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The Best Turkey Pumpkin Chili Recipe for a Cozy Fall Dinner

The Best Turkey Pumpkin Chili Recipe

A thick, warmly spiced turkey chili made with pumpkin purée, tomatoes, two kinds of beans, and lean ground turkey. It is a comforting one-pot dinner with a subtle pumpkin flavor and plenty of savory depth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Yellow onion, diced
  • 1 medium Red bell pepper, diced
  • 3 cloves Garlic, minced
  • 1 to 1 1/4 pounds Lean ground turkey
  • 2 tablespoons Chili powder
  • 2 teaspoons Ground cumin
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Dried oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Cayenne pepper, optional
  • 1 15-ounce can Plain pumpkin purée
  • 1 15-ounce can Tomato sauce
  • 1 14.5-ounce can Diced tomatoes, preferably fire-roasted
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can Kidney beans, drained and rinsed
  • 1 1/2 to 2 cups Low-sodium chicken broth
Optional Finishing Ingredients
  • 1 tablespoon Maple syrup or brown sugar
  • 1 tablespoon Lime juice
Toppings
  • As desired Shredded cheddar or Monterey Jack
  • As desired Sour cream or Greek yogurt
  • As desired Diced avocado, chopped cilantro, sliced green onions, pumpkin seeds, and lime wedges

Method
 

Step-by-Step
  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and red bell pepper, then cook for 5–7 minutes until softened.
  2. Add the minced garlic and cook for about 30 seconds, stirring constantly so it becomes fragrant without browning.
  3. Add the ground turkey and break it up with a spoon. Cook for 6–8 minutes, until the turkey is no longer pink.
  4. Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne. Cook for 30–60 seconds to bloom and toast the spices.
  5. Add the pumpkin purée, tomato sauce, diced tomatoes, black beans, kidney beans, and 1 1/2 cups of broth. Stir until everything is evenly combined.
  6. Bring the chili to a gentle boil, then reduce the heat to low. Partially cover and simmer for 30–45 minutes, stirring occasionally.
  7. Add the remaining broth if the chili becomes too thick. Taste and adjust the salt and spices, then stir in the optional maple syrup or brown sugar and lime juice.
  8. Remove the pot from the heat and let the chili rest for 5–10 minutes. Serve hot with your favorite toppings.

Notes

Use plain pumpkin purée, not pumpkin pie filling. Ninety-three percent lean ground turkey is especially flavorful and tender, though ground turkey breast also works. The chili thickens as it rests. Refrigerate leftovers in an airtight container and reheat gently with a splash of broth if needed.