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Best Turkey Pumpkin Chili Recipe for a Crowd

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This turkey pumpkin chili is a crowd-pleasing, stress-free recipe that comes together in under an hour. The pumpkin adds a velvety richness without sweetness, making it perfect for fall gatherings, potlucks, and tailgates.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground turkey (93% lean)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 jalapeños, seeded and minced
  • 1 can (15 ounces) pure pumpkin puree
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 2 cups low-sodium chicken broth
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Shredded cheddar cheese (for garnish)
  • Diced avocado (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it apart, until no longer pink and nicely browned, about 8-10 minutes. Season with a pinch of salt and pepper.
  2. Push the cooked turkey to the sides of the pot. Add the diced onion and cook for 3 minutes until softened. Add the garlic, bell peppers, and jalapeños. Stir and cook for another 3-4 minutes until fragrant.
  3. Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir constantly for about 1 minute until the spices are fragrant.
  4. Pour in the diced tomatoes (with juices), tomato sauce, chicken broth, and pumpkin puree. Stir until the pumpkin is fully incorporated and the chili is a uniform deep reddish-brown color.
  5. Gently fold in the black beans, kidney beans, and cannellini beans. Add the bay leaves and stir to combine.
  6. Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and let simmer for 25-30 minutes, stirring occasionally. Adjust consistency with additional broth if needed.
  7. Remove the pot from heat and let it rest for 5 minutes. Remove the bay leaves. Taste and adjust seasoning with more salt, cumin, or cayenne as desired.
  8. Ladle into bowls and serve with desired garnishes such as cilantro, sour cream, cheese, avocado, and lime wedges.

Notes

Make sure to use pure pumpkin puree, not pumpkin pie filling. For a vegetarian version, omit the turkey and add an extra can of black beans and a can of chickpeas, using vegetable broth. The chili can be made a day ahead and refrigerated; flavors improve overnight. For a slow cooker adaptation, brown the turkey and sauté aromatics on the stovetop first, then transfer to slow cooker and cook on low for 6-8 hours, adding beans in the last 30 minutes.

Nutrition

Keywords: turkey pumpkin chili, pumpkin chili, turkey chili, crowd-pleasing chili, fall chili, healthy chili, gluten-free chili, dairy-free chili

Find it online: https://platebelle.com/best-turkey-pumpkin-chili-recipe-for-a-crowd/