Turkey Pumpkin Chili
Cozy up with this healthy Turkey Pumpkin Chili made with ground turkey, pumpkin puree, white beans, and fire-roasted tomatoes. Hearty, comforting, and perfect for fall dinners.
Servings: 6
Equipment
- Large stockpot or Dutch oven
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 orange bell pepper, diced
- 3 garlic cloves, minced
- 1 1/2 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. ground cinnamon
- 1 lb. ground turkey (93% lean)
- 2 (15.5-oz.) cans cannellini beans, rinsed and drained
- 2 (14.5-oz.) cans fire-roasted diced tomatoes
- 1 (15-oz.) can pumpkin puree
- 1 cup vegetable broth (or chicken broth)
- Kosher salt and black pepper to taste
- 1/3 cup sour cream (plus more for garnish, if desired)
- Suggested toppings: sour cream or plain full-fat Greek yogurt, grated cheese, toasted pepitas, crushed tortilla chips, and/or green onions
Instructions
- Heat oil in a large stockpot or Dutch oven over medium. Add onion and bell pepper and cook until softened, about 6 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, and cinnamon; cook 2 more minutes, until aromatic.
- Add ground turkey and cook, breaking up the meat with a spoon or spatula, until no longer pink, about 6 minutes. Season mixture generously with salt and a few grinds of black pepper.
- Add cannellini beans, fire-roasted tomatoes, pumpkin puree, and broth. Bring to a boil, reduce heat and gently simmer, stirring occasionally, for 15 minutes.Turn off heat and stir in sour cream. Season with additional salt and black pepper to taste, if needed. Spoon into bowls and serve with desired toppings.
Notes
- Store: This chili reheats beautifully and is even better the next day--perfect for make-ahead lunches and meal prep! Allow the chili to cool before transferring it to an airtight container and refrigerating for up to 4 days.
- Reheat: If using the stovetop, reheat chili in a small saucepan over medium heat, stirring occasionally, until heated through. Add a splash of broth or water as needed to thin.
- You can also rewarm individual portions in the microwave. Place in a microwave-safe bowl and reheat in 30 second increments, stirring each time to promote even heating.
- Freeze: Transfer cooled chili to a freezer-safe zip-top storage bag and lay down flat in the freezer. Freeze for up to 3 months. Allow chili to thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1.66cups | Calories: 365kcal | Carbohydrates: 36g | Protein: 24g | Fat: 14g | Saturated Fat: 3.5g | Sodium: 715mg | Fiber: 9g | Sugar: 8g