How spicy is this chili recipe?

This chili is mildly spicy, with just a hint of heat. However, you can easily adjust the chili powder to match your own spice tolerance for a milder or hotter version.

What kind of beans do you use in pumpkin chili?

In this recipe, we use pinto beans. That said, both kidney beans and black beans also work well. Essentially, you can choose whatever variety of canned beans you like the most.

Can I make this chili vegetarian or vegan?

Absolutely! For a vegetarian version, simply omit the turkey and perhaps add an extra can of beans or some lentils. You should also replace the chicken broth with vegetable broth . This also makes for a vegan recipe.

How can I thicken my pumpkin chili if it's too watery?

A simple solution is to let it simmer uncovered for an additional 10-15 minutes. The excess liquid will evaporate. Alternatively, you can mix in a tablespoon of cornstarch dissolved in a little cold water. Simmer for 1-2 minutes, then watch as the chili thickens as it cools.

Turkey Pumpkin Chili

Name: Turkey Pumpkin Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Tex-Mex
Ingredients: 3-4 Tbsp. olive oil; 1 lb. ground turkey; 1 small onion, diced; 2 garlic cloves, minced; 1 1/2 Tbsp. chili powder; 2 tsp. ground cumin; 1 tsp. dried oregano; 1 (15 oz.) can diced tomatoes; 1 (15 oz.) can pumpkin puree; 2 Tbsp. tomato paste; 1 (4 oz.) can chopped green chiles; 2 (15 oz.) cans pinto beans, drained and rinsed; 2 cups chicken broth; Kosher salt and fresh black pepper

Description

Warm up with our easy Turkey Pumpkin Chili recipe! It’s a hearty one-pot meal made with canned pumpkin – perfect for weeknight dinner.

Ingredients

Units Scale

3–4 Tbsp. olive oil
1 lb. ground turkey
1 small onion, diced
2 garlic cloves, minced
1 1/2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 (15 oz.) can diced tomatoes
1 (15 oz.) can pumpkin puree
2 Tbsp. tomato paste
1 (4 oz.) can chopped green chiles
2 (15 oz.) cans pinto beans, drained and rinsed
2 cups chicken broth
Kosher salt and fresh black pepper

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Instructions

Heat olive oil in a dutch-oven over medium-high heat. When oil is hot, add turkey and cook, stirring and breaking up with a wooden spoon until no longer pink.
Add onions and a few pinches of salt and pepper. Cook until tender, about 3-5 minutes.
Stir in garlic, chili powder, cumin, and oregano. Cook, stirring, until fragrant, about 30 seconds.
Add tomatoes, pumpkin puree, tomato paste, chiles, beans, and broth. Season generously with salt and pepper to taste. Bring to a simmer. Reduce heat and cook for 20-30 minutes, partially covered. Chili should slightly reduce and thicken. Taste for salt and pepper before serving.

Notes

Spiciness: This chili is not spicy. Feel free to adjust the chili powder based on your spice preference. Remember, it’s easier to add more later than to fix an overly spicy dish!
Make ahead: Make this chili a day ahead. This gives the flavors time to meld, resulting in an even more flavorful chili.

Nutrition

Serving Size: 1 cup
Calories: 330
Sugar: 7.9 g
Sodium: 640.7 mg
Fat: 14.2 g
Carbohydrates: 31.7 g
Protein: 23 g
Cholesterol: 53.8 mg