Main Course Soups & Drinks

Turkey Chili with Pumpkin and Black Beans

Name: Turkey Chili with Pumpkin and Black Beans
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 2 cups chicken broth; 2 tsp chili powder; 1 tsp ground cumin; ½ tsp smoked paprika; ½ tsp cinnamon; ½ tsp cayenne pepper; Salt and pepper, to taste; Shredded cheddar cheese; Sour cream or Greek yogurt; Fresh cilantro, chopped; Sliced jalapeños; Tortilla chips or cornbread

Servings: 6 Total Time: 1 hr Difficulty: Beginner

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Introduction

Turkey Chili with Pumpkin and Black Beans is a hearty, flavorful, and wholesome twist on traditional chili. It blends lean ground turkey with the earthy sweetness of pumpkin and the robust heartiness of black beans, all simmered in a spiced tomato base. The pumpkin doesn’t make the chili taste overly sweet—it simply adds creaminess, depth, and nutrition while balancing the spices perfectly.

This dish is the kind of comfort food that warms you from the inside out. It’s satisfying without being too heavy, making it a perfect recipe for fall, game day gatherings, weeknight dinners, or meal prep.

Why I Love This Recipe

I love this recipe because it transforms a classic comfort dish into something both unique and nutritious. The pumpkin enriches the chili with fiber, vitamins, and a creamy texture, while the turkey keeps it lighter than traditional beef chili. It’s bold, hearty, and deeply flavorful but also surprisingly healthy.

It’s also incredibly versatile—you can adjust the spice levels, swap beans, or even make it vegetarian. Plus, it tastes even better the next day, making it one of my favorite meal-prep recipes.

Why This is a Must-Try Dish

Nutritious twist: Packed with protein, fiber, and vitamins.
Perfectly cozy: Great for fall and winter.
Family-friendly: Mild enough for kids, with customizable spice.
Meal-prep friendly: Freezes beautifully and reheats well.
Flavor-packed: Smoky, slightly sweet, spicy, and savory all at once.

Recipe Information

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: ~330 per serving (approximate)
Cuisine: American
Course: Main Course, Dinner, Lunch

Ingredients

For the Chili

2 tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 lb (450g) ground turkey
1 can (15 oz) pumpkin puree (unsweetened)
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes (fire-roasted recommended)
1 can (6 oz) tomato paste
2 cups chicken broth (or vegetable broth)
2 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp cinnamon (optional, enhances the pumpkin flavor)
½ tsp cayenne pepper (optional, for heat)
Salt and pepper, to taste

For Serving (Optional)

Shredded cheddar cheese
Sour cream or Greek yogurt
Fresh cilantro, chopped
Sliced jalapeños
Tortilla chips or cornbread

Simple Cooking Directions

Sauté vegetables and turkey.
Stir in pumpkin, beans, tomatoes, and broth.
Season with spices.
Simmer until thick and flavorful.
Serve hot with your favorite toppings.

Step-by-Step Preparation

Step 1: Sauté Aromatics

Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion and red bell pepper, cooking for 5 minutes until softened.
Stir in garlic and cook for 1 more minute until fragrant.

Step 2: Brown Turkey

Add ground turkey to the pot.
Cook, breaking it apart with a spoon, until browned and no longer pink (about 6–7 minutes).

Step 3: Add Base Ingredients

Stir in pumpkin puree, black beans, diced tomatoes, tomato paste, and chicken broth.
Mix until well combined.

Step 4: Season & Simmer

Add chili powder, cumin, smoked paprika, cinnamon (if using), cayenne (if using), salt, and pepper.
Stir well, then bring to a gentle boil.
Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavorful.

Step 5: Taste & Adjust

Adjust seasonings as needed (more chili powder for spice, more salt if necessary).

How to Serve

Ladle into bowls and top with cheese, sour cream, cilantro, or jalapeños.
Pair with cornbread, tortilla chips, or a simple side salad.
Serve hot as a main dish on its own—it’s plenty filling!

Additional Recipe Tips

Use fire-roasted tomatoes for smoky depth of flavor.
For a thicker chili, simmer longer without the lid.
To make it spicier, add fresh chili peppers or extra cayenne.
For a smoother texture, partially mash the beans after simmering.

Variations

Vegetarian: Replace turkey with an extra can of beans or lentils.
White Chili Version: Use white beans and omit tomato paste/diced tomatoes.
Spicy Pumpkin Chili: Add chipotle peppers in adobo for smoky heat.
Slow Cooker Method: Brown turkey and aromatics first, then add everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.

Freezing & Storage

Storage: Keep in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat, adding a splash of broth if too thick.

Special Equipment Needed

Large soup pot or Dutch oven
Wooden spoon or spatula
Can opener
Ladle

Conclusion

Turkey Chili with Pumpkin and Black Beans is a wholesome, comforting, and flavor-packed dish that’s perfect for cozy nights, meal prep, or feeding a crowd. It’s hearty without being heavy, nourishing without sacrificing taste, and versatile enough to adapt to your pantry. This recipe is proof that comfort food can be both delicious and healthy—making it an absolute must-try for anyone who loves chili with a seasonal twist.

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