Go Back
+ servings
Two bowls of turkey pumpkin black bean chili garnished with shredded cheddar and sour cream.
Print Pin
5 from 2 votes

Turkey Pumpkin Black Bean Chili

Easy turkey pumpkin black bean chili is perfect for fall! Black beans and Rotel tomatoes give it a Southwestern kick, making this chili recipe a rich and tasty cold weather meal.
Course Soup
Cuisine American
Prep Time 8 minutes
Cook Time 1 hour
Total Time 1 hour 8 minutes
Servings 6 people
Calories 347kcal
Author Lisa B.


  • 2 tablespoons vegetable oil
  • 1 large onion chopped
  • 1 medium yellow bell pepper chopped
  • 3 cloves garlic minced
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons dried oregano leaves
  • 2 cups beef broth
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 2 ½ cups cooked turkey meat shredded, or 2 cups cooked ground turkey meat
  • 1 (15 ounce) can pumpkin
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained


  • Heat the oil in a large stock pot over medium high heat.
  • Add the onion and bell pepper. Cook until tender, about 8 minutes.
  • Add the garlic and cook for another 30 seconds.
  • Stir in the chili powder, cumin, and oregano.
  • Add in all remaining ingredients. Stir well and bring to a boil.
  • Reduce the heat to low. Simmer for one hour, stirring occasionally.
  • Chili will thicken as it cools. If desired, remove the chili from the heat and allow it to sit for 10-15 minutes before serving.



Storage. Within two hours, transfer the chili to an airtight container with a lid and store in the refrigerator. Consume within four days.
Freezing. Transfer leftover cooked chili to a freezer safe container. Be sure to leave a few inches of room at the top for expansion. You could also transfer the chili to freezer safe plastic bags, again leaving room for expansion. Press out as much air as possible, seal the bag and lay flat to freeze. Afterwards, the bags of chili can be stacked and take up less room. Consume the chili within six months.
Reheating. Allow the chili to thaw in the refrigerator completely before reheating. Pour the chili into a medium saucepan and reheat over medium heat until the chili is bubbling and heated through.


Serving: 1cup | Calories: 347kcal | Carbohydrates: 37g | Protein: 35g | Fat: 8.6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 581mg | Potassium: 391mg | Fiber: 7g | Sugar: 2.4g