If you’re looking for a cozy, hearty meal that’s simple to make but packs so much flavor, you’re going to love this Easy Turkey Pumpkin Chili Recipe. I absolutely love how the pumpkin adds a subtle sweetness and creaminess that perfectly balances the spices and tender turkey. Trust me, whether it’s chillier weather or just a craving for something soulful, this chili becomes an instant favorite at my table. Keep reading and I’ll walk you through all the little tricks that make this chili truly stand out.
Why You’ll Love This Recipe
- Unique Flavor Twist: Pumpkin adds a rich, velvety texture that makes this chili comfort food with a fresh twist.
- Lean & Nutritious: Using ground turkey keeps it light but still super satisfying and packed with protein.
- One-Pot Wonder: Everything cooks in one pot, making cleanup easier and the flavors meld perfectly.
- Great for Meal Prep: This chili freezes beautifully and tastes even better the next day.
Ingredients You’ll Need
I’ve carefully chosen ingredients that complement each other, creating a chili that’s vibrant but balanced. When you shop, look for fresh sweet potatoes and good quality pumpkin puree—this really makes the difference here.
- Ground turkey: I like lean turkey because it’s healthy but still juicy and flavorful when browned properly.
- Chili powder: Dividing it in the recipe helps build layers of spicy flavor.
- Ground ginger: Adds a surprising warmth that pairs wonderfully with pumpkin’s sweetness.
- Kosher salt: Essential for seasoning properly—start with this and adjust at the end if needed.
- Ground cumin: Brings that classic earthy chili depth without overpowering.
- Olive oil: For sautéing; adds richness and helps brown the turkey beautifully.
- Onion: The base for that cozy aroma and mild sweetness.
- Garlic: No chili is complete without garlic; it lifts the whole dish.
- Chicken broth: Keeps it light but flavorful, instead of heavy beef stock.
- Diced tomatoes: Adds acidity and body.
- Black beans: Classic chili texture and protein boost.
- Cannellini beans: Creamy white beans offer a nice contrast and extra fiber.
- Pumpkin puree: The star ingredient—use canned or homemade, whichever you prefer.
- Sweet potatoes: Small diced cubes soften and add subtle sweetness and texture.
- Chipotle pepper in adobo: Adds smoky heat—start with the amount suggested and adjust to taste.
- Dried oregano: For that herbal depth.
- Salt & black pepper: To finish seasoning at the end.
- Cilantro, limes, avocados (for serving): These fresh garnishes brighten up every bite.
Variations
This Easy Turkey Pumpkin Chili Recipe is pretty versatile, so I encourage you to tweak it based on what you have or your mood. I’ve tried a few versions and always come back to this balance.
- Spicy Kick: I once added extra chipotle peppers and a dash of cayenne when I wanted my chili fiery, and my spice-loving family went nuts for it.
- Vegetarian Swap: Using lentils instead of turkey works great; just add extra broth for cooking lentils thoroughly.
- Seasonal Spin: In fall, I add some diced apples along with sweet potatoes for a fruitier twist that’s surprisingly delightful.
- Mild Version: If heat isn’t your thing, simply omit the chipotle pepper and add a bit more smoked paprika for flavor without spice.
How to Make Easy Turkey Pumpkin Chili Recipe
Step 1: Season and Brown the Turkey
First, mix the ground turkey with one tablespoon chili powder, ginger, salt, and cumin in a bowl. This step is crucial because seasoning meat early helps the flavor penetrate deeply. Heat a large dutch oven on medium-high, drizzle one tablespoon olive oil, then add the turkey mixture. Cook for about 10 minutes, letting it brown and crumble nicely. Be patient here—browning develops flavor that makes your chili sing. Once browned, transfer the meat to a bowl and set it aside.
Step 2: Sauté the Aromatics
Add the remaining olive oil to the pot and toss in the chopped onion. Cook for about 5 minutes until translucent and soft—this builds that warm chili base I adore. Stir in the minced garlic and cook for an additional minute until fragrant. Be careful not to let garlic burn; it turns bitter quickly.
Step 3: Combine and Simmer
Return the cooked turkey to the pot. Then add chicken broth, diced tomatoes, black beans, cannellini beans, pumpkin puree, diced sweet potatoes, chipotle pepper, remaining chili powder, oregano, and a pinch of salt and pepper. Stir everything together until evenly combined, then bring it up to a boil. Once boiling, cover and reduce heat to a low simmer for 45 minutes—this slow cook lets those flavors fully meld. After 45 minutes, uncover and simmer for an extra 15 minutes to let the chili thicken slightly.
Pro Tips for Making Easy Turkey Pumpkin Chili Recipe
- Browning is Key: Make sure to brown the ground turkey without crowding the pan—it helps develop deep flavor and keeps the meat from steaming.
- Pumpkin Purée Choice: I’ve found that homemade pumpkin puree adds an extra earthy sweetness, but canned works perfectly too and saves time.
- Adjust Spice Levels: Start with one chipotle pepper and taste before adding more, since it can quickly overpower.
- Simmer Gently: Low and slow simmering is crucial to tender sweet potatoes and a well-blended chili—not rushing this step will reward you big time.
How to Serve Easy Turkey Pumpkin Chili Recipe
Garnishes
I love topping this chili with fresh cilantro, a squeeze of lime juice, and creamy avocado slices. These fresh elements cut through the richness and add layers of brightness and creaminess. Sometimes I also sprinkle a little shredded cheddar or a dollop of sour cream if I want to get indulgent.
