This Pumpkin Peanut Butter Turkey Chili is pumpkin, spice (not pumpkin spice ya basics, note the comma!) and everything nice (which in my book ALWAYS includes peanut butter). Aka, the perfect fall meal.
All right, I know what you might be thinking. “Peanut butter in chili?” And trust me, I was with you! Until I made this completely game-changing batch of Pumpkin Peanut Butter Turkey Chili.
I heard sometime recently that in the Midwest, people serve their chili with a dollop of peanut butter. Any Midwesterners out there who can confirm or deny?
Regardless, I’m glad the seed was planted, because I am a die-hard peanut butter fanatic. My favorite way of enjoying it is straight out of the jar with a spoon, but I’m not above sneaking it into anything that I possibly can.
This chili is not “peanut-buttery” in the least – more so, the peanut butter gives it a really rich, mysterious depth of flavor.
I’ve made this pumpkin chili before sans peanut butter and sans turkey, so if you’re vegetarian or allergic to peanuts, don’t be discouraged! It is still absolutely delicious. For you non meat-eaters, just sub the turkey for an extra can of beans of your choice.
To keep the chili from tasting flat, I countered the richness of the peanut butter and the mild savoriness of the pumpkin with some apple cider vinegar. If you take away one thing from this post, I hope it’s this: DON’T skimp on the vinegar, friends! It is super essential in achieving a happy balance of flavors.
This chili is also a little spicy, so if you’re not a fan of spiciness I would dial back the cayenne a little. Start with a shake, and work your way up. Or leave it out altogether, because the chili has more than enough going on to compensate.
- 1 lb lean ground turkey breast
- 1 15 oz can cannellini beans, rinsed and drained
- 1 15 oz can red kidney beans, rinsed and drained
- 1 15 oz can fire-roasted diced tomatoes (with juices)
- 1 15 oz can pumpkin (NOT pumpkin pie filling)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 4 cloves of garlic, minced
- 3 cups chicken broth (or vegetable broth)
- 3 tbsp peanut butter
- 3 tbsp apple cider vinegar
- 1 tbsp cumin
- 2 tbsp chili powder
- 1 tsp oregano
- ½ tsp paprika
- ½ tsp red chili flakes
- ¼ tsp cayenne pepper
- salt & pepper
- olive oil
- In a large saucepan over medium heat, heat a tablespoon of olive oil and add the turkey, seasoning well with salt and pepper and breaking it up well. Cook until brown and cooked through, approximately 10 minutes.
- Add the diced bell pepper, onion and garlic to the pot. Cook for an additional 3-5 minutes, or until the onions are turning translucent and the peppers have softened.
- Then, add the remaining ingredients to the pot and turn the heat up to medium high. Stir well to combine.
- Let the chili reach a heavy simmer, then cover loosely with a lid and reduce the heat to medium-low. Let simmer for 20-30 minutes, or until thick.