Pumpkin Chili
Pumpkin puree is mixed with tender ground turkey and warm spices to make this pumpkin chili an easy twist on a fall classic!
Celebrate the fall season by incorporating pumpkin chili into your weekly meal plan. This is a super simple recipe that you can whip up in 25 minutes on the stove after work, or even make in the crockpot and let it simmer away all day. If you plan to make it in the crockpot, I suggest browning the turkey first, then adding all the ingredients to the crockpot.
The combination of the sweet and savory is incredible in this chili. It even has a jalapeno for a little kick, but it’s not spicy. I’ve used pumpkin and I’ve also used cubed butternut squash in chili before and its a huge hit in my house!
You can easily omit the meat and make this vegetarian with the pumpkin and beans and it’s amazing! It’s the perfect recipe to prepare when you don’t have a ton of time, but want a delicious dinner.
Take advantage of the sales on ground turkey, beans, and canned pumpkin at Safeway to make this pumpkin chili recipe this week!
Pumpkin Chili with Ground Turkey
Serves 6
Ingredients
- 1 lb. ground turkey
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can diced tomatoes, including juice
- 1 cup pure pumpkin puree
- 1/2 cup water
- 1 medium onion, diced
- 1 green pepper, diced
- 1 jalapeño, diced (ribs and seeds removed for less heat)
- 1 Tbs chili powder
- 1 Tbs cumin
- 1 tsp kosher salt
How to Make Pumpkin Chili
Spray a 5-quart Dutch oven with nonstick cooking spray. Heat over medium heat.
Add onion and sauté for 2 minutes. Add bell peppers and jalapeño peppers. Sauté 3-4 minutes until soft.
Add turkey and brown, about 8 minutes. Season with salt.
Add cumin and chili powder. Stir for 30 seconds.
Add pumpkin and stir for an additional minute.
Add water and tomatoes, stirring to scrape the bottom bits off of the pan.
Add beans, stir to incorporate, and bring to a boil.
Cover and reduce heat to low.
Let simmer for about 10 minutes, stirring occasionally. Serve.
Pumpkin Chili With Ground Turkey
Ingredients
- 1 lb. ground turkey
- 1 15- ounce can pinto beans drained and rinsed
- 1 15- ounce can diced tomatoes including juice
- 1 cup pure pumpkin puree
- 1/2 cup water
- 1 medium onion diced
- 1 green pepper diced
- 1 jalapeño diced (ribs and seeds removed for less heat)
- 1 Tbs chili powder
- 1 Tbs cumin
- 1 tsp kosher salt
Instructions
- Spray a 5-quart Dutch oven with nonstick cooking spray. Heat over medium heat.
- Add onion and sauté for 2 minutes. Add bell peppers and jalapeño peppers. Sauté 3-4 minutes until soft.
- Add turkey and brown, about 8 minutes. Season with salt.
- Add cumin and chili powder. Stir for 30 seconds.
- Add pumpkin and stir for an additional minute.
- Add water and tomatoes, stirring to scrape the bottom bits off of the pan.
- Add beans, stir to incorporate, and bring to a boil.
- Cover and reduce heat to low.
- Let simmer for about 10 minutes, stirring occasionally. Serve.
Additional pumpkin recipes you can make this season
Healthy Pumpkin Chocolate Chip Muffin Tops
Easy Homemade Pumpkin Spice Latte Recipe (Healthy, Non-Dairy)
Pumpkin Pie Ice Cream Truffles
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