Food and Recipes Recipes Turkey Pumpkin Chili 5.0 (1) 1 Review The hearty dish your chilly evenings need. By Julia Levy Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Southern Living's editorial guidelines Published on October 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photographer: Antonis Achilleos, Prop Stylist: Claire Spollen Food Stylist: Chelsea Zimmer Active Time: 30 mins Total Time: 30 mins Servings: 6 If the temperature drops below 60 degrees (or let's be honest, in most of the South, below 70) and football is on the TV, it's time for your first seasonal batch of chili. This year, we're kicking off a cozy fall with a Dutch oven filled with Turkey Pumpkin Chili. Often, chili recipes need hours on the stovetop or in the slow cooker to reach peak flavor. You'll be shocked at how rich this recipe can be despite coming together in just 30 minutes from start to finish. That quick timeline makes this Turkey Pumpkin Chili easy enough for busy weeknights during the autumn season. Fire-roasted crushed tomatoes and the canned pumpkin result in a luscious thickness that you want in a chili, particularly on a cold night. A hint of chili powder adds just the right amount of spice too. Since we swapped ground turkey for ground beef and added heart-healthy beans, this chili recipe is indulgent but also not too heavy. If you want to sneak in more veggies, add spinach or kale at the very end. Ingredients 2 tablespoons canola oil 1 ½ cups chopped yellow onion (about 1 medium onion) 1 cup chopped poblano chile (about 1 large chile) 1 pound ground turkey 1 tablespoon minced garlic (about 3 garlic cloves) 1 tablespoon chili powder 2 teaspoons smoked paprika 2 teaspoons ground cumin ½ teaspoon dried oregano ½ teaspoon cayenne pepper (optional) 2 cups chicken broth 1 cup canned pumpkin (from 1 [15-ounce] can) 1 (15-ounce) can fire-roasted crushed tomatoes 1 (15-ounce) can pinto beans, drained and rinsed 1 (15-ounce) can navy beans, drained and rinsed 1 ½ teaspoons kosher salt 1 tablespoon fresh lime juice (from 1 lime) Toppings: chopped fresh cilantro, tortilla chips, shredded Mexican cheese blend, sour cream Directions Heat oil in a large Dutch oven over medium-high. Add onion and poblano; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Add turkey, stirring to crumble; cook until no longer pink and starting to brown, about 5 minutes. Stir in garlic, chili powder, paprika, cumin, oregano, and cayenne (if using); cook, stirring constantly, until fragrant and turkey is coated in spices, about 1 minute. Stir in broth, pumpkin, tomatoes, pinto beans, navy beans, and salt. Bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in lime juice. Ladle chili evenly into bowls, and top with desired toppings. Rate it Print