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 that it’s been one of my fall dinners ever since.

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

Quick Summary 🥣
Time: 45 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.

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 one I look forward to making every year. I originally added pumpkin just to use up an open can and loved what it did to the chili. It makes the broth thicker and silky with just a little sweetness, but it still tastes completely savory.

I use lean ground turkey so the chili stays hearty and flavorful, then let everything simmer until the beans are tender and the flavors come together.

In our house, chili night usually means something warm and cheesy on the side, like my jalapeño cheddar biscuits.

What Does Pumpkin Do in Chili?

Pumpkin doesn’t make this chili taste sweet or like pumpkin pie. It simply gives the broth a thicker, smoother texture and adds a subtle sweetness. The tomatoes, green chiles, chili powder, and cumin keep the overall flavor savory.

Ingredients for Pumpkin Turkey Chili

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

  • Pumpkin purée: Use 100% pure pumpkin, not pumpkin pie filling. It thickens the chili and adds subtle sweetness without making it taste overly pumpkin-y.
  • Beans: They’re mild and creamy and work really well with the turkey and pumpkin. Black or kidney beans can also be used.
  • Ground turkey: I prefer 93% lean ground turkey. It stays juicy and flavorful while still keeping the chili lighter than beef.
  • Green Chiles: Canned green chiles add flavor without making the chili very spicy. Use mild or hot depending on your preference.
ingredients for pumpkin chili.

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: Stir in the tomatoes, pumpkin, tomato paste, green chiles, beans, and broth. Simmer partially covered for 20-30 minutes.

My Tips for the Best Turkey Pumpkin Chili

  • Let it simmer. The chili thickens and the flavors come together as it cooks, so give it the full simmer time before adjusting the seasoning.
  • Adjust the consistency at the end. If the chili is too thick, add a splash of broth. If it’s too thin, simmer uncovered for a few extra minutes.
  • Finish with lime. I like a squeeze of fresh lime at the end if the chili needs a little brightness.

Substitutions and Variations

  • Make it vegetarian: Skip the turkey and add another can of beans or cooked lentils.
  • Use another ground meat: Ground beef or ground chicken both work in place of the turkey.
  • Adjust the heat: This chili is pretty mild as written. Add diced jalapeño or a little chipotle powder if you want more heat.
pumpkin chili in a dutch oven with wooden ladle on the side.

What to Serve with Turkey Pumpkin Chili

This chili is hearty enough to stand on its own, but I almost always add something on the side. My Jalapeño Cheddar Biscuits are SO good for scooping up the chili.

For toppings, we usually keep it simple with shredded cheddar, sour cream, avocado, cilantro, pumpkin seeds, or sliced jalapeños.

You May Also Like

Pumpkin Pasta Sauce

Turkey Quinoa Chili

Creamy Chicken Chili Over Rice

Three Bean Turkey Chili

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

Turkey Pumpkin Chili Recipe

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  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tex-Mex
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Description

Ground turkey, pumpkin, pinto beans, tomatoes, and warm spices simmer together in this hearty turkey pumpkin chili. It’s a savory one-pot fall dinner with a thick, cozy broth.

Ingredients

Units Scale
  • 3–4 Tbsp. olive oil
  • 1 lb. ground turkey
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 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!
    • Storing Leftovers: Refrigerate chili in an airtight container for 3-4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.

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