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Best Black Bean Pumpkin Turkey Chili: Easy 30-Minute Dinner

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This quick and easy chili is made with ground turkey, black beans, and pumpkin puree for a silky, hearty, and healthy weeknight dinner that’s ready in under 30 minutes. It’s a crowd-pleasing, meal-prep-friendly recipe that proves you don’t need a perfect plan to make something delicious.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground turkey (93% lean recommended)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 2 cups low-sodium chicken or vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano (Mexican oregano preferred)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • For garnish (optional): sour cream or Greek yogurt, fresh cilantro, shredded cheddar cheese, diced avocado, tortilla chips or crusty bread

Instructions

  1. Heat the oil: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil and let it shimmer for about 30 seconds.
  2. Sauté the aromatics: Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent and starting to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Brown the turkey: Add the ground turkey to the pot. Break it up with a wooden spoon into small crumbles. Cook for 5-6 minutes, stirring occasionally, until no pink remains and the turkey is lightly browned.
  4. Toast the spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using) over the turkey. Stir constantly for 1 minute until fragrant.
  5. Add the pumpkin: Spoon in the pumpkin puree and stir into the turkey-spice mixture. Cook for 2-3 minutes, stirring frequently, until the pumpkin darkens slightly and starts to caramelize.
  6. Add the liquids and beans: Pour in the diced tomatoes with their juices, the drained black beans, and the broth. Stir everything together, scraping the bottom of the pot to release any browned bits.
  7. Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes, stirring occasionally, until thickened.
  8. Taste and adjust: After 15 minutes, taste the chili and adjust seasoning as needed (more salt, a pinch of sugar, or extra chili powder).
  9. Serve: Ladle the chili into bowls and top with your favorite garnishes.

Notes

Don’t skip toasting the spices and cooking the pumpkin with them first—this deepens the flavor and prevents a raw taste. Chili tastes even better the next day. Freezes well for up to 3 months. For a thicker chili, let it simmer longer or mash some beans against the pot.

Nutrition

Keywords: black bean pumpkin turkey chili, easy chili recipe, 30 minute chili, healthy chili, pumpkin chili, turkey chili, weeknight dinner, meal prep chili

Find it online: https://evabakery.com/best-black-bean-pumpkin-turkey-chili-easy-30-minute-dinner/