Ground Turkey and Pumpkin Chili

Name: Ground Turkey and Pumpkin Chili
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon (15 ml) olive oil; 1 large (about 1½ cups) (200 g) yellow onion, diced into ¼-inch pieces; 1 medium (170 g) red bell pepper, seeded and diced into ¼-inch pieces; 4 cloves (12 g) garlic cloves, minced; 1½ pounds (680 g) 93% lean ground turkey, straight from the fridge; 3 tablespoons (24 g) chili powder; 2 teaspoons (4 g) ground cumin; 1 teaspoon (2½ g) smoked paprika; 1 teaspoon (1 g) dried oregano; ¼ teaspoon (0.6 g) ground cinnamon; 1½ teaspoons (6 g) kosher salt, plus more to taste; 1 can (28 oz) (794 g) fire-roasted diced tomatoes, with their juices; 1 can (15 oz) (425 g) plain pumpkin puree; 1½ cups (360 ml) low-sodium chicken broth; 2 cans (15 oz each) (850 g) black beans, drained and rinsed; 1 tablespoon (15 ml) apple cider vinegar; ¼ cup (10 g) fresh cilantro, roughly chopped (optional); ½ cup (120 g) sour cream or plain Greek yogurt (optional); 1 cup (100 g) sharp cheddar cheese, shredded (optional)

From the MyKitchenBank Kitchen

A thick, cozy stovetop chili that pairs lean ground turkey with pumpkin puree, black beans and fire-roasted tomatoes. The pumpkin adds body and gentle sweetness without tasting like dessert, while chili powder, cumin and smoked paprika keep it savory and warming.

Prep: 15 min
Cook: 50 min
Wait: 5 min
Total: 1 hr 10 min
Makes: About 9 cups (6 generous servings)

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Ingredients

6 servings

1 tablespoon (15 ml) olive oil
1 large (about 1½ cups) (200 g) yellow onion, diced into ¼-inch pieces
1 medium (170 g) red bell pepper, seeded and diced into ¼-inch pieces
4 cloves (12 g) garlic cloves, minced
1½ pounds (680 g) 93% lean ground turkey, straight from the fridge
3 tablespoons (24 g) chili powder
2 teaspoons (4 g) ground cumin
1 teaspoon (2.5 g) smoked paprika
1 teaspoon (1 g) dried oregano
¼ teaspoon (0.6 g) ground cinnamon
1½ teaspoons (6 g) kosher salt, plus more to taste
1 can (28 oz) (794 g) fire-roasted diced tomatoes, with their juices
1 can (15 oz) (425 g) plain pumpkin puree
1½ cups (360 ml) low-sodium chicken broth
2 cans (15 oz each) (850 g) black beans, drained and rinsed
1 tablespoon (15 ml) apple cider vinegar
For serving
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
½ cup (120 g) sour cream or plain Greek yogurt (optional)
1 cup (100 g) sharp cheddar cheese, shredded (optional)

Equipment (5)

5- to 6-quart (4.7–5.7 L) heavy-bottomed stockpot or large heavy pot with lid (stovetop only; no oven needed)
Wooden spoon or sturdy spatula
Chef's knife and cutting board
Colander
Instant-read thermometer

Steps

Before you start

Use plain pumpkin puree, not pumpkin pie filling, which is sweetened and spiced.
Drain and rinse the black beans well so the chili doesn't taste tinny.
Chop all vegetables before you turn on the heat; the aromatics cook quickly.
Choose 93% lean ground turkey; 99% lean can turn dry and crumbly.

1
Sauté the vegetables
- Set a 5- to 6-quart heavy pot over medium heat and add the olive oil.
- When it shimmers, add the diced onion and bell pepper with ½ teaspoon of the salt.
- Cook, stirring every minute or so, for 6 to 7 minutes.
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Ready when: Onion is translucent and soft, with only light golden edges.
Tip: Don't let the vegetables brown deeply; that would add bitterness to a chili this mild.
2
Add the garlic
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
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Ready when: Garlic smells fragrant but hasn't browned.
3
Brown the turkey
- Increase heat to medium-high.
- Add the ground turkey and the remaining 1 teaspoon salt.
- Break the meat into small crumbles with a wooden spoon.
- Cook for 7 to 9 minutes, stirring occasionally.
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Ready when: No pink remains, the liquid released by the meat has mostly evaporated, and some crumbles are lightly browned.
Tip: Let the turkey sit undisturbed for 1 minute at a time so it browns rather than steams.
4
Toast the spices
- Sprinkle the chili powder, cumin, smoked paprika, oregano and cinnamon over the meat.
- Reduce heat to medium and stir constantly for 1 minute to toast the spices in the fat.
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Ready when: The spices smell deep and toasty and coat the meat evenly.
Tip: Keep stirring; scorched chili powder tastes bitter.
5
Build the base
- Pour in the fire-roasted tomatoes with their juices, the pumpkin puree and the chicken broth.
- Stir well, scraping up any browned bits from the bottom of the pot, until the pumpkin is fully blended and the mixture is a uniform deep orange-red.
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Ready when: No streaks of pumpkin remain.
6
Add the beans and simmer
- Stir in the drained black beans.
- Bring to a gentle boil over medium-high heat, then reduce to low.
- Partially cover with the lid and simmer for 30 minutes, stirring every 8 to 10 minutes.
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Ready when: Chili is thick enough that a spoon dragged across the bottom leaves a trail that closes slowly.
Tip: Pumpkin splatters as it bubbles, so keep the lid partly on and the heat low.
7
Check the turkey temperature
- Insert an instant-read thermometer into a piece of turkey in the pot.
- It must read at least 165°F (74°C).
- Then remove the pot from the heat.
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Ready when: Thermometer reads 165°F (74°C) or higher.
8
Finish and season
- Stir in the apple cider vinegar.
- Taste and add more salt, a pinch at a time, until the flavors taste bright.
- If the chili is too thick, stir in ¼ cup (60 ml) of water or broth.
- Let it rest off the heat for 5 minutes.
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Ready when: The chili tastes balanced: savory, slightly sweet and lightly tangy.
Tip: Season at the end; canned beans and tomatoes add salt as they reduce.
9
Serve
- Ladle the chili into bowls.
- Top with shredded cheddar, a spoonful of sour cream and chopped cilantro, if using.

Good to know

Tips

For more heat, add 1 minced jalapeño with the onions or ¼ teaspoon cayenne with the spices.
Do not substitute pumpkin pie filling for plain puree.
If the chili is too thick, thin it with broth; if too thin, simmer uncovered for 5 to 10 minutes.
Serve over rice or with cornbread to stretch the meal.

Make ahead

Chili tastes even better made 1 day ahead. Cool completely, refrigerate in a covered container, and reheat gently, adding a splash of broth or water to loosen it.

Storage & reheating

Cool within 2 hours. Refrigerate in airtight containers for up to 4 days. Freeze for up to 3 months; thaw overnight in the fridge. Reheat on the stove over medium-low heat, stirring often, until steaming hot (165°F/74°C), adding a splash of broth if needed. Don't leave at room temperature for more than 2 hours.

Substitutions

93% lean ground turkey → ground chicken or lean ground beef. Cook ground beef until no pink remains (160°F/71°C); drain excess fat if using 80% lean.
black beans → kidney beans or pinto beans. Use the same amount, drained and rinsed.
low-sodium chicken broth → vegetable broth. Same amount; the flavor will be slightly milder.
apple cider vinegar → fresh lime juice. Use 1 tablespoon (15 ml) for a brighter finish.