Now that you have your ingredients ready, let’s dive into the steps for making this delightful Pumpkin Turkey Chili. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Sauté the Aromatic Vegetables
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and celery. Cook, stirring occasionally, for 6-8 minutes, until the vegetables have softened and the onion becomes translucent.

Step 2: Bloom the Tomato Paste and Garlic
Push the vegetables to the side of the pot. Add the tomato paste to the cleared space and let it cook for 1-2 minutes, stirring, until it darkens slightly and becomes fragrant. This “blooms” the paste, deepening its flavor. Add the minced garlic and cook for another 30 seconds until fragrant, then stir everything in the pot together.

Step 3: Brown the Ground Turkey
Add the ground turkey to the pot, breaking it up with a wooden spoon. Cook until the turkey is no longer pink, about 5-7 minutes. Season with a big pinch of salt and pepper during this process.

Step 4: Add the Spices
Add all the dried spices—chili powder, cumin, smoked paprika, dried oregano, and pumpkin pie spice—directly over the turkey and vegetable mixture. Stir constantly for 1 minute until the spices are coating everything and you can smell their incredible aroma. This step wakes up the oils in the spices, unlocking their full potential.

Step 5: Combine the Remaining Ingredients
To the pot, add the pure pumpkin puree, crushed tomatoes, diced green chiles, drained and rinsed beans, and the bay leaf. Pour in the chicken broth and stir everything together until fully combined.

Step 6: Simmer to Perfection
Bring the chili to a boil, then immediately reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for at least 30 minutes, or up to 60 minutes. This slow simmer is crucial for allowing the flavors to meld, marry, and deepen. The chili will thicken as it cooks.

Step 7: Final Seasoning and Serve
After simmering, remove the bay leaf. Taste the chili and adjust the seasoning, adding more salt, pepper, or a pinch of cayenne for heat if needed. Let it stand for 5-10 minutes off the heat before serving; this allows it to thicken slightly more. Ladle into bowls and provide a wide array of garnishes for everyone to customize their own bowl