If you don’t already keep homemade freezer meals stashed for those nights when you don’t feel like cooking, consider this your (cost-saving…thank yourself later) invitation! This 1-POT pumpkin turkey chili is a freezer meal we never go without.
Not only is it everything you want in a chili (hearty, thick, smoky, and spicy), but it’s nutrient-packed and a great way to use up almost any veggie you have around. Plus, it makes a BIG batch perfect for feeding a crowd or restocking the freezer! Let’s make chili!
How to Make Pumpkin Turkey Chili
This chili is one of those recipes that’s intended to be more of a guide than a rule. Why? It’s incredibly versatile! First, we sauté onions for a flavorful base and include carrots to sneak in an extra veggie. Don’t have carrots? Celery works, too, or you can skip it.
Bell pepper adds even more veggie goodness (plus sweetness!), but again, feel free to leave it out or sub another veggie. We’ve been known to successfully sneak in some finely chopped zucchini and think eggplant would be great, too.
Next, we add ground turkey to make it protein-rich and satisfying. Want to use a different type of meat? Lean ground beef, bison, or chicken would work well. Or for a vegan version, you can simply use more beans instead!
Then it’s on to the FLAVORS! Jalapeños add mild heat and smokiness, but if you don’t have them, you can sub more chipotle powder (or cayenne). Then add tomato paste, chili powder, cumin, smoked paprika, garlic, oregano, salt, and pepper, and you’ve got chili with BIG smoky, spicy, rich flavor!
A couple more chili essentials: beans + tomatoes. We love a combination of black beans and kidney beans, but pinto beans are another option! Fire-roasted tomatoes with green chiles add even more smoky + spicy flavor, but you can get away with diced tomatoes in a pinch.
We take the veggie-packed goodness even further with pumpkin and greens. Pumpkin purée gives it a smooth, rich, thick consistency and adds immune-supporting vitamin A. The final veggie is your choice of dark leafy greens — kale, beet greens, chard, and spinach all work! That gives you at least 8 VEGGIES in one bowl of chili (oh, yeah!).
We hope you LOVE this pumpkin turkey chili! It’s:
Thick
Smoky + spicy
Versatile
Hearty
Packed with veggies
Freezer-friendly
& SO satisfying!
We love topping with avocado or dairy-free sour cream or yogurt, plus fresh cilantro and a squeeze of lime. This chili pairs well with everything from baked potatoes to rice, cornbread, and steamed green plantains.
More Delicious Chili Recipes
- Creamy White Bean Chicken Chili (1 Pot!)
- 1-Pot Butternut Squash Quinoa Chili
- Smoky Black Bean & Quinoa Chili Bowl
- 1-Pot Red Lentil Chili
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
1-Pot Pumpkin Turkey Chili (Freezer-Friendly!)
Ingredients
- 1-2 Tbsp olive or avocado oil
- 1 large onion, diced (any color, but we prefer red)
- 2 medium carrots, diced (or sub ~1 cup or 100 g chopped celery)
- 1 medium orange, yellow, or red bell pepper, diced (or sub ~1 cup or 124 g diced zucchini or eggplant)
- 1 lb ground turkey (see notes if vegan*)
- 4-5 large cloves garlic, minced
- 2 medium jalapeño peppers, seeds and stems removed, minced (omit for less heat)
- 3 Tbsp tomato paste
- 3 Tbsp chili powder blend (or store-bought // we like Simply Organic or Frontier Co-Op)
- 2 Tbsp ground cumin
- 1 Tbsp dried oregano
- 1 Tbsp smoked paprika (or sub sweet paprika)
- 3/4 tsp chipotle chili powder (optional // for spiciness + extra smokiness // or sub cayenne or chipotle pepper in adobo sauce to taste)
- 1 – 1 ½ tsp sea salt (depending on preference and saltiness of beans/tomatoes)
- 1/4 tsp ground black pepper
- 2 (14.5 oz.) cans diced fire roasted tomatoes with green chiles
- 3 (15 oz.) cans beans of choice, drained (black, kidney, and/or pinto beans)
- 1 (15 oz.) can pumpkin purée (or ~1 ½ cups homemade)
- 1-2 cups water (just enough to cover everything)
- 4 cups chopped kale (or other dark leafy greens — beet greens, chard, spinach)
FOR SERVING optional
- Avocado (or dairy-free sour cream or yogurt)
- Freshly chopped cilantro and/or thinly sliced green onion
- Lime wedges
Instructions
- Heat oil in a large pot or Dutch oven (~5 liters/quarts or larger) over medium heat. Once hot, add the diced onions and carrots and sauté, stirring frequently, until the onions are tender — about 3-4 minutes. Add the bell pepper and sauté for another 1-2 minutes. Scoot the veggies to the perimeter of the pan.
- Add the turkey and cook, stirring occasionally, until no longer pink — about 3-4 minutes. Meanwhile, in a small bowl, measure out your spices (chili powder, cumin, oregano, paprika, and optional chipotle powder) to easily add them in later. Once the turkey is no longer pink, add the garlic, jalapeño, tomato paste, spices, salt, and pepper and stir to evenly coat the turkey.
- Add all remaining ingredients (diced tomatoes, drained beans, pumpkin purée, water, and chopped kale or other greens). Bring to a simmer. Once simmering, reduce heat and cook, uncovered, for 20-30 minutes to develop the flavors, stirring occasionally, until thickened.
