This creamy turkey pumpkin chili is a warm hug in a bowl! Filled with tender turkey, spicy seasonings, and a hint of pumpkin, it’s both comforting and tasty.
I love how the pumpkin makes it extra creamy without adding too many calories. Perfect for chilly nights when you just want to cozy up and enjoy a bowl of goodness!
Key Ingredients & Substitutions
Ground Turkey: This is a lean meat choice that makes the chili healthier. If turkey isn’t your thing, feel free to substitute with ground chicken or beef for a heartier option.
Pumpkin Puree: This ingredient adds creaminess and a touch of sweetness. You can replace it with squash puree or even sweet potato puree if you’re looking for alternatives.
Diced Tomatoes: Canned diced tomatoes bring acidity to balance the dish. If you don’t have them, you could use fresh tomatoes (about 2 cups) or crushed tomatoes for a different texture.
Beans: White beans like cannellini are mild and blend well in chili. Black beans or kidney beans can also work nicely if you prefer their flavor.
Spices: Adjust the spices based on your taste. If you like it spicy, add more cayenne. For a milder flavor, reduce the chili powder or skip the cayenne altogether.
How Do I Get My Chili Just Right?
One of the key steps in making chili is the simmering process. This allows the flavors to meld together beautifully. Here’s how to do it well:
- After combining all your ingredients, bring the chili to a simmer over medium heat.
- Reduce the heat to low as soon as it starts bubbling to avoid burning the bottom.
- Cover the pot and let it simmer for about 30 minutes while stirring occasionally. This helps prevent sticking and ensures it cooks evenly.
- If you want a creamier texture, use a potato masher to mash some beans against the pot’s side during the last few minutes of cooking.
These simple steps will guarantee a chili that’s full of flavor and the right consistency. Enjoy your cooking time!
How to Make Creamy Turkey Pumpkin Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 medium green bell pepper or poblano pepper, diced
- 1 can (15 oz) pumpkin puree (not pie filling)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
- 2 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander (optional)
- 1/4 teaspoon cayenne pepper (adjust to heat preference)
- Salt and black pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious creamy turkey pumpkin chili requires about 15 minutes for prep and around 30 minutes for cooking. In total, you’ll spend about 45 minutes from start to finish, resulting in a hearty and comforting meal that’s perfect for a cozy evening.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onions and cook until they’re softened, which should take about 3-4 minutes. Then, stir in the minced garlic and let it cook for another minute until you can smell its fragrant aroma.
2. Cook the Turkey:
Add the ground turkey to the pot, using a spoon to break it up as it cooks. Keep cooking until the turkey is browned and cooked through, around 5-7 minutes. This step is important for flavor!
3. Add the Peppers:
Next, stir in the diced bell pepper or poblano pepper and let them cook for about 3 minutes, just until they start to soften. This adds a lovely crunch and color to your chili.
4. Season the Chili:
It’s time to spice things up! Add chili powder, cumin, smoked paprika, ground coriander (if you’re using it), cayenne pepper, salt, and black pepper. Give everything a good stir to coat the turkey and veggies with these fantastic spices.
5. Combine the Main Ingredients:
Pour in the pumpkin puree, diced tomatoes (with all the juices), white beans, and chicken broth. Stir well to ensure all the flavors are mixed together nicely.
6. Simmer Away:
Bring the chili to a gentle simmer. Once it’s bubbling, reduce the heat to low and cover the pot. Let it cook for about 30 minutes, stirring occasionally to keep everything from sticking to the bottom.
7. Make It Creamy:
After simmering, for an extra creamy texture, you can mash some of the beans and pumpkin against the side of the pot using a potato masher or a fork. This step is totally optional, but it will make your chili even creamier!
8. Taste and Adjust Seasoning:
Before serving, give your chili a taste. You may want to adjust the seasoning with more salt, pepper, or spices according to your preference.
9. Serve and Enjoy:
Dish out the chili into bowls and top with freshly chopped cilantro or parsley for a pop of color and flavor. Serve hot and enjoy this comforting meal!
This creamy turkey pumpkin chili is not only delicious but also packed with nutrients. It’s perfect for meal prep and can be stored in the refrigerator for a few days or frozen for future enjoyment. Happy cooking!
Can I Use Ground Beef Instead of Turkey?
Absolutely! Ground beef will work just fine in this recipe. You might want to drain some of the fat after browning the beef to keep the chili from being too greasy.
What If I Don’t Have Pumpkin Puree?
If you don’t have pumpkin puree on hand, you can substitute it with butternut squash puree or even mashed sweet potatoes for a similar creamy texture and sweetness.
Can I Make This Chili Spicier?
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. This chili also freezes well; just make sure to cool it completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.
