Description
This healthy pumpkin turkey chili combines lean ground turkey with nutrient-rich pumpkin puree and flavorful spices for a hearty, comforting meal. Slow-cooked to perfection, it blends sweetness from the pumpkin with savory and spicy elements, making it a perfect dish for cooler days and a great way to enjoy seasonal produce.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 jalapeño, finely diced
- 1 red bell pepper, diced
- 1 pound ground turkey
- 1 (14 ounces) can pumpkin puree
- 1 (14 ounces) can kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 3/4 cup chicken broth
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon cumin
Instructions
- Heat Olive Oil: Warm 1 tablespoon of olive oil in a large skillet over medium-high heat to prepare for sautéing vegetables and meat.
- Sauté Vegetables: Add the diced onion, finely diced jalapeño, and diced red bell pepper. Cook for about five minutes until the onion turns translucent and the vegetables soften, releasing their flavors.
- Brown the Turkey: Add the ground turkey to the skillet with the softened vegetables. Cook, stirring occasionally, until the turkey is fully browned and no longer pink.
- Transfer to Slow Cooker: Move the turkey and vegetable mixture into a slow cooker. Then add the pumpkin puree, drained kidney beans, tomato paste, chicken broth, cayenne, chili powder, paprika, cinnamon, ground black pepper, salt, and cumin. Stir well to combine all ingredients evenly.
- Slow Cook the Chili: Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, allowing flavors to meld and the chili to thicken.
- Serve and Garnish: Once cooked, serve your pumpkin turkey chili warm. Optional toppings can be added for extra flavor and texture.
- Store Leftovers: Refrigerate any leftovers in an airtight container for up to 3 days for later enjoyment.
Notes
- You can adjust the level of spiciness by reducing or omitting the jalapeño and cayenne pepper according to your preference.
- For a vegetarian version, substitute ground turkey with a plant-based meat alternative and use vegetable broth instead of chicken broth.
- Leftovers can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
- Optional toppings such as shredded cheese, sour cream, or chopped fresh cilantro enhance the dish’s flavor.
- Make sure to rinse and drain the kidney beans thoroughly to reduce sodium and improve texture.
