A hearty turkey chili enriched with creamy pumpkin puree, beans, and warm spices, perfect for cozy fall dinners.

Scale

1 lb ground turkey

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 red bell pepper, chopped

1 15-ounce can pumpkin puree

1 15-ounce can diced tomatoes with juices

1 15-ounce can kidney beans, drained and rinsed

1 15-ounce can black beans, drained and rinsed

2 cups low-sodium chicken broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cinnamon

salt and black pepper to taste

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion and cook until translucent, then stir in garlic and bell pepper until fragrant.

3. Add ground turkey and cook until browned, draining excess liquid if needed.

4. Stir in chili powder, cumin, smoked paprika, and cinnamon to coat the turkey and vegetables.

5. Mix in pumpkin puree and diced tomatoes with juices until combined.

6. Add kidney beans, black beans, and chicken broth, then bring to a gentle boil.

7. Reduce heat, cover, and simmer for 20–25 minutes, stirring occasionally and adjusting thickness with broth.

8. Season to taste, then serve garnished with desired toppings.

Keywords: turkey chili, pumpkin chili, fall dinner, comfort food, pumpkin puree recipes, chili recipes, pumpkin recipes