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Pumpkin turkey chili in a white bowl on a silver surface and more bowls in the background.
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One Pot Pumpkin Turkey Chili Recipe

This one-pot Pumpkin Turkey Chili is ready in 30 minutes and packed with lean turkey, beans, and pumpkin purée. A hearty, cozy dinner perfect for fall.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 servings
Calories: 125kcal
Author: Stephanie Wilson

Ingredients

  • 1 tablespoon olive oil or avocado oil
  • 1 large onion chopped finely
  • 1 cup carrots chopped, about 2 large carrots
  • 1 cup celery chopped, about 2-3 celery ribs
  • 1 bell pepper chopped
  • 1 lb lean ground turkey
  • 4 large garlic cloves minced
  • 1 medium jalapeño pepper optional for heat, minced
  • 3 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoons dried oregano
  • 1 tablespoons smoked paprika (or sweet paprika)
  • fine sea salt and pepper to taste
  • 2 (14.5-oz) cans diced fire roasted tomatoes with green chiles
  • 3 (15-oz) cans beans drained (black, kidney and pinto beans are good choices)
  • 1 (15-oz) can pumpkin purée
  • 1-2 cups water to cover

Instructions

  • Heat oil in a large pot or Dutch oven over medium heat. Add the diced onions, carrots and celery; sauté until the onions are tender — about 3-4 minutes. Add the bell pepper and sauté for another 1-2 minutes.
  • Scoot the vegetables to the side of the pot and add the ground turkey. Cook until it is no longer pink, stirring occasionally and breaking it up with a spatula — about 3-4 minutes. While the turkey is cooking, measure your spices into a small bowl. When the turkey is no longer pink, add the garlic, jalapeño, tomato paste, spices, salt, and pepper; stir to combine.
  • Add the tomatoes, drained beans, pumpkin purée, and water, and bring to a simmer. Reduce the heat and cook, uncovered, for 20-30 minutes, stirring occassionally until thickened.

Notes

  1. Pumpkin Purée: Use 100% pure pumpkin, not pumpkin pie mix.
  2. Beans: Any mix of black, kidney, or pinto works well.
  3. Make Ahead: Chili tastes even better the next day as flavors meld.
  4. Freezing: Store up to 3 months in freezer-safe containers.
  5. Serving: Top with avocado, sour cream, shredded cheese, or herbs.

Nutrition

Calories: 125kcal | Carbohydrates: 9g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 153mg | Potassium: 496mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4690IU | Vitamin C: 26mg | Calcium: 59mg | Iron: 3mg