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Who says pumpkin is only for the fall season? This healthy pumpkin turkey chili is great for fall and winter! Made with canned pumpkin, ground turkey, two types of beans, and fire-roasted tomatoes, this healthy chili is super flavorful. Bonus it’s made in only one pot and can be yours in only 30 minutes!
Pumpkin is synonymous with autumn, but you can still buy canned pumpkin in the winter! Whether you're making this in October, December, or February…this healthy pumpkin turkey chili will satisfy that warm sensation you are craving.
A little bit spicy, meaty, and creamy, this turkey chili is a staple in my house. The best part of the fall and winter is that it’s soup, stew, and chili season! These types of meals are a synch to make and they almost always provide you leftovers for days! Can you say meal prep made easy?
BONUS: This healthy pumpkin turkey chili only uses one large pot and comes together in 30 minutes, making it the perfect weeknight dinner. There’s barely any prep work besides chopping onions, the rest is just adding ingredients into a pot and stirring! This recipe is so simple you’ll be making it all fall and winter long.
What makes this chili healthy? We’re sneakily adding in a ton of nutrients into this chili by including pumpkin. Pumpkin is packed with potassium and has a good amount of fiber per serving as well. We’re also using a very lean ground turkey, 99% fat free to be exact. 99% lean ground turkey has less than 1 gram of saturated fat and 28 grams of protein per serving!
Time to get cozy with this bowl of chili!
Ingredients in this Healthy Pumpkin Turkey Chili
Onions and garlic: The ultimate duo of flavor. We will saute these first before adding the rest of the ingredients so their fragrance is transferred….
Ground Turkey: Opt for a 99% lean ground turkey for a low fat source of protein.
Beans: We’re using a combination of chili beans and pinto beans…
Fire roasted tomatoes: I always choose fire roasted tomatoes when I’m making a chili recipe, they add the best flavor. I find regular diced tomatoes to just be too bland.
Pumpkin: I’m a huge fan of thick chili, soupy/watery chilis are not for me! Pumpkin not only serves as a nice natural way to thicken the chili, but also adds a bunch of nutrients and a healthy dose of fiber to every serving.
Spices: We have to add a spicy kick to this chili so you’ll need chili powder, cayenne pepper powder, ground coriander, ground cumin, salt, and pepper.
Other Ingredients: Vegetable broth, olive oil, and tomato paste round out this recipe.
Kitchen Tools Needed for this Recipe
- Large pot with a lid
- Cutting board and knife
- Can opener
How to Make the Pumpkin Turkey Chili
Step One: In a large pot, heat 1 tablespoon of olive oil over medium-heat. Add ½ of a medium onion and 1 tablespoon of minced garlic to the pot. Saute for about 3-5 minutes until fragrant and onions are mostly translucent.
Step Two: Turn the heat down to medium and add the ground turkey to the pot. Cook until completely browned, stirring frequently so meat is evenly browned. This should take approximately 8-10 minutes.
Step Three: When turkey is cooked through, add in one 15 ounce can of chili beans, 1 15 ounce can of pinto beans, 1 15 ounce can of pumpkin puree, 1 14.5 ounce can of fire-roasted diced tomatoes, 2 tablespoons of tomato paste, and 1 ½ cups of vegetable broth. Stir until all the ingredients are fully combined.
Step Four: Add in your spices: 1 tablespoon of chili powder, 1 teaspoon of cayenne pepper powder, ½ tsp ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of black pepper, and ½ teaspoon of salt. Stir together and let everything simmer on low heat for 10 minutes to let the flavors marinate.
Step Five: Remove from the stove and serve two heaping cups into each bowl. Enjoy with whichever toppings you prefer. Some options I like are: tortilla chips, shredded cheese, greek yogurt/sour cream, scallions, avocado, cilantro, and hot sauce!