High Protein Halloween Pumpkin Chili

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Why You’ll Love This Recipe

• Deliciously Unique Flavor: Combines the rich earthiness of pumpkin with bold chili spices.
• High-Protein and Healthy: Packed with ground turkey, beans, and nutritious pumpkin for a nourishing and satisfying meal. Try incorporating it into your weekly anti-inflammatory diet meal plan for an added health boost.
• Easy and Convenient: Ready in about 30 minutes using one pot, making cleanup a breeze.
• Versatile: Adaptable to various diets, including vegetarian, vegan, and low-carb options.

Ingredients Needed

• 1 lb. ground turkey
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 jalapeño, seeded and diced (optional for heat)
• 1 15 oz. can pumpkin puree
• 1 15 oz. can black beans, drained and rinsed
• 1 15 oz. can kidney beans, drained and rinsed
• 1 14.5 oz. can diced tomatoes
• 2 cups chicken bone broth
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• Salt and pepper, to taste

Ingredient Notes & Substitutions

• Ground Turkey: Substitute with ground chicken or lean ground beef for a varied protein source.
• Vegetarian Version: Swap ground turkey with a plant-based protein like crumbled tempeh or lentils, and replace chicken broth with vegetable broth.
• Pumpkin Puree: Use fresh, homemade pumpkin puree for enhanced flavor. Consider pairing this recipe with roasted pumpkin dishes like stuffed spaghetti squash with ground turkey.
• Kidney and Black Beans: Replace with chickpeas or pinto beans if preferred.
• Bone Broth: Use regular chicken broth or a low-sodium vegetarian stock for a less intense flavor.

How to Make High Protein Halloween Pumpkin Chili

Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, garlic, bell pepper, and jalapeño (if using). Sauté for 5–7 minutes until the vegetables are softened.

Cook the Ground Turkey

Add the ground turkey to the pot and cook until no longer pink, breaking it up with a spoon as it cooks. Season with salt and pepper.

Toast the Spices

Stir in the chili powder, cumin, smoked paprika, and cinnamon. Cook for 1–2 minutes until fragrant.

Add Core Ingredients

Add the pumpkin puree, black beans, kidney beans, diced tomatoes, and chicken broth. Stir to combine for a savory base. For more Mediterranean-inspired recipes, check out this ultimate Mediterranean orzo salad with halloumi to complement your meal.

Simmer

Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for 20 minutes, stirring occasionally, until the flavors meld together and the chili thickens.

Season and Serve

Taste and adjust seasoning with more salt, pepper, or spices as needed. Serve the chili hot, topped with your favorite toppings.

The Pumpkin Power & High Protein Combination

• Flavor Enhancement: Pumpkin’s natural sweetness balances the bold spices and acidity of tomatoes, rounding out the chili’s flavor beautifully.
• Nutritional Boost: Packed with vitamins A and C, fiber, and antioxidants, pumpkin is a superstar ingredient that pairs perfectly with the high-protein beans and turkey. If you’re aiming for variety, you can also try pairing the chili with dense bean salad with a crispy twist.
• Seasonal Twist: Makes this recipe a thematic, cozy hit for Halloween and the fall season.

Pro Tips & Troubleshooting

Pro Tips

• Use fresh pumpkin puree for a deeper, richer pumpkin flavor.
• Mash some of the beans before adding them to the pot for a thicker texture.
• Toast the spices in the pot before adding other ingredients for maximum flavor infusion.
• Add a splash of lime juice at the end for a tangy zing.
• Double the recipe and freeze individual portions for easy, high-protein meal prep.

Common Mistakes to Avoid

• Skipping the simmer: The flavors need time to blend and develop—don’t rush the cooking time.
• Cooking on high heat: Low and slow ensures even cooking and prevents dryness.
• Failing to drain and rinse beans: Neglecting this step can lead to overly salty or muddy-tasting chili.

Serving & Storage

Serving Ideas

• Pair this chili with warm cornbread, crispy tortilla chips, or crusty bread for a hearty meal.
• Serve as a topping over baked potatoes or roasted spaghetti squash.

Storage and Make-Ahead

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: This chili freezes well for up to 3 months. Allow it to cool before transferring to a freezer-safe container.
• Reheating: Warm gently on the stovetop or in the microwave before serving.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, you can substitute fresh pumpkin puree. Simply roast, scoop, and blend fresh pumpkin to make your own puree.

How long does this chili last in the fridge?

This chili can last for up to 4 days when stored in an airtight container in the refrigerator.

Can I freeze this chili?

Yes, this chili freezes well for up to 3 months. Reheat on the stovetop or in the microwave before serving.

Can I make this chili in a slow cooker?

Yes, you can prepare the ingredients and transfer them to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. Alternatively, consider our slow cooker pumpkin white bean turkey chili for another seasonal variation.

How can I make this recipe spicier?

Add more jalapeño, include some cayenne pepper, or finish with chili flakes to amp up the heat.

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