Description
This cozy, fall-forward twist on classic chili brings together lean turkey, creamy pumpkin, sweet maple, and warm spices in a bowl of hearty, feel-good comfort. It’s nourishing, rich with flavor, and perfect for chilly nights — plus, it’s packed with protein and fiber.
Ingredients
1–2 tbsp olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
2 lbs ground turkey
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can pumpkin purée
1 (15 oz) can white beans (cannellini), drained & rinsed
1/4 cup pure maple syrup
1–2 cups chicken broth
1 1/2 tbsp chili powder
1 tbsp smoked paprika
1 tsp onion powder
2 tsp garlic powder
1 tsp pumpkin pie spice (or blend of cinnamon & nutmeg)
Salt & pepper to taste
Optional Toppings
Greek yogurt or sour cream
Shredded cheese
Sliced green onions
Toasted pumpkin seeds
Fresh cilantro
Instructions
Sauté aromatics: In a large stock pot or Dutch oven, heat olive oil over medium-high. Add onion and bell pepper, cooking for 2–3 minutes until soft and translucent.
Brown turkey: Add ground turkey and cook until fully browned, breaking it up as it cooks.
Build the base: Stir in diced tomatoes, tomato sauce, pumpkin puree, white beans, maple syrup, and 1 cup chicken broth. Mix well.
Spice it up: Add chili powder, paprika, onion powder, garlic powder, pumpkin pie spice, salt, and pepper. Stir to combine.
Simmer: Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally. Add more broth if needed to reach desired consistency.
Serve: Taste and adjust seasoning. Ladle into bowls and top as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 420
- Sugar: 8g
- Fat: 18g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 35g