Easy One Pot Pumpkin Turkey Chili Recipe

Introduction

This Easy One Pot Pumpkin Turkey Chili is a hearty and flavorful twist on classic chili, perfect for cozy nights. Combining lean ground turkey, pumpkin puree, and a blend of spices, this recipe delivers warmth and comfort in every bite.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion – peeled and diced
• 1 medium red bell pepper – diced
• 1 medium green bell pepper – diced
• 1 tablespoon garlic paste or 1–2 tablespoons minced garlic
• 4 tablespoons tomato paste (about ¼ cup)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 pound 93/7 ground turkey – thawed and ready to cook
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon dried oregano
• 1 – 15 ounce can black beans – drained and rinsed
• 1 – 15 ounce can red kidney beans or pinto beans – drained and rinsed
• 2 – 14 ounce cans petite diced tomatoes
• 1 – 15 ounce can pumpkin puree (not pumpkin pie filling)
• 2 cups chicken stock

Instructions

1. Step 1: Heat olive oil in a heavy pot or large Dutch oven over medium heat. Add the diced onion and both bell peppers, cooking until soft, about 3-5 minutes.
2. Step 2: Stir in garlic, tomato paste, salt, and pepper. Cook together for a few minutes to develop flavor.
3. Step 3: In a small bowl, mix chili powder, cumin, cinnamon, oregano, salt, and pepper to create the chili seasoning blend.
4. Step 4: Add ground turkey to the pot, breaking it apart as it cooks. Sprinkle the seasoning blend over the meat and stir well. Cook until turkey is no longer pink.
5. Step 5: Pour in the black beans, kidney or pinto beans, diced tomatoes, pumpkin puree, and chicken stock. Stir thoroughly.
6. Step 6: Cover the pot and simmer on medium-low heat for 20-25 minutes. Halfway through, taste and adjust salt and pepper as needed.
7. Step 7: Remove from heat and let cool for a few minutes. Serve in bowls and garnish with your choice of avocado slices, diced red onion, shredded cheddar, lime, sour cream or Greek yogurt, and fresh cilantro.

Tips & Variations

• Don’t skip sautéing the vegetables and browning the meat; this builds deep flavor in the chili.
• Use a mix of different beans for varied texture and taste.
• Ensure you use canned pumpkin puree, not pumpkin pie filling, for the right flavor.
• Any canned tomatoes work; petite diced tomatoes are great if you prefer smaller tomato pieces.
• For a slow cooker version, complete steps 1-4, then cook covered on low for 2-4 hours or high for 1-2 hours.
• For an Instant Pot, follow steps 1-4, seal the lid, and cook on high pressure for 15 minutes.

Storage

Store chili in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat on the stovetop or in the microwave. If frozen, defrost overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of turkey?

Yes, ground beef or chicken can be substituted if preferred. Adjust cooking time to ensure the meat is fully cooked.

Is pumpkin puree really necessary?

Pumpkin puree adds moisture, creaminess, and a subtle sweetness that balances the spices. It’s recommended but can be omitted if needed, though the chili may be less rich.

Easy One Pot Pumpkin Turkey Chili Recipe

Print Recipe

★★★★★

4.6 from 564 reviews

This Easy One Pot Pumpkin Turkey Chili is a flavorful and hearty dish that combines lean ground turkey, pumpkin puree, beans, and a blend of spices to create a comforting and healthy meal. Perfect for cooler evenings, it’s simple to prepare with minimal cleanup and offers a unique twist on traditional chili by incorporating pumpkin for added richness and nutrition.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Healthy Dinner Ideas
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

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For the Chili

• 1 tablespoon olive oil
• 1 medium yellow onion – peeled and diced
• 1 medium red bell pepper – diced
• 1 medium green bell pepper – diced
• 1 tablespoon garlic paste or 1–2 tablespoons minced garlic
• 4 tablespoons tomato paste – about ¼ cup
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 pound 93/7 ground turkey – thawed and ready to cook
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika – optional
• 1 teaspoon cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon dried oregano
• 1 – 15 ounce can black beans – drained and rinsed
• 1 – 15 ounce can of red kidney beans or pinto beans – drained and rinsed
• 2 – 14-ounce cans petite diced tomatoes
• 1 – 15 ounce can of pumpkin puree (not pumpkin pie filling)
• 2 cups chicken stock

For Topping the Chili

• Sliced avocado
• Diced red onion
• Shredded cheddar cheese
• Lime wedges
• Sour cream or plain Greek yogurt
• Fresh cilantro

Instructions

1. Sauté Vegetables: Heat 1 tablespoon olive oil in a heavy pot or large Dutch oven over medium heat. Once the oil is hot, add diced onion and bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 3-5 minutes.
2. Add Garlic and Tomato Paste: Stir in garlic paste (or minced garlic), tomato paste, salt, and pepper. Cook for a few minutes to combine flavors and allow the tomato paste to darken slightly.
3. Make Chili Seasoning Blend: In a small bowl, mix together chili powder, cumin, cinnamon, oregano, salt, and black pepper to create your chili seasoning blend.
4. Brown Ground Turkey: Add the ground turkey to the pot with the vegetables. Break it up using a wooden spoon or spatula. Sprinkle the chili seasoning blend over the meat and continue cooking, stirring often, until the turkey is no longer pink, about 5-7 minutes.
5. Add Beans, Tomatoes, Pumpkin, and Stock: Stir in black beans, kidney or pinto beans, diced tomatoes, pumpkin puree, and chicken stock. Mix well to combine all ingredients.
6. Simmer the Chili: Cover the pot and simmer the chili over medium-low heat for 20-25 minutes. Halfway through cooking, check the chili and adjust seasoning by adding more salt and pepper if desired.
7. Serve with Toppings: Remove the chili from heat and let it cool slightly. Ladle into bowls and garnish with your preferred toppings such as sliced avocado, diced red onion, shredded cheddar cheese, lime wedges, sour cream or Greek yogurt, and fresh cilantro.

Notes

• Do not skip sautéing the veggies and browning the meat to develop deep flavor in the chili.
• Mixing different types of beans adds texture and variety; use black beans and kidney or pinto beans as suggested.
• Use canned pumpkin puree, not pumpkin pie filling, for best results.
• Any canned diced tomatoes work; petite diced tomatoes are kid-friendly due to smaller chunks.
• Slow Cooker Version: After step 4, transfer to slow cooker, cover, and cook on low for 2-4 hours or high for 1-2 hours.
• Instant Pot Version: After step 4, secure the lid and set to high pressure for 15 minutes, then release pressure carefully.
• Store chili in airtight containers in the refrigerator up to 5 days or freeze for up to 3 months. Thaw overnight if frozen before reheating.

Keywords: Pumpkin turkey chili, healthy chili recipe, one pot chili, autumn recipes, lean turkey chili, easy chili, Mexican chili, pumpkin puree recipes