Easy Turkey Chili

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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

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
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 Aromatics
Heat 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 Meat
Add 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 Tomatoes
Stir in the pumpkin puree, diced tomatoes, and tomato sauce. Mix well to combine all the ingredients evenly.
Step 4: Add Beans and Broth
Add the drained and rinsed beans to the pot along with the chicken broth. Stir everything together.
Step 5: Season the Chili
Add 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: 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 7: Taste and Adjust
After simmering, taste the chili and adjust the seasonings as needed. Add seasonings and heat to suit your preferences.
Step 8: Serve
Ladle 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

Tips for the Best Chili

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: Control the spiciness by adding or omitting the peppers. You can also add diced jalapeños for extra heat. I do not like heat, so I do not add any of these and it ends up very mild.

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.

Freeze for Later: This recipe freezes beautifully. Store in airtight containers for up to 3 months.