Pumpkin And Turkey Chili Recipe
Fall brings out the best in comfort food — apple pie, soups, braises, roasted meats and veggies, and chili! Hearty chili has infinite variations and is the perfect dish to feed and please a crowd. This pumpkin and turkey chili from recipe developer Julie Kinnaird features pumpkin puree, mild ground turkey, and black beans for a fresh, fall-themed take on this beloved comfort food. The chili is easy to prepare and features a variety of pantry staples, such as canned tomatoes and pumpkin pie spices. The fresh garnishes add a burst of flavor, texture, and eye-catching color.
Pumpkin and turkey chili can be made ahead of your next gathering — the flavors will meld and even improve after a day of cooking. This fresh and nutritious dish is perfect for a Sunday football gathering or as a great way to fill up little ghosts and goblins before they hit the neighborhood for trick or treating.
Gather the ingredients for pumpkin and turkey chili
Ground turkey thighs are used in this recipe rather than ground breast, as the higher fat content in the thighs gives a bit more flavor and tenderness to the meat. Onion, green and poblano peppers, and garlic create the aromatics and a bit of heat. Tomato paste is caramelized in the cooking process for added sweetness to contrast the spice coming from the ancho chile powder, smoked paprika, cumin, cinnamon, nutmeg, cloves, and cayenne pepper. Canned fire-roasted tomatoes add some smoky depth and tang, which is mellowed out with the creamy pumpkin puree. Canned black beans and chicken stock finish off the chili. Optional but super tasty garnishes complete the dish — fresh cilantro, avocado, jalepeño, and pumpkin seeds.
Step 1: Heat the oil
Heat oil in a heavy, large Dutch oven or pot over medium-high heat.
Step 2: Brown the turkey
Add ground turkey and cook, breaking the meat into pieces, until brown (about 10 minutes).
Step 3: Add onions, peppers, and garlic
Add the onions, peppers, and garlic and sauté until the vegetables start to soften (about 5 minutes).
Step 4: Add the tomato paste
Add the tomato paste and stir constantly until the paste starts to turn slightly amber color and caramelize (about 5 minutes).
Step 5: Add the remaining chili ingredients
Add the salt, spices, crushed tomatoes, pumpkin, beans, and stock. Stir until well combined.
Step 6: Bring the chili to a boil
Bring the chili to a gentle boil.
Step 7: Cover and simmer
Turn heat to low, cover, and simmer for 30 minutes to thicken slightly and combine flavors.
Step 8: Garnish and serve the chili
Serve pumpkin and turkey chili in warmed bowls garnished with cilantro, avocado, jalapeño, and pumpkin seeds, if desired.
What are the nutritional benefits of pumpkin and turkey chili?
This recipe is not only comforting and delicious but packed with a variety of powerhouse ingredients that supply beneficial nutrients. Ground turkey is lower in saturated fat than the traditional red meats used for chili and is high in B vitamins, selenium, zinc, and phosphorus. Black beans are also a great source of B vitamins and are rich in fiber for gut health. Onions and tomatoes are high in antioxidant properties and can help boost your body's immunity. Garlic is also a well-known immunity booster and may reduce high blood pressure and help lower cholesterol. Tomatoes and bell peppers are excellent sources of vitamin C, and pumpkin is rich in potassium and fiber, as well. Cinnamon and cayenne pepper have properties that fight against inflammation and help boost metabolism, while cumin is rich in iron and can promote healthy digestion.
How do you store pumpkin and turkey chili?
Pumpkin and turkey chili may be prepared in advance and either refrigerated or frozen until ready to serve. Leftover chili is handled in the same way. Cool the chili quickly by stirring frequently before transferring it into air-tight containers. You want to limit the time that the chili sits out after cooking to prevent the growth of bacteria. Refrigerated pumpkin and turkey chili will keep well for 4–5 days and the flavors will continue to develop for 1–2 days after cooking. Frozen chili will be at its best for up to six months. Try freezing the chili in resealable plastic bags, taking care to remove all air from the bag when sealing. Thaw frozen turkey and pumpkin chili overnight under refrigeration and then gently reheat in a pan on a stovetop or in a microwave-safe dish in the microwave. Add fresh garnishes and enjoy your nutritious bowl of chili!
- 1 tablespoon olive oil
- 2 pounds ground turkey thighs
- 1 medium onion, diced
- 1 large green bell pepper, diced
- 1 large poblano pepper, diced
- 1 large clove garlic, minced
- 1 6-ounce can tomato paste
- 1 teaspoon sea salt
- 1 tablespoon ancho chile powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon cayenne pepper
- 1 28-ounce can fire-roasted crushed tomatoes
- 1 15-ounce can pumpkin puree
- 1 15-ounce can black beans, drained and rinsed
- 2 cups chicken stock
- Chopped fresh cilantro
- Sliced avocados
- Sliced jalapeños
- Pumpkin seeds
- Heat oil in a heavy, large Dutch oven or pot over medium-high heat.
- Add ground turkey and cook, breaking the meat into pieces, until brown (about 10 minutes).
- Add the onions, peppers, and garlic and sauté until the vegetables start to soften (about 5 minutes).
- Add the tomato paste and stir constantly until the paste starts to turn slightly amber color and caramelize (about 5 minutes).
- Add the salt, spices, crushed tomatoes, pumpkin, beans, and stock. Stir until well combined.
- Bring the chili to a gentle boil.
- Turn heat to low, cover, and simmer for 30 minutes to thicken slightly and combine flavors.
- Serve pumpkin and turkey chili in warmed bowls garnished with cilantro, avocado, jalapeño, and pumpkin seeds, if desired.
| Calories per Serving | 337 |
| Total Fat | 11.2 g |
| Saturated Fat | 3.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 82.3 mg |
| Total Carbohydrates | 31.2 g |
| Dietary Fiber | 9.6 g |
| Total Sugars | 11.4 g |
| Sodium | 865.6 mg |
| Protein | 30.8 g |
