Turkey Pumpkin Chili

5 from 139 votes

Turkey Pumpkin Chili is a lean, flavor packed chili recipe that's ready in 30 minutes. Full of wholesome ingredients and fall flavors. Satisfying and delicious! Stove top and Instant Pot methods.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: 1 ½ cup servings (total yield: approximately 10 cups)

Calories: 264kcal

Author: Toni Dash

Ingredients

1 tablespoon olive oil
1 medium green bell pepper chopped
1 medium yellow onion chopped
4 medium garlic cloves minced
1 pound (16 ounces) extra lean ground turkey
1 28-ounce can diced tomatoes
1 14.5-ounce can black beans drained and rinsed
1 14-ounce can cannellini beans drained and rinsed
1 14-ounce can pumpkin puree
1 cup fat free chicken broth
2 tablespoons chili powder
1 ½ teaspoons cumin
1 teaspoon kosher salt
½ teaspoon black pepper
¼-1/2 teaspoon cinnamon

Optional Topping ideas

fresh chopped cilantro
sliced avocado
sliced green onion
non-fat plain Greek yogurt or reduced fat sour cream
grated cheese
pepitas

Instructions

Stove Top method

In a large pot, heat the oil on medium-high heat. Add the onions and green pepper and cook for 5 minutes or until onions are translucent.
Add the ground turkey and cook until it is done and no longer pink.
Add the garlic and cook for 30-60 seconds.
Add in the remaining ingredients: diced tomatoes, black beans, cannellini beans, pumpkin puree, chicken broth, chili powder, cumin, salt, pepper and cinnamon.
Stir until well mixed. Reduce heat to medium-low and simmer for 20 minutes.
Bring to a low boil then reduce heat to medium-low and simmer for 20 minutes.
Serve warm with your choice of toppings.

Instant Pot method

Turn the Instant Pot on SAUTE. Add the oil.
Add the onions and green pepper and cook until onions are translucent. Add the garlic and cook for 30-60 seconds.
Turn off the SAUTE function.
Add in the remaining ingredients: diced tomatoes, black beans, cannellini beans, pumpkin puree, chicken broth, chili powder, cumin, salt, pepper and cinnamon. Stir to combine.
Seal the Instant Pot lid and vent. Cook on HIGH PRESSURE for 15 minutes.
When cooking completes, allow a NATURAL RELEASE.
When pressure is released, serve!

Notes

Storing Leftovers

Allow the chili to cool and store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave.

How to freeze it

Allow the turkey pumpkin white bean chili to cool fully. Store in a freezer safe airtight container for up to 4-6 months.

Thaw in the refrigerator and reheat on the stove top or microwave.

Weight Watchers points on previous program (WW SmartPoints):

Green: 5
Blue: 1
Purple: 1

Nutrition