One-Pot Pumpkin Turkey Chili Recipe (50 Minutes)

Name: One-Pot Pumpkin Turkey Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 1 red pepper, diced; 3 cloves garlic, minced; 700 g (about 1.5 lb) turkey mince; 2 tbsp chilli powder; 2 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp ground cinnamon; 400 g (14 oz) chopped tomatoes; 400 g (14 oz) pumpkin purée (not pumpkin pie filling); 400 g (14 oz) black beans, drained and rinsed; 200 g (1 cup) sweetcorn, drained; 360 ml (1.5 cups) chicken stock; 1 tbsp tomato purée; Salt and black pepper, to taste; Sour cream, to serve; Grated cheddar, to serve; Crispy tortilla strips, to serve; Chopped fresh coriander, to serve

Halloween night is not the night for a complicated dinner, and this one-pot pumpkin turkey chili is exactly the kind of meal that waits patiently while costumes are sorted and trick-or-treat bags are filled.

Lean turkey, black beans and sweetcorn simmer with pumpkin purée, tomatoes and warm spices until the whole pot tastes rich and gently smoky. The pumpkin melts into the sauce, so you get body and a subtle sweetness without any pumpkin-pie flavour.

Everything cooks in one pot, it tastes even better the next day, and a bowl with sour cream, cheddar and tortilla strips is on the table in under an hour.

Ingredients

1 tbsp olive oil
1 onion, finely chopped
1 red pepper, diced
3 cloves garlic, minced
700 g (about 1.5 lb) turkey mince
2 tbsp chilli powder
2 tsp ground cumin
1 tsp smoked paprika
0.5 tsp ground cinnamon
400 g (14 oz) chopped tomatoes
400 g (14 oz) pumpkin purée (not pumpkin pie filling)
400 g (14 oz) black beans, drained and rinsed
200 g (1 cup) sweetcorn, drained
360 ml (1.5 cups) chicken stock
1 tbsp tomato purée
Salt and black pepper, to taste

To serve

Sour cream, to serve
Grated cheddar, to serve
Crispy tortilla strips, to serve
Chopped fresh coriander, to serve

Instructions

Soften the vegetables: Heat the olive oil in a large pot over medium heat. Cook the onion and red pepper for 5 minutes until softened, then stir in the garlic and cook for 1 minute more until fragrant.
Brown the turkey: Add the turkey mince and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until no pink remains.
Bloom the spices: Stir in the chilli powder, cumin, smoked paprika and cinnamon and cook for 1 minute. The spices should smell warm and toasty, not burnt.
Build the chili: Add the chopped tomatoes, pumpkin purée, black beans, sweetcorn, chicken stock and tomato purée. Season with salt and pepper and stir well, scraping up any browned bits from the bottom of the pot.
Simmer: Bring to a gentle boil, then reduce the heat to low, partially cover and simmer for 25 minutes, stirring occasionally. The chili is ready when it has thickened enough to coat a spoon and the flavours taste rounded rather than sharp.
Serve: Taste and adjust the seasoning. Ladle into warm bowls and top with sour cream, cheddar, tortilla strips and coriander.

Tips for the best result

Do not use pumpkin pie filling: it is already sweetened and spiced, and it will make the chili taste like dessert.
For a thicker chili, simmer uncovered for the last 10 minutes.
A pinch of cocoa powder or a square of dark chocolate stirred in at the end deepens the flavour without making it taste chocolatey.

Storing and reheating

Cool within 1 hour, then refrigerate in a sealed container for up to 4 days or freeze for up to 3 months. Reheat gently on the hob until piping hot, adding a splash of stock if it has thickened.