em-Recipe-em-Turkey-Pumpkin-Chili Stylish Spoon

Turkey Pumpkin Chili

 

This Turkey Pumpkin Chili checks all the boxes: warm, filling, and easy to eat right on the couch while cheering for your favorite team. Plus, it’s packed with flavor and sneaky good-for-you ingredients like pumpkin!

I first made this recipe during the pandemic when I realized I had way too many cans of organic pumpkin sitting in my pantry. Turns out, adding pumpkin to chili is a game-changer. It brings a slight sweetness, a hefty dose of beta carotene, and extra fiber. And if you don’t have pumpkin on hand, no worries—mashed or canned sweet potato works beautifully as a substitute!

Top it off with crushed tortilla chips, creamy avocado, and a squeeze of lime for the ultimate bowl of comfort. Whether you're hosting a crowd or just feeding your family, this recipe makes enough to keep everyone happy.

For an extra crunch and to make your meal even more satisfying, serve this Turkey Pumpkin Chili with toasted Superseed Bread on the side. The hearty, nutty flavor of the bread pairs perfectly with the chili’s warmth and depth. Simply slice and toast the bread until crispy, and enjoy dipping it into the chili for a little added texture.

 

Turkey Pumpkin Chili 

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients
  • 2 lbs ground turkey breast
  • 1 medium red onion, chopped
  • 2 bell peppers (any color), diced
  • 1 (15 oz) can unsweetened pumpkin puree
  • 1 (15.4 oz) can diced tomatoes
  • 1 (15.4 oz) can tomato sauce
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • Fresh-ground black pepper, to taste
Instructions:
  1. Sauté the Veggies: Heat olive oil in a large dutch oven over medium-high heat. Add the diced onion and bell peppers, sautéing until softened. If the veggies start to stick, add a splash of water to the pan.
  2. Cook the Turkey: Add ground turkey to the pot and cook, breaking it into small pieces with a wooden spoon. Once the turkey is fully cooked and no longer pink, stir in the chili powder, cumin, salt, and pepper.
  3. Add the Pumpkin & Tomatoes: Stir in the pumpkin puree, diced tomatoes, and tomato sauce. Mix well and bring the chili to a gentle simmer.
  4. Simmer & Serve: Let the chili simmer for about 10 minutes to meld the flavors. Taste and adjust seasoning as needed.
  5. Top & Enjoy: Serve with your favorite chili toppings—crushed tortilla chips, diced avocado, and a squeeze of lime are my go-to options.

 

This Turkey Pumpkin Chili is perfect for meal prep, too. Make a big batch, and you’ve got lunch or dinner ready for the week. Trust me, it gets even better the next day!

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