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Turkey Pumpkin Chili

Turkey pumpkin chili with ground turkey and pumpkin puree simmers until thick, with warm spice notes from chili powder, cumin, smoked paprika, cinnamon, and cayenne. Served with white beans and green chiles for a hearty American main dish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 0.25 tsp Sour cream, for serving
  • 0.5 avocado, for serving
  • 0.25 cup cilantro, for serving
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 Dutch oven

Method
 

Brown and season
  1. Brown ground turkey in a large pot over medium-high heat until no longer pink, then drain the fat.
  2. Sauté onion for 4 minutes, then add garlic and all spices and cook for 2 minutes, until fragrant with a darker, toasted look.
Build the chili
  1. Add pumpkin puree, diced tomatoes, white beans, diced green chiles, and chicken broth to the pot and bring to a boil, with steady bubbling across the surface.
Simmer and serve
  1. Simmer for 25-30 minutes until the chili thickens and the flavors develop, stirring occasionally so it doesn’t stick.
  2. Season with salt and black pepper to taste, then serve topped with sour cream, avocado, and cilantro.

Notes

For thicker chili, simmer uncovered so excess liquid reduces; if it gets too thick, stir in a splash of chicken broth. Refrigerate leftovers in a sealed container for up to 4 days. Freeze for up to 3 months (cool fully before freezing); thaw in the fridge and reheat until hot. For a dairy-free option, skip sour cream or use a plant-based sour cream.