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–+ servings
Pumpkin chili topped with diced avocado and sour cream.
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4.77 from 34 votes

Hearty Turkey Pumpkin Chili with Black Beans

Simple, nutritious, hearty turkey pumpkin chili is made with ground turkey, canned pumpkin, and black beans. It's a quick-cooking chili that's seasoned with warm spices like cumin, chili powder, and cinnamon - healthy comfort food perfect for a cold day! 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: soup + stew + chili
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 259kcal
Author: Dani Spies

Ingredients

  • 1 tbsp. extra virgin olive oil
  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 carrots chopped
  • 3 cloves garlic minced
  • 1 lb. lean ground turkey
  • 14.5 ounce can diced tomatoes
  • 15 ounce can pumpkin puree
  • 3 cups low sodium organic chicken broth
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/8 tsp. ground cinnamon
  • 15 ounce can of black beans
  • pinch Salt and pepper to taste

Instructions

  • Heat a large pot over a medium high heat and add in olive oil, onion, bell pepper, carrots, and garlic. Season everything with salt and pepper and sauté for 6-8 minutes or until the veggies are beginning to become tender.
    Cooking diced veggies in a pot.
  • Add in ground turkey and break it up with your spatula. You want to cook the turkey until it is opaque.
    Browning ground turkey in a large pot.
  • Add in chili powder, cumin, cinnamon, along with one more pinch of salt and some black pepper. Next add in the pumpkin puree, diced tomatoes and chicken broth. Give it all a stir, turn the heat up to high and let it come to a boil.
    Adding diced tomatoes and pumpkin puree to a large pot.
  • Once boiling, add in the black beans, reduce the heat, and simmer for 20-30 minutes. Serve and enjoy!
    Simmering chili in a large pot.

Video

Notes

  • Storing: Place any leftovers in an airtight container and store it in the fridge. It will last about 4 to 5 days, making it great for meal prep. If you plan to keep it longer than that, this chili freezes well.
  • Freezing: To freeze the chili, place it in freezer-safe containers or resealable gallon-sized freezer bags. Store in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat it on medium heat on the stovetop. You can also reheat it for about 2 minutes in the microwave.

Nutrition

Serving: 1.25cup | Calories: 259kcal | Carbohydrates: 29g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 505mg | Potassium: 1020mg | Fiber: 10g | Sugar: 7g | Vitamin A: 15891IU | Vitamin C: 40mg | Calcium: 103mg | Iron: 5mg