If you’re looking for a comforting fall dinner that’s both hearty and healthy, this Easy Turkey Pumpkin Chili Recipe is an absolute winner. I love how the pumpkin and sweet potatoes add this subtle sweetness and creaminess that’s totally unexpected in a chili—but trust me, it works beautifully. Plus, using ground turkey makes it leaner than traditional beef chili, so you feel good about every comforting bite.
What makes this Easy Turkey Pumpkin Chili Recipe stand out for me is how versatile it is—you can whip it up on a busy weeknight or simmer it all afternoon for those cozy weekend vibes. When I first tried it, I wasn’t sure how pumpkin would go, but my family went crazy for it, especially with those smoky chipotle peppers adding just the right kick. Once you try it, I think you’ll agree it’s a game changer for chilly evenings!
Why You’ll Love This Recipe
- Healthy and Hearty: Ground turkey and pumpkin combine for a nutritious, protein-packed chili that’s low in fat.
- Unique Flavor Twist: The addition of sweet potatoes and chipotle peppers gives it a smoky-sweet depth you won’t find in your usual chili.
- Easy Prep and Versatile: Simple steps with pantry-friendly ingredients make this chili great for busy nights or meal prep.
- Freezer Friendly: Makes a large batch you can freeze and reheat easily for future cozy dinners.
Ingredients You’ll Need
This Easy Turkey Pumpkin Chili Recipe comes together with simple, wholesome ingredients that complement each other beautifully—each playing its part to balance flavor, texture, and nutrition. When shopping, I like to grab fresh sweet potatoes and quality pumpkin puree (homemade if I have time!).
- Ground turkey: Lean and tender, a great base that soaks up all the spices.
- Chili powder: Split between the meat and chili base for layered spice.
- Ground ginger: Adds a subtle warm note that pairs unexpectedly well with pumpkin.
- Kosher salt: Enhances all the flavors naturally.
- Ground cumin: Adds earthiness essential in chili seasoning.
- Olive oil: For browning meat and softening onions, brings a silky richness.
- Onion: Sweetness and depth once cooked down.
- Garlic: Aromatic punch that wakes up the dish.
- Chicken broth: Forms the flavorful liquid base.
- Diced tomatoes: Adds acidity and texture.
- Black beans: Protein and fiber-packed with a creamy texture.
- Cannellini beans: Provide a lighter, nutty contrast to black beans.
- Pumpkin puree: The secret ingredient that adds creaminess and subtle sweetness.
- Sweet potatoes: Cubed for a tender bite that balances the spice.
- Chipotle pepper in adobo: Gives a smoky heat—adjust based on your spice tolerance.
- Dried oregano: Herbal note to round out the flavor.
- Salt and black pepper: To taste and finish off the seasoning.
- Cilantro, limes, avocados: Fresh garnishes that brighten and cool each bowl.
Variations
I love how adaptable this Easy Turkey Pumpkin Chili Recipe is. The first time I made it, I kept it classic, but since then I’ve played around with different beans and spice levels, encouraging you to make it your own. Add your favorite veggies or even swap in ground chicken if turkey isn’t your thing.
- Vegetarian Version: Swap ground turkey for diced mushrooms or lentils for a hearty, plant-based chili that’s just as comforting.
- Extra Spice: Add more chipotle peppers or a dash of cayenne if you like your chili with a serious kick—I do!
- Seasonal Swap: Try butternut squash instead of sweet potatoes for a slightly different sweetness and texture.
- Mild Flavor: If you prefer it less spicy, either reduce the chipotle quantity or omit it altogether while keeping the pumpkin and beans.
How to Make Easy Turkey Pumpkin Chili Recipe
Step 1: Season and Brown the Turkey
Start by mixing your ground turkey with 1 tablespoon of chili powder, ground ginger, salt, and cumin—this helps infuse the meat with flavor before cooking. Heat 1 tablespoon olive oil in a large dutch oven over medium-high heat, then add the turkey mixture. Cook, breaking it up with a spoon until browned and cooked through—about 10 minutes. Getting a nice sear here adds great flavor depth, so don’t rush it.
Step 2: Sauté Onions and Garlic
Remove the cooked turkey to a bowl and add the remaining olive oil to the pot. Toss in the chopped onion and cook until translucent and soft, around 5 minutes—this step builds your flavor base. Then stir in the minced garlic and cook for just a minute more to avoid burning but to release its aroma.
Step 3: Combine and Simmer
Return the turkey to the pot, then add chicken broth, diced tomatoes, both types of beans, pumpkin puree, diced sweet potatoes, chopped chipotle pepper, remaining chili powder, oregano, salt, and pepper. Give everything a good stir to combine. Bring the chili to a boil, then cover and reduce the heat to let it simmer gently for 45 minutes. This slow simmer lets all those flavors meld together beautifully.
Step 4: Final Thickening
After 45 minutes, remove the lid and let the chili cook uncovered for another 15 minutes. This step thickens the chili and intensifies the flavors. You’ll notice the sweet potatoes soften perfectly, and the pumpkin creates a silky texture throughout.
Pro Tips for Making Easy Turkey Pumpkin Chili Recipe
- Don’t Skip Browning the Turkey: That caramelization locks in flavor and keeps your chili rich.
- Adjust Chipotle to Your Comfort Zone: Start with one pepper; you can always add more for heat after tasting.
- Use Low-Sodium Broth: So you control the saltiness and avoid an overly salty chili.
- Simmer with Lid Off at the End: It thickens the chili beautifully without drying it out.
