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Cozy Pumpkin Turkey Chili – Easy 30-Minute Recipe

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A warm, thick, and subtly sweet pumpkin turkey chili that comes together in just 30 minutes. Perfect for busy fall weeknights, this crowd-pleaser is healthier than traditional beef chili and has a velvety texture that will make even skeptics fall in love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground turkey (93% lean)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 ounces) pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) black 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
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper, to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, fresh cilantro, diced avocado, tortilla chips

Instructions

  1. Heat the oil: Place your large pot over medium-high heat and add the olive oil. Let it warm for about 30 seconds until it shimmers.
  2. Brown the turkey: Add the ground turkey to the pot. Break it up with a wooden spoon into small crumbles. Cook for 5-7 minutes, stirring occasionally, until it’s no longer pink and has some golden-brown bits.
  3. Add aromatics: Toss in the diced onion and red bell pepper. Stir and cook for 3-4 minutes until the onion turns translucent and softens. Add the minced garlic and cook for 30 seconds more, just until fragrant.
  4. Bloom the spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne (if using) over the turkey mixture. Stir constantly for about 1 minute to toast the spices.
  5. Add the liquids: Pour in the chicken broth, scraping the bottom of the pot with your spoon to loosen any browned bits. Then add the fire-roasted tomatoes with their juices and the pumpkin puree. Stir until the pumpkin is fully incorporated.
  6. Add the beans: Stir in the drained black beans and cannellini beans. Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 15 minutes, stirring occasionally.
  7. Season and adjust: After 15 minutes, taste the chili. Add salt and pepper as needed. If you want more heat, add a pinch more cayenne. If it’s too thick, stir in a splash of broth or water. If it’s too thin, let it simmer a few more minutes uncovered.
  8. Rest and serve: Remove the pot from heat and let the chili sit for 5 minutes. Ladle into bowls and add your favorite toppings.

Notes

For an even richer flavor, blend ½ cup of the chili with an immersion blender or in a regular blender, then stir it back into the pot. This adds body without needing cream or flour. Let the chili rest for 5 minutes off the heat before serving to allow flavors to meld. The chili can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin turkey chili, easy chili recipe, 30-minute chili, fall chili, healthy chili, turkey chili, pumpkin chili

Find it online: https://eliplate.com/cozy-pumpkin-turkey-chili-easy-30-minute-recipe/