Ready in just 55 minutes, this turkey pumpkin chili recipe is a hearty dinner that’s packed with flavor. This chili is rich and flavorful and is sure to please!
Turkey pumpkin chili is a delicious dinner that’s perfect for fall. This flavorful chili is made in under an hour.
This hearty chili is full of good-for-you ingredients like pumpkin, beans, and vegetables. It’s also made with plenty of warm spices for a tasty, filling meal.
What you’ll need to make turkey pumpkin chili
- Olive oil
- Onion: White or yellow onion works well.
- Green pepper: Feel free to use another color of bell pepper if you prefer.
- Jalapeño: Be careful when handling the jalapeño and consider wearing gloves. Deseeding the jalapeño will cut down on the heat.
- Garlic
- Turkey: I like to use 93% lean ground turkey.
- Chili powder: Adjust to taste.
- Cumin
- Smoked paprika
- Dried oregano
- Cinnamon
- Salt
- Cayenne pepper: Omit or increase to taste.
- Diced tomatoes: For more heat, use diced tomatoes with green chiles.
- Pumpkin purée: Be sure to get pumpkin purée, not pumpkin pie filling.
- Chicken broth: I recommend reduced-sodium broth to better control how salty the chili turns out.
- Kidney beans: Feel free to use all kidney or all black beans if you prefer.
- Black beans
How to make turkey pumpkin chili
Step 1: Heat a large pot over medium heat. Add the oil.
Step 2: Add the onion and sauté for 5-7 minutes, stirring regularly, or until softened.
Step 3: Stir in the bell pepper and jalapeño and continue to cook for 3-5 minutes, stirring regularly.
Step 4: Stir in the garlic and cook for 30 seconds, stirring the entire time.
Step 5: Add in the turkey and cook until browned.
Step 6: Stir in all of the spices, diced tomatoes, pumpkin puree, and chicken broth. Bring to a boil.
Step 7: Add in the kidney and black beans.
Step 8: Reduce heat and simmer for 30 minutes, stirring occasionally, or until thickened.
Pumpkin chili topping ideas
Serve the chili with toppings like sour cream or plain Greek yogurt, shredded cheese, green onion, sliced avocado, guacamole, cilantro, and tortilla strips.
Side suggestions
Pumpkin chili goes well with sides like cornbread or cornbread muffins, or try the chili with something a little different like pumpkin crescent rolls or cinnamon rolls.
Recipe FAQs
You can! Just cook the chili as-directed. Let the chili cool to room temperature before adding to a freezer-safe container and freezing.
Absolutely! Omit the cayenne pepper and decrease the chili powder to make the chili milder.
You can! Increase the amount of chili powder and cayenne pepper. You can also use diced chiles with green chiles or add a can of hot green chiles with the diced tomatoes.
Storage
Store any leftover turkey chili in an airtight container in the refrigerator. The chili will keep for up to 4 days when properly stored in the fridge.
More chili recipes!
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Turkey Pumpkin Chili
Equipment
- Large pot
Ingredients
- 2 tablespoons olive oil
- 1 cup diced white or yellow onion
- 1 cup diced green bell pepper
- 1 jalapeño deseeded and minced
- 2 cloves garlic minced
- 1 pound lean ground turkey
- 1 ½ tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ½ teaspoon dried oregano
- 1/2 teaspoon salt
- Pinch of cayenne pepper
- 15 ounce can diced tomatoes
- 15 ounce can pumpkin puree
- 1 ½ cups reduced-sodium chicken broth
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can black beans drained and rinsed
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the oil.
- Add the onion and sauté for 5-7 minutes, stirring regularly, or until softened.
- Stir in the bell pepper and jalapeño and continue to cook for 3-5 minutes, stirring regularly.
- Stir in the garlic and cook for 30 seconds, stirring the entire time.
- Add in the turkey and cook until browned.
- Stir in all of the spices, diced tomatoes, pumpkin puree, and chicken broth. Bring to a boil.
- Add in the kidney and black beans.
- Reduce heat and simmer for 30 minutes, stirring occasionally, or until thickened.
- Serve with toppings like sour cream, shredded cheese, green onion, and diced avocado.
Notes
- Onion: White or yellow onion works well.
- Green pepper: Feel free to use another color of bell pepper if you prefer.
- Jalapeño: Be careful when handling the jalapeño and consider wearing gloves. Deseeding the jalapeño will cut down on the heat.
- Turkey: I like to use 93% lean ground turkey.
- Chili powder: Adjust to taste.
- Cayenne pepper: Omit or increase to taste.
- Pumpkin purée: Be sure to get pumpkin purée, not pumpkin pie filling.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Diana says
LOVE this! Three years running before trick or treating on Halloween – its become a family tradition.
Delicious and nutritious. And protection from the inevitable sugar surge ….
Kate says
Yay!! That’s awesome! I also like to make chili for Halloween dinner for the same reason! =)