There’s something magical about the first cool breeze of fall. It’s the season when kitchens come alive with simmering pots, earthy spices, and bowls that warm your hands. My nonna used to say the best meals were born out of necessity, and this hearty turkey pumpkin chili is proof. Ground turkey gives it a lighter base, while pumpkin brings depth, creaminess, and a subtle sweetness that ties it all together. Whether you’re feeding a crowd, meal prepping for the week, or just craving something nourishing, this chili is comfort you’ll want on repeat.
Table of Contents
Why You’ll Love This Turkey Pumpkin Chili
When it comes to weeknight dinners, balance matters. This recipe strikes it beautifully. The lean turkey keeps it wholesome without losing flavor, while pumpkin purée adds body without heavy cream. A mix of beans, tomatoes, and chili spices turns each spoonful into a satisfying bite. You’ll appreciate how versatile it is; serve it with cornbread or over rice, or just enjoy it straight from the bowl. It’s also a wonderful alternative to heavier stews like this crockpot cheeseburger soup, giving you comfort without weighing you down.
Print
Turkey Pumpkin Chili
A cozy, hearty turkey pumpkin chili packed with flavor and perfect for fall dinners.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
1 lb ground turkey
1 cup canned pumpkin purée (unsweetened)
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can diced tomatoes
1 small onion, diced
2 cloves garlic, minced
2 cups chicken broth
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp salt
Olive oil for cooking
Instructions
1. Heat olive oil in a large pot over medium heat and sauté onions until soft.
2. Add garlic and ground turkey, cooking until browned.
3. Sprinkle in chili powder, paprika, and cumin. Stir well.
4. Add pumpkin purée, tomatoes, beans, and chicken broth. Mix thoroughly.
5. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
6. Adjust seasoning and serve with your favorite toppings.
Notes
Top with shredded cheese, avocado, cilantro, or tortilla chips.
Freezes well for up to 3 months.
Can be adapted to a vegetarian version by omitting turkey and adding more beans or lentils.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 55mg
Ingredients You’ll Need
Simple pantry staples make this turkey pumpkin chili both easy and budget-friendly. Here’s what goes into the pot:
- 1 lb ground turkey
- 1 cup canned pumpkin purée (unsweetened)
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt, plus more to taste
- Olive oil for cooking
Pumpkin not only thickens the chili but also adds vitamins A and C. The beans provide plant-based protein and fiber, making this as hearty as traditional stews.
How to Make It
Cooking this dish is as simple as layering flavors in one pot:
- Heat a drizzle of olive oil in a large pot over medium heat. Add the onion and cook until soft.
- Stir in the garlic and ground turkey. Break it up with a spoon and cook until browned.
- Sprinkle in the chili powder, paprika, and cumin. Let the spices toast for 1 minute.
- Add pumpkin purée, tomatoes, beans, and broth. Stir well.
- Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes, stirring occasionally.
- Taste and adjust seasoning before serving.
The slow simmer helps the pumpkin and spices meld beautifully, much like how flavors deepen in crockpot chicken corn chowder.
Tips and Variations
- Spice it up: Add a pinch of cayenne or fresh jalapeño for more heat.
- Make it creamy: Stir in a spoonful of Greek yogurt or sour cream before serving.
- Swap the beans: Use chickpeas for a different texture.
- Meal prep ready: This chili freezes beautifully, store in airtight containers for up to 3 months.
- Vegetarian version: Skip the turkey and add extra beans or lentils for a plant-forward option.
If you love experimenting, you might enjoy trying similar seasonal dishes like pumpkin pie cheesecake where pumpkin takes the spotlight in a sweeter way.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, just roast and purée fresh pumpkin before adding it. It gives a slightly earthier flavor.
What toppings go well with turkey pumpkin chili?
Shredded cheese, avocado slices, fresh cilantro, and crushed tortilla chips are all great choices.
How do I thicken the chili if it’s too thin?
Let it simmer uncovered for an extra 10 minutes or mash some beans into the broth.
Can I make this in a slow cooker?
Absolutely. Brown the turkey first, then add everything to your crockpot and cook on low for 6–8 hours. It’s as easy as making crockpot lasagna soup.
Frequently Asked Questions
Turkey pumpkin chili is more than a recipe, it’s a bowl of fall warmth that brings people together. It’s easy to make, flexible with ingredients, and perfect for cozy dinners. Just like my nonna’s meals, it isn’t about perfection but about care, flavor, and comfort. If you’re looking for more seasonal inspiration, dishes like cranberry turkey stuffing balls pair beautifully with this chili for a festive table spread.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
