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Quick & Easy

Turkey Pumpkin Chili

Canned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it thinner, add a bit more water.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 small green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (15 ounce) can no-salt-added black beans, rinsed
  • 1 (15 ounce) can unseasoned pumpkin puree
  • 1 ½ cups water
  • 1 tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 2 cups packed chopped curly kale leaves
  • 4 tablespoons sour cream
  • chopped fresh cilantro for garnish

Directions

  1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic. Cook, stirring often, until the vegetables are just tender, about 5 minutes. Add turkey and cook, stirring often, until browned, about 5 minutes. Stir in tomatoes, beans, pumpkin, water, chili powder, cumin, smoked paprika, pepper and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until the flavors meld, about 20 minutes, adding kale during the last 5 minutes of cooking. Ladle into 4 bowls; top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.