Pumpkin Turkey Chili is a delicious, nutrient-packed dish that combines the best of fall flavors with wholesome ingredients for a satisfying and healthy meal. Ground turkey serves as a lean protein source, providing essential amino acids that support muscle growth and repair without the extra saturated fat found in some other meats. This makes it an excellent choice for those seeking to maintain a balanced diet while enjoying a flavorful dish.
What sets this chili apart is the addition of pumpkin purée, which is not only a comforting seasonal ingredient but also a nutritional powerhouse. Pumpkin is rich in beta-carotene, an antioxidant that converts to vitamin A in the body, supporting eye health and boosting the immune system. It’s also a great source of fiber, which promotes digestive health and helps keep you feeling full longer. The black beans add another layer of fiber and plant-based protein, making this chili both hearty and heart-healthy.
The blend of spices like chili powder and cumin not only adds depth of flavor but may also offer anti-inflammatory benefits and aid in digestion. Tomatoes contribute vitamin C and lycopene, another antioxidant known for its role in reducing the risk of chronic diseases.
This Pumpkin Turkey Chili is simple to prepare and perfect for meal prep or feeding a family, serving five generous portions. Topped with fresh jalapeños, creamy avocado, or cooling coconut yogurt, it’s a versatile dish that’s as nutritious as it is comforting—ideal for chilly evenings or anytime you want a wholesome, warming meal.
Recipe
Serves 5
1 medium yellow onion, diced
2 cloves garlic, minced
1⅓ lbs. (600g) ground turkey
28 oz. (800g) canned chopped tomatoes (with liquid)
15 oz. (425g) pumpkin purée (recipe here or store-bought)
15 oz. (425g) canned black beans, drained
8 fl oz. (240ml) chicken stock
2 tbsp. chili powder
2½ tsp. ground cumin
How to Prepare
Heat 2 tbsp olive oil in a large pot over medium-high heat. Add onion and sauté for 5 minutes until softened. Stir in garlic and cook for 30 seconds.
Add ground turkey. Break up with a spatula and cook for 6-7 minutes until no longer pink.
Add pumpkin purée, tomatoes with their liquid, black beans, chicken stock, chili powder, cumin, salt, and pepper. Stir to combine.
Bring to a simmer, reduce heat to low, cover, and cook for 20-30 minutes, stirring occasionally.
Top with desired garnishes and serve.
Serving suggestion: jalapeño, avocado, rice, coconut yogurt.
