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Easy Turkey Pumpkin Chili

A hearty and delicious turkey chili with a delightful pumpkin twist, perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey Can substitute with ground chicken or lamb for variations.
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) kidney beans, drained and rinsed Can substitute with black beans.
  • 1 can (15 oz) diced tomatoes
  • 1 cup chicken broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • to taste Salt and pepper
  • 1 tbsp olive oil (if needed) For sautéing.

Method
 

Preparation
  1. Gather your ingredients. Dice the onion and mince the garlic.
  2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
  3. Add the minced garlic and sauté for another minute until fragrant.
  4. Add the ground turkey to the pot and cook until it’s browned, breaking it up with a wooden spoon, about 5-7 minutes.
  5. Stir in the pumpkin puree, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Mix everything well until thoroughly combined.
  6. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
  7. Before serving, taste and adjust seasoning accordingly.
  8. Ladle the chili into bowls and serve hot, adding your favorite toppings.

Notes

Leftover chili can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat on the stove or in the microwave, stirring occasionally.