How to Serve Easy Turkey Pumpkin Chili Recipe
Garnishes
I always serve this chili with a generous handful of fresh chopped cilantro—it adds a bright herbal note that cuts through the richness. A squeeze of lime juice just before eating really wakes up the flavors. And don’t skip sliced or diced avocado; that creamy contrast is so dreamy alongside the smoky, spicy chili.
Side Dishes
To round out the meal, I like simple cornbread or even warm tortilla chips for scooping. You could also serve it over rice or quinoa to soak up every last bit of that delicious sauce. A crisp green salad on the side balances the warmth and spice perfectly.
Creative Ways to Present
For a fun twist at dinner parties, I’ve served this chili in small hollowed-out pumpkins or mini white squash—it’s a total crowd-pleaser and perfect for fall gatherings. You can also layer it in bowls topped with shredded cheese, sour cream, and scallions for a festive chili bar experience.
Make Ahead and Storage
Storing Leftovers
After cooling, I store leftovers in airtight containers in the fridge. This chili actually tastes even better the next day as the flavors continue to develop. It keeps well for about 3 to 4 days—perfect for quick lunches or easy dinners.
Freezing
I’ve frozen batches in portion-sized containers with great results. Just make sure the chili is completely cooled before freezing. When you thaw it, it’s as comforting as the day you made it, making it my favorite freezer-friendly recipe for busy weeks.
Reheating
To reheat, I prefer simmering gently on the stove so I can stir and add a splash of broth or water if it thickens too much. You can also microwave it, but keep an eye so it doesn’t dry out. Fresh garnishes like cilantro and avocado after reheating make it feel just like fresh.
FAQs
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Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works just as well in this Easy Turkey Pumpkin Chili Recipe. The cooking process remains the same, and you’ll get a similarly lean and flavorful result. Just be sure to brown it thoroughly for the best flavor.
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Is canned pumpkin puree the best choice?
Canned pumpkin puree is super convenient and consistent, which is why I often use it. However, if you have homemade pumpkin puree on hand, it adds a fresh, slightly sweeter flavor that’s equally delicious. Just make sure it’s plain pumpkin, not pie filling with added sugar or spices.
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Can I make this chili in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by browning the turkey and sautéing the onions and garlic first, then adding everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The flavors meld beautifully with this method, too!
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How spicy is this Easy Turkey Pumpkin Chili Recipe?
The chipotle peppers add a moderate smoky heat, but you can easily adjust this by adding less or more pepper depending on your spice preference. For a milder chili, omit the chipotle entirely and rely on chili powder alone for flavor.
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What can I use instead of chipotle peppers?
If you don’t have chipotle peppers, smoked paprika or a small amount of cayenne pepper can add smoky heat. Keep in mind, the unique flavor of chipotle is hard to replicate exactly, but these substitutes will keep the chili flavorful.
Final Thoughts
This Easy Turkey Pumpkin Chili Recipe is one of those dishes I keep coming back to whenever I want something warming, wholesome, and a bit exciting. The blend of smoky chipotle, creamy pumpkin, and tender sweet potatoes creates a flavor combo that’s both cozy and unique. If you’re craving a chili that feels like a hug in a bowl but still fits into a balanced diet, you owe it to yourself to try this recipe. I can’t wait for you to discover how much you and your family will fall in love with it!
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-inspired dish featuring ground turkey, pumpkin puree, sweet potatoes, and beans, all simmered together with warming spices and a hint of smoky chipotle. Perfect for cozy dinners, this chili is packed with flavor and nutrients, freezer-friendly, and naturally gluten-free.
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
- 1 tablespoon olive oil
Vegetables & Flavorings
- 1 large onion, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 1/2 tablespoon olive oil
- 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)
- 2 large sweet potatoes, diced into small cubes
- 1 chipotle pepper in adobo sauce, chopped (adjust to taste for spiciness)
- 2 teaspoons chili powder (remaining)
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
For Serving
- Cilantro, chopped
- Limes, cut into wedges
- Avocados, sliced
Instructions
- Prepare the turkey mixture: In a large bowl, combine ground turkey, 1 tablespoon chili powder, ground ginger, kosher salt, and ground cumin. Mix until well incorporated 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 olive oil, then add the seasoned turkey mixture. Cook for about 10 minutes, stirring frequently until the meat is browned, cooked through, and crumbled. Transfer the cooked turkey to a large bowl and set aside.
- Sauté the aromatics: Add the remaining 1/2 tablespoon olive oil to the dutch oven. Add the chopped onion and cook over medium heat for around 5 minutes, until the onions are translucent and soft. Stir in the minced garlic and cook for another minute until fragrant.
- Combine all ingredients: 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 season with salt and black pepper. Stir everything together to combine.
- Simmer the chili: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot, reduce heat to low or medium-low, and let it simmer gently for 45 minutes. After that, remove the lid and continue cooking uncovered for another 15 minutes to allow the chili to thicken and flavors to deepen.
- Serve: Ladle the chili into bowls and garnish with chopped cilantro, fresh lime wedges, and sliced avocado for a fresh and creamy contrast.
Notes
- This chili is freezer-friendly and gluten-free, making it a convenient make-ahead meal.
- Adjust the amount of chipotle pepper to control the spice level according to your taste.
- Use canned pumpkin puree or homemade for the best texture and flavor.
- Sweet potatoes add natural sweetness and extra nutrients, but you can omit or substitute with butternut squash if preferred.
- Ground chicken can be used interchangeably with ground turkey.
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
