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Best 30-Minute Turkey Chili with Pumpkin

30-minute turkey chili with pumpkin - featured image
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A quick and easy weeknight chili made with ground turkey, pumpkin puree, and pantry spices. Ready in 30 minutes, it delivers deep, slow-cooked flavor without the wait.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground turkey (93% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 2 cans (15 ounces each) beans (kidney, black, or pinto), drained and rinsed
  • 1 cup chicken or vegetable broth (low-sodium)
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Lime wedges (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
  2. Add the ground turkey and cook undisturbed for 3 minutes to develop brown bits. Then stir and continue cooking until no pink remains, about 4-5 minutes total. Do not drain the fat.
  3. Push the turkey to one side of the pot. Add the diced onion and bell pepper to the empty space. Cook for 3 minutes, stirring occasionally, until the onion is translucent. Add the garlic and cook for 30 seconds more.
  4. Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper over the meat and vegetables. Stir and cook for 1 minute until fragrant.
  5. Add the pumpkin puree and stir until fully incorporated. Then add the diced tomatoes with their juices and stir again.
  6. Add the drained and rinsed beans and the broth. Stir until well combined.
  7. Bring the chili to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 15 minutes, stirring occasionally, until thickened.
  8. Taste and adjust seasoning with more salt, cumin, or a squeeze of lime if desired.
  9. Serve hot in bowls with desired toppings.

Notes

For best flavor, let the chili rest off the heat for 5-10 minutes before serving. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months. To make it vegetarian, swap the turkey for two more cans of beans and use vegetable broth.

Nutrition

Keywords: turkey chili, pumpkin chili, 30-minute chili, weeknight dinner, easy chili, healthy chili, fall recipe

Find it online: https://siennaspoon.com/best-30-minute-turkey-chili-with-pumpkin/