Turkey Pumpkin Chili

Turkey Pumpkin Chili combines traditional flavors with a seasonal twist, making it a hearty and nutritious choice for any meal. The addition of pumpkin not only enhances the dish but also provides extra nutrients, setting it apart from standard chili recipes.

Prep Time10

Cook Time20

Total Time30

Course: dinner, lunch, Main Course, Main Dish, Soups & Stews

Cuisine: American

Keyword: Turkey Pumpkin Chili

Servings: servings

Calories: 233kcal

Author: Jessica & Nellie

Ingredients

½ cup green bell pepper chopped
½ cup yellow bell pepper chopped
1 cup onion diced
1 clove garlic minced
1 TBSP vegetable oil
1 lb. ground turkey
15 oz can pumpkin puree
14.5 oz can diced tomatoes
15 oz can black beans drained
2 cups chicken broth
1 ½ TBSP chili powder
1 tsp sea salt
½ tsp ground black pepper
Optional Toppings: Cheddar cheese, sour cream, cilantro and avocado

Instructions

Prep: Prepare the vegetables by chopping the bell peppers, dice the onion, and mince the garlic.
Cook: In a large skillet combine the green & yellow bell pepper, onion, garlic, and vegetable oil. Cook over medium heat until the veggies are slightly soft.
Add in the ground turkey and break it up with a spatula, cook until the turkey has browned.
Then transfer the meat & veggies to a large soup pot, add in the pumpkin puree, diced tomatoes, drained black beans, chicken broth, chili powder, sea salt, and black pepper; stir to combine.
Simmer: Cover the soup pot and simmer over medium-low heat for 20 minutes, stirring occasionally. Serve each bowl of chili topped with cheddar cheese, sour cream, cilantro, or avocado (if desired). Enjoy!

Notes

Leftover turkey chili should be stored in an airtight container in the refrigerator and it will last up to 4 to 5 days.

For longer storage, it can be frozen for up to 3 months. Thaw frozen chili in the refrigerator before reheating for best results.

Nutrition