High Protein Turkey Pumpkin Chili
This easy turkey pumpkin chili is a healthy, high-protein fall dinner made with lean ground turkey, pumpkin, beans, tomatoes, and warm chili spices. It makes 8 generous servings, so there’s plenty for easy meal-prep lunches or freezing for another night.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1½ pounds 93% lean ground turkey
- 2 cups frozen diced onion and bell pepper blend
- 1 tablespoon minced garlic
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- 1 15-ounce can pure pumpkin puree
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 2 cups reduced-sodium chicken broth
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground turkey and frozen onion and pepper blend. Cook until the turkey is browned and the vegetables are tender, breaking the turkey into crumbles as it cooks. Drain excess liquid if needed.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cinnamon. Cook for about 30 seconds, stirring constantly.
- Stir in the pumpkin, crushed tomatoes, black beans, kidney beans, and chicken broth until well combined.
- Bring to a boil, then reduce the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the chili is thickened to your liking. Taste and adjust seasoning before serving.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Be sure to use pure pumpkin puree, not pumpkin pie filling. The pumpkin makes the chili thick and rich without giving it a strong pumpkin flavor. This chili tastes even better the next day, making it perfect for meal prep.
VARIATIONS: Swap the black or kidney beans for pinto beans, add a small can of diced green chiles for extra flavor, or add cayenne or diced jalapeño if you like your chili spicy.
SERVING SUGGESTIONS: Top with plain Greek yogurt, shredded cheese, sliced green onions, cilantro, or diced avocado. Portion leftovers into individual containers for grab-and-go lunches throughout the week.
VARIATIONS: Swap the black or kidney beans for pinto beans, add a small can of diced green chiles for extra flavor, or add cayenne or diced jalapeño if you like your chili spicy.
SERVING SUGGESTIONS: Top with plain Greek yogurt, shredded cheese, sliced green onions, cilantro, or diced avocado. Portion leftovers into individual containers for grab-and-go lunches throughout the week.
Nutrition
Calories: 353kcalCarbohydrates: 41gProtein: 29gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 63mgSodium: 752mgPotassium: 1143mgFiber: 14gSugar: 8gVitamin A: 10445IUVitamin C: 60mgCalcium: 119mgIron: 7mg
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