- Serve warm with optional garnishes of avocado (or dairy-free sour cream or yogurt), fresh cilantro (or green onion), and a squeeze of lime. It’s also delicious on a baked potato or with rice, cornbread, or steamed green plantains.
- Transfer to smaller containers to let cool before storing in the refrigerator for up to 3-4 days or in the freezer for 1 month (or longer). We like to freeze in leftover glass nut butter jars, leaving 1/2 – 1 inch of room at the top to allow for expansion. Let cool in the refrigerator before transferring to the freezer (to prevent shattering).
Notes
*Nutrition information is a rough estimate calculated with the lesser ends of ranges where provided and without optional ingredients.
Shir says
Maybe the best chili we’ve ever made!! This will become a family staple. The flavours are so great together and love the pumpkin puree!
Wow! Thanks so much for the lovely review, Shir!
Kristina says
Had to make a couple of adjustments (tomatoes with green chilies isn’t sold here etc.)
1. Added in some chopped jarred jalapenos (have started finding them here wooohooooo!)
2. No ancho chili powder, so added a spoonfuls of blended chili in adobo (buy a few cans when I visit home, then blitz it when I open a can, and freeze the rest in ice cube trays)
3. Didn’t have any bell pepper…and stores are closed on Sundays here…so just tossed in some last, sad celery from the fridge to use it up
It was so good….maybe one of the best things I’ve cooked in a while. I freezer prep individual portions of all things one-pot recipe…and this is a highlight and look forward to it!
Thanks for all the wonderful recipes ❤️
Aw, we LOVE this, Kristina! Thank you so much for your kind words and lovely review! Your modifications are so creative too. xoxo
Sharon Adams says
Delicious! I did chopped chicken breasts instead of turkey. Left out the jalapeños but added the chipotle which was actually very hot for me but my husband loved it. I then split in half and added to mine an extra can of beans to dilute the heat.
We’re so glad you were both able to enjoy it with a little troubleshooting! Thank you for sharing, Sharon! xo
Janet says
Such a delicious chili, especially on these cold winter nights. I did make a few changes but very few. I can’t tolerate spicy hot food anymore so I scaled back on the chili powder and substituted smoked pimento for some of the chipotle. Will be serving this to a winter guest this weekend!
Lovely! Thanks so much for sharing, Janet! xo
Hanna says
This was one of the best chilis I’ve ever made! Bursting with flavor (love the addition of cinnamon and cocoa powder in the spice blend recipe). The chipotle chili powder is a must for that deep smoky taste. I made it with one can less of beans as two cans was plenty for my taste. I used grass fed beef instead of turkey. I topped with plain greek yogurt, avocado, and cilantro. Yum!
Sounds delicious, Hanna! Thanks so much for the lovely review. Next time, would you mind leaving a star rating with your review. Its super helpful to us and our readers! Thank you again! xo
Jessica says
The best chili! I love the added pumpkin. You can’t really taste it- it just adds amazing health benefits. I also use bone broth instead of water for more heartiness.
Lovely! Thanks for the lovely review, Jessica!
LM says
Really good. I pretty much followed to a T. I thought the seasoning was pretty on point. Made with grassfed beef. I personally love one pot recipes with enough portions to get the family through several meals. With all the kale, pumpkin, and 3 cans of beans, its super healthy and full of fiber as well. Keeper for sure. Topped with avo, sour cream, and some pepper jack. – Lou
We’re so glad you enjoyed this recipe. Thank you for sharing your experience! xo
Theresa says
I loved this recipe, and followed it exactly as written. I only added one thing: a grated apple. The original taste was just too Smokey/spicy. The apple softened all the flavors. Delicious!
What a creative addition! Thank you for sharing, Theresa! xo
Brittany Burnside says
Can this be done in a crockpot?
Yes, that should work beautifully!
Megan says
Really filling, perfect cold weather hearty option. Also, easy to make. I made it using vegan meatballs, which worked out great.
Couldn’t agree more! Thanks so much for the lovely review and for sharing your modification, Megan! xo
n says
this was fantastic!
loved the bold flavours and the pumpkin
the added chipotle powder is a non-negotiable
Whoop! We’re so glad you enjoyed it. Thank you for sharing! xo
Lynda says
Looks great, I didn’t think about adding iré veggies to Chili. Does it make it taste like pumpkin? Partner doesn’t like pumpkin/squash AT ALL. I’m guessing I might be able to puree zucchini to hide hit from him.
Hi Lynda, the pumpkin really just thickens it and you can’t taste it! If concerned, you could use start with half the amount and add more if you think it’s noticeable. Zucchini purée probably won’t thicken it quite as well, but otherwise it should work!
Andryea says
Everything is chopped, measured and ready to go and I wonder about making it in my instant pot. Any idea how long I should set it once everything is sauteed and combined???
Hi Andryea, the Instant Pot can struggle a bit (with a burn warning) with a thick chili. Stovetop is best for this one! If you wanted to do it in the Instant Pot, you’d likely need more water and we’d recommend 15-20 minutes on high pressure. We hope you love the chili!
Michelle says
Looks so delicious. I don’t digest legumes very well. Any advice on how to reduce the amount of beans? If I just added one can (or none) do you think I would need to alter the other ingredients? Or maybe add quinoa or something?
Hi Michelle, you could use more turkey!