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Cozy Ground Turkey Pumpkin Chili: Easy Fall Comfort Food

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This cozy ground turkey pumpkin chili is a quick and easy fall comfort food that combines lean ground turkey, pumpkin puree, and a warm spice blend for a savory, smoky, and subtly sweet bowl of goodness. Ready in about 40 minutes, it’s perfect for chilly nights and is a crowd-pleaser that even pumpkin skeptics will love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground turkey (93% lean)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted recommended)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • Sour cream or Greek yogurt (for garnish)
  • Shredded cheddar cheese (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Sliced green onions (for garnish)
  • Diced avocado (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
  2. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the ground turkey and cook for 6-8 minutes, breaking it up with a wooden spoon, until no longer pink and lightly browned. Drain excess liquid if desired.
  4. Sprinkle the chili powder, cumin, smoked paprika, cinnamon, nutmeg, salt, black pepper, and cayenne over the turkey. Stir and cook for 1-2 minutes until fragrant.
  5. Add the pumpkin puree and stir until everything is coated. Then add the undrained diced tomatoes and stir well.
  6. Pour in the chicken broth, then add the drained kidney beans and cannellini beans. Stir to combine.
  7. Increase heat to medium-high and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
  8. Taste and adjust seasoning as needed (e.g., more salt, cumin, or smoked paprika).
  9. Turn off the heat and let the chili rest for 5-10 minutes before serving.
  10. Ladle into bowls and garnish with sour cream, shredded cheddar, cilantro, green onions, and/or avocado as desired.

Notes

Don’t skip the spice-blooming step—cooking the spices in the fat from the turkey deepens the flavor. Let the chili rest before serving to allow flavors to meld. This chili tastes even better the next day. For a thicker chili, simmer uncovered for an additional 10-15 minutes or mash some beans against the pot. For a vegetarian version, swap turkey for two cans of black beans or crumbled tofu and use vegetable broth.

Nutrition

Keywords: ground turkey pumpkin chili, easy fall comfort food, turkey chili with pumpkin, healthy chili recipe, pumpkin chili

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