This Turkey Pumpkin Chili is the perfect fall meal for those cold and chilly nights. Packed with flavor and so much goodness. We love it with cornbread!
It’s October which means you’ve surely got to have a can of pumpkin lurking somewhere in your pantry or in the back of your cupboard, right? If you don’t, then run to the store and buy a can because you’re going to want to make this Turkey Pumpkin Chili.
There is nothing better than a bowl of hot chili on a cold fall or winter day. It always just hits the spot and warms you from head to toe. Since I’m going a little crazy with pumpkin right now, I knew I had to make this turkey pumpkin chili when I saw the recipe.
I know the list of ingredients seems long, but I pinky swear this is really simple to make. It also doesn’t require any strange sort of ingredient that is going to cost you a fortune to buy, and then sit on on your cupboard shelf gathering dust.
This stuff is loaded with so much goodness and it’s incredibly simple to make!
If you’re wondering how good this really is, Parker had a second bowl of it and then had the leftovers a couple nights later. Remember, Parker is my child is would live on spaghetti and tacos if he could.
Now are you wondering if the pumpkin flavor is overwhelming in this?
Well I can promise you it’s not, but it just adds a subtle flavor. In fact, you could really add even more pumpkin puree if you are wanting a bolder pumpkin flavor.
Can I freeze this chili?
Yes! Wait until it is completely cooled to room temperature, then place it in a freezer safe container, place a piece of plastic wrap, right up against the chili and then put the lid on the container. Freeze it for up to 3 months. Once ready to reheat, thaw chili out, then warm up in a pot or microwave.
A bowl of this chili and big piece of my cornbread will definitely warm you right up.
- 2 tablespoons olive oil
- 1 poblano pepper, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1 lb. ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 1/2 teaspoons cumin
- 1 teaspoon coriander
- 1 1/2 teaspoons salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon oregano
- 1 1/2 tablespoons brown sugar
- 3/4 cup pumpkin puree
- ½ cup tomato sauce
- 3 tablespoons tomato paste
- 1 can (14.5 oz) petite diced fire roasted tomatoes
- 4 cups chicken stock broth
- 1 (15 oz) can great northern beans, drained
- 1 (15 oz) can black beans, drained
- ½ (15 oz) can dark red kidney beans, drained
- Sour cream
- Grated cheese
In a large pot heat olive oil over medium heat. Add the peppers and cook until tender, about 3-4 minutes, then add the garlic and cook until fragrant, about 1 minute.
Add the ground turkey and cook for 4-5 minutes, or until turkey is no longer pink. Add the garlic powder, onion powder, chili powder, paprika, cayenne pepper, cumin, coriander, salt, pepper, and oregano and brown sugar. Stir and cook for a couple minutes.
Add the pumpkin puree, tomato sauce, tomato paste and diced tomatoes. Cook for 2 minutes, stirring frequently.
Pour in the chicken stock, next add the beans. Bring to a simmer, then reduce heat to medium-low and allow to simmer for 30 to 45 minutes.
Remove from heat and serve with desired toppings.