Description

This comforting Turkey Pumpkin Chili combines lean ground turkey, creamy pumpkin puree, cannellini beans, and fire-roasted tomatoes to create a hearty, flavorful dish perfect for fall. Infused with warm spices like chili powder, cumin, oregano, and a hint of cinnamon, this chili is both healthy and satisfying, making it an ideal weeknight dinner or cozy meal for cooler weather.

Ingredients

Scale

Main Ingredients

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
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

For Serving and Garnish

1/3 cup sour cream (plus more for garnish, if desired)
Suggested toppings: sour cream or plain full-fat Greek yogurt, grated cheese, toasted pepitas, crushed tortilla chips, and/or green onions

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Instructions

Heat the aromatics: In a large stockpot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the diced onion and orange bell pepper, cooking until softened and translucent, about 6 to 7 minutes. Stir in minced garlic, chili powder, ground cumin, dried oregano, and ground cinnamon; cook for an additional 2 minutes until fragrant.
Cook the turkey: Add 1 pound of ground turkey to the pot. Break it up with a spoon or spatula and cook until no longer pink, about 6 minutes. Season generously with kosher salt and freshly ground black pepper.
Add the beans and tomatoes: Stir in the rinsed and drained cannellini beans, fire-roasted diced tomatoes (with juices), pumpkin puree, and 1 cup of vegetable or chicken broth. Mix well to combine.
Simmer the chili: Bring the mixture to a boil, then reduce heat to low and let it gently simmer for 15 minutes, stirring occasionally to blend flavors.
Finish the chili: Remove the pot from heat and stir in 1/3 cup sour cream to add creaminess. Taste and adjust seasoning with additional salt and black pepper if needed.
Serve: Spoon the chili into bowls and garnish with optional toppings such as sour cream or Greek yogurt, grated cheese, toasted pepitas, crushed tortilla chips, and green onions. Enjoy warm for a cozy meal.

Notes

Cozy up with this healthy Turkey Pumpkin Chili made with ground turkey, pumpkin puree, white beans, and fire-roasted tomatoes.
This dish is hearty, comforting, and perfect for fall dinners or anytime you want a wholesome meal.
Feel free to customize toppings to suit your taste preferences.
Use chicken broth instead of vegetable broth for a richer flavor if preferred.
Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer storage.

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: 10 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 9 g
Protein: 24 g
Cholesterol: 65 mg