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Turkey Pumpkin Chili

Turkey pumpkin chili with ground turkey and creamy pumpkin puree simmered until thick, hearty, and spoonable. White beans and green chiles add body and a mild kick, finished with tangy sour cream, avocado, and cilantro.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Turkey chili base
  • 2 lb ground turkey
  • 1 can (15 oz) pumpkin puree
  • 2 can (15 oz each) white beans, drained
  • 1 can (4 oz) diced green chiles
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 4 clove garlic, minced
  • 3 cup chicken broth
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 0.25 tsp cayenne
  • 0.5 Sour cream for serving Optional topping.
  • 0.5 Avocado for serving Optional topping.
  • 0.25 cilantro for serving Optional topping.
  • 0.25 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the turkey and aromatics
  1. Brown the ground turkey in a large Dutch oven, then drain the fat.
  2. Sauté the diced onion for 4 minutes, then add the minced garlic and all spices and cook for 2 minutes.
Simmer the chili
  1. Add the pumpkin puree, diced tomatoes, white beans, diced green chiles, and chicken broth to the pot and bring the mixture to a boil.
  2. Simmer for 25-30 minutes until thick, with flavors developed.
Season and serve
  1. Season with salt and pepper to taste.
  2. Serve the chili topped with sour cream, avocado, and cilantro.

Notes

For a thicker chili, simmer uncovered for the last 5 minutes, stirring occasionally. Refrigerate in an airtight container up to 4 days; freeze up to 3 months (toppings like sour cream and avocado are best added after reheating). To keep it lighter, swap half the sour cream serving for plain Greek yogurt.