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Cozy Turkey Pumpkin Chili: The Best Easy Fall Dinner Recipe

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A warm, comforting chili made with ground turkey and pumpkin puree for a creamy, velvety texture. This happy accident turned into a fall favorite that’s quick, easy, and perfect for cold weather.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 ½ pounds ground turkey (93% lean)
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 can (15 ounces) pumpkin puree (100% pumpkin, not pie filling)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon chipotle powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups chicken broth (low sodium)
  • Greek yogurt or sour cream (for serving)
  • Fresh cilantro, chopped (for serving)
  • Shredded cheddar cheese (optional, for serving)
  • Avocado slices (for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and softened.
  2. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
  3. Add the ground turkey to the pot. Break it up with a wooden spoon and cook for 6-7 minutes, stirring occasionally, until no longer pink. Let any excess liquid cook off.
  4. Add the diced red and green bell peppers and cook for 3 more minutes, stirring to combine, until they begin to soften.
  5. Sprinkle the chili powder, cumin, smoked paprika, cinnamon, chipotle powder, salt, and black pepper over the meat mixture. Stir and cook for 1 minute to toast the spices.
  6. Pour in the pumpkin puree and stir until everything is coated. Add the fire-roasted tomatoes (with juices), drained black beans, and drained cannellini beans. Stir to combine.
  7. Pour in the chicken broth and stir again. Bring the chili to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally.
  8. After 25 minutes, check the consistency. If too thick, add more broth or water; if too thin, simmer uncovered for 5-10 more minutes.
  9. Taste and adjust seasoning before serving. Serve hot with desired toppings.

Notes

For best flavor, brown the turkey properly and toast the spices. Chili tastes even better the next day. To thicken, simmer uncovered; to thin, add more broth. For a vegetarian version, skip the turkey and double the beans. For a spicier chili, add an extra chipotle pepper with adobo sauce. For slow cooker: brown turkey and onions first, then transfer all ingredients to slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Nutrition

Keywords: turkey chili, pumpkin chili, fall dinner, easy chili recipe, healthy chili, comfort food, gluten-free chili, dairy-free chili

Find it online: https://oracooks.com/cozy-turkey-pumpkin-chili-the-best-easy-fall-dinner-recipe/