Description
This turkey pumpkin chili is the ultimate fall comfort food — rich with layers of flavor from aromatic spices, lean ground turkey, creamy butter beans, and velvety pumpkin. It’s a no-tomato chili that’s as nourishing as it is satisfying, packed with protein, fiber, and micronutrients to support your health through the colder months. Best of all, it’s simple to make and endlessly customizable — top it with avocado, sour cream (or crème fraîche), fresh cilantro, and crisp red onions for a wholesome meal the whole family will love.
Ingredients
SPICE MIX
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 teaspoon sweet paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
CHILI
- 2 tablespoons extra-virgin olive oil
- 2 large onions, chopped
- 2 garlic cloves, minced
- 500 g (1 lb) lean ground turkey
- 1 can butter beans, drained and rinsed
- 1 cup pumpkin purée (baked, pressure-cooked, or canned)
- 1–1½ cups chicken stock (start with 1 cup and add as needed)
FOR SERVING
- Lime wedges
- Chopped cilantro
- Finely diced red onion
- Crème fraîche (or dairy-free alternative)
- Sliced avocado
Instructions
- Mix the Spices: In a small bowl, combine all the spices and set aside.
- Cook the Aromatics: Heat the olive oil in a large soup pot over medium heat. Add the onions and cook until fragrant and translucent, 5–10 minutes, stirring occasionally.
- Brown the Turkey: Add the ground turkey, garlic, and prepared spice mix. Break the turkey apart with a wooden spoon and cook for about 5 minutes, stirring occasionally, until no longer pink.
- Add Pumpkin and Beans: Stir in the pumpkin purée and butter beans. Cook for 1 minute to let the flavors combine.
- Simmer: Pour in 1 cup of chicken stock and stir well. Bring to a gentle simmer, then reduce the heat to low-medium. Cook for 20 minutes, adding more stock as needed until you reach your desired consistency.
- Taste and Adjust: Taste and adjust seasoning with additional salt and pepper, if needed.
- Serve: Ladle the chili into bowls and top with your favorite garnishes — lime juice, cilantro, red onion, avocado slices, and a dollop of crème fraîche. Serve hot.