Creamy Pumpkin Turkey Chili
A warm and hearty turkey chili with a creamy pumpkin twist, perfect for fall gatherings.
Equipment
- 1 Large pot for cooking chili
- 1 Wooden spoon for stirring
- 1 Ladle for serving
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion chopped
- 2 cloves garlic minced
- 1 can 15 oz pumpkin puree
- 1 can 15 oz diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
Spices
- 2 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon pumpkin spice
- Salt and pepper to taste
Instructions
Preparation
- Chop the onion and mince the garlic. Gather all spices in a small bowl.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until the onion is translucent.
- Add ground turkey to the pot. Cook until browned, breaking up the meat with a spoon as it cooks.
- Stir in pumpkin puree, diced tomatoes, kidney beans, and chicken broth.
- Mix in the chili powder, cumin, pumpkin spice, salt, and pepper. Stir well to combine.
- Reduce heat to low and let the chili simmer for 30-40 minutes. Stir occasionally to prevent sticking.
Serving
- Serve hot in bowls with your choice of toppings such as sour cream, shredded cheese, or fresh cilantro.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: For a thicker consistency, simmer longer to reduce the liquid.
Ingredient Substitutions: Substitute ground turkey with ground chicken if preferred.
How to Serve: Pair with cornbread or tortilla chips for a complete meal.
Storage & Freshness: Freeze leftover chili for up to 3 months.
Make-Ahead Tips: Prepare the chili a day ahead to deepen the flavors.
Ingredient Substitutions: Substitute ground turkey with ground chicken if preferred.
How to Serve: Pair with cornbread or tortilla chips for a complete meal.
Storage & Freshness: Freeze leftover chili for up to 3 months.
Make-Ahead Tips: Prepare the chili a day ahead to deepen the flavors.