Pumpkin Chili Recipe with Turkey and Beans
This Pumpkin Chili Recipe with Turkey and Beans brings fall flavors to your dinner table. The sweet pumpkin pairs perfectly with lean turkey and hearty beans.
Equipment
- Large Dutch oven or heavy pot
- Sharp knife for chopping vegetables
- Cutting board
- Wooden spoon for stirring
- Can opener
- Measuring cups and spoons
Ingredients
- 1 lb ground turkey 93% lean
- 1 can 15 oz pumpkin puree
- 1 can 15 oz black beans, drained
- 1 can 15 oz kidney beans, drained
- 1 large onion diced
- 2 cloves garlic minced
- 1 bell pepper chopped
- 2 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Heat large pot over medium-high heat.
- Add ground turkey to heated pot.
- Cook turkey until completely browned, about 5 minutes.
- Add diced onion and minced garlic.
- Cook vegetables until softened, about 3 minutes.
- Stir in chopped bell pepper pieces.
- Add pumpkin puree and mix well.
- Pour chicken broth into the pot.
- Add diced tomatoes with their juice.
- Stir in both types of beans.
- Add all spices and seasonings.
- Bring mixture to a rolling boil.
- Reduce heat to low setting.
- Simmer covered for 30 minutes, stirring occasionally.
Notes
- Use fresh pumpkin puree for richer flavor and better texture
- Brown turkey completely to prevent mushy texture in final dish
- Let chili rest 10 minutes before serving for best taste
- Add beans during last 15 minutes to prevent mushiness
- Adjust spices gradually and taste frequently while cooking