This Turkey Pumpkin Chili is perfect for a cool evening! Chili flavors paired with pumpkin for a delicious, healthy twist on a classic!
Why you will LOVE this Chili
The fact that one of my go-to meal ideas during the fall is chili is definitely NO secret here on the blog! And really, who could possibly blame me?! Chili is healthy, filling, and nourishing for our bodies so whether I’m scarfing down a bowl of crockpot vegetarian chili or simmering up a pot of ground turkey sweet potato chili for a gathering with family and friends, I am ALL ABOUT it! You will be, too, once you get a taste of this perfect-for-fall turkey pumpkin chili recipe I have for you today. It’s made with healthy ingredients and will fill your bellies and warm up your bodies on a chilly fall day!
I know I can’t be alone when I say that a recipe that’s both delicious AND healthy really hits the jackpot in my books! Today’s low carb turkey pumpkin chili checks all the boxes when it comes to flavor and nourishing, whole food ingredients and spices. You and your family are going to love it, so here’s what you’ll need to pull together to make it:
- Olive Oil
- Red Bell Pepper
- Fresh Garlic
- Lean Ground Turkey
- Chile Powder
- Pumpkin Pie Spice
- Ground Cumin
- Cayenne Pepper
- Chicken Broth
- Fire Roasted Diced Tomatoes
- Crushed Tomatoes
- Dark Red Kidney Beans
- Pumpkin Puree
- Tomato Paste
- Bay Leaves
Is Pumpkin Good for you?
It most certainly is! For one, pumpkin is a low carb, keto friendly food to incorporate into your diet. It is also high in vitamins and minerals such as vitamins A, B6, and C as well as copper, folate and manganese to name just a few. On top of all of that, pumpkin is rich in fiber which is helpful in maintaining a healthy digestive system- so go ahead and enjoy your bowl of ground turkey pumpkin chili.
How to make Turkey Pumpkin Chili
Add some of the oil to a large pan. Add in the onion, celery and bell peppers, cooking until soft.
Add in the rest of the oil as well as the turkey, cooking until it’s broken up and browned. Next, add in the spices and continue cooking until they are fragrant and the turkey is fully cooked.
Add in the broth, tomatoes, beans, pumpkin, tomato paste, salt and pepper and stir to combine. Bring the chili to a full boil.
Reduce the heat to medium low and add in the bay leaves. Cover your pot and simmer for a while to let all the flavors infuse.
Remove the bay leaves once it’s done simmering, then stir in the fresh parsley and season to taste with additional salt, if desired. Serve it up and DEVOUR!
If you’re LOVING the sound of this chili but want to mix things up, feel free to do so! You could always swap out the ground turkey for ground beef or just leave it out altogether and use chicken broth to make it a vegetarian chili recipe. You could also use butternut squash instead of pumpkin if you like it better, or throw everything in the crock pot after sauteeing the veggies and browning the meat to make a pumpkin turkey chili slow cooker recipe.
Feel free to bake up a pan of easy sweet vegan cornbread to serve as a side dish with your chili, or toss in some chopped avocado, taco chips and freshly shredded cheddar cheese to take it up a notch!
How to store Turkey Pumpkin Chili
Now that you’ve made your chili, it’s time to store it properly so that you can enjoy it again for weekday lunches or a freezer meal down the road. For fridge storage, pour chili into serving sized airtight containers and chill them for up to 3 days in the fridge. To freeze, place the airtight container in the freezer, labeled, for up to 3 months.
How to Reheat Chili
I recommend thawing this chili in the fridge the night before you want to enjoy it, then placing it in a pot and heating it up slowly on medium-low heat until it’s hot!
more dinner recipes with pumpkin
Turkey Pumpkin Chili
- 1 1/2 Tbsp Olive oil, divided
- 1 Red bell pepper, chopped
- 1/2 Cup Onion, diced
- 1/2 Cup Celery, thinly sliced
- 1 Tbsp Fresh garlic, minced
- 1 Lb 93% Lean ground turkey
- 2 1/2 tsp Chile powder
- 2 tsp Paprika
- 2 tsp Pumpkin pie spice
- 1 1/2 tsp Ground cumin
- 1/4 tsp Cayenne
- 1 Cup Chicken broth
- 1 Can Fire roasted diced tomatoes (14.5 oz)
- 1 Can Crushed tomatoes (14.5 oz)
- 1 Can Dark red kidney beans, drained and rinsed (14oz) (leave out for paleo/whole30)
- 1 Can Pumpkin puree (14.5oz)
- 2 Tbsp Tomato paste
- 1 tsp Salt, or to taste
- Pinch of pepper
- 2 Bay leaves
- 1/4 Cup Parsley, minced
Heat 1 Tbsp of the oil in a large pan on medium high heat. Add in the pepper, onion, , celery and garlic and cook until they begin to soften, about 5 minutes.
Add the rest of the oil and the turkey to the pan. Cook until the turkey begins to brown, about 3-4 minutes. Drain off any of the liquid.
Add in the spices and cook until the turkey is no longer pink and the spices are fragrant, about 3-4 minutes.
Add in the broth, fire roasted tomatoes, crushed tomatoes, beans, pumpkin puree , tomato paste, salt and pepper and stir until well combined. Then, bring to a boil.
Once boiling, stir in the bay leaves, turn the heat to medium low and cover the pan. Simmer for 30 minutes, stirring occasionally.
Once simmered, remove the bay leaves and stir in the parsley. Season to taste with more salt, if desired.
For This Recipe, I recommend:
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