Easy Turkey Pumpkin Chili

🎉 Introduction
When the weather turns crisp, there’s nothing better than a warm bowl of chili. This Easy Turkey Pumpkin Chili is hearty, flavorful, and packed with protein while sneaking in a touch of fall goodness with pumpkin puree. The pumpkin not only adds creaminess but also boosts nutrition, making this chili both comforting and nourishing.

Unlike traditional beef chili, this version uses lean ground turkey, which keeps it lighter without losing that classic chili richness. The pumpkin blends seamlessly with tomatoes, beans, and spices, creating a velvety, savory base with just the right balance of smoky heat and cozy fall flavor. Perfect for weeknight dinners, meal prep, or feeding a crowd!

🧰 Equipment Needed

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Can opener
• Measuring cups and spoons
• Ladle for serving

🛒 Ingredients

• 1 tablespoon olive oil
• 1 ½ lbs ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) pumpkin puree
• 2 cups low-sodium chicken broth
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon cinnamon (optional, for warmth)
• Salt and black pepper, to taste
• Fresh cilantro, shredded cheese, or avocado (for topping, optional)

👩‍🍳 Directions

Step 1: Sauté aromatics

• Heat olive oil in a large pot over medium heat.
• Add diced onion, garlic, and bell pepper. Cook for 4–5 minutes until softened.

Step 2: Brown the turkey

• Add ground turkey to the pot.
• Cook until browned and no longer pink, breaking it apart with a spoon, about 6–8 minutes.

Step 3: Add spices

• Stir in chili powder, smoked paprika, cumin, cinnamon (if using), salt, and pepper.
• Cook for 1 minute to release flavors.

Step 4: Add pumpkin and liquids

• Stir in pumpkin puree, diced tomatoes, and chicken broth.
• Mix well until everything is combined.

Step 5: Add beans

• Add black beans and kidney beans.
• Stir to combine.

Step 6: Simmer

• Reduce heat to low.
• Cover and simmer for 25–30 minutes, stirring occasionally, until chili thickens.

Step 7: Taste and adjust

• Adjust seasonings to your liking (more chili powder for heat, more salt if needed).

Step 8: Serve

• Ladle chili into bowls.
• Top with cilantro, shredded cheese, or avocado if desired.

🍽️ Servings & Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight before reheating.
• Reheating: Warm on the stovetop over medium heat or microwave until hot.

🥄 Variations

• Spicy version – Add jalapeños, cayenne pepper, or extra chili powder.
• Vegetarian option – Replace turkey with extra beans or lentils.
• Creamier chili – Stir in a splash of coconut milk or Greek yogurt before serving.
• Chunky version – Add diced zucchini, carrots, or sweet potatoes for extra veggies.
• Slow cooker method – Combine all ingredients in a slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

❓ 10 FAQs

1. Does the chili taste like pumpkin?
   Not strongly—the pumpkin adds creaminess and nutrition but doesn’t overpower the flavor.
2. Can I use fresh pumpkin instead of puree?
   Yes, roast and blend fresh pumpkin until smooth before using.
3. Can I substitute ground chicken for turkey?
   Absolutely, it works just as well.
4. What beans are best for chili?
   Black beans and kidney beans are classic, but pinto beans also work.
5. Can I make this ahead of time?
   Yes, chili tastes even better the next day as the flavors deepen.
6. Can I add pasta or grains?
   Yes, cooked quinoa, rice, or macaroni can be stirred in for a heartier chili.
7. Is this recipe gluten-free?
   Yes, it’s naturally gluten-free.
8. Can I use vegetable broth instead of chicken broth?
   Yes, especially if making a vegetarian version.
9. How can I thicken my chili?
   Let it simmer uncovered, or mash some beans for a thicker consistency.
10. What toppings go best with this chili?
    Cilantro, cheese, avocado, tortilla chips, or sour cream.

🏁 Conclusion
This Easy Turkey Pumpkin Chili is the ultimate fall comfort food. Packed with lean protein, fiber-rich beans, and the cozy addition of pumpkin, it’s both hearty and nourishing. Perfect for meal prep, family dinners, or a cozy night in, this recipe is one you’ll want to make on repeat all season long.

Adam

Easy Turkey Pumpkin Chili

When the weather turns crisp, there’s nothing better than a warm bowl of chili. This Easy Turkey Pumpkin Chili is hearty, flavorful, and packed with protein while sneaking in a touch of fall goodness with pumpkin puree. The pumpkin not only adds creaminess but also boosts nutrition, making this chili both comforting and nourishing. Unlike traditional beef chili, this version uses lean ground turkey, which keeps it lighter without losing that classic chili richness. The pumpkin blends seamlessly with tomatoes, beans, and spices, creating a velvety, savory base with just the right balance of smoky heat and cozy fall flavor. Perfect for weeknight dinners, meal prep, or feeding a crowd!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Equipment Method

Ingredients

  

• 1 tablespoon olive oil
• 1 ½ lbs ground turkey
• 1 medium onion diced
• 2 cloves garlic minced
• 1 red bell pepper diced
• 1 can 15 oz black beans, rinsed and drained
• 1 can 15 oz kidney beans, rinsed and drained
• 1 can 15 oz diced tomatoes
• 1 can 15 oz pumpkin puree
• 2 cups low-sodium chicken broth
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon cinnamon optional, for warmth
• Salt and black pepper to taste
• Fresh cilantro shredded cheese, or avocado (for topping, optional)

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Can opener
• Measuring cups and spoons
• Ladle – for serving

Method

 

Step 1: Sauté aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, garlic, and bell pepper. Cook for 4–5 minutes until softened.

Step 2: Brown the turkey

1. Add ground turkey to the pot.
2. Cook until browned and no longer pink, breaking it apart with a spoon, about 6–8 minutes.

Step 3: Add spices

1. Stir in chili powder, smoked paprika, cumin, cinnamon (if using), salt, and pepper.
2. Cook for 1 minute to release flavors.

Step 4: Add pumpkin and liquids

1. Stir in pumpkin puree, diced tomatoes, and chicken broth.
2. Mix well until everything is combined.

Step 5: Add beans

1. Add black beans and kidney beans.
2. Stir to combine.

Step 6: Simmer

1. Reduce heat to low.
2. Cover and simmer for 25–30 minutes, stirring occasionally, until chili thickens.

Step 7: Taste and adjust

1. Adjust seasonings to your liking (more chili powder for heat, more salt if needed).

Step 8: Serve

1. Ladle chili into bowls.
2. Top with cilantro, shredded cheese, or avocado if desired.