Pumpkin Chipotle Turkey Chili – Smoky & Easy
This pumpkin chipotle ground turkey chili recipe is a must try! Regardless of what season it is, this chili recipe is what you need.
Equipment
Large heavy-bottomed pot or Dutch oven (5-quart / 4.7L minimum)
Wooden spoon
Chef’s Knife
Cutting Board
Can opener
Measuring cups and spoons
Ladle
Ingredients
1 ½ pounds ground turkey - minced turkey, about 680g
1 medium yellow onion - diced
1 medium yellow bell peppers (yellow capsicum) - diced
1 tablespoon canola oil - or other neutral oil- 2 medium chipotle peppers in adobo - minced
- 1 tablespoon adobo sauce
- 15 ounces tomato sauce - passata in Australia and UK, about 425g
- 15 ounces canned pure pumpkin puree - not pumpkin pie filling, about 425g
1 ½ cups chicken stock - chicken broth or chicken bouillon, about 360ml
1 ½ tablespoons garlic powder
1 ½ tablespoons chili powder - chilli powder in British English
1 ½ tablespoons onion powder
1 ½ tablespoons cumin - ground- 15 ounces canned cannellini beans - drained and rinsed, about 425g
1 pinch kosher salt - to taste
1 pinch ground black pepper - to taste
Instructions
- In a heavy-bottomed pot, heat oil on medium-high heat. Add onion and bell pepper, then cook until onion is translucent for about 3 to 4 minutes.1 tablespoon canola oil, 1 medium yellow onion, 1 medium yellow bell peppers (yellow capsicum)
- Add the ground turkey in an even layer. Let it cook undisturbed for 2–3 minutes to develop a golden-brown crust on the bottom, then break it up with a wooden spoon. Continue cooking, stirring occasionally, for 5–6 minutes until no pink remains and the turkey reaches 165°F / 74°C.1 1/2 pounds ground turkey
- Add the chipotle peppers, adobo sauce, tomato sauce, pumpkin puree, and chicken stock. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil over medium-high heat, then reduce heat to low.2 medium chipotle peppers in adobo, 1 tablespoon adobo sauce, 15 ounces tomato sauce, 15 ounces canned pure pumpkin puree, 1 1/2 cups chicken stock
- Add the garlic powder, chili powder, onion powder, and ground cumin. Stir to combine, then cover the pot. Simmer on low heat for 1 hour, stirring every 15–20 minutes to prevent sticking. For deeper flavour, simmer up to 1½ hours.1 1/2 tablespoons garlic powder, 1 1/2 tablespoons chili powder, 1 1/2 tablespoons onion powder, 1 1/2 tablespoons cumin
- With 15–20 minutes of cooking time remaining, stir in the drained cannellini beans. Season with salt and pepper to taste.15 ounces canned cannellini beans, 1 pinch kosher salt, 1 pinch ground black pepper
- Ladle into bowls and serve hot. Top with sour cream, shredded cheese, diced avocado, sliced jalapeños, or crushed tortilla chips.
Notes
Storage: Refrigerate in a sealed container for up to 4 days. Flavour improves on day two as spices meld.
Freezer-friendly: Freeze in individual portions in freezer-safe containers or zip bags laid flat for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm on the stovetop over medium-low heat with a splash of chicken stock or water — the pumpkin base thickens considerably when cold.
Spice level: Start with 1 chipotle pepper for mild heat and scale up to 2–3 for moderate to hot. You can also add hot sauce at the table.
Browning tip: Resist stirring the turkey too soon — let it sit on medium-high heat for 2–3 minutes to develop a golden crust on the bottom before breaking it up. This fond adds depth that spices alone cannot replicate.
Nutrition
Serving: 1servingCalories: 349kcalCarbohydrates: 38gProtein: 37gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 64mgSodium: 731mgPotassium: 1358mgFiber: 9gSugar: 8gVitamin A: 12081IUVitamin C: 49mgCalcium: 127mgIron: 7mg
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