Description

Easy Pumpkin Chili takes your traditional turkey and bean chili and gives it a nutritious upgrade by adding canned pumpkin puree. Done in about an hour, this pumpkin turkey chili is protein packed, healthy, and great for leftovers or to feed a crowd.

Ingredients

2 tbsp olive oil

1 small yellow onion, diced

1 jalapeno, seeded and diced

1 green pepper, chopped

3 cloves garlic, minced

1 lb ground turkey

1 (15 oz) can pumpkin puree

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 (14 oz) can diced tomatoes

1 (6 oz) can tomato paste

2 tbsp chili powder

2 tsp cumin

1 tsp smoked paprika

2 tsp pumpkin pie spice

2 tsp salt

1 tsp pepper

Pinch of cayenne (optional)

3 cups chicken broth (adjust for thickness)

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Instructions

1. Heat a large saucepan or Dutch oven on the stove and add olive oil.

2. Add in onion, jalapeno, and green pepper and sauté for a few minutes until slightly soft.

3. Add in garlic and cook for one more minute.

4. Add in ground turkey, breaking it up and cooking until no longer pink.

5. Reduce heat to medium-low and stir in pumpkin puree, beans, diced tomatoes, and tomato paste.

6. Mix all spices in a small bowl and add them into the chili mixture.

7. Pour in chicken broth and stir to combine.

8. Let the chili simmer over low heat for 15–20 minutes.

9. Serve hot with cheese, Greek yogurt, jalapenos, or your favorite toppings.

Notes

Use less broth for a thicker chili, or more for a soupier texture.

Pumpkin adds nutrients and creaminess without overpowering flavor.

This chili freezes well and is great for meal prep.

To make in the Instant Pot: Follow sauté steps using the sauté function, then add remaining ingredients, seal, and cook on Manual for 12 minutes. Let naturally release for 15 minutes before quick release.