Hey fellow food lovers! Nyla here, ready to spice up your kitchen with something truly special. Ever had those nights when you crave comfort food but want something a bit…extra? I’ve got the perfect answer: Turkey Pumpkin Chili!
This isn’t just any chili. It’s a happy dance in a bowl. Imagine the warmth of classic chili but with a cozy, autumn twist. Trust me, this Turkey Pumpkin Chili is about to turn your weeknight dinners into something spectacular.
I accidentally stumbled upon this Turkey Pumpkin Chili masterpiece during one of my late-night kitchen experiments. The fridge was calling, the spices were whispering, and the result? Pure delicious magic! I was looking to make a tasty ground turkey chili and had just brought home some pumpkins, which made me realize I should try a pumpkin chili recipe.
The richness of pumpkin combined with savory spices and hearty turkey… It was a flavor explosion I had to share. So grab your favorite apron, and let’s get cooking. You’re about to discover why this Turkey Pumpkin Chili is my absolute go-to comfort food.
INGREDIENTS You Need
This Turkey Pumpkin Chili ingredient list is all about bold flavors that actually work together! Don’t worry if you don’t have every single item – I’ve got some easy swaps for you.
Here’s what you’ll need:
- 1 pound ground turkey
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can pumpkin puree
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat!)
- 1/4 teaspoon pumpkin pie spice
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, green onions, cilantro
No red bell pepper? No worries! I’ve used green or yellow bell peppers in this Turkey Pumpkin Chili, and it still tastes fantastic. This ground turkey chili gets its amazing taste from the combination of spices.
I love adding an extra dash of smoked paprika to my Turkey Pumpkin Chili for that extra kick. This adds a rich, smoky depth that takes it from good to incredible. And here’s my secret for busy weeknights: pre-chop your veggies on Sunday and store them in the fridge.
You can grab most of these ingredients during your normal grocery store trip. They’re pantry staples that I always keep on hand. Store any leftover pumpkin puree in an airtight container in the fridge for up to a week.
Let’s Make Some!
This is where the delicious magic starts happening! Get ready to transform these simple ingredients into a bowl of pure comfort. This Turkey Pumpkin Chili is so easy, you’ll be making it all the time.
- Brown the turkey: In a large pot or Dutch oven, brown the ground turkey over medium-high heat. Break it up with a spoon as it cooks. Drain any excess grease. This is the foundation of our Turkey Pumpkin Chili.
- Sauté the veggies: Add the chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes. Then, add the chopped red bell pepper and cook for another 3 minutes. The aroma will start to fill your kitchen!
- Add the pumpkin and tomatoes: Stir in the pumpkin puree and diced tomatoes (undrained). Mix well to combine. This is where our Turkey Pumpkin Chili starts getting its signature flavor.
- Spice it up: Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), and pumpkin pie spice. Stir to coat all the ingredients. This spice blend is what makes this fall chili recipe taste amazing.
- Simmer: Pour in the chicken broth, then add the black beans and kidney beans. Bring to a simmer, then reduce the heat to low. Cover and let simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
- Season: Season with salt and pepper to taste. This is important, don’t skip this step! Taste and adjust the seasoning as needed. While your Turkey Pumpkin Chili is doing its thing, get ready for some amazing aromas!
- Serve: Ladle into bowls and top with your favorite toppings, such as sour cream, shredded cheese, green onions, and cilantro. Don’t worry if your Turkey Pumpkin Chili looks a little thick – it will thin out as it simmers. In my kitchen, this Turkey Pumpkin Chili usually takes about 45 minutes from start to finish.
How to Serve Up This!
People literally do happy dances when this Turkey Pumpkin Chili hits the table with a dollop of sour cream, a sprinkle of shredded cheese, and a handful of fresh cilantro!
This Turkey Pumpkin Chili is perfect for those weeknight dinners that need to be special. I also love serving it at game nights and potlucks. It’s always a crowd-pleaser! It’s perfect to cozy up with after making it as a healthy chili recipe. If your kids love this, they’ll go crazy for this White Chicken Chili.
For a fun presentation, serve it in hollowed-out mini pumpkins! It’s festive and delicious. Or, try serving it over rice or quinoa for a heartier meal.
