I first made this Turkey Pumpkin Chili on a busy weeknight when all I had was canned pumpkin and some ground turkey in the fridge. It turned out so good, it’s been on repeat every fall since.

Love pumpkin recipes? Try our Pumpkin Pecan Granola, Pumpkin Sausage Pasta, or Pumpkin Sheet Cake.

turkey pumpkin chili in a bowl with cheese and green onions. this recipe

Quick Summary 🥣
Time: 40 minutes Serves: 6 Method: One Pot. Cozy, hearty, and full of fall flavor, this Turkey Pumpkin Chili is the perfect weeknight dinner. Made with lean ground turkey, creamy pumpkin purée, and simple pantry spices. Think classic chili, just a little more seasonal.

Jump to:

Here’s Why I Love This Recipe…

The first cool day of fall always has me reaching for my chili pot, and this turkey pumpkin chili is the one I make on repeat. I started adding pumpkin a few years ago just to use up an open can, and now I can’t make chili without it. It gives the chili a silky texture and just the right touch of sweetness without feeling heavy.

I usually serve it with my jalapeño cheddar biscuits because in our house, chili night isn’t complete without something warm and cheesy on the side. But cornbread or even a loaf of crusty bread works just as well if that’s what you have. Warm, cozy, and a little sweet from the pumpkin – so good.

Ingredients for Pumpkin Turkey Chili

See the recipe card for full information on ingredients and quantities.

ingredients for pumpkin chili.
  • Pumpkin purée: Make sure you’re using 100% pure pumpkin, not pumpkin pie. Pure pumpkin has an earthy flavor and I like to balance it out with diced tomatoes for acidity, a touch of tomato paste for umami, and a hint of spices. If you want to use fresh pumpkin, swap in about 2 cups of roasted or steamed pumpkin for one 15-ounce can. Just mash or blend it before adding to the pot.
  • Beans: The beans you choose totally change the vibe of this chili. White beans (like pinto, cannellini, or great northern) make it creamier and more mild, while black beans add a bit more texture and color contrast. I usually give canned beans a good rinse in cold water before adding them.
  • Ground turkey: I like using 93% lean ground turkey as it browns beautifully and keeps the chili flavorful and juicy. If you go with 99% lean, just be sure to add a drizzle more oil when browning so it doesn’t dry out.

How to Make Turkey Chili with Pumpkin

See the recipe card below for more detailed instructions.

cooked ground turkey in a pot.

Step 1: Heat olive oil in a Dutch oven on medium-high heat. Add and cook the ground turkey until no longer pink.

cooked ground turkey with onions in a pot.

Step 2: Mix in the onions and cook until soft.

cooked turkey with spices.

Step 3: Add garlic, spices, salt, and pepper. Cook while stirring.

Beans, pumpkin puree, and tomatoes in a pot with cooked turkey.

Step 4: Add in the tomatoes, pumpkin, paste, chiles, beans, and broth. Season as needed. Let it simmer on low heat for 20-30 minutes with the lid slightly ajar.

Substitutions and Variations

  • Vegetarian chili: Swap out the turkey for an extra can of beans or cooked lentils.
  • Meat: Not a turkey fan? Use ground beef or ground chicken.
  • Spices: Adjust to your heat preference. If you’re sensitive, use less chili powder. Craving more heat? Toss in some diced jalapeno or a sprinkle of chipotle powder.

Troubleshooting

  • If your chili ends up tasting a little too sweet or flat, don’t panic. A splash of apple cider vinegar or a quick squeeze of lime will brighten it right up.
  • If it’s too thick, just loosen it with a little warm broth until it reaches your perfect consistency. And if it’s too thin, let it simmer uncovered for about 10–12 minutes, until the sauce starts to cling to your spoon.
  • If the pumpkin flavor feels too strong or “vegetal,” try blooming your spices in oil a little longer next time. You can also stir in ½ teaspoon of soy sauce or Worcestershire for a subtle boost of richness.

Toppings That Go Well with Turkey Pumpkin Chili

  • Pumpkin Seeds: Add a delightful crunch and a hint of nuttiness.
  • Sour Cream: A dollop cools down the heat and makes for a creamy chili.
  • Shredded Cheese: Feel free to use shredded cheddar cheese or Monterey Jack.
  • Avocado: Sliced or diced, for a creamy texture and fresh taste. You could even make chipotle guacamole.
  • Chopped Cilantro: Fresh cilantro lends a burst of freshness. Add at the end.
  • Sliced Jalapeños: For those who love an extra kick.
pumpkin chili in a dutch oven with wooden ladle on the side.

Leftovers and Storage

  • Fridge: Store the chili in an airtight container. It should stay fresh for 3-4 days.
  • Freezer: This chili can be frozen for up to 3 months. Portion it out into separate freezer bags for a convenient meal option anytime you want.
  • Reheat: For the best results, thaw the chili overnight in the refrigerator. Then, when you’re ready to enjoy it again, simply heat it in a large pot over medium heat.

Recipe FAQs

Can I use fresh pumpkin instead of canned?

Yes! You can use about 2 cups of roasted or steamed pumpkin in place of one 15-ounce can. Just mash or blend it first so it stirs smoothly into the chili.

What kind of beans do you use in pumpkin chili?

In this recipe, we use pinto beans. That said, both kidney beans and black beans also work well.

Can I make this chili in a slow cooker?

Yes! Brown the turkey and aromatics first on the stovetop, then transfer everything to your slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

You May Also Like

Pumpkin Pasta Sauce

Turkey Quinoa Chili

Creamy Chicken Chili Over Rice

Three Bean Turkey Chili

If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
turkey pumpkin chili in a bowl with cheese and green onions.

Turkey Pumpkin Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tex-Mex
Print Recipe

Description

Warm up with our easy Turkey Pumpkin Chili recipe! It’s a hearty one-pot meal made with canned pumpkin – perfect for weeknight dinner.

Ingredients

Units Scale
  • 3–4 Tbsp. olive oil
  • 1 lb. ground turkey
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 ½ Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can pumpkin puree
  • 2 Tbsp. tomato paste
  • 1 (4 oz.) can chopped green chiles
  • 2 (15 oz.) cans pinto beans, drained and rinsed
  • 2 cups chicken broth
  • Kosher salt and fresh black pepper
  • 1–2 Tbsp. fresh lime juice, optional

Instructions

  1. Heat olive oil in a dutch-oven over medium-high heat. When oil is hot, add turkey and cook, stirring and breaking up with a wooden spoon until no longer pink.
  2. Add onions and a few pinches of salt and pepper. Cook until tender, about 3-5 minutes.
  3. Stir in garlic, chili powder, cumin, and oregano. Cook, stirring, until fragrant, about 30 seconds.
  4. Add tomatoes, pumpkin puree, tomato paste, chiles, beans, and broth. Season generously with salt and pepper to taste. Bring to a simmer. Reduce the heat and cook for 20-30 minutes, partially covered. Chili should slightly reduce and thicken. Taste for salt and pepper, and if desired, add lime juice before serving. 

Notes

    • Spiciness: This chili is not spicy. Feel free to adjust the chili powder based on your spice preference. Remember, it’s easier to add more later than to fix an overly spicy dish!
    • Make ahead: Make this chili a day ahead. This gives the flavors time to meld, resulting in an even more flavorful chili.

Nutrition

  • Serving Size: 1 cup
  • Calories: 330
  • Sugar: 7.9 g
  • Sodium: 640.7 mg
  • Fat: 14.2 g
  • Carbohydrates: 31.7 g
  • Protein: 23 g
  • Cholesterol: 53.8 mg