Turkey Pumpkin Chili
Turkey Pumpkin Chili has all the best fall flavors in a hearty chili. Includes instructions for instant pot, crockpot, or stovetop!
As if it isn’t already apparent, I love cooking and baking with pumpkin. Pumpkin is actually very healthy; it’s high in vitamin A and fiber. The problem is that most pumpkin recipes are desserts or sweets where the health benefits are often overshadowed by sugar, butter, oil, etc. Don’t get me wrong, I certainly enjoy those recipes, but I love to find healthy recipes that incorporate pumpkin as well.
Cara posted this Turkey Pumpkin Chili last year and I immediately bookmarked it. After making the very spicy Turkey Chili last month, I decided to try another variety (UPDATE: I have since adjusted the recipe for the Turkey Chili to be much less spicy!). This chili is no where near as spicy as the Turkey Chili I posted last month; it actually has a nice amount of spice for my taste. While you may not even taste the pumpkin itself, it nicely thickens the chili and adds an almost creamy element. The labs on our floor are having a Pumpkin and Chili potluck next month, and I plan to bring this chili – it covers both categories!
Another great recipe that combines ground turkey and pumpkin are these Turkey Pumpkin Meatloaf Muffins with Cranberry Glaze!
Gluten Free Chili
This recipe is naturally gluten free!
Looking for More Chili Recipes?
Check out these other Chilis:
Turkey Chili
Fancy Turkey Chili
Low Carb White Chicken Chili
And these great chili sides:
Pumpkin Cornbread
Cornbread Muffins
Turkey Pumpkin Chili
Ingredients
- 1 cup chopped onion
- 3 cloves of garlic (minced)
- 2 medium sized green peppers, diced (or 1 red and 1 green)
- 1 pound ground turkey
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon Mexican or regular oregano
- 4 ounces canned diced green chili peppers
- 15 ounces canned beans of choice (drained and rinsed)
- 1/2 cup frozen corn kernels
- 28 ounces canned crushed tomatoes
- 14 ounces canned diced tomatoes
- 15 ounces canned pumpkin puree (or 2 cups homemade)
- Pumpkin beer (optional)
Instructions
- Spray a large pot with nonstick cooking spray and place over medium heat. If using instant pot, use saute setting.
- Add the onions and cook for about 5 minutes, until just softened. Add the garlic and bell peppers, and cook about 5 minutes more until tender. Add the ground turkey and cook until browned, breaking it up into bite-sized pieces. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.
- Add pumpkin beer if using. Cook until mostly reduced, then continue.
- Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors, or cook on low in instant pot for several hours.
- Alternatively, just brown the turkey with the seasonings and combine with remaining ingredients in a crockpot. Cook on low for 6-8 hours.
- Serve with your favorite chili toppings, such as shredded cheese and chopped onions.
So glad you liked it! This is our favorite chili recipe 🙂
Yum! This is the perfect fall soup! I love the use of pumpkin 🙂
Oh, so perfect for the potluck theme! Looks very tasty 🙂