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Pumpkin Chili

A comforting and nutritious pumpkin chili combining ground turkey, sweet potatoes, and savory spices, perfect for cooler months.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon extra virgin olive oil Used for sautéing vegetables and adds flavor.
  • 1 medium yellow onion, diced Provides a sweet and savory base flavor.
  • 1 cup sweet potato, diced Adds natural sweetness and creamy texture.
  • 1 medium red bell pepper, diced Contributes sweetness and crunch.
  • 1 medium green bell pepper, diced Adds a slight bitterness and color.
  • 3 cloves garlic, minced Enhances flavor with aromatic notes.
  • 1 pound ground turkey Low-fat protein option that makes the chili hearty.
  • 1 teaspoon kosher salt Enhances the overall flavor of the dish.
  • 1/2 teaspoon ground black pepper Adds a subtle heat and depth.
  • 2 tablespoons chili powder Contributes traditional chili flavor.
  • 1 teaspoon chipotle chili powder Introduces a smoky, spicy kick.
  • 1 teaspoon ground cumin Imparts earthiness and warmth.
  • 1/2 teaspoon ground cinnamon Adds a hint of sweetness and warmth.
  • 1/4 teaspoon ground nutmeg Complements the spices with a nutty flavor.
  • 1 can pinto beans, drained and rinsed Adds protein and fiber for heartiness.
  • 1 cup pumpkin puree Provides creaminess and rich flavor.
  • 1 can tomato sauce Introduces acidity and depth.
  • 1 can fire-roasted diced tomatoes Enhances the flavor profile with smokiness.
  • 2 cups low-sodium chicken broth Adds liquid and supports flavors.
Toppings
  • 1 sliced sliced jalapeno Optional topping for heat.
  • 1 avocado diced For creamy texture as a garnish.
  • 1/4 cup chopped cilantro Provides freshness to finish.
  • 1 red onion diced Crunchy garnish for color and flavor.
  • 1/2 cup non-dairy plain yogurt Creamy topping option for serving.

Method
 

Cooking Steps
  1. In a Dutch oven or large soup pot over medium heat, warm the olive oil.
  2. Add diced onion, sweet potato, bell peppers, and minced garlic; sauté for 5 to 7 minutes until soft.
  3. Stir in ground turkey, kosher salt, and black pepper; cook for 5 to 7 minutes until browned, breaking it up as it cooks.
  4. Once the meat is browned, mix in chili powder, chipotle chili powder, cumin, cinnamon, and nutmeg; cook for 30 seconds until fragrant.
  5. Mix in pinto beans, pumpkin, tomato sauce, and fire-roasted diced tomatoes, along with 1 cup of chicken broth; bring to a gentle simmer.
  6. Let simmer uncovered for about 30 minutes, stirring occasionally until the chili thickens. Add more chicken broth or water if too thick.
  7. Near the end of cooking, taste and adjust seasonings as desired; add more chipotle for heat if desired.
  8. Enjoy hot with your chosen toppings and garnishes.
Storage Options
  1. Refrigerate in an airtight container for up to 4 days.
  2. Warm on the stovetop or in the microwave for leftovers.
  3. Store in a freezer-safe container for up to 3 months and thaw overnight to reheat.

Notes

For a sweeter version, add cornmeal or quinoa. Add fresh corn or zucchini in the last few minutes of cooking for extra texture.