Side Dishes
My go-to sides include warm cornbread or crusty artisan bread to soak up every bit of the chili. Sometimes a simple side salad with crisp greens and a light vinaigrette balances the warm, hearty chili beautifully.
Creative Ways to Present
For special occasions, I like serving this chili in hollowed-out mini pumpkins or small bread bowls—it’s a fun way to wow guests and keeps things rustic and cozy. Garnished with colorful toppings laid out buffet-style, it’s always a hit.
Make Ahead and Storage
Storing Leftovers
Once your chili has cooled, store it in airtight containers in the fridge. I usually portion it out so I don’t have to reheat the whole batch every time. It tastes even better the next day—flavors deepen overnight, so plan ahead if you can!
Freezing
I’ve frozen this Easy Turkey Pumpkin Chili Recipe multiple times without any loss in quality. Just let it cool completely, then freeze in zip-top bags or freezer-safe containers. Label with the date and use within 3 months for best freshness.
Reheating
Reheat slowly on the stovetop, stirring occasionally to avoid sticking and ensure even warming. If you’re in a hurry, the microwave works fine—just stop and stir halfway through. Add a splash of broth or water if it thickened too much in the fridge or freezer.
FAQs
-
Can I substitute ground chicken for turkey in this recipe?
Absolutely! Ground chicken works just as well as turkey here and will yield a similar texture and flavor. Just follow the same instructions for browning and seasoning.
-
Is the pumpkin flavor overpowering in this chili?
Not at all. The pumpkin provides a subtle sweetness and creamy texture without dominating the dish. It beautifully balances the spices instead of making the chili taste like pumpkin pie.
-
How spicy is this chili?
The heat level is moderate by default—thanks to one chipotle pepper. You can easily adjust by adding more chipotle or spicy seasonings if you prefer it hotter, or omit it for mild versions.
-
Can I make this chili in a slow cooker?
You can! Brown the turkey and sauté the aromatics first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until sweet potatoes are tender.
-
What can I serve with this chili?
It’s delicious with cornbread, warm tortillas, or over a bed of rice. Fresh garnishes like cilantro, lime, and avocado add great freshness and texture.
Final Thoughts
I’ve made this Easy Turkey Pumpkin Chili Recipe countless times, and it’s never failed to become a family favorite. It’s the kind of meal that feels both nourishing and special without fuss, perfect for weeknights or casual gatherings. You’re going to appreciate how the ingredients come together with minimal effort but maximum reward. Give it a try—you’ll find it’s a comforting, soul-warming recipe that you’ll reach for again and again!
Print
Easy Turkey Pumpkin Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Easy Turkey Pumpkin Chili is a hearty, flavorful dish combining lean ground turkey, pumpkin puree, and a medley of beans and spices. Perfect for cozy dinners, it offers a nutritious twist on traditional chili with sweet potatoes and a hint of chipotle heat, finished with fresh cilantro, lime, and avocado for a vibrant touch.
Ingredients
Meat Mixture
- 1 pound ground turkey (or ground chicken)
- 1 tablespoon chili powder
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
Vegetables and Aromatics
- 1 1/2 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 large sweet potatoes, diced into small cubes
Liquids and Beans
- 1 quart chicken broth (about 4 cups)
- 1 15-ounce can diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can cannellini or white kidney beans, drained and rinsed
- 1 cup pumpkin puree, canned or homemade
Spices and Garnishes
- 2 teaspoons chili powder (additional for seasoning)
- 1 chipotle pepper in adobo sauce, chopped (adjust to taste for spice level)
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Cilantro, for serving
- Limes, for serving
- Avocados, for serving
Instructions
- Prepare the Meat Mixture: In a large bowl, combine the ground turkey, 1 tablespoon chili powder, ground ginger, kosher salt, and ground cumin. Mix well to evenly distribute the spices throughout the meat.
- Cook the Turkey: Heat a large Dutch oven or stockpot over medium-high heat. Add 1 tablespoon of olive oil, then add the turkey mixture. Cook for about 10 minutes, stirring occasionally, until the meat is fully cooked, browned, and crumbled. Transfer the cooked meat to a large bowl and set aside.
- Sauté Onions and Garlic: Add the remaining 1/2 tablespoon of olive oil to the Dutch oven. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onions become translucent and soft. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Combine Ingredients in the Pot: Return the cooked turkey to the Dutch oven. Add the chicken broth, diced tomatoes, black beans, cannellini beans, pumpkin puree, diced sweet potatoes, chopped chipotle pepper, remaining 2 teaspoons chili powder, dried oregano, and a pinch of salt and black pepper. Stir well to blend all ingredients evenly.
- Simmer the Chili: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot, reduce the heat to low, and simmer gently for 45 minutes, allowing the flavors to meld and the sweet potatoes to soften. After 45 minutes, uncover the pot and cook for an additional 15 minutes to thicken the chili and develop a richer flavor.
- Serve: Spoon the chili into bowls and garnish with freshly chopped cilantro, lime wedges, and slices of avocado for a fresh, creamy contrast. Enjoy warm.
Notes
- To freeze the chili, allow it to cool completely in the refrigerator. Once chilled, transfer to freezer-safe zip-top bags or containers.
- Thaw frozen chili overnight in the fridge or use a microwave defrost setting before reheating.
- Reheat gently on the stovetop over medium heat or in the microwave until warmed through.
- You can adjust spiciness by adding more chipotle pepper or chili powder based on your heat preference.
- For a vegetarian version, substitute turkey with plant-based ground meat alternatives and use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
