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Ground Turkey & Pumpkin Chili
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Built by the community using groud turkey and pumpkin chili
A hearty, warming chili with lean ground turkey and creamy pumpkin — the pumpkin adds body and a subtle sweetness that balances the smoky, spiced tomato base beautifully. Perfect for batch cooking and even better the next day.
Cooking Ability Level
Prep
10 mins
Cook
45 mins
Serves
4
Difficulty
Easy
Budget
Reasonable
Calories
310
Ingredients
- 500g (1.1lb) ground turkey
- 400g (14oz) tinned pumpkin purée (or roast and mash fresh pumpkin)
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato paste
- 1 large onion, diced
- 4 cloves garlic, minced
- 500ml (2 cups) chicken or vegetable stock
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 tsp hot sauce (optional)
1. Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and starting to turn golden.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the ground turkey, breaking it up with a spoon. Cook for 6–8 minutes, stirring regularly, until fully browned with no pink remaining.
4. Stir in the smoked paprika, cumin, and garlic powder. Cook the spices in the meat for 1–2 minutes — this step really deepens the flavour.
5. Add the tomato paste and stir it through the meat, letting it cook for another minute.
6. Pour in the chopped tomatoes and stock. Stir to combine, scraping up any bits from the bottom of the pot.
7. Add the pumpkin purée and hot sauce if using. Stir everything together until smooth and well incorporated.
8. Bring to a boil, then reduce the heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the chili has thickened to your liking. Season with salt and pepper to taste.
9. Serve in deep bowls with rice, cornbread, or on its own. Top with any garnishes you like.
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Nutrition per Serving
310
Calories
32g
Protein
18g
Carbs
11g
Fat