Turkey Pumpkin Chili
Warm up with our easy Turkey Pumpkin Chili recipe! It’s a hearty one-pot meal made with canned pumpkin – perfect for weeknight dinner.
Love pumpkin recipes? Try our Pumpkin Pecan Granola, Pumpkin Sausage Pasta, or Pumpkin Sheet Cake.
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Why This Recipe Works
- Fall Recipe – There’s nothing quite like a bowl of hearty pumpkin chili to warm you up on a cold fall day. Complete the meal with our Apple Cinnamon Pancakes.
- Pumpkin Power – The addition of pumpkin makes the chili richer without adding heaviness. It also gives the chili more nutrients.
- Quick & Easy – A lifesaver for those busy weeknights when you crave comfort food but don’t have a lot of time.
- Lean Protein – We use ground turkey for its lean protein – making for a super healthy chili recipe – just like our easy creamy chicken chili.
Ingredients
All the ingredients for this homemade chili recipe can be found at your local grocery store:
- Ground turkey: A great source of protein and what gives the chili its hearty texture.
- Pumpkin puree: Use canned pumpkin puree instead of homemade for super fast prep.
- Pinto beans: Have a creamy texture and mild flavor – absorbing the surrounding flavors well.
- Onion: A flavorful base for the chili – onions give depth and a subtle sweetness.
- Diced tomatoes: Use diced canned tomatoes. Tuttorosso brand ones are superb for a rich tomato base.
- Tomato paste: Helps thicken the sauce and adds more tomato flavor.
- Green chiles: Some chilis to make the dish pop!
- Chicken broth: For even more flavor.
- Spices: Ground cumin, dried oregano, chili powder, and fresh garlic complete our special pumpkin spice blend.
See the recipe card for full information on ingredients and quantities.
Variations
Here are some ways you can tailor this savory turkey pumpkin chili recipe to your taste:
- Vegetarian chili: Swap out the turkey for an extra can of beans, cooked lentils, or your favorite meat substitute – and don’t forget to skip the chicken broth for a veggie pumpkin chili to remember.
- Vegan chili: Just as above, ditch the meat and use a veggie broth instead of chicken stock.
- Gluten-free chili: Already a naturally gluten-free recipe. No adjustments needed.
- Meat: Not a turkey fan? Use ground beef or ground chicken. For a spicy kick, try spicy Italian sausage or even Mexican chorizo with its signature smoky spices.
- Beans: Don’t limit yourself to pinto beans. Swap in black beans, kidney beans, or any of your favorites.
- Pumpkin: Instead of pumpkin, you can experiment with sweet potato or diced butternut squash.
- 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.
How to Make
Our fall-flavored take on classic chili is super simple – Just follow these easy steps. See the recipe card below for more detailed instructions.
Step 1: Heat olive oil in a Dutch oven on medium-high heat. Add and cook the ground turkey until no longer pink.
Step 2: Mix in the onions and cook until soft.
Step 3: Add garlic, spices, salt, and pepper. Cook while stirring.
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.
Expert Tips
Follow these expert tips to make the best pumpkin chili recipe:
- Make it in a slow cooker: Opt for a slow cooker or crockpot and set it on low for 6-8 hours. It makes for tender meat and deeper flavors.
- Use homemade broth: Ditch the store-bought stuff and make your own chicken broth. The taste difference is noticeable!
- Make ahead: Make this chili a day ahead. This gives the flavors time to meld, resulting in an even more flavorful chili.
- Spice it right: Adjust the chili powder based on your spice preference. Remember, it’s easier to add more later than to fix an overly spicy dish!
Classic Chili Toppings
Serve your turkey pumpkin chili up with these toppings to really impress:
- 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.
How to Store
After enjoying a bowl of this delicious pumpkin turkey chili, you might wonder about the best ways to store leftovers. Here’s how you can keep your chili fresh for next time:
- 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 for about 20-30 minutes. If you’re in a hurry, use the defrost setting on your microwave.
Recipe FAQs
This chili is mildly spicy, with just a hint of heat. However, you can easily adjust the chili powder to match your own spice tolerance for a milder or hotter version.
In this recipe, we use pinto beans. That said, both kidney beans and black beans also work well. Essentially, you can choose whatever variety of canned beans you like the most.
Absolutely! For a vegetarian version, simply omit the turkey and perhaps add an extra can of beans or some lentils. You should also replace the chicken broth with vegetable broth. This also makes for a vegan recipe.
A simple solution is to let it simmer uncovered for an additional 10-15 minutes. The excess liquid will evaporate. Alternatively, you can mix in a tablespoon of cornstarch dissolved in a little cold water. Simmer for 1-2 minutes, then watch as the chili thickens as it cools.
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Turkey Pumpkin Chili
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
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
- 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
Instructions
- 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.
- Add onions and a few pinches of salt and pepper. Cook until tender, about 3-5 minutes.
- Stir in garlic, chili powder, cumin, and oregano. Cook, stirring, until fragrant, about 30 seconds.
- Add tomatoes, pumpkin puree, tomato paste, chiles, beans, and broth. Season generously with salt and pepper to taste. Bring to a simmer. Reduce heat and cook for 20-30 minutes, partially covered. Chili should slightly reduce and thicken. Taste for salt and pepper 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
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
This is a menu that is very spicy and suitable for winter and spring. I was very impressed because the writing was very simple and easy to understand. I want to share permission on my personal face book, thank you.