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Hearty One-Pot Turkey Pumpkin Chili

A close-up of a white bowl filled with rich, thick pumpkin chili featuring kidney beans and ground meat.
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Make this cozy, high-protein pumpkin chili with ground turkey, pumpkin puree, and smoky spices. It is a simple, one-pot recipe perfect for busy weeknights or a satisfying fall dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 cup chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the ground turkey to the pot. Cook, breaking it up with a spoon, until it is fully browned. Drain off any excess grease.
  3. Add the chopped onion and bell pepper to the pot with the turkey. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute until the spices are fragrant.
  5. Add the rinsed beans, pumpkin puree, fire-roasted diced tomatoes (with their liquid), Rotel (with their liquid), and chicken broth to the pot. Stir well to combine all ingredients.
  6. Bring the chili mixture to a simmer. Once simmering, reduce the heat to low, cover the pot partially, and let it cook for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for up to 1 hour.
  7. Taste the chili and adjust salt and spices as needed before serving.
  8. Serve hot with your favorite toppings. This is a great option for autumn meal prep.

Notes

  • For a creamier texture, stir in 1/4 cup of heavy cream or coconut milk during the last 10 minutes of cooking.
  • If you prefer a vegetarian option, substitute the ground turkey with 1 cup of cooked lentils or an extra can of mixed beans.
  • This chili freezes well. Cool completely before transferring to airtight containers for storage.

Nutrition

Find it online: https://kingscook.com/pumpkin-chili-hearty-one-pot-turkey-recipe/