Creamy Turkey Pumpkin Chili is a delightful dish that brings warmth and comfort to any fall evening. This recipe is a perfect blend of hearty beans, veggies, and spices, making it an ideal choice for busy weeknights. With its creamy texture and rich flavors, this chili quickly becomes a family favorite. It’s not just a meal; it’s a cozy experience that envelops you in autumn goodness.

Why You’ll Love This Creamy Turkey Pumpkin Chili

This creamy turkey chili is a must-try for several reasons. First, it’s budget-friendly, making it an ideal choice for families. The combination of pumpkin and turkey creates a unique flavor profile that’s both hearty and comforting. It’s also a healthy pumpkin turkey chili recipe, perfect for those looking to enjoy a nutritious meal. Plus, it’s quick to prepare, taking only about 50 minutes from start to finish. Whether you’re looking for a spiced turkey pumpkin stew or a creamy pumpkin chili recipe, this dish fits the bill. Lastly, it’s gluten-free, ensuring everyone at the table can enjoy it.

Ingredients for Creamy Turkey Pumpkin Chili

Gather these items:

• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup pumpkin puree (plain, unsweetened)
• 1 can (14 oz) diced tomatoes with their juices
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup chicken broth or turkey stock
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon ground cinnamon
• Salt and black pepper, to taste
• Optional toppings: sour cream or Greek yogurt, shredded cheese, chopped cilantro, crushed tortilla chips, or toasted pumpkin seeds

How to Make Creamy Turkey Pumpkin Chili Step-by-Step

1. Step 1: Heat a large pot over medium heat and add the olive oil. Crumble in the ground turkey. Cook until browned, about 6–8 minutes.
2. Step 2: Transfer the turkey to a plate, leaving behind most of the fat. In the same pot, add the diced onion and a pinch of salt. Sauté until translucent, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds.
3. Step 3: Return the browned turkey to the pot. Sprinkle in chili powder, cumin, smoked paprika, and cinnamon. Stir to coat the meat and onions evenly with the spices.
4. Step 4: Pour in the pumpkin puree, diced tomatoes with juices, and black beans. Stir until uniformly combined.
5. Step 5: Add the chicken broth or turkey stock, stirring to loosen browned bits. Bring to a gentle simmer, then reduce heat to medium-low. Let it simmer for 20–25 minutes.
6. Step 6: Skim any foam or excess fat. Season with salt and pepper. Stir in sour cream or Greek yogurt off the heat for a creamier texture.
7. Step 7: Adjust thickness as needed: add more broth if too thick, or simmer uncovered if too thin.
8. Step 8: Serve hot with your favorite toppings.

Pro Tips for the Perfect Creamy Turkey Pumpkin Chili

Keep these in mind:

• Store leftovers in the refrigerator for up to 3 days.
• This chili can also be frozen for up to 3 months.
• For a bit of heat, consider adding some diced jalapeños or a dash of cayenne pepper.
• Experiment with toppings for different flavors and textures.

Best Ways to Serve Creamy Turkey Pumpkin Chili

For the best experience, serve this chili with a dollop of sour cream or Greek yogurt on top, along with some shredded cheese and fresh cilantro. You can also pair it with crushed tortilla chips for added crunch. It makes a fantastic creamy pumpkin chili for dinner or a cozy fall meal.

How to Store and Reheat Creamy Turkey Pumpkin Chili

To store your chili, place it in an airtight container in the refrigerator for up to 3 days. If you want to meal prep, this one-pot creamy turkey pumpkin chili can be made in advance and reheated on the stove or in the microwave. Just ensure it’s heated thoroughly before serving.

Frequently Asked Questions About Creamy Turkey Pumpkin Chili

What’s the secret to perfect Creamy Turkey Pumpkin Chili?

The key to perfect pumpkin turkey chili lies in the balance of spices and the quality of ingredients. Using fresh ingredients and allowing the chili to simmer enhances the flavors, creating a comforting and rich dish.

Can I make Creamy Turkey Pumpkin Chili ahead of time?

Yes, this easy creamy turkey chili with pumpkin can be made ahead of time. In fact, the flavors meld beautifully when it sits overnight, making it even tastier the next day.

How do I avoid common mistakes with Creamy Turkey Pumpkin Chili?

To avoid common pitfalls, ensure your turkey is browned properly for depth of flavor. Avoid overcooking the chili, as it can become too thick or lose its creamy consistency.

Variations of Creamy Turkey Pumpkin Chili You Can Try

Feel free to experiment with different beans like kidney or pinto beans for a unique twist. Add in some corn for sweetness, or make it a spicy creamy pumpkin turkey chili by increasing the chili powder. You can also turn this recipe into a slow cooker creamy turkey pumpkin chili by following the same steps and cooking it on low for 6-8 hours.

For more delicious recipes, check out Roasted Carrot Soup or Spaghetti with Garlic and Oil. If you’re interested in healthy eating, you might find The Many Benefits of Onions insightful.

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Creamy Turkey Pumpkin Chili: A Cozy Fall Comfort Recipe

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Creamy Turkey Pumpkin Chili delivers cozy comfort with hearty beans, veggies, and warm spices. It’s a quick, budget-friendly supper for busy fall evenings.

• Author: Robert
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup pumpkin puree (plain, unsweetened)
• 1 can (14 oz) diced tomatoes with their juices
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup chicken broth or turkey stock
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon ground cinnamon
• Salt and black pepper, to taste
• Optional toppings: sour cream or Greek yogurt, shredded cheese, chopped cilantro, crushed tortilla chips, or toasted pumpkin seeds

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Instructions

1. Heat a large pot over medium heat and add the olive oil. Crumble in the ground turkey. Cook until browned, about 6–8 minutes.
2. Transfer the turkey to a plate, leaving behind most of the fat. In the same pot, add the diced onion and a pinch of salt. Sauté until translucent, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds.
3. Return the browned turkey to the pot. Sprinkle in chili powder, cumin, smoked paprika, and cinnamon. Stir to coat the meat and onions evenly with the spices.
4. Pour in the pumpkin puree, diced tomatoes with juices, and black beans. Stir until uniformly combined.
5. Add the chicken broth or turkey stock, stirring to loosen browned bits. Bring to a gentle simmer, then reduce heat to medium-low. Let it simmer for 20–25 minutes.
6. Skim any foam or excess fat. Season with salt and pepper. Stir in sour cream or Greek yogurt off the heat for a creamier texture.
7. Adjust thickness as needed: add more broth if too thick, or simmer uncovered if too thin.
8. Serve hot with your favorite toppings.

Notes

• Store leftovers in the refrigerator for up to 3 days.
• This chili can also be frozen for up to 3 months.

Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 10 g
• Protein: 26 g
• Cholesterol: 80 mg