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over head shot of turkey pumpkin chili in a bowl with cornbread

Turkey Pumpkin Chili


  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

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!


Scale

Ingredients

  • 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

Toppings:

  • Sour cream
  • Grated cheese
  • Avocado

Instructions

  1. 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.
  2. 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.
  3. Add the pumpkin puree, tomato sauce, tomato paste and diced tomatoes. Cook for 2 minutes, stirring frequently.
  4. 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.
  5. Remove from heat and serve with desired toppings.

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