This Turkey Pumpkin Chili will warm you right up on a cloudy and cold evening. Classic chili flavors are paired with pumpkin for a delicious and healthy twist!
It’s no secret that a chili is my ultimate go-to meal during the colder months. When fall comes around, I just can’t get those warming and hearty bowls out of my mind! And, really, who could possibly blame me?
Chilis are healthy, filling, and nourishing for our bodies, so whether I’m scarfing down a fresh bowl of chili or preparing the ingredients to simmer for an upcoming gathering with family and friends, I am all about it!
You will be, too, once you get a taste of this perfect-for-fall turkey pumpkin chili recipe. It’s made with healthy ingredients while still being a hearty and warming meal on a chilly fall day!
Is Turkey Pumpkin Chili Healthy?
It most certainly is! For one, pumpkin is a great low-carb, keto-friendly food to incorporate into your diet. It is also high in vitamins and minerals such as vitamins A, B6, and C, as well as folate, copper and manganese. Plus, pumpkin is rich in fiber, which is great for helping you feel full between meals.
Alongside the pumpkin, turkey is a fantastic lean protein source, and it is also low in saturated fat and cholesterol, making it a heart-healthy choice. With lots of added veggies and fiber-packed beans, this chili is good for both your soul and your stomach, so don’t be afraid to go for a second bowl!
Where is chili from?
The dish has evolved over time, with various regional variations emerging, but chili, as we know it today, is widely recognized as a staple of Tex-Mex cuisine.
With deep roots in the American Southwest and Texas, the origins of chili can be traced back to the 18th and 19th centuries, where it was often made by settlers using available ingredients, including meat and chili peppers.
Traditionally, chili is made with beef (though other meats like pork or turkey can also be used), fresh or dried varieties of chili peppers for heat and flavor, tomatoes (fresh, diced, or puréed), and beans – although some traditional recipes exclude beans altogether.
How to Make Ahead and Store
Now that you’ve made your chili, it’s time to store it properly so that you can enjoy it again for weekday lunches or a freezer meal down the road! Pour the chili into portion-sized airtight containers and keep them for up to 3 days in the refrigerator, or up to 3 months in the freezer. Just let them thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Serving Suggestions
Nothing beats some traditional Tex-Mex side dishes with a hearty bowl of chili!
My carbs of choice are always either this Cornbread with Creamed Corn, these Quick Baked Potatoes, or a fresh portion of Baked Rice. To spice things up, I also love to serve chili on a bed of freshly made Fried Tortilla Chips with plenty of grated cheese and guacamole!
No matter what you decide, you can’t beat a refreshing side dish of Southern Coleslaw to counter the heat.
Recipe
Ingredients
- 1 1/2 tablespoons olive oil divided
- 1 red bell pepper chopped
- 1/2 cup onion diced
- 1/2 cup celery thinly sliced
- 1 tablespoon fresh garlic minced
- 1 lb 93% lean ground turkey
- 2 1/2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne powder
- 1 cup chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (14.5 oz) crushed tomatoes
- 1 can (14 oz) dark red kidney beans drained and rinsed
- 1 can (14.5 oz) pumpkin purée
- 2 tablespoons tomato paste
- 1 teaspoon sea salt or to taste
- Pinch of freshly ground black pepper
- 2 dried bay leaves
- 1/4 cup fresh parsley minced
Instructions
- Heat 1 tablespoon of the oil in a large pan on medium-high heat. Add in the pepper, onion, celery, and garlic, and cook until they begin to soften and turn translucent, about 5 minutes.
- Add the rest of the oil and the turkey to the pan. Cook until the turkey begins to brown, about 3 to 4 minutes. Drain off any of the liquid.
- Add in the spices and cook until the turkey is no longer pink and the spices are fragrant, about 3 to 4 minutes.
- Add in the broth, fire-roasted tomatoes, crushed tomatoes, beans, pumpkin purée, tomato paste, salt, and pepper, and stir until well combined. Then, bring to a boil.
- Once boiling, stir in the bay leaves, turn the heat to medium-low and cover the pan. Simmer for 30 minutes, stirring occasionally.
- Once simmered, remove the bay leaves and stir in the parsley. Season to taste with more salt, if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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