This is hands-down the easiest and best turkey chili recipe. I’ve been making this for YEARS and it’s a huge winner in our house. It’s simple, healthy, and comforting, too!
This unique chili combines the warmth of traditional chili with the healthiness of pumpkin and the rich depth of cocoa. It’s nutritious, satisfying, and incredibly delicious!
Why You’ll Love This Turkey Chili Recipe
This isn’t your typical chili recipe. The addition of pumpkin puree adds a velvety texture with no discernible “pumpkin” taste, while unsweetened cocoa powder brings an earthy richness that takes this dish to the next level.
It’s delicious and healthy. It’s packed with protein, fiber, and vegetables, making it a complete meal that’s both comforting and healthy.
It’s versatile. Whether you’re meal prepping for the week or need a cozy dinner for a chilly evening, this pumpkin cocoa chili is the answer.
Serving Suggestions
This pumpkin-cocoa turkey chili is delicious on its own, but here are some ways to serve it:
- Serve over rice or quinoa for a heartier meal
- Top a baked potato with chili for a loaded potato dinner
- Use as a filling for tacos or burritos
- Serve with cornbread or crusty bread for dipping
- Pour over pasta for a chili mac variation
- Use as a dip with tortilla chips
Storage and Reheating Instructions
Refrigerator: Store leftover chili in an airtight container in the refrigerator for up to 5 days.
Freezer: Freeze in individual portions or larger containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions. Add a splash of broth if the chili has thickened too much during storage.
Easy Turkey Chili
Equipment
- 1 large pot I used a Dutch oven, but a stockpot is fine too
Ingredients
- 2 tablespoons healthy oil I use sunflower oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 pound ground turkey or extra lean beef, tofurky, or veggie crumbles
- 15 oz. pumpkin puree
- 15 oz. tomatoes, diced undrained
- 15 oz. tomato sauce
- 15 oz. black beans drained and rinsed
- 15 oz. pinto beans drained and rinsed
- 16 oz. frozen whole corn
- 1 cup chicken broth
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces green chilis, diced optional
Instructions
- Step 1: Sauté the AromaticsHeat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, stirring frequently to prevent burning.
- Step 2: Brown the MeatAdd the ground turkey (or your chosen protein) to the pot. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. If there's excess fat, drain it before continuing.
- Step 3: Add the Pumpkin and TomatoesStir in the pumpkin puree, diced tomatoes, and tomato sauce. Mix well to combine all the ingredients evenly.
- Step 4: Add Beans and BrothAdd the drained and rinsed beans to the pot along with the chicken broth. Stir everything together.
- Step 5: Season the ChiliAdd the cocoa powder, chili powder, cumin, smoked paprika, salt, black pepper, and green chili peppers (if using). Stir thoroughly to ensure all the spices are well distributed throughout the chili.
- Step 6: SimmerBring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will develop. For best results, simmer for 45 minutes to 1 hour.
- Step 7: Taste and AdjustAfter simmering, taste the chili and adjust the seasonings as needed. Add seasonings and heat to suit your preferences.
- Step 8: ServeLadle the chili into bowls and top with your favorite toppings such as shredded cheese, sour cream, fresh cilantro, diced green onions, or tortilla chips.
Video
Notes
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! You can roast fresh pumpkin and puree it yourself. You’ll need about 2 cups of pumpkin puree for this recipe.
Will the chili taste like chocolate?
No, the small amount of unsweetened cocoa powder adds richness and depth but won’t make the chili taste sweet or chocolatey.
Can I make this in a slow cooker?
Absolutely! Brown the meat and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Can I make this chili vegan?
Yes, just use veggie crumbles instead of ground meat, and vegetable broth instead of chicken broth.
Is this recipe gluten-free?
Yes, this chili is naturally gluten-free. Just make sure all your ingredients, especially the broth, are certified gluten-free if needed.
Can I double the recipe?
Yes, this recipe doubles easily. Use a larger pot and you may need to increase the simmering time slightly.
Why This Recipe Works
The combination of pumpkin and cocoa might seem unusual, but it’s a match made in heaven. The pumpkin adds natural sweetness and creaminess that balances the heat from the chili powder and cayenne. The cocoa powder brings an earthy, complex flavor that enhances the other spices without overpowering them. Together, they create a chili that’s uniquely delicious and incredibly comforting.
The addition of warm spices like cumin and smoked paprika gives this chili a depth of flavor that traditional recipes often lack. It’s a perfect example of how simple ingredients can come together to create something truly special.
Final Thoughts
This Pumpkin Cocoa Chili is the perfect recipe for chilly months when you’re craving something warm, hearty, and healthy. It’s easy to make, feeds a crowd, and can be customized to suit any dietary preference. I recently made this for our Christmas gathering and it worked out SO well, because I could just throw it all in the slow cooker in the morning and it was ready by the time everyone arrived.
The unique combination of pumpkin and cocoa elevates this chili from ordinary to extraordinary, making it a recipe you’ll want to make again and again.
Whether you’re cooking for your family, meal prepping for the week, or hosting a casual gathering, this chili is sure to impress. Everyone I’ve served it to loves it. Give it a try and discover your new favorite comfort food! I think you’re going to love it!
