turkey pumpkin chili

This turkey pumpkin chili recipe is fast, healthy, and easy to make. It&#x27;ll warm you right up this fall! This turkey pumpkin chili recipe is fast, healthy, and easy to make. It&#x27;ll warm you right up this fall!

Turkey Pumpkin Chili

onion

olive oil

garlic (minced)

turkey

green bell pepper (chopped)

(14 fluid ounce) can diced tomatoes (with juices)

(14 pumpkin puree

(14 fluid ounce) can white (cannellini) beans (drained)

(14 fluid ounce) can red kidney beans (drained)

chili powder

smoked paprika

cumin

oregano

cayenne pepper (optional)

chicken broth

Salt & pepper (to taste)

Garnish (optional): Tex-Mex cheese blend,

In a soup pot over medium-high heat, sauté the onion with the olive oil for 5 minutes.

Add the garlic and ground turkey and continue cooking, breaking the meat up with your spoon, for another 5 minutes.

To save time, during steps 1 and 2 I like to prep the other ingredients since you only need to stir periodically.

Add the remaining ingredients to the pot and give it a good stir. Increase the heat to high, and just when it starts to boil, reduce the heat so it&#x27;s simmering. Cook the chili for 10-15 minutes, stirring periodically.

Serve as-is or with desired toppings.

Creamy White Bean and Turkey Pumpkin chili is fall comfort food at its best.  A hearty creamy turkey chili you can make with canned pumpkin puree and cannellini beans. 

Creamy White Bean and Turkey Pumpkin Chili

onion (finely chopped (1 cup))

carrots (finely chopped (1- 1 1/2cups))

celery (finely chopped)

garlic (finely chopped)

coriander

paprika

red chili

black pepper

turkey thigh

thyme

unsweetened pumpkin purée

cannellini beans, drained

low-sodium chicken or vegetable broth

Kosher salt

heavy whipping cream

Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.

Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the turkey and cook until it's no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.

Add the herbs, pumpkin, beans, broth and 2 teaspoons salt. Bring to a simmer, partially cover and cook 25 minutes, adjusting the heat so it doesn't boil.

Remove from the heat and stir in the cream. Taste and adjust the seasoning, if needed. Serve in bowls.

Turkey Pumpkin Chili is the perfect Fall dish made with ground turkey, tomatoes, canned pumpkin, white beans and spinach.

Pumpkin Turkey Chili

yellow onion (diced (about 2 cups))

medium bell pepper (red, yellow, or orange, diced)

garlic (minced (or 3/4 teaspoon garlic powder))

ground turkey or chicken (90 to 93 percent lean)

white beans

tomatoes

tomato paste (no salt added)

pumpkin puree

chicken

cocoa powder

cinnamon (or 1 tablespoon pumpkin pie spice)

salt

baby spinach leaves

Avocado (optional)

Sour cream

Cilantro (optional)

Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat.

Add the onion and bell pepper and sauté, stirring occasionally, for about 7 minutes, or until the onion softens.

Add the garlic, stir everything together, and cook until fragrant, about 30 seconds.

Add the ground turkey or chicken. Use a spatula or large spoon to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked.

Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon (or pumpkin pie spice), cumin, black pepper, and optional cayenne pepper, and stir.

Reduce heat and simmer for 20 to 30 minutes, stirring occasionally.

Right before serving, add the spinach and mix throughout.

Enjoy the chili with desired toppings, such as avocado, nonfat plain Greek yogurt, cilantro, and salsa.

Press saute on the instant pot, then follow the steps 1 to 5, cook 15 min high pressure, natural release. Add the spinach just before serving.

Instant Pot Method:

Turkey Pumpkin Chili from The Modern Proper

https://images.themodernproper.com/billowy-turkey/production/posts/2019/turkey-pumpkin-chili-13.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1609855613&s=47643facc37c11ae02c746a06e5e9040

16x9

vegetable oil

green bell pepper, small dice

yellow bell pepper, small dice

garlic,

lbs turkey

14.5 oz cans fired roasted diced tomatoes

sugar pie pumpkin, cubed

chicken stock

tbsp adobo sauce (from a 12 oz can of Chipotle peppers in adobo sauce)

tsp cumin

tsp black pepper

14.5 oz can black beans,

mozzarella cheese, shredded

sour cream

cilantro

avocado

pepitas

https://images.themodernproper.com/billowy-turkey/production/posts/2019/turkey-pumpkin-chili-13.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1609855613&s=4671cea9a431cb3f341aea16ecc205fd

https://images.themodernproper.com/billowy-turkey/production/posts/2019/turkey-pumpkin-chili-13.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1609855613&s=755ad1f5096d829f4b32f207664c4ebf

Heat oil in a large soup pot over medium heat

Sauté the onion and bell peppers until tender, about 5 minutes

Add the garlic and sauté 3 minutes longer

Add in the turkey, and cook until evenly brown

Mix in tomatoes, pumpkin, and chicken stock

Season with adobo sauce, cumin, pepper, and salt

Reduce heat to low, cover, and simmer 20 minutes or until pumpkin is tender

Add black beans and simmer for 5 minutes longer

Serve topped with cheese, sour cream, cilantro & avocado.If desired, gently smash pumpkin chunks against the side of the pot before adding the black beans

Great recipe! Chili can be really hit or miss but everyone in my family had three helpings! I substituted butternut squash for pumpkin. I would disagree with the prep time (it's a lot longer and if you were using fresh pumpkin, it would be a LOT longer; there's a fair bit of vegetable chopping). I also felt it needed more heat, so I took one of the peppers in my adobo sauce, chopped it up, and added it to the pot.

I just made this for my family...all adults now and all spicy friendly...i used butternut squash and added extra cumin and some chili powder...crushed red pepper too...lol...it is spicy but with all the garnishes it toned down...
I was not trying to change the recipe just playing with it and We all really enjoyed this. I grow squash in my garden and this is a great additional way to use them through out the winter and super good...i may make it over the Holidays for a warm up after working/playing outside...Thanks

Super yummy! But wouldn’t say it’s kid friendly unless you put less of the adobo sauce, it’s pretty spicy! So I would tone it down by at least one tablespoon of the adobo sauce if cooking for kiddos or those who are sensitive to spice :)

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