Easy Abby Turner Pumpkin Chili Recipe For Dinner
The Abby Turner Pumpkin Chili Recipe is a flavorful and hearty dish that combines classic chili ingredients with pumpkin puree for a rich, smooth texture. It’s perfect for family dinners, game days, or cozy fall evenings.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb ground turkey (substitute with ground beef or chicken if preferred)
- 1 medium white onion, diced
- 2 garlic cloves (or 1 tsp garlic paste)
- 2 carrots, diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups chicken broth (or vegetable broth)
- 2 tbsp chili powder
- 1 tsp cumin powder
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 tsp salt (adjust to taste)
- ½ tsp ground black pepper
- 2 tbsp olive oil
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add onion, carrots, and peppers. Cook for about 5 minutes until softened and fragrant. Stir in garlic and cook for another minute.
- 2
Add ground turkey to the pot. Break it apart with a spoon and cook until no longer pink. Season lightly with salt and pepper.
- 3
Stir in the pumpkin puree. This is where the magic happens—the mixture will look thick and creamy.
- 4
Sprinkle in chili powder, cumin, pumpkin pie spice, and cinnamon. Mix well to coat everything evenly.
- 5
Pour in chicken broth, then add pinto beans and kidney beans. Stir, bring to a gentle boil, then reduce heat to low. Cover and let it simmer for about 25–30 minutes.
- 6
Check the seasoning. Add more chili powder if you like extra heat, or an extra pinch of cinnamon for warmth.