If you’re looking for a hearty, wholesome meal that feels like a warm hug on a plate, this Easy Turkey Pumpkin Chili Recipe might just become your new favorite go-to. I absolutely love how the pumpkin adds a subtle sweetness and creamy texture that pairs perfectly with the spices and tender turkey. It’s an ideal dish to bring everyone together on a chilly evening, making it comforting yet nutritious.
When I first tried this recipe, I was surprised how well the flavors balanced—sweet potatoes, beans, and the smoky kick from chipotle pepper create layers of flavor that keep you coming back for seconds. This Easy Turkey Pumpkin Chili Recipe is great for batch cooking too, so you can stash away leftovers for quick lunches or easy dinners during busy weeks.
Why You’ll Love This Recipe
- Healthy and Hearty: Packed with protein, fiber, and veggies, it’s perfect for a nourishing meal.
- Comfort Food with a Twist: Pumpkin adds a unique, creamy texture that makes it stand out from typical chili recipes.
- Easy to Make: Uses simple pantry staples and comes together without any fuss.
- Crowd-Pleaser: My family goes crazy for this one—perfect for feeding a hungry group!
Ingredients You’ll Need
All these ingredients work beautifully to give you that rich, cozy, and slightly smoky chili. Here’s a peek at what you’ll need and why:
- Ground turkey: A lean, flavorful protein that soaks up spices wonderfully; you can swap for ground chicken if you prefer.
- Chili powder: Divided use ensures deep seasoning—don’t skip on the extra teaspoons!
- Ground ginger: Adds a subtle warmth that complements the pumpkin and spices.
- Kosher salt: Essential for bringing out all the flavors.
- Ground cumin: Offers that classic earthy undertone chili needs.
- Olive oil: For sautéing to enhance flavor and texture.
- Onion: Brings sweetness and depth when sautéed.
- Garlic: A little pungency that elevates the savory base.
- Chicken broth: Adds moisture and richness for simmering.
- Diced tomatoes: Provide tang and body to the chili.
- Black beans: Protein and fiber-packed, great texture contrast.
- Cannellini or white kidney beans: Creamy beans to balance the black beans.
- Pumpkin puree: The star of the dish—adds creaminess and natural sweetness.
- Sweet potatoes: Tender, sweet bites that soak up the chili flavors.
- Chipotle pepper in adobo sauce: Brings smoky heat; adjust according to your spice tolerance.
- Dried oregano: Herbal notes that round out the chili’s flavor profile.
- Salt and black pepper: For seasoning to taste.
- Cilantro, limes, avocados (for serving): Fresh garnishes that brighten and add creaminess.
Variations
I like to keep things flexible depending on the season or who I’m cooking for. This Easy Turkey Pumpkin Chili Recipe adapts wonderfully whether you want to lighten it up or make it a bit heartier.
- Make it spicier: I once added extra chipotle peppers and some cayenne to bring the heat—my spice-loving friends were thrilled!
- Vegetarian twist: Swap turkey for extra beans and add mushrooms for umami depth; I’ve tried this and loved how filling it was.
- Seasonal veggies: Sometimes I toss in diced butternut squash or carrots for extra sweetness and texture.
- Use ground chicken: For a lighter flavor, ground chicken works just as well.
How to Make Easy Turkey Pumpkin Chili Recipe
Step 1: Season and Brown the Turkey
Start by mixing the ground turkey with 1 tablespoon of chili powder, ground ginger, salt, and cumin in a large bowl. This seasoning step infuses the meat, ensuring every bite is flavorful. Then heat 1 tablespoon of olive oil in a large Dutch oven or stockpot over medium-high heat. Add the turkey mixture and cook it for about 10 minutes, breaking it apart with your spatula until it’s browned and fully cooked through. Avoid stirring too frequently—you want nice little browned bits for extra flavor. Once done, transfer the meat to a large bowl and set it aside.
Step 2: Sauté the Aromatics
In the same pot, add the remaining 1/2 tablespoon of olive oil, then toss in your chopped onion. Cook for around 5 minutes, stirring occasionally, until the onions soften and turn translucent. Add the minced garlic and cook for another minute—the aroma at this point will make you smile! This base layer builds the complexity of your chili.
Step 3: Combine Everything and Simmer
Return the browned turkey back to the pot along with chicken broth, diced tomatoes, black beans, cannellini beans, pumpkin puree, diced sweet potatoes, and chopped chipotle pepper. Don’t forget to sprinkle in the remaining 2 teaspoons of chili powder, dried oregano, salt, and black pepper. Give it a good stir, then bring everything to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer gently for 45 minutes. After that, remove the lid and cook uncovered for another 15 minutes—this helps thicken the chili and concentrate the flavors.
Pro Tips for Making Easy Turkey Pumpkin Chili Recipe
- Don’t Rush Browning: Let the turkey brown properly to build depth—it’s worth the extra few minutes.
- Chipotle Pepper Control: Start with one pepper and add more if you want more heat; it’s easy to add, hard to take away.
- Sweet Potato Size Matters: Dice sweet potatoes small so they cook through evenly during simmering.
- Simmer Time is Key: Slow simmering lets flavors meld beautifully—try not to skip or rush this step.
How to Serve Easy Turkey Pumpkin Chili Recipe
Garnishes
I love topping this chili with fresh cilantro, a squeeze of lime juice, and slices of creamy avocado. They brighten the rich, smoky flavors and add freshness and creaminess to each spoonful. Sometimes I sprinkle a little shredded cheese or dollop sour cream when we’re feeling indulgent—it’s all about what you enjoy.
