30 Minute Turkey Pumpkin Chili

This Turkey Pumpkin Chili is a healthy and easy lunch or dinner recipe just in time for fall! Made with lean ground turkey, fresh vegetables, and canned pumpkin and in under 30 minutes!

This recipe was originally published in 2016, but has since been updated.

Chili. Perfectly paired with chilly weather. If lattes and cookies don’t get you in the pumpkin mood, maybe something a little more savory is your style. While this recipe isn’t quite as fast as this 5 Minute Vegetarian Chili is, it still is quite quick and easy to make.

Ingredients

• olive oil
• yellow onion
• red bell pepper
• garlic
• lean ground turkey
• pumpkin puree
• cumin
• chili powder
• oregano
• salt
• pepper
• chicken stock
• frozen corn
• black beans
• jalapeno pepper (optional)

Instructions:

Heat a teaspoon of olive oil in a large stockpot, and add one chopped yellow onion, one chopped red bell pepper, and one minced clove of garlic. Cook for 2 minutes, or until fragrant. Add in a pound of lean ground turkey, cooking until browned. Stir in 2 ½ teaspoons of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of oregano, 1 teaspoon of salt, and ½ teaspoon of pepper, and cook for 30 seconds more.

Add a 15 ounce can of pumpkin puree (not pumpkin pie filling), and 2 ½ cups of chicken stock, bring to a boil, and reduce to a simmer for 5 minutes. Stir in 1 cup of frozen corn, and a 15 ounce can of black beans that have been rinsed and drained, and cook for 5 more minutes. Serve, and top with slices of fresh jalapeno pepper if desired.

Pro Tips

• Up the spiciness by adding in ¼ teaspoon of red pepper flakes with the spices.
• Use whatever veggies you have on hand, such as baby spinach, celery, or chopped carrots.

FAQs

How long does this last?

When stored covered in the refrigerator, this chili can last up to 4 days. You can also freeze, and store in your freezer for up to 6 months.

Can I make this vegan?

Absolutely! Swap out the ground turkey for crumbled tofu, tempeh, or simply double up the black beans. Use vegetable stock in place of the chicken stock.

Money-Saving Tips for this Turkey Pumpkin Chili:

• Buy in bulk. Purchase ingredients like spices or frozen veggies in bulk. These options are more cost-effective than smaller packages.
• Use store brands. Buy store brands for ingredients like veggies, spices, and pumpkin for a more affordable option that doesn’t sacrifice flavor or quality.

more soup recipes:

5 Minute Vegetarian Chili

Hearty Veggie & Sausage Soup

Instant Pot Sesame Chicken Noodle Soup

Did you make this recipe? Rate & leave a comment below to let me know how it turned out!

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Turkey Pumpkin Chili

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Description

This turkey pumpkin chili is a healthy and easy lunch or dinner just in time for fall! Made with lean ground turkey, fresh vegetables, and canned pumpkin in under 30 minutes

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Ingredients

Units
USM

Scale
1x2x3x

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Instructions

1. Heat oil in a large pot over medium heat.
2. Add chopped onion and red bell pepper. Cook for 1-2 minutes until fragrant.
3. Add chopped garlic. Cook for additional 30 seconds.
4. Add ground turkey, and cook until browned.
5. Add spices, and cook an additional 30 seconds.
6. Pour in pumpkin puree and chicken stock, and stir to combine.
7. Bring to a boil, then reduce to a simmer for 5 minutes.
8. Add corn and black beans, cooking an additional 5 minutes.
9. Remove from heat, and serve. Top with sliced jalapeños if desired.

Notes

nutrition information estimated

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 ½ cups
• Calories: 326
• Sugar: 9
• Sodium: 715
• Fat: 8
• Saturated Fat: 1
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 8
• Protein: 29
• Cholesterol: 55

Keywords: chili, pumpkin, turkey, gluten free, dairy free, chili, soup, fall, autumn