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
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
Instructions
Heat a large pot over medium heat and add the olive oil. Crumble in the ground turkey. Cook until browned, about 6–8 minutes.
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.
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.
Pour in the pumpkin puree, diced tomatoes with juices, and black beans. Stir until uniformly combined.
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.
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.
Adjust thickness as needed: add more broth if too thick, or simmer uncovered if too thin.
Serve hot with your favorite toppings.
Notes
Store leftovers in the refrigerator for up to 3 days.