Pumpkin Turkey Chili Recipe

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Isaiah Published: December 2, 2020 Modified: May 31, 2021

How To Make Pumpkin Turkey Chili

Serve a well-seasoned and spiced pumpkin turkey chili dish for Fall season. Enjoy ground turkey, tomatoes, pumpkin, beans, and spinach with this tasty meal.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes

Serves:

Ingredients

  • 1largeyellow onion,diced
  • 1mediumbell pepper,red, yellow, or orange, diced
  • 6cloves garlic,minced, or ¾ tsp garlic powder
  • 1 ⅓lbsground turkey,or chicken, 90 to 93% lean
  • 15ozwhite beans,drained and rinsed (1 can)
  • 28oztomatoes,diced, with liquid (1 can)
  • ¼cuptomato paste,no salt added
  • 14ozpumpkin puree,(1 can)
  • 1cupchicken,or vegetable broth, reduced-sodium
  • 2tbspchili powder
  • 1tbspcocoa powder
  • 1 ½tspground cinnamon,or 1 tbsp pumpkin pie spice
  • 2 ½tspground cumin
  • 1tspkosher salt
  • ½tspground black pepper
  • ½tspcayenne pepper,(optional)
  • 4cupsbaby spinach leaves
  • Avocado,(optional)
  • Sour cream,or non-fat plain Greek yogurt (optional)
  • Cilantro,(optional)

Instructions

  1. Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat.

  2. Add the onion and bell pepper and sauté, stirring occasionally, for about 7 minutes, or until the onion softens.

  3. Add the garlic, stir everything together, and cook for about 30 seconds, or until fragrant.

  4. Add the ground turkey or chicken. Use a spatula or large spoon to break up the meat as it cooks. Continue to cook for about 6 to 7 minutes, until fully cooked.

  5. Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon, cumin, black pepper, and optional cayenne pepper, and stir.

  6. Reduce heat and simmer for 20 to 30 minutes, stirring occasionally.

  7. Right before serving, add the spinach and mix throughout.

  8. Serve the chili with desired toppings, such as avocado, non-fat plain Greek yogurt, cilantro, and salsa. Enjoy!

Recipe Notes

 

You can also cook this recipe using an instant pot: Press saute on the instant pot, then follow the steps first 5 steps, and cook for 15 minutes on high pressure, natural release. Add the spinach just before serving.

 

Nutrition

  • Calories: 1061.68kcal
  • Fat: 40.57g
  • Saturated Fat: 10.70g
  • Trans Fat: 0.49g
  • Monounsaturated Fat: 13.99g
  • Polyunsaturated Fat: 11.49g
  • Carbohydrates: 65.44g
  • Fiber: 18.96g
  • Sugar: 10.85g
  • Protein: 114.52g
  • Cholesterol: 330.48mg
  • Sodium: 793.00mg
  • Calcium: 374.73mg
  • Potassium: 3243.12mg
  • Iron: 16.90mg
  • Vitamin A: 813.38µg
  • Vitamin C: 56.28mg
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