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One-Pot Creamy Turkey Pumpkin Chili

Close-up of a creamy, orange-hued pumpkin chili with ground meat served in a white bowl.

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Make this hearty, creamy turkey pumpkin chili in one pot for an easy, satisfying fall dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 pound ground turkey
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/2 cup heavy cream or half-and-half
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the ground turkey to the pot. Cook, breaking it up with a spoon, until browned. Drain any excess grease.
  3. Stir in the garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  4. Add the black beans, kidney beans, pumpkin puree, diced tomatoes (with liquid), and chicken broth to the pot. Stir well to combine.
  5. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally.
  6. Remove the lid. Stir in the heavy cream, salt, and pepper. Heat through for 5 more minutes until the chili is creamy and hot. Do not boil after adding the cream.
  7. Serve hot with your preferred toppings.

Notes

  • For a vegetarian version, substitute the ground turkey with 1 pound of crumbled extra-firm tofu or 2 cups of cooked lentils.
  • If you prefer a thicker chili, simmer uncovered for an extra 10 minutes before adding the cream.
  • Use a gluten-free broth if you need this recipe to be entirely gluten free.

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