Pumpkin Turkey Chili

Fall is my favorite season (don’t judge me). Two of the reasons why I love this time of year besides the cooler weather is pumpkin-flavored foods and bowls of hearty chili. So, why not combine the two? That’s exactly what I did with this recipe for pumpkin turkey chili.

I chose turkey instead of beef because it’s a lighter, healthier option. Poultry like chicken and turkey also pairs better with the pumpkin puree. To bring even more autumnal flavors to the bowl, this is finished off with roasted pumpkin seeds (or pepitas) for a salty bite. That’s in addition to sharp cheddar cheese and sour cream, of course.

I’ll let you take a look at the recipe for the rest of the ingredients, but for the most part it’s what you’d expect in chili like onion, garlic, and bell peppers. I’m not a fan of packets of chili seasoning, so this recipe uses a blend of lots of chili powder, black pepper, salt, cumin, and nutmeg.

It’s time to put on your favorite fall movie or spooky podcast and start making your first pot of pumpkin chili of the season! Enjoy!

What does pumpkin turkey chili taste like?

Delicious! Trust me, you’ll probably like this chili even if you aren’t a fan of pumpkin. The pumpkin flavor is subtle, because it’s also got garlic, onion, bell peppers, and tomatoes. There are hints of pumpkin, but really the puree just makes it taste richer and less acidic than classic chili. It also has a creamier texture.

Should my chili be thick or thin?

The consistency should be on chunky and thick. This recipe, like most, has vegetable stock to thin it out a bit, but it’s chili — not soup!

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Pumpkin Turkey Chili

Servings: 6

Author: Austin Havens

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

This delicious autumnal chili has pumpkin puree, ground turkey, and vegetables like garlic and bell peppers. It's topped with shard cheddar cheese and roasted pumpkin seeds.

Ingredients

• 1 yellow onion
• 2-3 garlic cloves (Depending on their size!)
• 1 green bell pepper
• 1 red bell pepper
• 2 tbsp avocado or olive oil
• 1 lb. ground turkey
• 2 tbsp chili powder
• 2 tsp salt (plus more for later)
• 1/2 tsp nutmeg
• 1/2 tsp cumin
• 1/4 tsp black pepper
• 1 15-ounce can of pumpkin puree
• 1 28-ounce can of diced tomatoes
• 2 15-ounce cans of kidney beans (Reduced sodium preferred)
• 1 cup of vegetable broth, stock, or water
• 1/4 cup pumpkin seeds
• 8 oz. sharp cheddar cheese (Preferably a block, but you can buy pre-shredded if you really want to!)
• Sour cream and hot sauce for topping

Instructions

1. Heat your oven to 350 degrees Fahrenheit. (This is for the pumpkin seeds!)
2. Finely chop the onion and garlic.
3. Devein and chop both bell peppers.
4. Heat the oil in a Dutch oven or large pot over medium heat.
5. When the oil is ready, sauté the onion and garlic for about three minutes until the onions are soft and translucent.
6. Add the bell peppers and continue cooking for three to four minutes.
7. Add the ground turkey, all of the seasonings, and mix until everything is evenly coated.
8. Continue cooking for about five minutes until the ground turkey is brown.
9. Add the pumpkin puree to the pot (use a spatula to make sure you get it all out of the can) and stir.
10. Add the diced tomatoes, beans, vegetable stock, and stir.
11. Reduce the heat to low, cover, and simmer for at least 30 minutes. (The longer you let it simmer, the more the flavors will develop!)
12. Meanwhile, toss the pumpkin seeds in a pinch of salt and place on baking sheet lined with parchment paper.
13. Roast the pumpkin seeds in the oven for 10 to 12 minutes.
14. Shred the cheese with a grater if you didn't buy pre shredded.
15. When the chili is ready, use a ladle to scoop the chili in large bowls.
16. Top with shredded cheese, sour cream, roasted pumpkin seeds, and your favorite hot sauce (if you want heat!) Enjoy!

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