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high protein pumpkin chili recipe

High Protein Pumpkin Chili

Tami Smith
We gave a sweet, seasonal twist to classic chili, creating a crave-worthy High Protein Pumpkin Chili that the whole family can enjoy. With 35g of protein per serving and plenty of fiber, this is the kind of recipe that will leave you feeling full and satisfied for hours!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American
Servings 6
Calories 316 kcal

Equipment

  • 1 Large pot with lid
  • 1 Cutting Board
  • 1 Knife
  • measuring spoons
  • 1 Mixing spoon

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.
  • Stir in the chili powder, cumin, smoked paprika, and cinnamon, and cook for 1-2 minutes until fragrant.
  • Add the pumpkin puree, black beans, kidney beans, diced tomatoes, and chicken broth. Stir to combine.
  • 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.
  • Taste and adjust seasoning with more salt, pepper, or spices as needed.
  • Serve the chili hot, topped with your favorite toppings like chopped cilantro, sour cream, shredded cheese, avocado, and lime wedges.

Notes

For a vegetarian version, substitute ground turkey with additional beans or a plant-based protein alternative.
This chili can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Calories: 316kcalCarbohydrates: 44gProtein: 35gFat: 1g
Keyword High Protein Pumpkin Chili
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