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30-Minute One-Pot Pumpkin Turkey Chili

A cozy October chili: lean ground turkey, black beans, and creamy pumpkin puree simmered with smoky spices in one pot — 30 minutes, about 29g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb ground turkey 93% lean
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp ground cinnamon
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 1 15 oz can pumpkin puree plain, NOT pumpkin pie filling
  • 1 14.5 oz can fire-roasted diced tomatoes undrained
  • 2 cups low-sodium chicken broth
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can kidney beans drained and rinsed
  • 1 tbsp maple syrup optional, to balance
  • 1 tbsp apple cider vinegar
  • Greek yogurt or sour cream, toasted pepitas, chopped cilantro, lime wedges, shredded cheddar for serving

Equipment

  • Large Dutch oven or heavy pot (5-qt+) with lid
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it into crumbles, until no pink remains, about 6–7 minutes. Drain off any excess liquid.
  2. Stir in the onion and bell pepper; cook until softened, about 3 minutes. Add the garlic and tomato paste; cook 1 minute more, stirring, until the tomato paste darkens slightly.
  3. Add the chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and black pepper. Stir constantly for 1 minute until deeply fragrant — blooming the spices in the hot fat wakes them up.
  4. Stir in the pumpkin puree until fully incorporated, then pour in the fire-roasted tomatoes and chicken broth, scraping up any browned bits from the bottom. Stir in both beans. Bring to a lively simmer.
  5. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for about 12 minutes, until thickened and the flavors have melded. Stir in the maple syrup (if using) and the apple cider vinegar. Taste and adjust salt — chili this thick needs confident seasoning.
  6. Ladle into bowls and finish with a spoonful of Greek yogurt, a shower of toasted pepitas and cilantro, and a squeeze of lime.

Notes

Food safety: ground turkey must reach 165°F internal (browning plus the long simmer guarantees it). Use plain pumpkin puree, NOT pumpkin pie filling. Leftovers 4 days refrigerated / 3 months frozen; reheat to 165°F. Protein ~29g/serving estimated from USDA FoodData Central; not lab-tested.