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Protein-Packed Pumpkin Turkey Chili (Healthy Fall Meal Prep)
Chloe Richardson

Protein-Packed Pumpkin Turkey Chili

This macro-friendly chili is the ultimate healthy fall comfort food. By blending lean ground turkey with the creamy, nutrient-dense power of pumpkin puree, this dish provides a velvety texture and deep savory flavor without excess fat. Packed with fiber-rich beans and aromatic spices, it is a perfect high-protein meal prep option that tastes even better the next day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, diced
  • 1 orange bell pepper, diced
  • 3 cloves garlic, minced
  • 1 lb 93% lean ground turkey
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) fire-roasted tomatoes
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup low-fat sour cream (for garnish)

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and bell pepper, sautéing until soft and translucent.
  3. Add garlic, chili powder, cumin, oregano, and cinnamon; cook for 60 seconds to bloom the spices.
  4. Add ground turkey and cook, breaking it up with a spoon, until browned and no longer pink.
  5. Stir in pumpkin puree, fire-roasted tomatoes, and cannellini beans.
  6. Bring to a gentle simmer, cover, and cook for 20-25 minutes to allow flavors to meld.
  7. Serve warm, topped with a dollop of sour cream if desired.

Notes

Store in airtight containers in the refrigerator for up to 4 days. This chili freezes well for up to 3 months. The flavors deepen significantly if allowed to rest overnight.