One-Pot Pumpkin Turkey Chili (Freezer-Friendly!)

Pumpkin in chili? Yep. And no, we're not making pumpkin spice lattes for dinner. This hearty, veggie-packed turkey chili is savory, smoky, satisfying, and freezer-friendly. Future you will be thrilled.

I'm a big fan of making one big pot of something delicious and having dinner handled for more than one night. Because cooking every single evening? No, thank you.

This chili combines ground turkey, beans, pumpkin purée, carrots, bell peppers, kale, and fire-roasted tomatoes with chili powder, cumin, smoked paprika, and a little optional chipotle heat.

The pumpkin adds body to the chili, and everything simmers together into a thick, hearty meal with protein, fiber, and plenty of vegetables.

Top it with avocado, cilantro, and lime, and call it dinner.

Bonus: It freezes beautifully, so you can make a batch now and have something ready when life inevitably gets ridiculous.

SIMMER TIME

20–30 min

Uncovered

STORAGE

Freezer

Up to 1 month or longer*

SERVINGS

8

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Grocery List & Ingredients

Check off what you already have.

1–2 tablespoons olive or avocado oil 1 large onion, diced (any color; red preferred in the original recipe) 2 medium carrots, diced (or about 1 cup / 100 g chopped celery) 1 medium orange, yellow, or red bell pepper, diced (or about 1 cup / 124 g diced zucchini or eggplant) 1 pound ground turkey (see vegan option below) 4–5 large cloves garlic, minced 2 medium jalapeño peppers, seeds and stems removed, minced (omit for less heat) 3 tablespoons tomato paste 3 tablespoons chili powder blend (Simply Organic or Frontier Co-Op suggested in the original recipe) 2 tablespoons ground cumin 1 tablespoon dried oregano 1 tablespoon smoked paprika (or sweet paprika) ¾ teaspoon chipotle chili powder (optional; or cayenne or chipotle pepper in adobo sauce, to taste) 1–1½ teaspoons sea salt (depending on preference and saltiness of beans/tomatoes) ¼ teaspoon ground black pepper 2 (14.5-ounce) cans diced fire-roasted tomatoes with green chiles 3 (15-ounce) cans beans of choice, drained (black, kidney, and/or pinto beans) 1 (15-ounce) can pumpkin purée (or about 1½ cups homemade) 1–2 cups water (just enough to cover everything) 4 cups chopped kale (or other dark leafy greens, such as beet greens, chard, or spinach)

For Serving (Optional)

Avocado or sour cream/yogurt (dairy-free, if preferred) Freshly chopped cilantro and/or thinly sliced green onion Lime wedges

Vegan option: Omit the turkey and add 1–2 more cans of beans.

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Instructions

01

Heat the oil in a large pot or Dutch oven (approximately 5 liters/quarts or larger) over medium heat.

02

Once hot, add the diced onions and carrots. Sauté, stirring frequently, until the onions are tender, about 3–4 minutes.

03

Add the bell pepper and sauté for another 1–2 minutes. Scoot the vegetables to the perimeter of the pan.

04

Add the ground turkey and cook, stirring occasionally, until no longer pink, about 3–4 minutes.

05

Meanwhile, in a small bowl, measure out your spices: chili powder, cumin, oregano, paprika, and optional chipotle powder. This makes them easier to add later.

06

Once the turkey is no longer pink, add the garlic, jalapeño, tomato paste, spices, salt, and pepper. Stir to evenly coat the turkey.

07

Add all remaining ingredients: diced tomatoes, drained beans, pumpkin purée, water, and chopped kale or other greens.

08

Bring to a simmer. Once simmering, reduce the heat and cook, uncovered, for 20–30 minutes, stirring occasionally, until thickened and the flavors have developed.

09

Serve warm with optional garnishes of avocado (or dairy-free sour cream or yogurt), fresh cilantro (or green onion), and a squeeze of lime.

Freezer & Storage Instructions

1. Transfer the chili to smaller containers and allow it to cool before storing.

2. Store in the refrigerator for up to 3–4 days, or in the freezer for 1 month (or longer).

3. The original recipe suggests freezing portions in leftover glass nut butter jars, leaving ½–1 inch of space at the top for expansion.

4. Let the chili cool in the refrigerator before transferring it to the freezer to help prevent glass from shattering. Use containers that are freezer-safe.

Vegan variation: Omit the ground turkey and add 1–2 additional cans of beans, as specified in the original Trello description.

Enjoy! 

SOURCE: One-Pot Pumpkin Turkey Chili — Original Printable Recipe

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