Introduction

Pumpkin Chili with Black Beans and Turkey is a hearty, nutritious, and comforting chili perfect for fall and winter. This recipe elevates traditional turkey chili by adding pumpkin puree, which gives the chili a creamy texture, subtle sweetness, and vibrant autumnal color. The lean ground turkey keeps it healthy and protein-packed, while black beans add fiber and texture. Aromatic spices like cumin, smoked paprika, and chili powder enhance the flavor, creating a rich, warming dish that’s both satisfying and wholesome. Ideal for weeknight dinners, meal prep, or cozy weekend lunches, this chili is a flavorful, seasonal twist on a classic favorite.

Why I Love This Recipe

I love this recipe because it’s comforting, healthy, and full of fall flavors. The pumpkin adds a subtle sweetness and creamy consistency without overpowering the chili’s savory profile. Lean turkey keeps it light, while black beans make it filling and nutritious. The combination of spices, garlic, and onions creates a warm, aromatic base that makes the whole kitchen smell amazing while cooking. It’s a meal that’s satisfying for both body and soul, perfect for cozying up on chilly evenings.

Why It’s a Must-Try Dish

• Seasonal Flavor: Pumpkin brings a fall-inspired twist to chili.
• Healthy & Protein-Packed: Lean turkey and black beans provide a nutritious meal.
• Flavorful & Warming: Spices, garlic, and onions create depth and comfort.
• Versatile & Easy: Can be made in one pot and customized to taste.
• Meal Prep-Friendly: Keeps well in the fridge and freezes beautifully.

Time & Serving Information

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 servings
• Calories per Serving: Approximately 320 kcal
• Course: Main Course
• Cuisine: American / Fall-Inspired

Ingredients

• 1 lb (450 g) lean ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 cups low-sodium chicken or vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• Optional toppings: shredded cheese, sour cream, fresh cilantro, avocado

Cooking Directions (Overview)

1. Sauté Aromatics – Cook onion, garlic, and bell peppers until softened.
2. Cook Turkey – Add ground turkey and brown.
3. Add Beans, Tomatoes, Pumpkin, and Spices – Combine ingredients in the pot.
4. Simmer – Cook until chili thickens and flavors meld.
5. Serve – Garnish with optional toppings.

Step-by-Step Preparation Method

Step 1: Sauté Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add onion and bell peppers, sauté for 5–6 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.

Step 2: Cook the Turkey

1. Add ground turkey to the pot, breaking it apart with a spoon.
2. Cook until browned and no longer pink, about 5–7 minutes.

Step 3: Add Remaining Ingredients

1. Stir in black beans, diced tomatoes (with juice), pumpkin puree, and chicken or vegetable broth.
2. Add chili powder, smoked paprika, cumin, cinnamon, salt, and black pepper. Mix well.

Step 4: Simmer

1. Reduce heat to low and let chili simmer for 20–25 minutes, stirring occasionally.
2. Adjust seasoning as needed. The chili should thicken slightly and develop rich flavor.

How to Serve This Recipe

Serve the chili hot in bowls. Top with shredded cheese, a dollop of sour cream, avocado slices, or fresh cilantro. Pair with cornbread, tortilla chips, or a side salad for a complete meal.

Recipe Tips

• Use pumpkin puree, not pumpkin pie filling, to avoid added sugar.
• Taste and adjust seasoning near the end, as pumpkin can mellow flavors.
• For extra creaminess, stir in a splash of coconut milk or cream.
• Leftovers taste even better the next day as flavors meld.

Variations

• Spicy Pumpkin Chili: Add chopped jalapeños or cayenne pepper for heat.
• Vegetable-Loaded: Include zucchini, corn, or carrots for extra nutrients.
• Ground Beef or Chicken: Swap turkey with lean ground beef or chicken.
• Vegan Version: Replace turkey with plant-based crumbles and use vegetable broth.
• Thicker Chili: Mash some beans or pumpkin to make it heartier.

Freezing and Storage

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Cool completely and freeze in freezer-safe containers for up to 3 months.
• Reheating: Reheat on the stove over medium heat, adding a splash of broth if needed.

Special Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

FAQ

Q: Can I use canned pumpkin?
A: Yes! Use pure pumpkin puree, not pie filling with added sugar or spices.

Q: Can I make this in a slow cooker?
A: Yes! Cook sautéed aromatics and browned turkey in the slow cooker with remaining ingredients on low for 4–6 hours.

Q: How do I make the chili thicker?
A: Simmer uncovered for the last 10 minutes or mash some beans/pumpkin.

Q: Can I add other beans?
A: Absolutely! Kidney beans or pinto beans are great additions.

Conclusion

Pumpkin Chili with Black Beans and Turkey is a hearty, healthy, and comforting dish that celebrates fall flavors in a nutritious way. The combination of pumpkin, spices, turkey, and beans creates a chili that’s both satisfying and flavorful. Perfect for weeknight dinners, meal prep, or entertaining, it’s versatile, easy to make, and freezes well. This recipe is a must-try for anyone looking for a cozy, flavorful, and wholesome autumn meal.