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Cozy One Pot Pumpkin Black Bean Turkey Chili

pumpkin black bean turkey chili - featured image
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This one-pot turkey chili is made velvety and rich with pumpkin puree, balanced with smoky cumin and chili heat. It’s a quick, healthy, and crowd-pleasing comfort meal that tastes even better the next day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground turkey (93% lean)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 ounces) pumpkin puree (100% pumpkin, not pie filling)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes (fire-roasted preferred, undrained)
  • 1 can (8 ounces) tomato sauce
  • 2 cups low-sodium chicken broth
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, sliced jalapeños, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
  2. Add the ground turkey and cook for 5-7 minutes, breaking it apart with a wooden spoon, until browned and no longer pink.
  3. Add the diced onion and bell pepper; cook for 3-4 minutes until softened.
  4. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  5. Add all the spices (chili powder, cumin, smoked paprika, oregano, cayenne if using, salt, and black pepper) and stir constantly for about 1 minute to toast the spices.
  6. Pour in the pumpkin puree and stir until fully incorporated; cook for about 1 minute.
  7. Add the diced tomatoes (with juices), tomato sauce, drained black beans, and chicken broth. Stir to combine.
  8. Bring the chili to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
  9. Remove the lid, taste, and adjust seasoning (add more salt, cayenne, or a squeeze of lime juice as desired).
  10. Simmer uncovered for another 5 minutes if a thicker chili is desired.
  11. Ladle into bowls and top with desired garnishes. Serve hot.

Notes

For best flavor, brown the turkey well and toast the spices. The chili improves overnight; make it a day ahead if possible. If the chili tastes flat, add a squeeze of fresh lime juice or a splash of apple cider vinegar. Do not use pumpkin pie filling—only 100% pumpkin puree.

Nutrition

Keywords: pumpkin chili, turkey chili, black bean chili, one pot chili, healthy chili, fall chili, easy chili recipe

Find it online: https://rowanrecipes.com/cozy-one-pot-pumpkin-black-bean-turkey-chili/