Pumpkin Chili

Name: Pumpkin Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 2 teaspoons olive oil; 1 small yellow onion, chopped; 1 green bell pepper, cored, seeded, and chopped; 2 jalapeño peppers, seeded and finely chopped; 2 cloves garlic, finely chopped; 1 pound ground turkey; 1 can (14.5 ounces) diced tomatoes with juice, low-sodium; 1 can (15 ounces) pumpkin purée; 1 cup water; 1 teaspoon ground cumin; 1 tablespoon chili powder; Salt and pepper to taste; 1 can (15 ounces) low-sodium kidney beans, drained and rinsed

Recipe GLPR06e8a6083ba582

American

Main Course

55 min

202 cal

Servings: 8

Stovetop

SNAP eligible

A savory and slightly spiced chili featuring ground turkey, fresh vegetables, and pumpkin purée. The combination of jalapeños, bell pepper, and warm spices like cumin and chili powder creates a flavorful one-pot meal. Kidney beans add heartiness and protein, while the pumpkin gives the chili a smooth, earthy texture. Perfect for a wholesome dinner served in bowls with your favorite toppings.

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Ingredients

2 teaspoons olive oil

1 small yellow onion, chopped

1 green bell pepper, cored, seeded, and chopped

2 jalapeño peppers, seeded and finely chopped

2 cloves garlic, finely chopped

1 pound ground turkey

1 can (14.5 ounces) diced tomatoes with juice, low-sodium

1 can (15 ounces) pumpkin purée

1 cup water

1 teaspoon ground cumin

1 tablespoon chili powder

Salt and pepper to taste

1 can (15 ounces) low-sodium kidney beans, drained and rinsed

Directions

Wash your hands thoroughly with soap and warm water before beginning to prepare the meal.
Heat the olive oil in a large pot over medium-high heat until it shimmers.
Add the chopped onion, green bell pepper, jalapeño peppers, and garlic to the pot. Cook, stirring frequently, for about 5 minutes until the vegetables become tender and softened.
Add the ground turkey to the pot and cook, breaking it up with a spoon or wooden utensil, until it is fully cooked through and no longer pink, about 5-7 minutes. Ground turkey is safely cooked when it reaches an internal temperature of 160°F.
Stir in the diced tomatoes with their juice, pumpkin purée, water, chili powder, and ground cumin. Season with salt and pepper to your taste. Bring the mixture to a boil over medium-high heat.
Reduce the heat to medium-low and add the drained and rinsed kidney beans to the pot.
Cover the pot with a lid and simmer gently for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
Ladle the chili into serving bowls and serve hot. Add your favorite toppings such as sour cream, shredded cheese, or fresh cilantro if desired.

Comments

Grocery List Plus Editorial Staff4

Pumpkin chili is a solid weeknight dish for a Charlotte family. Every ingredient is stocked year-round at Harris Teeter, Food Lion, Kroger, and Walmart; ground turkey and canned pumpkin are commodity items, and there's no special-trip burden. At roughly $1.25 to $1.50 per serving—driven mostly by the ground turkey and canned beans—it's reasonable for an eight-serving pot. The stated 55 minutes holds up if you account for browning the meat and simmering time, though active prep is closer to 15 minutes. It reheats beautifully and actually improves overnight, making it ideal for batch cooking or leftovers. The only modest drawback is that pumpkin chili is not a North Carolina seasonal anchor—sweet potato would play to the region's agriculture better—and the flavor is more autumn novelty than a recipe you'd rotate into heavy rotation year-round.