Celebrate all things fall with a healthy, hearty recipe for Pumpkin Turkey Chili that takes just 20 minutes to prep.
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).
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!
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- 2 Tablespoons olive oil
- 1 medium onion, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 1 1/2 teaspoons salt
- 2 teaspoons ground cumin
- 1 pound ground turkey
- 1 (15-oz.) can diced tomatoes
- 1 (15-oz.) can pinto beans, rinsed and drained
- 1 (10-oz.) can condensed tomato soup
- 1 cup water
- 1 (15-oz.) can pumpkin purée
- Sour cream, for garnish (optional)
- Chopped scallions (green parts only), for garnish
- Heat a large heavy-bottomed pot (Dutch oven) over medium-low heat. Add the olive oil then the onions, peppers, garlic, cumin, salt and ground turkey. Sauté until the turkey is fully cooked.
- Add all of the remaining ingredients except for the chips, sour cream and scallions.
- Simmer the chili over low heat until the onions and peppers are tender, about 30 minutes. Season to taste with salt and pepper.
- When ready to serve, top the chili with sour cream, cheese and scallions.
- For a vegetarian version of this chili, simply leave out the ground turkey or substitute in another bean, such as kidney beans.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.