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One-Pot Turkey Pumpkin Chili

Serves: 6 to 8
Hands On Time: 
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2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 orange bell pepper, chopped
2 cloves garlic, minced
1 pound lean ground turkey
2 cups chicken broth
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can pumpkin puree
1 (4.5-ounce) can chopped green chiles
1 1/2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/8 teaspoon cinnamon
1 (15-ounce) can black beans, drained and rinsed
Salt and freshly ground black pepper
Shredded sharp cheddar cheese, for serving
Sour cream, for serving
Crumbled tortilla chips, for serving


Heat the oil in a large pot over medium heat. Add the onion, bell pepper and garlic and cook, stirring frequently, until tender, about 5 minutes.

Add the turkey and, breaking up the meat with a spoon, cook until browned. Add the chicken broth, tomatoes, pumpkin puree, green chiles, chili powder, cumin, smoked paprika, salt and cinnamon, and bring to a boil.

Reduce the heat to low and add beans. Cover and simmer, stirring occasionally, until fully flavored, about 25 minutes. Season to taste with salt and pepper.

Serve the chili topped with shredded cheese, sour cream and crumbled tortilla chips.

Photo and recipe: Julie Koppman

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