Got leftovers? No problem! Transform them into Turkey Pumpkin Chili nachos by spreading them over tortilla chips, topping with cheese, and baking until bubbly. You can also use it as a filling for quesadillas.
For a fusion twist, try adding a dollop of Greek yogurt and a drizzle of honey. The tangy yogurt and sweet honey create a delightful contrast with the savory chili. And if you want to kick up the heat, add a few dashes of your favorite hot sauce! This would also be great as a pumpkin spice chili!
FAQs:
Got questions? I’ve got answers! I’ve made this Turkey Pumpkin Chili so many times, I feel like I could do it in my sleep. Here are some common cooking concerns and my personal tips.
Will kitchen newbies succeed with this Turkey Pumpkin Chili?
Absolutely! This recipe is super forgiving and easy to follow. If you can chop veggies and stir ingredients in a pot, you’ve got this!
What if I mess up my Turkey Pumpkin Chili? (Spoiler: it’ll still taste incredible!)
Honestly, it’s hard to mess this up. If it’s too thick, add more broth. If it’s too thin, let it simmer longer. Even if you accidentally add too much spice, it will still be delicious.
How can I prep this Turkey Pumpkin Chili for busy weeknights?
Chop all your veggies on the weekend and store them in the fridge. You can also brown the turkey ahead of time. Then, when you’re ready to cook, just throw everything in the pot and simmer!
Can I use ground beef instead of ground turkey?
Definitely! Ground beef works great in this recipe. Just make sure to drain any excess grease after browning.
Can I make this Turkey Pumpkin Chili in a slow cooker?
Yes! Brown the turkey and sauté the veggies, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Can I freeze this Turkey Pumpkin Chili?
Absolutely! Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Is this Turkey Pumpkin Chili a healthy option?
Yes! Ground turkey is a lean protein, and pumpkin is packed with nutrients. Plus, you’re getting a good dose of fiber from the beans and vegetables.
CONCLUSION:
This Turkey Pumpkin Chili brings me so much joy. It’s the perfect blend of comfort and flavor, and it always puts a smile on my face. Get ready to elevate your cozy cooking game!
My Turkey Pumpkin Chili Flavor Secrets:
- Smoked paprika is a game-changer: It adds a rich, smoky depth that takes this chili to the next level.
- Don’t skimp on the pumpkin pie spice: It adds a cozy warmth that complements the pumpkin perfectly.
- Taste and adjust: Seasoning is key! Don’t be afraid to add more salt, pepper, or spices to suit your taste.
Here are some delicious Turkey Pumpkin Chili variations I’ve tested:
- Spicy Version: Add a chopped jalapeno or a pinch of red pepper flakes for extra heat. Perfect for game night!
- Creamy Version: Stir in a dollop of cream cheese or Greek yogurt for a richer, creamier texture. Great for a cozy night in.
- Vegetarian Version: Omit the turkey and add an extra can of beans or some diced sweet potatoes. A hearty and satisfying option for vegetarians.
Now it’s time for you to get creative! Trust your taste buds, experiment with different flavors, and make this Turkey Pumpkin Chili your own. I’m so excited for you to try this recipe and create some delicious magic in your kitchen. For more sanity-saving dinner ideas, check out Familystyle Food and their tasty pumpkin chili recipe, you can also see what Salt & Lavender is cooking, or even get inspired with Allrecipes!
Happy cooking, fellow food lovers! Let me know what your favorite variations are! I can’t wait to hear about your cooking adventures with this Turkey Pumpkin Chili!
Turkey Pumpkin Chili
This Turkey Pumpkin Chili is a hearty and flavorful fall favorite. Packed with lean ground turkey, pumpkin puree, and warming spices, it’s a healthy and comforting meal perfect for a chilly evening.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6-8 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can pumpkin puree
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro, avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add onion, garlic, and red bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in pumpkin puree, diced tomatoes, kidney beans, black beans, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will meld.
- Serve hot, topped with your favorite chili toppings such as sour cream, shredded cheese, cilantro, and avocado.
Notes
For a richer flavor, add a tablespoon of tomato paste along with the diced tomatoes. You can also use ground chicken or beef instead of turkey.