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Delicious and wholesome Turkey Pumpkin Chili is bursting with incredible flavor! This chili recipe is easy to make and requires very little hands-on time. It is freezer-friendly and great for busy weeknights! The perfect fall dinner!
You may also like my white bean pumpkin chili or my sweet potato chili.
This Turkey Pumpkin Chili is a comforting, flavorful dish that’s always a hit! It’s easy to make with ground turkey, veggies, pumpkin puree, tomato sauce, white and black beans, and seasoning. It simmers for just 30 minutes and turns out thick, creamy, and deliciously hearty. It’s a must-make chili recipe this fall!
Recipe highlight
- Packed with flavor: Don’t worry, this chili is not overly pumpkin in taste. Instead, the pumpkin adds a layer of thick creaminess that’s so incredible. You will want to make it on repeat all season long!
- Wholesome: This chili recipe is packed with good-for-you ingredients that are filled with nutrients. One large bowl is only 170 calories with a whopping 23 grams of protein!
- Quick & easy to make: You’ll only need to chop the onion, bell pepper, and garlic. Everything else gets dumped into a pot to simmer away. In just about 30 minutes dinner is done!
Ingredients needed
This turkey and pumpkin chili recipe is the ultimate cozy fall meal with loads of flavor! Here’s everything you’ll need to make it:
- Olive oil: For sautéing the vegetables.
- Veggies: A combination of onion, bell pepper, and garlic adds texture, flavor, and nutrition.
- Ground turkey: For maximum flavor, use 93% ground turkey, which is a blend of both breast and thigh meat. The 99% lean ground turkey breast dries out quickly and is not as flavorful.
- Seasonings: Old bay seasoning, salt, and pepper adds delicious savory flavor.
- Pumpkin: You can use canned pumpkin puree or make your own.
- Tomato sauce: For that classic chili flavor.
- Broth: Use a low-sodium chicken broth and adjust the seasoning as needed.
- Beans: We’re adding white beans and black beans for extra heartiness and a boost of fiber and protein.
How to make turkey pumpkin chili
- Sauté veggies and cook meat: Heat the oil in a large Dutch oven pot, over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5 minutes. Add the ground meat and cook, mincing the meat with a wooden spoon.
- Add the remaining ingredients: Once the meat is no longer pink, sprinkle with the seasonings and stir to combine. Add in the pumpkin puree, tomato sauce, broth and beans.
- Simmer: Bring the chili to a boil, then reduce the heat and allow it to simmer, uncovered, for 30-35 minutes. Stir occasionally to avoid burning on the bottom of the pot.
- Serve: Enjoy the chili warm, and add toppings of choice.
Recipe Tips
- Time-saving tip: For convenience, consider buying pre-cut onion and bell pepper from the produce department or the frozen food aisle. You can also buy jarred minced garlic.
- Consistency: If the chili is thicker than you like, add more broth or water, 1/4 cup at a time.
- Make ahead: This chili gets more flavorful over time. If you’re able, consider making it a day in advance of when you’ll be serving it.
Variations
Here are some ideas for customizing this pumpkin chili with turkey based on what you like or have on hand.
- More veggies: If you have extra veggies left over in the fridge, you can sauté them along with the onion and bell pepper.
- Spices: I like to use Old Bay Seasoning, which is a cajun seasoning that’s flavored with paprika, hints of mustard, celery salt, and nutmeg. If you would rather use individual spices, feel free to add in cumin, chili powder, garlic powder, and any other spices you like.
- Beans: White beans are cannellini beans or white kidney beans. You can substitute with Great Northern beans or navy beans.
- Toppings: The sky’s the limit when it comes to garnishing this chili! I love to add toasted pepitas or pumpkin seeds, fresh cilantro, lime slices, and chopped avocado. You can also add a dollop of sour cream or Greek yogurt and shredded cheddar cheese.
Frequently asked questions
For the most delicious chili, we’re adding seasoning, sautéing the onion and garlic, and adding in pumpkin puree for depth of flavor. We’ve also got plenty of texture from the beans, veggies, and turkey.
I love pairing this chili with plenty of tasty toppings and crunchy tortilla chips. If you’d like to add a side dish, try jalapeño skillet cornbread and/or a fresh green salad.
Yes, once the veggies have been sautéed and the ground turkey is browned, add these ingredients and all of the other ingredients to a crock pot. Stir to mix well. Cook on HIGH for 3-4 hours or LOW for 6-8.
Storage recommendations
- Storing leftovers: Refrigerate chili in an airtight container for up to 4 days.
- Reheating: Rewarm leftovers in a pot on the stovetop over medium heat. You can also reheat individual servings in the microwave.
- Freezing: Freeze chili in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Chili Recipes
- Slow Cooker Pumpkin White Bean Chili
- Easy White Chicken Chili Recipe
- Slow Cooker Southwest Turkey Chili
- Homemade Beef Chili
- Vegetarian Bean Chili
- Easy Vegan Chili Recipe
- Chili Mac and Cheese
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Turkey Pumpkin Chili
Ingredients
- 1 1/2 tablespoons olive oil
- 1 large onion, diced
- 1 large red bell pepper, diced
- 4-5 garlic cloves, minced
- 1 pound ground turkey
- 1 tablespoon old bay seasoning, or to taste
- kosher salt and pepper, to taste
- 15 ounces can pumpkin puree, one can
- 14 ounces can tomato sauce, one can
- 5 cups chicken broth
- 15 ounces can white beans, one can
- 15 ounces can black beans, one can
- Optional toppings: toasted pepitas or pumpkin seeds, cilantro, lime slices, chopped avocado, etc.
Instructions
- Heat the oil in a large Dutch oven pot, over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5 minutes. Add the ground meat and cook, mincing the meat with a wooden spoon.
- Once the meat is no longer pink, sprinkle with the seasonings and stir to combine. Add in the pumpkin puree, tomato sauce, broth and beans.
- Bring the chili to a boil, then reduce the heat and allow it to simmer, uncovered, for 30-35 minutes. Stir occasionally to avoid burning on the bottom of the pot.
- Serve the chili warm, and add toppings of choice.
Notes
- Storing leftovers: Refrigerate chili in an airtight container for up to 4 days.
- Reheating: Rewarm leftovers in a pot on the stovetop over medium heat. You can also reheat individual servings in the microwave.
- Freezing: Freeze chili in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
