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Turkey Pumpkin Chili Recipe

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4.1 from 5 reviews

This Turkey Pumpkin Chili is a hearty and flavorful dish perfect for cozy dinners. Combining lean ground turkey with sweet pumpkin, fire-roasted tomatoes, and smoky chipotle peppers, this chili delivers a balanced blend of savory and spicy flavors. Topped with cheese, sour cream, fresh cilantro, avocado, and pepitas, it offers a satisfying and wholesome meal suitable for fall and winter seasons.

Ingredients

Main Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 pounds ground turkey
  • 1½ teaspoons sea salt, divided
  • 2 (14.5 ounce) cans fire roasted diced tomatoes
  • 4 cups peeled and cubed sugar pie pumpkin
  • 2½ cups chicken stock
  • 2 teaspoons chopped chipotle peppers in adobo plus 1 tablespoon adobo sauce
  • 2 teaspoons cumin
  • 1 teaspoon freshly cracked black pepper
  • 1 (14.5 ounce) can black beans, drained and rinsed

Toppings

  • Shredded cheese (mozzarella or cheddar recommended)
  • Sour cream
  • Minced fresh cilantro
  • Sliced avocado
  • Pepitas (pumpkin seeds)

Instructions

  1. Cook the onion, bell peppers and garlic. Heat 1 tablespoon of extra-virgin olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the chopped yellow onion, green bell pepper, and yellow bell pepper. Stir occasionally and cook until the vegetables are tender, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Brown the turkey. Add the 2 pounds of ground turkey to the pot, season with 1 teaspoon of sea salt, and cook while breaking up the meat with a wooden spoon. Continue cooking for 8 to 10 minutes until the turkey is browned evenly.
  3. Simmer the chili. Stir in the fire-roasted diced tomatoes, peeled and cubed sugar pie pumpkin, chicken stock, chopped chipotle peppers with adobo sauce, cumin, black pepper, and the remaining ½ teaspoon of sea salt. Bring the mixture to a boil over high heat, then reduce heat to low and simmer while stirring occasionally. Cook for about 35 minutes until the pumpkin is tender and the chili thickens.
  4. Add black beans. Stir in the drained and rinsed black beans and continue to simmer for an additional 5 minutes until heated through.
  5. Serve the chili. Ladle the hot chili into bowls and garnish with shredded cheese (mozzarella or cheddar), sour cream, minced fresh cilantro, sliced avocado, and pepitas as desired.

Notes

  • For a vegetarian version, substitute ground turkey with plant-based meat or additional beans.
  • You can adjust the heat by varying the amount of chipotle peppers and adobo sauce.
  • Use sugar pie pumpkin or other sweet-fleshed pumpkins for best texture and flavor.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
  • To save time, use pre-chopped vegetables or canned pumpkin puree instead of fresh pumpkin cubes.

Find it online: https://recipeplenty.com/turkey-pumpkin-chili-recipe/