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Cozy Pumpkin Turkey Chili With Black Beans (Easy One-Pot Recipe)

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A rich, velvety turkey chili made with pumpkin puree, black beans, and warm spices. This one-pot wonder is naturally gluten-free, freezer-friendly, and perfect for cozy fall evenings.

Ingredients

Scale
  • 1 lb (450g) lean ground turkey (93% lean)
  • 15 oz (425g) canned pumpkin puree (not pumpkin pie filling)
  • 15 oz (425g) can black beans, drained and rinsed
  • 15 oz (425g) can diced tomatoes, undrained (fire-roasted preferred)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 2 cups (480ml) low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 tablespoons olive oil
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, diced avocado, sliced jalapeños, crushed tortilla chips

Instructions

  1. Prep your ingredients first: dice the onion and bell pepper, mince the garlic, drain and rinse the black beans.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
  3. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned (about 5-7 minutes). Let it brown properly without stirring too much.
  4. Add the diced onion and bell pepper to the pot. Cook for 4-5 minutes until the onion is translucent and the pepper softens.
  5. Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and let the spices toast for about 1 minute.
  7. Pour in the canned diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pot.
  8. Add the pumpkin puree and stir until fully incorporated.
  9. Pour in the chicken broth and add the rinsed black beans. Stir well. Bring to a gentle boil, then reduce heat to low.
  10. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally. The chili will thicken as it cooks.
  11. Taste and adjust seasoning after 20 minutes. Add more salt, cayenne for heat, or a squeeze of lime juice if desired.
  12. Let the chili rest off the heat for 5-10 minutes before serving. Serve hot with desired toppings.

Notes

For best texture, use thick pumpkin puree (not watery). If puree seems thin, drain in a fine-mesh sieve before adding. Chili improves overnight; make ahead for deeper flavor. To thicken, simmer uncovered; to thin, add broth. For a vegetarian version, omit turkey and double the beans using vegetable broth.

Nutrition

Keywords: pumpkin turkey chili, one-pot chili, easy chili recipe, fall chili, gluten-free chili, healthy chili, black bean chili

Find it online: https://forkifyfun.com/cozy-pumpkin-turkey-chili-with-black-beans-easy-one-pot-recipe/