Smoky Chipotle Pumpkin Turkey Chili
This 45-minute, one-pot chili relies on pumpkin puree to create a thick, velvety broth without hours of simmering. The earthy squash naturally balances the smoky heat of chipotle peppers, while a finish of toasted pepitas adds the perfect savory crunch to every bowl.
- Total Time45 minutes
- Yield6 servings 1x
Ingredients
Scale
Chili Base
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) 93% lean ground turkey
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp (8 g) chili powder
- 1 tbsp (6 g) ground cumin
- 1 ½ tsp (2 g) dried oregano
- 1 tsp (2 g) smoked paprika
- 1 to 2 tbsp (15–30 g) minced chipotle peppers in adobo sauce
- 2 (15-oz / 425 g) cans white beans (Cannellini or Great Northern), rinsed and drained
- 1 (15-oz / 425 g) can pure pumpkin puree (not pumpkin pie filling)
- 2 ½ cups (590 ml) low-sodium chicken broth
- 1 ½ tsp (7 g) Morton kosher salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
For Serving (Optional)
- ¼ cup (35 g) toasted pepitas (pumpkin seeds)
- Sour cream or Mexican crema
- Fresh cilantro, chopped
Instructions
- Brown the turkey: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey and cook for 5 to 7 minutes, breaking it apart with a wooden spoon until browned and cooked through.
- Sauté the aromatics and bloom the spices: Add the diced onion to the pot and cook until softened, about 4 to 5 minutes. Stir in the minced garlic, chili powder, cumin, oregano, and smoked paprika. Cook for 1 minute, stirring constantly, until the spices are deeply fragrant. Stir in the minced chipotles.
- Simmer the chili: Pour in the chicken broth, using your spoon to scrape up any browned bits from the bottom of the pot. Stir in the pumpkin puree, rinsed white beans, kosher salt, and black pepper until completely smooth and combined. Bring the mixture to a gentle boil.
- Reduce and thicken: Turn the heat down to medium-low, partially cover the pot, and let it simmer for 15 to 20 minutes. The chili is done when the broth has thickened nicely and the flavors have melded.
- Garnish and serve: Taste the chili and adjust the salt or pepper if needed. Ladle into warm bowls and top with a sprinkle of toasted pepitas, a dollop of sour cream, and fresh cilantro.
Notes
- Why it works: The pumpkin puree acts as a powerful natural thickener, binding the chicken broth into a rich, creamy sauce almost instantly. Blooming the spices in the hot oil before adding the liquids ensures the lean turkey absorbs maximum flavor.
- Storage and make-ahead: Like most stews, this chili tastes even better the next day after the smoky chipotle and cumin have had time to fully hydrate in the pumpkin base. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Nutrition (per serving, estimates)
Calories: 285 | Total Carbs: 28g (Fiber: 10g, Sugar: 5g) | Fat: 9g (Saturated: 2g) | Protein: 23g
Values exclude optional toppings and are approximate, based on standard reference data from USDA FoodData Central. Actual values vary by brand and exact measurements. For precision, use a nutrition tracker with the specific products and quantities used.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1 ½ cups
- Calories: 285
- Sugar: 5g
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 23g