Pumpkin Turkey Chili

Pumpkin Turkey Chili brings ground turkey, black beans, kidney beans, tomatoes, peppers, and pumpkin together in a thick, cozy pot made for cool-weather dinners. The pumpkin quietly does two jobs: it gives the broth extra body and rounds out the smoky spices without making the chili noticeably sweet.

Ground turkey browns first, then onion and bell pepper soften before garlic, tomato paste, chili powder, cumin, smoked paprika, and oregano build the savory base. Pumpkin puree melts into the tomatoes and broth as everything simmers, creating a rich texture without cream or flour.

The finishing crunch makes this bowl especially good. Pepitas toast quickly with smoked paprika, then get tossed with lime zest for a salty, crisp contrast to the tender beans and turkey. Add a spoonful of sour cream and fresh cilantro if you like. It is hearty, straightforward, and even better after the flavors have had a few minutes to settle.

Recipe Yield: 6 servings

INGREDIENTS

1 1/2 lbs 93% lean ground turkey
1 (15-oz) can pumpkin puree
1 (28-oz) can crushed tomatoes
1 (15-oz) can black beans, rinsed and drained
1 (15-oz) can kidney beans, rinsed and drained
1 medium yellow onion, diced
1 red bell pepper, diced
4 garlic cloves, finely minced
2 cups low-sodium chicken broth
2 tbsp tomato paste
2 tbsp olive oil
2 tbsp chili powder
2 tsp ground cumin
1 1/2 tsp smoked paprika, divided
1 tsp dried oregano
1/4 tsp ground cinnamon
1 1/4 tsp kosher salt, divided, plus more to taste
1/2 tsp black pepper
1 tbsp maple syrup
1 tbsp fresh lime juice
1/2 cup raw pepitas
1 tsp finely grated lime zest
2 tbsp chopped fresh cilantro
1/2 cup sour cream, for serving

INSTRUCTIONS

1. Brown the turkey:
Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the turkey and cook for 6–8 minutes, breaking it into small irregular crumbles, until browned and cooked to 165°F. Transfer to a clean plate.

2. Soften the vegetables:
Add the remaining 1 tbsp olive oil to the pot. Add the onion, bell pepper, and 3/4 tsp salt. Cook over medium heat for 5–6 minutes, stirring occasionally, until softened.

3. Bloom the spices:
Add the garlic, tomato paste, chili powder, cumin, 1 tsp smoked paprika, oregano, cinnamon, and black pepper. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly.

4. Add the pumpkin:
Stir in the pumpkin puree until completely combined with the vegetables and spices. Cook for 1 minute to deepen its flavor.

5. Build the chili:
Add the crushed tomatoes, chicken broth, black beans, kidney beans, maple syrup, remaining 1/2 tsp salt, and browned turkey with any collected juices. Stir until evenly combined.

6. Simmer until rich:
Bring the chili to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened but still spoonable.

7. Toast the pepitas:
Meanwhile, add the pepitas to a dry skillet over medium-low heat. Cook for 3–4 minutes, stirring frequently, until lightly toasted and beginning to pop.

8. Season the crunch:
Remove the pepitas from the heat. Toss with the remaining 1/2 tsp smoked paprika, lime zest, and a small pinch of salt.

9. Brighten the chili:
Remove the chili from the heat and stir in the lime juice. Let it rest for 5 minutes, then taste and adjust the salt if needed.

10. Finish and serve:
Ladle the chili into bowls. Finish with sour cream, toasted lime pepitas, and fresh cilantro, then serve warm.

Helpful Tips to Perfect This Recipe

• Use pumpkin puree, not pie filling: Plain pumpkin gives the chili body and subtle earthy sweetness. Pumpkin pie filling contains added sugar and spices that will throw off the savory balance.
• Brown the turkey before simmering: Giving the meat direct contact with the hot pot develops better savory flavor than simply cooking it in the liquid.
• Keep the cinnamon restrained: Just 1/4 tsp rounds out the pumpkin and smoky spices without making the chili taste sweet or dessert-like.
• Add the pepitas at serving: Keep the toasted pumpkin seeds separate until the bowls are ready so they stay crisp against the thick chili.