There’s something about this turkey pumpkin chili that makes it the ultimate meal for a chilly fall evening. It’s hearty and comforting, yet still light enough to leave you feeling good. Fall is my favorite season—the sweaters come out, the air turns crisp, and all the cozy routine of life returns. I love how the kitchen smells as the chili simmers and a batch of cornbread bakes in the oven. It’s the kind of meal that brings everyone to the table, whether for a quiet weeknight dinner or a big pot bubbling away for game day. And honestly, it’s even better the next day—if you’re lucky enough to have leftovers.
Why You Will Love This Turkey Pumpkin Chili:
- With the hint of pumpkin sweetness and cozy, warm spices, it truly tastes like autumn in a bowl.
- It’s nutrient-rich and wholesome, with pumpkin purée adding vitamins, fiber, and a naturally creamy texture.
- Perfect for make-ahead meals; the flavors deepen and taste even better the next day.
- This is a crowd-pleasing favorite for game day, a Halloween party, or family dinners; even the kids will love it.
- This one-pot recipe is simple to make and works beautifully in the slow cooker or Instant Pot for easy prep and cleanup.
Ingredients You Will Need:
- Extra-Virgin Olive Oil: A neutral oil used for sauteing the vegetables. You can also use avocado oil, ghee, or butter.
- Aromatics: Onion and fresh garlic add depth to the flavor. I use yellow onion for this recipe, but you can use white onion or Vidalia onions.
- Red Bell Pepper: I love the mild flavor and sweetness that bell pepper adds to chili. Red is my favorite, but you can use yellow, orange, or green bell pepper.
- Ground Turkey: Ground turkey is lean and affordable and is the perfect meat choice for this chili. You can use ground chicken or ground beef, too.
- Spices: Ground cumin, cinnamon, paprika, oregano, chili powder, salt, and black pepper give earthiness, smokiness, gentle heat, and balance together perfectly.
- Pumpkin Puree: I use canned pumpkin puree for this recipe. You want pure pumpkin puree, not the pumpkin pie filling.
- Beans: I love the combination of black beans and kidney beans, but you can use any kind of beans. I have some suggestions below.
- Chopped Tomatoes: I love to use canned chopped tomatoes for this because the flavor is so rich, but you can definitely use fresh tomatoes if you prefer.
- Chicken Stock: The chicken stock adds savory flavor and richness to the broth. You can also use chicken broth.
Kitchen Tools You Will Need:
- Large Pot or Dutch Oven
- Cutting Board
- Sharp Knife
- Can Opener
- Strainer
- Wooden Spoon
Make Ahead
Making this a couple of days ahead is perfection. Chili tastes even better the next day after the flavors have developed.
How to Make Turkey Pumpkin Chili
- Heat olive oil in a large pot on medium heat. Add in the onion, garlic, and bell pepper, and saute until the peppers begin to soften.
- Add in the ground turkey and use a wooden spoon to break it up into small pieces. Cook until the turkey is no longer pink.
- Add in the spices and stir to combine. Next, add in the pumpkin, beans, chopped tomatoes, and chicken stock. Stir and leave to simmer on low heat.
- After 30 minutes, ladle into bowls, add toppings, and enjoy!
How to Modify:
- For more heat, add in cayenne pepper, chipotle chili powder, red pepper flakes, or a chopped jalapeno, or for a smoky flavor, use smoked paprika or a bit of chipotles in adobo sauce.
- If you want a bit of sweet balance, add a touch of maple syrup or brown sugar to complement the pumpkin.
- Swap ground turkey for ground chicken, beef, or pork, or even try shredded rotisserie chicken for a shortcut version.
- Mix up the beans and try white beans, like pinto beans or great Northern beans. You can also use red beans instead of kidney beans.
- Add diced sweet potatoes, carrots, or corn for more color and heartiness.
- Use chopped fire-roasted tomatoes for a richer, smokier flavor.
Dietary Customizations:
- Vegetarian: Use lentils, quinoa, or extra beans instead of meat and use vegetable broth or vegetable stock in place of the chicken stock.
- Paleo/Keto/Whole30: Skip the beans and add extra ground turkey, mushrooms, diced sweet potatoes, or cauliflower rice for bulk.
Serving Suggestions:
The toppings are so delicious on this chili. I love to add fresh cilantro, grated cheddar cheese, and sour cream. You could also use Greek yogurt, avocado, pumpkin seeds, and crushed tortilla chips or corn chips.
The perfect chili companion is cornbread. I’ve been making this Gluten-Free Jalapeno Cornbread on repeat lately. It is so amazing when topped with Hot Honey or Whipped Hot Honey Butter.
Enjoy this easy chili with a delicious fall salad like Brussels Sprouts, Apple, and Walnut Slaw or Kale, Butternut Squash & Pomegranate Salad with Lemon Tahini Dressing.
Common Questions:
Yes! After seeding and chopping, you’ll roast the pumpkin on a baking sheet at 350 degrees F until it is fork-tender, about 45 minutes. Allow it to cool slightly, remove the peel, and discard. Puree the roasted pumpkin until smooth in a high-speed blender or food processor. You’ll need about 1¾ cups to replace a 14-ounce can.
Bring leftovers to room temperature, store them in an airtight container in the fridge for up to 4–5 days, and reheat in the microwave or on the stovetop over medium heat. To freeze, cool completely, and then store up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or the microwave.
Absolutely! Sauté the onion, garlic, bell pepper, and turkey first, then add everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Serve with toppings and enjoy!
Yes! Set the Instant Pot to sauté, cook the onion, garlic, bell pepper, and turkey until browned, then stir in the spices. Add the pumpkin purée, beans, tomatoes, and chicken stock. Lock the lid and cook on High Pressure for 10 minutes, followed by a 10-minute natural release. Give it one last good stir and serve with toppings.
Not at all! The pumpkin adds creaminess and a subtle sweetness, but the cumin, paprika, chili powder, and oregano keep it savory, hearty, and tasting like chili.
More Soups and Stews You Will Love:
- Cabbage and Chicken Soup
- Chorizo, Corn, and Potato Chowder
- Hearty Chicken Stew
- Turkey Mulligatawny Soup
- Thai Butternut Squash Soup
If you make this Turkey Pumpkin Chili, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Pumpkin Turkey Chili
Ingredients
- 1 tbsp extra virgin olive oil
- 1 yellow onion finely diced
- 4 cloves garlic minced
- 1 red bell pepper chopped into small pieces
- 1 lbs ground turkey
- 2 tsp cumin
- 1/2 tsp cinnamon
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp chili powder
- 1/2 tsp salt
- ½ tsp pepper
- 14 oz can pumpkin puree
- 14 oz can black beans
- 14 oz can kidney beans
- 28 oz can chopped tomatoes
- 2 cups chicken stock
Instructions
- Heat 1 tbsp olive oil in a large pot on medium heat. Add in the onion, garlic and bell pepper and saute for 5 minutes until the peppers begin to soften.
- Add in the ground turkey and use a wooden spoon to break it up into small pieces. Cook for 5 minutes until the turkey is no longer pink.
- Add in the cinnamon, paprika, oregano, chili powder, salt and pepper and stir to combine. Next add in the pumpkin puree, beans, chopped tomatoes and chicken stock, stir and leave to simmer on low heat for 30 minutes.
- After 30 minutes ladle into bowls and serve with cilantro, grated cheddar, sour cream and any other toppings of choice.
Tried This Recipe?
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