Description

This Creamy Turkey Pumpkin Chili is a hearty and comforting dish that combines lean ground turkey with nutritious pumpkin puree, beans, and warming spices. Perfect for chilly nights, it offers a creamy texture balanced by a blend of chili powder, cumin, and smoked paprika. Topped with fresh cilantro, avocado slices, and lime wedges, this chili delivers a delicious, flavorful twist on a classic comfort food.

Ingredients

Scale

Base Ingredients

1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 pound ground turkey

Chili Ingredients

1 can (15 ounces) pumpkin puree
1 can (15 ounces) diced tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
2 cups chicken broth

Spices

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper (optional, for spice)

Additional Ingredients

1 cup corn kernels (fresh, frozen, or canned and drained)
1/2 cup heavy cream or coconut milk for a dairy-free option

Garnishes

Fresh cilantro, chopped, for garnish
Avocado slices, for garnish
Lime wedges, for serving

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Instructions

Prepare Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
Brown Turkey: Add the ground turkey to the pot, breaking it apart with a wooden spoon. Cook until browned throughout, about 7 to 10 minutes.
Combine Base Ingredients: Stir in the pumpkin puree, diced tomatoes, black beans, kidney beans, and chicken broth. Mix well to combine all ingredients evenly.
Add Spices: Incorporate chili powder, ground cumin, smoked paprika, salt, black pepper, cinnamon, and cayenne pepper (if using) into the pot. Stir thoroughly to distribute the spices.
Simmer Chili: Bring the mixture to a simmer, then reduce heat to low. Let it cook gently for about 20 minutes, stirring occasionally to prevent sticking.
Add Corn: Stir in the corn kernels and allow to cook for an additional 5 minutes to meld flavors and heat through.
Finish with Cream: Reduce the heat to low and slowly mix in the heavy cream or coconut milk, stirring until the chili becomes creamy and heated through.
Serve: Ladle the chili into bowls and garnish with fresh chopped cilantro and avocado slices. Serve with lime wedges on the side for added brightness.

Notes

For a dairy-free option, substitute heavy cream with coconut milk as indicated.
You can adjust the spice level by varying the amount of cayenne pepper or omitting it altogether.
Use fresh, frozen, or canned corn based on availability; just make sure it is drained if canned.
Leftovers taste even better the next day and can be refrigerated for up to 3 days.
This chili can also be made in a slow cooker by combining all ingredients except cream and corn, cooking on low for 6-8 hours, then stirring in corn and cream before serving.