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Cozy Pumpkin Chili with Turkey and Beans

A spoonful of homemade pumpkin, turkey, and bean chili.
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5 from 1 review

This pumpkin chili with turkey and beans is easy and delicious!

Ingredients

Units Scale

For the Chili Seasoning

  • 2 tablespoons chili powder
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For the Chili​

  • 2 tablespoons olive oil
  • 1 pound 93% lean ground turkey
  • 1 large yellow onion
  • 1 large green bell pepper
  • 3 cloves of garlic
  • all of the chili seasoning blend (recipe above)
  • 1 15-ounce can pumpkin puree
  • 1 15-ounce can of fire-roasted tomatoes
  • 2 teaspoons soy sauce
  • 1 teaspoon Better Than Bullion chicken flavor base*
  • 1 cup water
  • 1 15-ounce can of pinto beans, rinsed and drained
  • 1 15-ounce can of dark red kidney beans, rinsed and drained
  • 1 15-ounce can of cannellini beans, rinsed and drained

Instructions

  1. First, mix the spices for the chili seasoning in a small bowl and set aside. You will use the entire mix for 1 batch of chili.
  2. Then, use a colander or large mesh strainer to rinse and drain all 3 cans of beans and set aside.
  3. Now, peel and chop the onion and deseed and chop the bell pepper, and peel and mince the garlic. Keep the garlic separate.
  4. Heat an enameled Dutch oven or a large heavy-bottomed pot over medium-high heat. Add the olive oil and heat until hot. Add the ground turkey and cook it, breaking it up and scraping the bottom of the pan as it cooks. Once the turkey is done, add the diced onion and pepper. If the pan starts to run too hot while cooking, adjust the heat.
  5. Continue cooking about 5 minutes, until the vegetables begin to soften. Add the garlic and seasoning mix and continue cooking for about 1 minute, until fragrant and sizzling.
  6. Stir in the pumpkin. Then, add the tomatoes, soy sauce, bullion, and water. Stir to combine. Then, add the beans. Continue cooking until it begins to bubble, stirring frequently.
  7. Reduce the heat to low. Cover the pot and simmer covered for 1 hour, stirring occasionally to keep the bottom from scorching.
  8. Stir and serve.

Notes

  • Leftovers can be stored in the fridge up to 4 days or frozen.
  • *If you don’t have better than bullion, you can use 1 cup of chicken broth and omit the 1 cup of water.
  • It’s dairy-free, and you can use coconut aminos in place of the soy sauce to make it gluten-free.
  • You can substitute 97% lean ground beef for the turkey.
  • If you want to make it with fresh pumpkin, follow my recipe to make fresh pumpkin puree and use 1 ¾ cups of it in the recipe in place of the can of pumpkin.

Nutrition

Find it online: https://mandiofthemountains.com/cozy-pumpkin-chili-with-turkey-and-beans/