This cozy turkey pumpkin chili is hearty, gently spiced, and just a little bit velvety from pumpkin puree. Lean ground turkey, black beans, and tomatoes come together in one pot for a satisfying bowl that tastes like fall in every bite. It’s wholesome, filling, and perfect for busy weeknights, meal prep, or game-day gatherings.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped (any color)
- 2 cloves garlic, minced
- 1 pound ground turkey (93% lean or similar)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon fine salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with their juices
- 1 cup chicken broth (low sodium, if desired)
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté for 5–7 minutes, stirring occasionally, until softened and starting to turn translucent.
- Stir in the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to brown it.
- Add the ground turkey to the pot, breaking it up with a spoon or spatula. Cook for 5–7 minutes, stirring occasionally, until the turkey is browned and no longer pink. Drain off any excess fat if needed.
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the turkey and vegetables evenly with the spices and cook for 1–2 minutes to bloom the flavors.
- Add the pumpkin puree, black beans, diced tomatoes with their juices, and chicken broth. Stir until everything is well combined and the pumpkin is fully incorporated.
- Bring the chili up to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover, and cook for 20–25 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken slightly.
- Taste and adjust seasoning with additional salt, pepper, or chili powder if desired. Ladle into bowls and serve hot, garnished with fresh cilantro if you like.
Variation
- Swap black beans for kidney beans or use a mix of both for extra color and texture.
- Stir in 1–2 cups of chopped leafy greens (like spinach or kale) during the last 5 minutes of cooking for a veggie-packed boost.
- For a creamier chili, swirl in 1/4–1/2 cup of plain Greek yogurt or light sour cream right before serving (off the heat) if you don’t need it dairy-free.
Cooking Notes
- Taste your chili powder some blends are mild, others quite hot; adjust the amount to match your preferred heat level.
- If your chili is too thick, splash in a bit more chicken broth or water until it reaches your ideal consistency.
- If using extra-lean turkey, avoid overcooking at the browning stage to keep the meat tender rather than dry.
Serving Suggestions
- Serve with a sprinkle of shredded cheese, a dollop of Greek yogurt or sour cream, and a few tortilla chips on the side for crunch.
- Pair a warm bowl of turkey pumpkin chili with cornbread or warm crusty bread to soak up every last bite.
- Brighten each serving with fresh lime wedges, extra cilantro, and sliced green onions for a fresh, vibrant finish.
Tips
- Prep all your vegetables before turning on the heat so the cooking process is smooth and stress-free.
- Rinse canned beans well to remove excess sodium and help keep the flavors clean and bright.
- Freeze leftovers in individual portions for easy grab-and-reheat lunches; the chili thickens slightly when chilled but loosens again as it warms.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 24 g
- Sodium: 520 mg
Frequently Asked Questions
- Can I make this in a slow cooker?
Yes. Brown the turkey with the onion, pepper, and garlic first, then transfer everything to a slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours. - Can I use leftover cooked turkey instead of ground turkey?
You can. Sauté the veggies and spices as directed, then stir in 2–3 cups of shredded cooked turkey along with the pumpkin, beans, tomatoes, and broth. - How do I store and reheat leftovers?
Store cooled chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth if it’s very thick. - Can I freeze this chili?
Yes. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove until steaming hot.
Conclusion
This turkey pumpkin chili wraps lean protein, hearty beans, and silky pumpkin into one cozy, fall-inspired bowl. It’s rich and satisfying without feeling heavy, with just enough warm spice to be comforting any night of the week. Make a pot for Sunday dinner, pack it up for lunches, or freeze a few portions for busy days ahead.
Print
Turkey Pumpkin Chili
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: High-Protein, Dairy-Free (when toppings are dairy-free), Gluten-Free (when ingredients are verified GF)
Description
This cozy turkey pumpkin chili is hearty, gently spiced, and just a little bit velvety from pumpkin puree. Lean ground turkey, black beans, and tomatoes come together in one pot for a satisfying bowl that tastes like fall in every bite. It’s wholesome, filling, and perfect for busy weeknights, meal prep, or game-day gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped (any color)
- 2 cloves garlic, minced
- 1 pound ground turkey (93% lean or similar)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon fine salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with their juices
- 1 cup chicken broth (low sodium, if desired)
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté for 5–7 minutes, stirring occasionally, until softened and starting to turn translucent.
- Stir in the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to brown it.
- Add the ground turkey to the pot, breaking it up with a spoon or spatula. Cook for 5–7 minutes, stirring occasionally, until the turkey is browned and no longer pink. Drain off any excess fat if needed.
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the turkey and vegetables evenly with the spices and cook for 1–2 minutes to bloom the flavors.
- Add the pumpkin puree, black beans, diced tomatoes with their juices, and chicken broth. Stir until everything is well combined and the pumpkin is fully incorporated.
- Bring the chili up to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover, and cook for 20–25 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken slightly.
- Taste and adjust seasoning with additional salt, pepper, or chili powder if desired. Ladle into bowls and serve hot, garnished with fresh cilantro if you like.
Notes
- Use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- If you prefer a thicker chili, let it simmer uncovered for the last 5–10 minutes to reduce slightly.
- For a bit of heat, add a pinch of cayenne or a chopped jalapeño along with the onion and bell pepper.
- Like most chilis, the flavor deepens as it rests; it can taste even better the next day.
- This recipe doubles well for meal prep just use a larger pot and extend the simmer time slightly if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup, Stew
- Method: Stovetop, One-Pot
- Cuisine: American, Fall-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 24 g
- Cholesterol: 70 mg
Keywords: turkey pumpkin chili, healthy turkey chili, fall chili recipe, pumpkin bean chili, one pot dinner, high protein chili