Turkey Pumpkin Chili

Orange-looking chili in a round white bowl with a spoon in the bowl.

5 from 1 vote

Delicious and healthy Turkey Pumpkin Chili is bursting with incredible flavor! This chili recipe is easy to make and requires very little hands-on time. It is freezer-friendly and great for busy weeknights! The perfect fall dinner!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Fat

Servings: servings (1 1/2 cups per serving)

Author: Rena

Ingredients

1 1/2 tablespoons olive oil
1 large onion diced
1 large red bell pepper diced
4-5 garlic cloves minced
1 pound ground turkey
1 tablespoon old bay seasoning or to taste
kosher salt and pepper to taste
15 ounces can pumpkin puree one can
14 ounces can tomato sauce one can
5 cups chicken broth
15 ounces can white beans one can
15 ounces can black beans one can
Optional toppings: toasted pepitas or pumpkin seeds, cilantro, lime slices, chopped avocado, etc.

Instructions

Heat the oil in a large Dutch oven pot, over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5 minutes. Add the ground meat and cook, mincing the meat with a wooden spoon.
Once the meat is no longer pink, sprinkle with the seasonings and stir to combine. Add in the pumpkin puree, tomato sauce, broth and beans.
Bring the chili to a boil, then reduce the heat and allow it to simmer, uncovered, for 30-35 minutes. Stir occasionally to avoid burning on the bottom of the pot.
Serve the chili warm, and add toppings of choice.

Notes

Storing leftovers: Refrigerate chili in an airtight container for up to 4 days.
Reheating: Rewarm leftovers in a pot on the stovetop over medium heat. You can also reheat individual servings in the microwave.
Freezing: Freeze chili in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition