Pumpkin Chili with Turkey That Stays Thick
Pumpkin chili with turkey and black beans is one of those “pantry looks bleak but dinner still needs to happen” meals: brown the turkey, soften some onion and pepper, then stir in pumpkin purée and tomatoes for a thick, cozy pot that tastes like chili—not dessert.
Equipment
- Dutch oven or heavy pot
- Wooden spoon
- Knife
- Cutting board
- Measuring spoons
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion finely chopped (about 200 g)
- 1 medium bell pepper (red or orange) diced (about 150 g)
- 1 small jalapeño minced (optional)
- 3 cloves garlic minced
- 1 lb ground turkey (93% lean) 450 g
- 2 tbsp chili powder about 16 g
- 1 1/2 tsp ground cumin about 3 g
- 1 tsp fine salt (or kosher salt) plus more to taste
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon optional
- 1 pinch ground cloves optional (about 1/16 tsp)
- 2 tbsp tomato paste 30 g
- 1 can diced tomatoes 28 oz / 794 g, with juices
- 1 can pumpkin purée plain (not pie filling), 15 oz / 425 g
- 3/4 cup low-sodium chicken broth 180 ml
- 1 can black beans 15 oz / 425 g, rinsed and drained
- 1–2 tsp maple syrup or brown sugar optional, to balance sharp tomatoes
Instructions
- Soften the base vegetables: Heat 1 tbsp (15 ml) olive oil in a Dutch oven or heavy pot over medium-high. Add the onion and bell pepper (and jalapeño if using). Cook 4–6 minutes, stirring, until the onion looks translucent and the pepper starts to soften.
- Add garlic: Stir in the garlic and cook about 30 seconds; don’t let it brown.
- Brown the turkey: Add the ground turkey and a pinch of the salt. Break it up and cook 5–7 minutes, until there’s no pink left. If the turkey releases a lot of liquid, cook uncovered for a minute or two so it evaporates.
- Toast the spices and tomato paste: Add chili powder, cumin, pepper, cinnamon, cloves (if using), and the tomato paste. Stir constantly for 30–60 seconds, until fragrant and the paste darkens slightly.
- Build the pot: Stir in the diced tomatoes (with juices), pumpkin purée, and broth until fully combined.
- Simmer: Bring to a gentle boil, then reduce heat to low and simmer 20–30 minutes, stirring every few minutes so nothing sticks. If it gets too thick, splash in a bit more broth or water.
- Add the beans: Stir in the black beans and simmer 5 minutes more, just to warm through.
- Finish and adjust: Taste and add more salt if needed. If the tomatoes taste aggressively acidic, add 1–2 tsp maple syrup or brown sugar.
- Serve: Ladle into bowls and add toppings as desired (cheddar, sour cream or Greek yogurt, avocado, cilantro, tortilla chips).
Nutrition
Calories: 420kcalCarbohydrates: 38gProtein: 32gFat: 16gSaturated Fat: 4gCholesterol: 85mgSodium: 780mgPotassium: 1050mgFiber: 11gSugar: 12gVitamin A: 12000IUVitamin C: 45mgCalcium: 120mgIron: 5mg
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