Easy Turkey Chili

5 from 1 vote

Looking for a hearty, healthy chili recipe that's perfect for fall? This Pumpkin Cocoa Chili combines the warmth of traditional chili with the subtle sweetness of pumpkin and the rich depth of cocoa. It's nutritious, satisfying, and incredibly delicious!

Prep Time 15

Cook Time 45

Servings

Calories 486kcal

Author Jennifer

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
2 tablespoons tomato paste
1 tablespoon unsweetened cocoa powder
1 1/2 tablespoons chili powder
1 teaspoon smoked paprika
1 tablespoon cumin
1 teaspoon salt plus more as needed to taste at the end
1/2 teaspoon black pepper
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
4 ounces green chilis, diced optional
1-2 tsp apple cider vinegar

Instructions

Step 1: Sauté the Aromatics
Heat the 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 Meat
Turn the heat up to medium-high. Add the ground turkey (or your chosen meat) and press it into an even layer. Let it sit without stirring for 3–4 minutes so the bottom browns deeply. Then break it up and keep cooking until no pink remains and there are browned bits, about 5 minutes more. Drain any excess fat, but leave about a tablespoon in the pot for the spices.
Step 3: Toast the tomato paste and bloom the spices
Turn the heat down to medium. Stir in the tomato paste and cook for 1–2 minutes, until it darkens to brick red. Add the chili powder, cumin, smoked paprika and cocoa. Stir constantly for about 1 minute, until fragrant. Don’t let it scorch.
Step 4: Add the Liquids
Stir in the pumpkin, diced tomatoes and tomato sauce, scraping up all the browned bits from the bottom of the pot. Then add the drained and rinsed beans, broth, corn, optional green chilies, salt, and pepper.
Step 5: Simmer
Bring 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 6: Taste and Adjust
After simmering, stir in apple cider vinegar. Taste, then add more salt and more vinegar IF it needs brightening. Add additional seasonings and heat to suit your preferences.
Step 7: Serve
Ladle the chili into bowls and top with your favorite toppings such as shredded cheese, sour cream, fresh cilantro, diced green onions, pepitas, or tortilla chips.

Video

Notes

Use Pure Pumpkin Puree: Make sure you're using 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

Don't Skip the Cocoa: The unsweetened cocoa powder adds depth without making the chili taste like chocolate. It's a secret ingredient that enhances all the other flavors. It will NOT make your chili taste like chocolate.

Adjust the Heat: You can add diced jalapeños for extra heat.

Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. If you’re storing it in the pot, cool it uncovered for 45–60 minutes first.

Make It Ahead: This chili tastes even better the next day after the flavors have had time to meld. Make it ahead and reheat when ready to serve.

Reheating: Warm it on the stove over medium-low, covered, stirring often. Add a splash of broth if it has thickened. Taste for salt again after reheating.

Nutrition