Side Dishes
This chili is fantastic served with warm cornbread or crusty bread to soak up all the delicious juices. I also like pairing it with a simple green salad with a tangy vinaigrette to balance the richness. For heartier meals, sweet potato fries or roasted veggies make great companions too.
Creative Ways to Present
Once for a cozy fall gathering, I served this chili in mini pumpkin bowls — it was a huge hit and made the meal feel festive. Another time, I layered the chili over baked sweet potato halves for a beautiful, comforting twist. Feel free to get creative with presentation—it makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
I like to let the chili cool to room temperature and store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better the next day. Just make sure to cool it safely before refrigeration to keep it fresh.
Freezing
This recipe is freezer-friendly, which makes meal prep a breeze. I portion it into individual containers or freezer-safe bags, squeezing out the air before sealing. It freezes well for up to 3 months and thaws quickly in the fridge overnight.
Reheating
When reheating, I gently warm the chili on the stovetop over medium heat with a splash of broth or water to revitalize the texture. Stir often to heat evenly and bring back that fresh-from-the-pot flavor. Microwave works too—just cover loosely and reheat in 1-minute increments, stirring in between.
FAQs
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Can I make this Easy Turkey Pumpkin Chili Recipe in a slow cooker?
Absolutely! Brown the turkey and sauté the aromatics before adding everything to the slow cooker. Set it on low for 6–8 hours or high for about 3–4 hours. Just add the pumpkin puree and sweet potatoes early on so they have plenty of time to soften and meld with the flavors.
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What if I don’t have chipotle peppers in adobo sauce?
You can substitute smoked paprika plus a pinch of cayenne for a milder smoky heat. Or use a bit of your favorite hot sauce. The chipotle adds a distinctive smoky spice, but you can get close with these alternatives.
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Is this recipe gluten-free?
Yes, this Easy Turkey Pumpkin Chili Recipe is naturally gluten-free as long as you use gluten-free chicken broth and canned goods labeled gluten-free.
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Can I use fresh pumpkin instead of canned pumpkin puree?
You definitely can! Roast or steam fresh pumpkin, then puree it until smooth. It might add a slightly different texture, but the flavor will be just as delicious.
Final Thoughts
This Easy Turkey Pumpkin Chili Recipe holds a special place in my heart because it combines comfort and health in such a simple way, perfect for busy nights and cozy weekends alike. I hope you enjoy making it as much as my family and I do—there’s something magical about a pot of chili simmering away, filling your home with its inviting aroma. Give it a try, and I promise you’ll be reaching for seconds (and maybe even thirds) in no time!
Print
Easy Turkey Pumpkin Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 85 minutes
- Total Time: 90 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Turkey Pumpkin Chili is a hearty and healthy fall meal featuring lean ground turkey, pumpkin puree, sweet potatoes, and beans, all simmered with chipotle peppers and warming spices for a comforting dish packed with flavor and nutrition.
Ingredients
Meat and Spices
- 1 pound ground turkey (or ground chicken)
- 1 tablespoon + 2 teaspoons chili powder, divided
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
Vegetables and Aromatics
- 1 large onion, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 large sweet potatoes, diced into small cubes
- 1 15-ounce can diced tomatoes
- 1 cup pumpkin puree, canned or homemade
- 1 chipotle pepper in adobo sauce, chopped (adjust to taste)
Liquids and Beans
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can cannellini or white kidney beans, drained and rinsed
- 1 quart chicken broth (about 4 cups)
Oils and Herbs
- 1 1/2 tablespoons olive oil, divided
- 1/2 teaspoon dried oregano
For Serving
- Cilantro, chopped
- Limes, cut into wedges
- Avocados, sliced
Instructions
- Prepare the Turkey Mixture: In a large bowl, combine the ground turkey with 1 tablespoon of chili powder, ground ginger, kosher salt, and ground cumin. Mix well to evenly distribute the spices.
- Cook the Turkey: Heat a large Dutch oven or stockpot over medium-high heat. Add 1 tablespoon of olive oil and then the seasoned ground turkey. Cook for about 10 minutes, stirring and breaking it up, until the meat is fully cooked, browned, and crumbled. Transfer the cooked turkey to a large bowl and set aside.
- Sauté the Aromatics: In the same Dutch oven, add the remaining 1/2 tablespoon of olive oil. Add the chopped onion and cook for about 5 minutes until it becomes translucent and soft. Add the minced garlic and sauté for an additional minute until fragrant.
- Combine Ingredients: Return the cooked turkey to the Dutch oven. Add the chicken broth, diced tomatoes, black beans, white 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 everything together to combine evenly.
- Simmer the Chili: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot and reduce the heat to a simmer. Let it cook gently for 45 minutes to allow the flavors to meld and the sweet potatoes to become tender.
- Finish Cooking: Uncover the chili and continue to cook uncovered for another 15 minutes to thicken the chili and deepen the flavors.
- Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro, lime wedges, and slices of avocado for added freshness and creaminess. Enjoy warm.
Notes
- This chili is freezer friendly, making it perfect for meal prep or leftovers.
- It’s naturally gluten free and packed with vegetables and lean protein for a healthy meal.
- Adjust the amount of chipotle pepper to control the spice level to your preference.
- Using canned pumpkin puree is a convenient option, but homemade pumpkin puree works equally well.
- Serve with tortilla chips or cornbread for a heartier meal.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 378 kcal
- Sugar: 12 g
- Sodium: 1429 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 13 g
- Protein: 26 g
- Cholesterol: 60 mg
