Not only is it everything you want in a chili (hearty, thick, smoky, and spicy), but it’s nutrient-packed and a great way to use up almost any veggie you have around. Plus, it makes a BIG batch perfect for feeding a crowd or restocking the freezer! Let’s make chili!
How to Make Pumpkin Turkey Chili
This chili is one of those recipes that’s intended to be more of a guide than a rule. Why? It’s incredibly versatile! First, we sauté onions for a flavorful base and include carrots to sneak in an extra veggie. Don’t have carrots? Celery works, too, or you can skip it. Bell pepper adds even more veggie goodness (plus sweetness!), but again, feel free to leave it out or sub another veggie. We’ve been known to successfully sneak in some finely chopped zucchini and think eggplant would be great, too. Next, we add ground turkey to make it protein-rich and satisfying. Want to use a different type of meat? Lean ground beef, bison, or chicken would work well. Or for a vegan version, you can simply use more beans instead! Then it’s on to the FLAVORS! Jalapeños add mild heat and smokiness, but if you don’t have them, you can sub more chipotle powder (or cayenne). Then add tomato paste, chili powder, cumin, smoked paprika, garlic, oregano, salt, and pepper, and you’ve got chili with BIG smoky, spicy, rich flavor! A couple more chili essentials: beans + tomatoes. We love a combination of black beans and kidney beans, but pinto beans are another option! Fire-roasted tomatoes with green chiles add even more smoky + spicy flavor, but you can get away with diced tomatoes in a pinch. We take the veggie-packed goodness even further with pumpkin and greens. Pumpkin purée gives it a smooth, rich, thick consistency and adds immune-supporting vitamin A. The final veggie is your choice of dark leafy greens — kale, beet greens, chard, and spinach all work! That gives you at least 8 VEGGIES in one bowl of chili (oh, yeah!). We hope you LOVE this pumpkin turkey chili! It’s:ThickSmoky + spicyVersatileHeartyPacked with veggiesFreezer-friendly& SO satisfying! We love topping with avocado or dairy-free sour cream or yogurt, plus fresh cilantro and a squeeze of lime. This chili pairs well with everything from baked potatoes to rice, cornbread, and steamed green plantains.
More Delicious Chili Recipes
Creamy White Bean Chicken Chili (1 Pot!) 1-Pot Butternut Squash Quinoa Chili Smoky Black Bean & Quinoa Chili Bowl 1-Pot Red Lentil Chili
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
