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Hearty Ground Turkey Pumpkin Chili for a Cozy Dinner

Close-up of a steaming white bowl filled with rich, orange pumpkin chili featuring ground meat and black beans.
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Make this hearty and comforting pumpkin chili using ground turkey and warming spices. It is a simple, one-pot fall meal perfect for busy weeknights or family gatherings.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 cup chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
  2. Add the ground turkey to the pot. Break it up with a spoon and cook until browned completely. Drain off any excess grease.
  3. Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until the spices are fragrant. This step blooms the spices, making the flavor deeper.
  4. Add the rinsed beans, pumpkin puree, fire-roasted tomatoes (with liquid), Rotel (with liquid), and chicken broth to the pot. Stir everything together until well combined.
  5. Bring the chili to a simmer. Once simmering, reduce the heat to low, cover the pot partially, and let it cook for at least 30 minutes, stirring occasionally. For the best flavor, simmer for 1 hour.
  6. Taste the chili and adjust seasoning with salt and pepper as needed.
  7. Serve hot with your favorite toppings like cheese or sour cream. This chili tastes even better the next day.

Notes

  • For a slow cooker option, brown the turkey and sauté the vegetables on the stovetop first. Transfer everything to the slow cooker, stir well, and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • If you prefer a vegetarian pumpkin chili, skip the turkey and sauté 1 cup of chopped mushrooms with the onions and peppers. Add an extra can of beans or 1 cup of vegetable broth.
  • To make this a creamy pumpkin chili, stir in 1/2 cup of heavy cream or full-fat coconut milk during the last 10 minutes of cooking.
  • This recipe is naturally gluten free.

Nutrition

Find it online: https://tastethisplate.com/pumpkin-chili-hearty-bowls/