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Quick Turkey Pumpkin Chili Recipe – Easy 30-Minute Meal

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This Quick Turkey Pumpkin Chili is a 30-minute weeknight wonder that combines ground turkey, pumpkin puree, and kidney beans in a rich, smoky broth. It’s creamy without dairy, packed with protein and fiber, and tastes like it simmered all day.

Ingredients

Scale
  • 1 lb (450g) ground turkey (93% lean)
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 oz / 410g) diced tomatoes (fire-roasted preferred)
  • 1 can (15 oz / 425g) dark red kidney beans, drained and rinsed
  • 1 medium onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup (240ml) low-sodium chicken broth
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar cheese, sliced jalapeños, fresh cilantro, diced avocado, lime wedges

Instructions

  1. Heat the oil: Place a large pot or Dutch oven over medium-high heat and add 2 tablespoons olive oil. Let it shimmer for about 30 seconds.
  2. Cook the turkey: Add the ground turkey and break it up with a wooden spoon. Cook for 5-6 minutes until browned and no pink remains.
  3. Sauté the aromatics: Push the turkey to one side. Add the diced onion and cook for 2 minutes until softened. Add the minced garlic and cook for 30-60 seconds until fragrant. Stir everything together.
  4. Add the spices: Sprinkle in chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir constantly for 30-60 seconds to toast the spices.
  5. Add the liquids and pumpkin: Pour in the chicken broth and scrape the bottom of the pot to release browned bits. Add the pumpkin puree and stir until fully incorporated.
  6. Add the tomatoes and beans: Pour in the diced tomatoes (with juices) and the drained, rinsed kidney beans. Stir to combine.
  7. Simmer: Bring to a gentle boil, then reduce heat to low-medium. Simmer uncovered for 15 minutes, stirring occasionally. If too thick, add a splash more broth or water.
  8. Taste and adjust: After 15 minutes, taste and adjust seasoning. Add more salt, cayenne, or hot sauce if desired.
  9. Serve: Ladle into bowls and top with desired toppings.

Notes

Don’t skip toasting the spices—it deepens the flavor. Use a heavy pot to prevent scorching. Let the chili rest for 5 minutes after cooking for better texture. Season in layers for complex flavor. If the chili is too thick, thin with broth or water. This recipe is forgiving—forgetting an ingredient won’t ruin it.

Nutrition

Keywords: turkey pumpkin chili, quick chili, 30-minute meal, healthy chili, fall chili, weeknight dinner, pumpkin chili recipe

Find it online: https://bakebelle.com/quick-turkey-pumpkin-chili-recipe-easy-30-minute-meal/