Turkey Pumpkin Chili Recipe — A healthy and easy lunch or dinner just in time for fall! Made with lean ground turkey, fresh vegetables, and canned pumpkin in under 30 minutes.
This post is sponsored by Incredible Foods. All thoughts and opinions are my own.
While everyone is getting their chunky scarfs and flannels up in a bunch about PSL’s, I’m going team savory on you again after my savory oat escapade earlier this year. Once you go savory, you never go back. Somehow that’s not nearly as catchy…
Why This Recipe Works
Using lean turkey adds hearty protein to this chili.
Stirring in canned pumpkin adds fall flavor and color.
Canned beans and frozen veggies make this super quick and easy to make.
*If you like this chili, you’ll want to make this Instant Pot Chicken Noodle Soup, too!*
How to Make this Turkey Pumpkin Chili:
Heat a teaspoon of oil in a large stockpot, and add one small onion, chopped one red bell pepper, chopped, and one garlic clove, minced, and cook for 2 minutes, or until fragrant. Add in a pound of lean ground turkey, cooking until browned. Stir in 2 1/2 teaspoons of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of oregano, 1 teaspoon of salt, and 1/2 teaspoon of pepper, and cook for 30 seconds more.
Add one (15 ounce) can of pumpkin puree (not pumpkin pie filling), and 2 1/2 cups of chicken stock, bring to a boil, and reduce to a simmer for 5 minutes. Stir in 1 cup of frozen corn, and 1 (15 ounce) can of black beans that have been rinsed and drained, and cook for 5 more minutes. Serve, and top with slices of fresh jalapeno pepper if desired.
- Up the spiciness by adding in 1/4 teaspoon of red pepper flakes with the spices.
- Use whatever veggies you have on hand, such as baby spinach, celery, or chopped carrots.
Can I use ground beef?
Yes! Swap out the turkey for your preferred protein. That can be ground beef, tofu, ground chicken, or simply another can of beans.
Can I use different vegetables?
Absolutely! I encourage you to use whatever beans/veggies you have on hand, but frozen corn is strongly encouraged. I love the bit of sweetness it adds to the smoky chili.
Money-Saving Tips for this Turkey Pumpkin Chili:
- Buy in bulk. Purchase ingredients like spices or frozen veggies in bulk. These options are more cost-effective than smaller packages.
- Use store brands. Buy store brands for ingredients like veggies, spices, and pumpkin for a more affordable option that doesn’t sacrifice flavor or quality.
more soup recipes:
Did you make this recipe? Rate & leave a comment below to let me know how it turned out!
Pin this to your Soups board!Print
This turkey pumpkin chili is a healthy and easy lunch or dinner just in time for fall! Made with lean ground turkey, fresh vegetables, and canned pumpkin in under 30 minutes
- 1 teaspoon olive oil
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 pound lean ground turkey
- 1 red bell pepper, chopped
- 1 jalapeno pepper, deseeded and chopped
- 2 1/2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15 ounce) can pumpkin puree
- 2 1/2 cups low-sodium chicken stock
- 1 cup frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- Heat oil in a large pot over medium heat.
- Add onions and garlic, and cook for 1-2 minutes until fragrant.
- Add ground turkey, and cook until browned.
- Add spices, and cook an additional 30 seconds.
- Pour in pumpkin puree and chicken stock, and stir to combine.
- Bring to a boil, then reduce to a simmer for 5 minutes.
- Add corn and black beans, cooking an additional 5 minutes.
- Remove from heat, and serve.
- Category: Soup, Main Dish
- Method: stovetop
- Cuisine: comfort food
- Serving Size: 1 1/2 cups
- Calories: 326
- Sugar: 9
- Sodium: 715
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 29
- Cholesterol: 55
Keywords: chili, pumpkin, turkey, gluten free, dairy free, chili, soup, fall, autumn
And if you know me at all, I live and breathe the words, “a meal’s not complete without something sweet!”
But most of the time, a piece of fruit or one bite of something is enough to get my sweet fix. I always make other people order dessert just so I can take a bite and be done with it. Ruthless.
Which is why these perfectly free bites were practically made for me.
I first discovered these gems at the Gluten Free Expo, where I took over their food truck, and made myself at home devouring these salted caramel bites as I “helped” hand them out to fellow expo goers. (you can check out the photo that made their Facebook page on Instagram!)
They come in three other flavors (chocolate, cherry, and blueberry), but when they reached out to partner up, I knew just the one’s I wanted to add to this meal.
So I guess you can’t have pumpkin entirely without something sweet. Salted caramel and vanilla? Can you say bomb-diggity match.com?
P.S is it just me,or do they look just like little donut holes?
I like that they are the perfect little bite for those like me, and just need a lil somethin’ somethin’ to cure your sweet tooth. Not to mention free of the 8 most common allergens, so I can share them with just about anyone.
…if you know I was in to such a thing like that 😉
Make it a great day!
Are you ready for pumpkin season yet?
Chili or soup?