil.
- Simmer the chili: Once boiling, reduce the heat to low and let the chili simmer gently, stirring occasionally, for 15 minutes to allow flavors to meld.
- Finish and serve: Turn off the heat and stir in 1/3 cup sour cream to add creaminess. Taste and adjust seasoning with additional salt and pepper as needed. Spoon the chili into bowls and serve with your choice of toppings such as extra sour cream, Greek yogurt, grated cheese, toasted pepitas, crushed tortilla chips, or green onions.
Notes
- This chili is a healthy and cozy dish that combines the benefits of lean turkey and nutrient-rich pumpkin.
- The use of fire-roasted tomatoes adds a smoky depth to the chili’s flavor profile.
- Sour cream adds creaminess but can be substituted with Greek yogurt for a tangier, lower fat option.
- Feel free to customize toppings to your preference for added texture and flavor.
- Perfect for fall and winter meals that require a comforting and nutrient-dense option.
Nutrition
- Serving Size: 1.66 cups
- Calories: 365 kcal
- Sugar: 8 g
- Sodium: 715 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 24 g
- Cholesterol: 65 mg
