You will love the flavors of this Turkey Chili with Pumpkin. It strikes a delightful balance of spicy and sweet and is loaded with hearty, wholesome ingredients. Top it with your favorite chili garnishes for a comforting meal.
Post and recipe revised on 10/1/2024
What You’ll Love About Turkey Chili with Pumpkin:
- Perfect for the fall season
- Hearty and nourishing
- Simple, accessible ingredients
- Ready in under 40 minutes
This Turkey Chili with Pumpkin has been a favorite through autumn and winter. It’s quick to make and comes together in less than 40 minutes. The base delivers that classic chili flavor you expect, while pumpkin puree adds a subtle sweetness and natural thickness without overpowering the dish.
Pumpkin is a discreet but important ingredient here. Pure pumpkin puree blends seamlessly into the sauce, gently thickening and rounding out the flavors. The mild sweetness complements the spices, creating a balanced, cozy chili that surprises guests when they learn the secret.
Serve this chili any time the weather turns crisp. It warms the kitchen and fills bowls quickly. Add your favorite toppings or bake a side of cornbread for a complete, comforting meal.
Simple Ingredients:
- Olive oil – for sautéing the turkey and onion.
- Lean ground turkey – the light, lean protein base.
- Onion and garlic – build savory flavor.
- Black beans and red kidney beans – a mix adds texture and fiber.
- Pure pumpkin puree – not pumpkin pie filling; adds body and mild sweetness.
- Fire-roasted tomatoes – for a hint of smoky depth.
- Roasted corn – canned or frozen works well.
- Low-sodium chicken stock – to thin the chili and layer flavor.
- Seasonings – chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper.
Chili Toppings:
- Shredded cheese
- Sour cream
- Fresh avocado
- Fresh cilantro
- Green onions
- Tortilla chips or warm tortillas
Substitutions:
- Meat: Substitute lean ground beef or chicken if preferred.
- Beans: Pinto, white beans, or chickpeas work as alternatives.
- Canned tomatoes: Regular diced tomatoes or tomatoes with green chiles (like Rotel) can be used.
- Seasonings: For convenience, a packet of taco seasoning can replace the individual spices.
How To Make Turkey Chili with Pumpkin:
See full instructions in the recipe card below
Step One. Heat a 6‑quart pot or Dutch oven over medium heat. Add olive oil, chopped onion, and ground turkey. Cook, breaking the turkey into crumbles, until no longer pink, about 5–7 minutes.
Step Two. Add minced garlic and cook for 1 minute. Stir in the spices and cook another 1–2 minutes until fragrant to bloom the flavors.
Step Three. Stir in the drained beans, pumpkin puree, fire-roasted tomatoes, corn, and chicken stock. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, 15–20 minutes until the chili thickens. Adjust seasoning and serve with your favorite toppings.
Common Questions:
Stored in an airtight container, the chili keeps 4–5 days in the refrigerator.
Yes. Cool completely, transfer to a freezer-safe container or bag, and freeze up to 6 months.
Yes. Lean turkey reduces saturated fat compared with ground beef, beans add fiber, and pumpkin and tomatoes contribute vitamins and nutrients.
Simmer the chili with the lid off until it reaches the desired thickness. The pumpkin also helps thicken the sauce naturally.
Other Recipes You Might Enjoy:
- Chicken Chili
- Green Chili Chicken Enchilada Soup
- Slow Cooker Creamy Chicken Enchilada Soup
- Slow Cooker Low-Carb Beef Chili
Turkey Chili with Pumpkin
Equipment
-
6 qt or larger soup pot or Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- ¾ cup yellow onion, chopped fine
- 1 garlic clove, minced
- 1 (15) ounce can low-sodium black beans, rinsed and drained
- 1 (15) ounce can low-sodium kidney beans, rinsed and drained
- 1 (15) ounce can pure pumpkin puree Not pumpkin pie filling
- 1 (14) ounce can fire-roasted tomatoes with juice
- 9 ounces roasted corn
- 2 ½ cups low-sodium chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
Additional toppings
- avocados
- shredded cheese
- sour cream
- cilantro
- tortillas or tortilla chips
Instructions
-
Heat a Dutch oven or 6‑qt soup pot over medium heat. Add olive oil, onion, and ground turkey. Cook, breaking the turkey into crumbles, until no longer pink, about 5–7 minutes.
-
Add garlic and cook 1 minute. Stir in chili powder, cumin, smoked paprika, and oregano; cook 1–2 minutes until fragrant.
-
Add beans, pumpkin puree, fire-roasted tomatoes, corn, and chicken broth. Bring to a boil, then reduce to medium-low and simmer, uncovered, 15–20 minutes until slightly thickened. Adjust salt and pepper to taste and serve with toppings.
Notes
- Meat: Use lean ground beef or chicken in place of turkey.
- Beans: Pinto, white, or garbanzo beans are good alternatives.
- Canned tomatoes: Regular diced tomatoes or tomatoes with green chiles like Rotel can be used.
- Seasonings: A packet of taco seasoning can replace the individual spices for convenience.
Common Questions:
Stored in an airtight container, it will keep 4–5 days in the refrigerator.
Yes. Make sure it’s fully cooled, then freeze in a freezer-safe container for up to 6 months.
Yes. Lean turkey, high-fiber beans, and nutrient-rich pumpkin and tomatoes make this a nutritious option.
Simmer the chili with the lid off until it reduces and thickens to your liking.
Nutritional facts do not include extra toppings. Nutritional information is an estimate and provided as a courtesy.
Nutrition
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