If you’re in search of a protein and fiber-packed meal that’s easy to prepare, look no further than this turkey pumpkin chili. This flavorful chili is brimming with pumpkin puree, beans, ground turkey, and an array of spices, striking a harmonious balance between healthiness and heartiness. It’s an ideal choice for weeknight dinners, weekend gatherings, or even game day celebrations.

If you’re feeling skeptical about incorporating pumpkin puree into your chili, you’re not alone. However, I can assure you that it works splendidly! The combination of pumpkin puree, tomatoes, and an array of spices yields a delightful balance of smoky, spicy, and slightly sweet flavors, enhancing the depth of taste in turkey chili. Let’s face it; turkey chili can sometimes be a tad bland, but this unexpected addition truly elevates it to a new level of deliciousness.

What You’ll Need

• Ground Turkey: You can opt for ground turkey breast or ground turkey thighs.
• Pumpkin Puree: Adds thickness, fiber, and that wonderful pumpkin essence to the chili.
• Beans: The recipe suggests a mix of black beans and kidney beans, but feel free to use your preferred beans.
• Canned Tomatoes: Provides liquid, texture, and flavor to the dish.
• Broth: Prevents the meat from drying out and imparts flavor. While the recipe calls for chicken broth, you can certainly substitute turkey or vegetable broth.
• Chili Powder: A seasoning blend that typically includes ground dried chiles, cayenne pepper, cumin, garlic powder, paprika, oregano, and onion powder.
• Ground Cumin: Adds an extra layer of flavor.
• Ground Cinnamon: Infuses warmth into the dish.

Dietary Adaptations

To Make it Gluten-Free: This recipe is naturally gluten-free; simply ensure you use gluten-free broth.

To Make it Dairy-Free: No adaptations are required as the recipe is already dairy-free.

Make it Low-Sodium: Opt for low-sodium canned tomatoes, low-sodium chicken broth, and low-sodium beans. You can also substitute canned tomatoes with fresh ones and canned beans with home-cooked ones to further reduce the sodium content.

Red’s Nutrition Tip

To clarify, classic beef chili with beans is also healthy, high in protein, and packed with fiber. This turkey pumpkin chili offers a unique twist on the traditional recipe. Ground turkey maintains high protein content while keeping calorie levels moderate to low. Additionally, the addition of pumpkin puree boosts the fiber content.

How to Make Turkey Pumpkin Chili

Whipping up turkey chili with pumpkin is just as straightforward as preparing beef chili, with just one swap and one extra ingredient. Here’s what you need to do:

• Brown the turkey.
• Cook the veggies.
• Add the spices.
• Stir in the pumpkin puree.
• Introduce the tomatoes and broth.
• Simmer and serve!

It’s truly that simple. In a few easy steps, you can create a hearty and satisfying turkey chili in under an hour. What’s more, it stores well in the fridge and freezer, so you can relish it for days to come.

Why Add Pumpkin to Chili?

Incorporating pumpkin into chili serves to thicken it, enhance its fiber content, and infuse a creamy, slightly sweet quality. While pumpkins are often associated with sweet dishes like pies and muffins, they also shine in savory recipes. Pumpkin, much like other squash varieties, boasts an earthy and nutty flavor profile. Roasting it brings out a hint of sweetness that isn’t overpowering, making it a splendid addition to savory dishes such as chili.

Does Turkey Chili Differ in Taste from Beef Chili?

Turkey offers a milder flavor compared to beef, so opting for ground turkey in chili rather than ground beef introduces a subtle variation in taste. Moreover, ground turkey is leaner than ground beef, resulting in a less rich flavor profile. However, using

ground turkey thighs instead of ground turkey breast can provide a deeper, more robust flavor. Ultimately, the choice between turkey and beef chili comes down to personal preference and dietary considerations, as both options work exceptionally well.

Can You Prepare It in a Slow Cooker?

Absolutely! Begin by browning the ground turkey, then transfer all the ingredients to a slow cooker, stir to combine, and cook on low for 8 hours or on high for 4 hours.

What to Serve with Turkey Pumpkin Chili

While you can certainly relish this pumpkin turkey chili on its own, pairing it with a side dish can extend the portions and create a more balanced meal. Given the chili’s high protein and fiber content, consider complementing it with a source of complex carbohydrates and some healthy fats.

Top side choices for turkey chili include:

• Rice
• Brown Rice
• Quinoa
• Tortilla Chips
• Bread
• Cornbread

Enhance your chili with these delectable toppings:

• Avocado
• Cheddar cheese
• Sour cream
• Greek yogurt
• Cilantro
• Green onion

Storage + Reheating

To Store: Allow the chili to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.

To Freeze: Once the chili has cooled, transfer it to an airtight container (or containers for individual portions) and freeze for up to 3 months.

To Reheat: Reheat the chili in a pot on the stovetop over medium-low heat for 10-15 minutes or in the microwave in a microwave-safe bowl or container for 2-3 minutes.

Ingredients

• 1 lb. ground turkey
• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, minced
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 can (14 oz.) pumpkin puree
• 1 can (14 oz.) diced tomatoes
• 1 can (14 oz.) black beans, strained and rinsed
• 1 can (14 oz.) red kidney beans, strained and rinsed
• 2 cups chicken broth, or vegetable broth
• Avocado, for serving (optional)
• Shredded cheese, for serving (optional)
• Chopped cilantro, for serving (optional)
• Chopped green onion, for serving (optional)

Instructions

• In a large pot over medium-high heat, heat the olive oil, then add the onion and sauté for 5 minutes until tender.
• Add the ground turkey to the pot and cook, seasoning with a pinch of salt and breaking it up with a wooden spoon or spatula, for another 5 minutes until cooked through.
• Add the garlic and bell pepper and cook for an additional 2-3 minutes until the vegetables start to soften.
• Stir in the chili powder, cumin, oregano, ground cinnamon, and salt, and cook for another 1-2 minutes until fragrant.
• Add the pumpkin puree, diced tomatoes, and chicken broth, and stir to combine. Then add the black beans and kidney beans, and stir again to combine.
• Bring the mixture to a boil, then reduce to a simmer and cook, stirring occasionally, for 20-25 minutes.
• Once cooked, taste the chili and adjust the salt and pepper seasoning as needed; you may require a touch more salt depending on the brand of your chicken broth.
• The chili can be served immediately or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 338 calories
• Sugar: 7 grams
• Fat: 12 grams
• Carbohydrates: 36 grams
• Fiber: 12 grams
• Protein: 25 grams