Turkey Pumpkin Chili
Servings: 6 people
Calories: 123kcal
This easy Turkey Pumpkin Chili is deliciously rich & creamy. Made with ground turkey, pumpkin puree, pinto & kidney beans and your favorite chili spices. It will be on your table in 30-minutes! With options to make it on the stove top, in the slow cooker or in the Instant Pot.
Print Recipe
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 onion diced
- 1 bell pepper yellow or orange, diced
- 1 pound ground turkey
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- ¼ teaspoon cayenne
- ¼ teaspoon black pepper
- 1 cup chicken broth or vegetable broth
- 1 15-ounce can pumpkin puree not pie filling
- 1 15-ounce can pinto beans undrained
- 1 15-ounce can kidney beans undrained
- 1 28-ounce can petite diced tomatoes undrained
Instructions
- Heat oil in a large pot over medium-high heat.
- Add onion and bell pepper and season with salt and pepper. Cook until tender, about 5 minutes.
- Add turkey and cook until browned.
- Stir in seasonings, broth, pumpkin, beans and tomatoes. Bring to boil. Reduce heat to low and simmer, uncovered, 15 minutes, stirring occasionally.
Instant Pot Directions
- Turn instant pot to SAUTE. Once hot, cook onion and bell pepper.
- Add turkey and brown.
- Hit CANCEL and add the remaining ingredients. Stir to combine, scraping any browned bits from the bottom of the pot.
- Cook on MANUAL high pressure for 20 minutes.
- Quick release the pressure and remove the lid.
- Serve.
Slow Cooker Directions
- Saute onion and bell pepper in a large skillet.
- Add turkey and brown.
- Transfer to slow cooker and stir in seasonings, broth, pumpkin, beans and tomatoes.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Serve.
Video
Notes
How to make ahead & store:
- Refrigerator: This chili will keep in the refrigerator for up to 5 days, and its flavors will continue to develop over time, making it great for leftovers. Reheat it over low heat on the stove or in the microwave.
- Freezer: If you have leftovers, this chili freezes perfectly. I like to portion it into freezer bags in individual serving sizes and place them on a cookie sheet to freeze. Once frozen, I stack them in the freezer making for an easy individual lunch!
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You can easily make this pumpkin chili recipe paleo by leaving out the beans and adding in an extra pound of ground turkey.
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If you’re vegan or vegetarian, you can make this pumpkin chili recipe vegetarian by leaving out the turkey, using vegetable broth, and adding in an extra can of your favorite beans. Or you can use vegetarian crumbles or add in extra veggies like sweet potato, spinach, corn, etc.
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Beans – Use any of your favorites. Black beans, pinto beans, cannelini beans, kidney beans are all delicious in this recipe.
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Veggies – Want to add in more veggies? Corn, spinach, butternut squash, sweet potatoes are great options. (To cook the squash or potatoes in the soup, cube them and increase the simmer time to 30 minutes. Frozen corn or spinach can be stirred in at the last minute.)
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Beer – Instead of using chicken broth you can add in a light beer or even try pumpkin beer.
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Spices – Have fun with your favorites. Try adding cocoa powder and cinnamon for a hint of sweetness. Add some smokiness with smoked paprika. For extra heat, add in more cayenne.
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Protein – Feel free to swap out the ground turkey for ground beef or ground pork. Or, for a vegetarian version, leave out the meat and add in an extra can of beans or use “impossible” meat.
Nutrition
Calories: 123kcal | Carbohydrates: 3g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 594mg | Potassium: 319mg | Fiber: 1g | Sugar: 1g | Vitamin A: 483IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg