Pumpkin Turkey Chili.
I love this pumpkin turkey chili once the weather starts to cool down! It’s super hearty and satisfying, and comes together quickly and easily on a busy weeknight. Plus, it’s perfect for freezing and leftovers are great for lunch!
It’s chili time!
This pumpkin turkey chili is a spin on my favorite weeknight maple turkey chili, and it’s super satisfying, perfectly spiced and easy to make on a busy evening!
We have had ultimate chili weather this week! It’s been super gray outside, cold, drizzly and rainy – the perfect combo for a hot bowl of chili served with beer bread. So how timely that I have this recipe lined up for you today!
Get ready to enjoy this all season long because it’s going to become a new favorite too.
My maple turkey chili is a major favorite as soon as the temperature dips here. I love it because it’s such an easy chili, but very flavorful and tastes like it’s simmered all day long. When in reality, it comes together in about 30 minutes or so. Sure, it tastes EVEN BETTER the next day, but it’s still super wonderful the day that it is made.
And this chili is like that too! I keep a little of the maple syrup in here, because it complements the pumpkin so well. I also add a bit more spice, a sprinkle of cinnamon and a quick shake of nutmeg, which doesn’t make it taste sweet, but just more spiced. It’s great!
The best part is that there is an entire can of pumpkin here! A whole can!!
It really ups the satiety of the chili since there is a ton of fiber in the pumpkin puree. I also love how much it thickens the soup, in an excellent way. This chili is so hearty, with the turkey, the beans, the pumpkins and the fire roasted tomatoes.
Speaking of! It’s no secret that I love using fire roasted tomatoes in all of my soups. I find that they add an excellent pop of flavor, so I couldn’t recommend them more here. The diced tomatoes cook down as the soup cooks too, so if you’re concerned about big tomato chunks, don’t be!
Toppings are key here. This doesn’t taste like a pumpkin spice latte or anything, so there is no reason to be worried that it’s going to be sweet. I stick to my regular toppings on chili – lots of cilantro, maybe some green onions and I also really love crumbly cotija cheese.
And make a batch of beer bread, of course!
Pumpkin Turkey Chili
Pumpkin Turkey Chili
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- 1 pound lean ground turkey, I like 96% lean
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon crushed red pepper flakes
- pinch of freshly grated nutmeg
- 1 (15 ounce) can pumpkin puree
- 1 14 ounce can fire roasted tomatoes
- 1 15-ounce can pinto beans, drained and rinsed
- 2 tablespoons pure maple syrup or brown sugar
- ¾ to 1 cup chicken stock
- Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a big pinch of salt and pepper. Cook until softened, about 5 minutes.
- Add in the ground turkey and another pinch of salt and pepper. Break it apart with a wooden spoon and brown it, about 6 to 8 minutes. Once the meat is browned, add in the chili powder, paprika, oregano, cumin, cinnamon, nutmeg and red pepper flakes. Stir and cook for 2 minutes.
- Stir in the pumpkin puree. Add in the tomatoes, beans, maple syrup and stock. Bring the mixture to a boil then reduce it to a simmer. Cover and simmer for 20 to 30 minutes. Taste and season with more salt and pepper if needed. Serve with tortilla chips, cilantro, avocado, sour cream or whatever you love on your chili!
- Note: you can easily double this recipe to make it for a crowd. You can also let this simmer, covered, on the stove for a few hours or as long as you need.
- Note: you can easily make this in a slow cooker! Brown the turkey ahead of time then add everything to the slow cooker and cook on high for 4 hours or low for 6 to 8.