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Turkey Pumpkin Chili

Turkey pumpkin chili with ground turkey, white beans, and pumpkin puree—simmered until thick and deeply spiced. Serve it with sour cream, avocado, and cilantro for a creamy, golden-orange bowl.
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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: 430
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 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 salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 cup sour cream for serving
  • 0.5 avocado for serving
  • 2 tbsp cilantro for serving

Equipment

  • 1 Dutch oven

Method
 

Brown and season
  1. Brown ground turkey in a large pot over medium-high heat, stirring occasionally until no longer pink, then drain off excess fat. (Visual cue: turkey should be browned with a light crust.)
  2. Sauté onion for 4 minutes until softened, then add garlic and all spices and cook for 2 minutes. (Visual cue: spices should darken slightly and smell toasted.)
Build the chili and simmer
  1. Add pumpkin puree, diced tomatoes, white beans, diced green chiles, and chicken broth, then bring the mixture to a boil. (Visual cue: bubbles should break across the surface.)
  2. Simmer for 25 to 30 minutes until thickened and the flavors develop, stirring occasionally. (Visual cue: chili should coat the back of a spoon.)
  3. Season with salt and pepper to taste. (Visual cue: adjust until the flavor is balanced and lively.)
Serve
  1. Ladle into bowls and top with sour cream, avocado, and cilantro. (Visual cue: creamy and green garnishes should sit on top of the chili.)

Notes

Pro tip: simmer uncovered near the end to help the chili thicken without over-reducing. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months (add sour cream and avocado after reheating for best texture). For a lighter option, use low-fat sour cream and reduce cayenne to taste.