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Ground Turkey Pumpkin Chili with Black Beans

Ground turkey pumpkin chili simmers in a 6-quart Dutch oven with pumpkin puree, tomatoes, and black beans until thick and hearty. A blend of chili powder, cumin, and smoked paprika adds warm, savory flavor.
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Prep Time 15 minutes
Cook Time 46 minutes
resting 5 minutes
Total Time 1 hour 6 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 1.5 lb ground turkey
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 can (15 oz) pumpkin puree
  • 1 can (14.5 oz) diced tomatoes with juices
  • 2 cups low-sodium chicken broth
  • 1 can (15 oz) black beans drained and rinsed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion and bell pepper and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Add the ground turkey and cook for 6–8 minutes, breaking it into small pieces, until browned and no longer pink.
  4. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and tomato paste and cook for 1 minute.
  5. Stir in the pumpkin puree, diced tomatoes, chicken broth, black beans, salt, and pepper.
  6. Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and the turkey reaches 165°F.
  7. Remove the pot from the heat and let the chili rest for 5 minutes before serving.

Notes

For a thicker chili, simmer until it reaches the stated thickened texture. Refrigerate leftovers for up to 4 days; freezer-friendly. For a lower-sodium option, use no-salt-added canned beans and tomatoes.