This Turkey Pumpkin Chili is hearty, full of flavor, and a great way to use up pantry staples. The pumpkin adds a creamy texture that makes every bite feel rich and satisfying.
Why You Need To Make This Easy Fall Chili
- Quick to prep: Chopping an onion and bell pepper is about as hands-on as it gets. The rest is just dumping in cans and letting the chili simmer.
- Nutritious and filling: Thanks to the lean turkey, beans, and pumpkin, this chili is packed with protein and fiber. It’ll actually keep everyone full.
- One meal, no complaints: It’s cozy, flavorful, and kid-approved. No need to cook separate meals or beg anyone to eat their veggies.
I love comforting, hearty meals like this one, especially when the weather starts to cool down. My White Chicken Chili and Beef Stew are two of my other go-tos, but this Pumpkin Turkey Chili might be the coziest of them all. The pumpkin might sound a little strange, but it gives the chili the richest, velvety texture. It’s great the day you make it, but even better the next.
Ingredients and Substitutions
- Avocado oil – Olive oil or any neutral cooking oil like canola or grapeseed works fine here.
- Yellow onion – White or red onion can be used if that’s what you have.
- Bell pepper – Any color bell pepper will work. Red and yellow are a little sweeter, green is more earthy.
- Lean ground turkey – Ground chicken or lean ground beef would also work well.
- Garlic – Fresh is best, but garlic powder can work in a pinch. Use about 2 teaspoons.
- Chili powder – No substitutions.
- Ground cumin – No substitutions.
- Salt and pepper – No substitutions.
- Cayenne pepper – Optional, but you can also sub red pepper flakes or a splash of hot sauce.
- Ground nutmeg – You can skip it if you don’t have it, but I highly recommend adding it.
- Cannellini beans – Great Northern beans or navy beans would also work.
- Red kidney beans – Black beans or pinto beans can be swapped in.
- Pumpkin puree – Make sure it’s plain pumpkin, not pumpkin pie filling. No subs.
- Fire-roasted tomatoes – Regular diced tomatoes work, but the fire-roasted ones add extra flavor.
- Chicken broth – Vegetable broth is a good alternative. Beef broth can also work if you want a richer flavor.
Mandy’s Top Tip
Letting the chili simmer longer gives the flavors more time to deepen and meld together. If you have the time, let it go a little longer on low heat.
Tips for Success
Don’t drain the beans or tomatoes – The liquid adds extra flavor and helps create the perfect chili consistency.
Taste and adjust the seasoning at the end – The longer it cooks, the more the flavors develop, so check for salt or spice before serving.
Use a large pot – This recipe makes a generous batch, so make sure your pot has enough room to stir without spilling.
Making the Pumpkin Chili with Turkey
This recipe is really straightforward. You’ll sauté the veggies, brown the turkey, then stir in all the spices, beans, pumpkin, and broth. Let it simmer so the flavors come together, and that’s it.
Sauté the veggies.
Add the seasonings.
Brown the turkey.
Add the beans and liquid and simmer.
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More ground turkey recipes you’ll want to try
If you’ve got a pack of ground turkey in the fridge, these simple meals will help you use it up fast.
Did you try this pumpkin chili with turkey? Let me know how it turned out by leaving a comment and ⭐ rating below!
Turkey Pumpkin Chili Recipe
Ingredients
- 1 1/2 tablespoons avocado oil
- 1 large yellow onion diced
- 1 bell pepper diced (I used orange)
- 1 pound lean ground turkey
- 4 cloves garlic minced
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper optional
- 1/8 teaspoon ground nutmeg
- 1 (15.5-ounce) can cannellini beans do not drain
- 1 (15.5-ounce) can red kidney beans do not drain
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (14.5-ounce) can fire-roasted tomatoes do not drain
- 1 cup chicken broth
Instructions
- Heat the avocado oil in a large pot over medium heat. Add the diced onion and bell pepper and sauté until soft, about 5 minutes.
- Add the ground turkey and cook until browned, breaking it up as it cooks.
- Stir in the garlic, chili powder, cumin, salt, pepper, cayenne (if using), and nutmeg. Cook for another minute until fragrant.
- Pour in the cannellini beans, kidney beans, pumpkin puree, fire-roasted tomatoes, and chicken broth. Stir everything together until well combined.
- Bring the chili to a gentle boil, then reduce the heat and simmer covered for 30 minutes. Remove the lid and continue to simmer for another 15 minutes or until thickened to your liking.
- Taste and adjust seasoning as needed before serving.
Notes
- Refrigerate: Store in an airtight container for up to 5 days. The flavor actually gets better over time.
- Freeze: Let it cool completely, then freeze in a freezer-safe container or bag for up to 3 months.
- Reheat: Warm on the stovetop over medium heat or microwave in short bursts, stirring between each, until heated through.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.