Go Back

Pumpkin Chili with Black Beans and Turkey

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Sauté Aromatics : Heat olive oil in a large pot over medium heat. Add onion and bell peppers, sauté for 5–6 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
  • Step 2: Cook the Turkey : Add ground turkey to the pot, breaking it apart with a spoon. Cook until browned and no longer pink, about 5–7 minutes.
  • Step 3: Add Remaining Ingredients : Stir in black beans, diced tomatoes (with juice), pumpkin puree, and chicken or vegetable broth. Add chili powder, smoked paprika, cumin, cinnamon, salt, and black pepper. Mix well.
  • Step 4: Simmer : Reduce heat to low and let chili simmer for 20–25 minutes, stirring occasionally. Adjust seasoning as needed. The chili should thicken slightly and develop rich flavor.