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Turkey Pumpkin Chili with Black Beans

Turkey pumpkin chili with black beans simmers in a 5-quart Dutch oven until thick and satisfying. Pumpkin puree adds a smooth, hearty texture to this warmly spiced chili.
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Prep Time 10 minutes
Cook Time 41 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 3 cloves garlic minced
  • 1 lb ground turkey 93% lean
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup chicken broth

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat.
  2. Add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Add the ground turkey and cook for 5 to 7 minutes, breaking it into small pieces, until no longer pink.
  5. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper and cook for 30 seconds.
  6. Stir in the pumpkin puree, diced tomatoes, black beans, and chicken broth.
  7. Scrape the bottom of the pot to loosen any browned bits.
  8. Bring the chili to a gentle boil.
  9. Reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened and the turkey reaches 165°F.

Notes

For the best texture, simmer until the chili is thickened and the turkey reaches 165°F. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a lower-sodium option, use low-sodium chicken broth.