Delicious, healthy black bean pumpkin turkey chili loaded with sweet and spicy flavors. This creamy pumpkin turkey chili is packed with protein, perfectly spiced, and great for busy weeknights. It’s the perfect fall comfort food paired with a side of gluten free cornbread muffins or honey jalapeno cornbread waffles.
This pumpkin turkey chili recipe is filled with nourishing ingredients, cozy spices, and will keep you full for hours. The addition of pumpkin puree creates a unique sweet, creamy texture that plays off of the spicy chili flavors perfectly, plus it’s full of vitamins and fiber. It’s also packed with protein thanks to lean ground turkey and can of black beans.
Here’s what you’ll need to make this chili – olive oil, veggies, garlic, ground turkey, herbs and spices, pumpkin puree, black beans, fire-roasted diced tomatoes, diced green chiles, chicken stock, and spicy adobo sauce.
I always love it when fall rolls around so I can make chili again. It’s so easy to throw together, super delicious, and fills your body and home with so much coziness. It’s also my husband’s all-time favorite!
Make sure to tag @glutenless_apron on Instagram and comment below if you make this recipe. To pin this recipe and save it for later, click on the Pinterest button or any of the photos. Enjoy!
Delicious, healthy black bean pumpkin turkey chili loaded with sweet and spicy flavors. This creamy pumpkin turkey chili is packed with protein, perfectly spiced, and great for busy weeknights. It’s the perfect fall comfort food.
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 tablespoon olive oil
- 1 ½ cups chopped yellow onion
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 jalapeno, seeded and finely diced
- 1 ½ pounds 93% lean ground turkey
- 2 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- 1 teaspoon kosher salt (use code glutenlessapron for 15% off)
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (4 ounce) can diced green chiles
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 2 tablespoons adobo sauce
- sour cream or greek yogurt
- red onion, chopped
- fresh cilantro
Place olive oil in a large pot over medium-high heat. Add the onion, garlic, bell pepper, and jalapeno. Sauté for 3 to 5 minutes, stirring frequently.
Add in the ground turkey and break up the meat with a wooden spoon, cook until no longer pink. Add chili powder, cumin, smoked paprika, oregano, and salt. Stir and continue to cook for about 1 minute.
Add in the pumpkin puree, black beans, diced tomatoes, green chiles, chicken stock, tomato paste, and adobo sauce. Bring to a boil, then reduce heat to low and simmer for 30 to 45 minutes or until chili thickens and flavors come together. Taste and add salt if needed.
Garnish with sour cream, chopped red onion, and cilantro.