Ever wanted a dinner that’s cozy, hearty, and healthy — but doesn’t take forever to make? Say hello to Easy Turkey Pumpkin Chili. It’s everything you love about classic chili — rich, comforting, and loaded with flavor — but with a delicious autumn twist: pumpkin.
Don’t worry, this isn’t a “sweet pumpkin spice latte in a bowl” situation. The pumpkin here adds a subtle sweetness and creamy texture that balances the spices beautifully. Plus, it makes the chili thick, smooth, and nutrient-packed. Win-win, right?
I first made this recipe after Thanksgiving when I had leftover turkey and a can of pumpkin staring at me from the pantry. The result? A chili so good I now make it year-round — no leftovers required.
Why You’ll Love This Turkey Pumpkin Chili
If cozy comfort food had a season, this would be its mascot. Here’s why this chili belongs in your weekly rotation:
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One-pot meal: Fewer dishes = happier you.
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Loaded with flavor: Chili powder, cumin, garlic, and pumpkin come together perfectly.
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Healthy & high-protein: Lean turkey and pumpkin pack a nutritious punch.
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Freezer-friendly: Make a big batch and save some for later — future you will thank you.
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Ready in 40 minutes: Fast, easy, and weeknight-approved.
Whether you’re meal-prepping, feeding a crowd, or just craving something cozy, this chili hits the spot.
Ingredients You’ll Need
Here’s everything you need to make this delicious pumpkin chili:
Main Ingredients
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1 tbsp olive oil
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1 lb lean ground turkey
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1 medium onion, diced
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 (15 oz) can pumpkin puree
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1 (14 oz) can diced tomatoes
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1 (15 oz) can black beans, drained and rinsed
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1 (15 oz) can kidney beans, drained and rinsed
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2 cups chicken broth (or vegetable broth)
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2 tbsp chili powder
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1 tsp ground cumin
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½ tsp smoked paprika
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¼ tsp cinnamon (trust me, it works!)
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Salt and pepper, to taste
Optional Garnishes
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Shredded cheese
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Sour cream or Greek yogurt
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Chopped green onions
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Fresh cilantro
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Avocado slices
Step-by-Step Instructions
Step 1: Cook the Turkey
Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey, breaking it up with a spoon. Cook until browned — about 5 minutes.
Step 2: Add Veggies and Spices
Add onion, garlic, and bell pepper to the pot. Cook for another 3–4 minutes, until softened.
Stir in chili powder, cumin, smoked paprika, and cinnamon, coating the meat and veggies evenly.
(Your kitchen should smell amazing right about now!)
Step 3: Add Pumpkin and Liquids
Pour in pumpkin puree, diced tomatoes, beans, and broth. Stir everything together until well combined.
Bring the chili to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
Step 4: Season and Serve
Taste and season with salt and pepper as needed.
Ladle into bowls and top with your favorite garnishes — I like shredded cheddar, avocado, and a little sour cream swirl.
Tips for the Best Turkey Pumpkin Chili
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Use canned pumpkin puree, not pumpkin pie filling. (We’re going for savory, not dessert.)
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Adjust the spice level — add cayenne if you like heat or keep it mild for family meals.
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Let it simmer longer for deeper flavor if you have time.
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Add corn or quinoa to bulk it up.
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Freeze leftovers in individual portions for quick lunches.
What to Serve With Turkey Pumpkin Chili
This chili is a meal on its own, but it pairs perfectly with:
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Warm cornbread or cheesy garlic bread
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A crisp green salad
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Roasted sweet potatoes for extra fall flavor
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Or just a cozy blanket and Netflix — no judgment here
Easy Turkey Pumpkin Chili
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground turkey
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 15 oz can pumpkin puree
- 1 14 oz can diced tomatoes
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 2 cups chicken broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- Salt and pepper to taste
- Optional Toppings:
- Shredded cheese sour cream, green onions, cilantro, avocado slices
Instructions
- Heat oil in a large pot over medium heat. Add ground turkey and cook until browned.
- Add onion, garlic, and bell pepper; sauté for 3–4 minutes until softened.
- Stir in chili powder, cumin, smoked paprika, and cinnamon. Mix well.
- Add pumpkin puree, diced tomatoes, beans, and broth. Stir until combined.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Season with salt and pepper to taste.
- Serve hot with toppings of choice.
Notes
Protein: 28 g
Fat: 7 g
Carbohydrates: 29 g
Fiber: 8 g
Sugar: 6 g
Sodium: 610 mg
FAQs on Turkey Pumpkin Chili
Can I make this chili ahead of time?
Absolutely! It tastes even better the next day as the flavors deepen overnight.
Can I make it vegetarian?
Yes! Replace turkey with lentils or extra beans and use vegetable broth.
Can I cook this in a slow cooker?
Totally. Brown the turkey first, then transfer everything to the slow cooker and cook on low for 6–7 hours or high for 3–4.
Does it freeze well?
Yes! Store in freezer-safe containers for up to 3 months.
Why This Chili Is a Keeper
Easy Turkey Pumpkin Chili checks all the boxes: comforting, nourishing, and bursting with flavor. It’s hearty enough for cold nights, simple enough for weeknights, and flavorful enough to impress at any gathering.
Once you make it, you’ll find yourself reaching for that can of pumpkin every time chili season hits.
Final Thoughts on Turkey Pumpkin Chili
There’s something incredibly satisfying about a bowl of warm, spicy chili — especially when it’s healthy and made with pumpkin. This Easy Turkey Pumpkin Chili is proof that you can enjoy comfort food without the guilt.
So grab a spoon, curl up on the couch, and let this hearty fall favorite keep you warm.
