This Pumpkin Turkey Chili recipe is packed with lean protein, wholesome pumpkin, and a delicious blend of beans and spices. It’s a hearty dish that brings the essence of fall to your table in less than an hour!
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This easy recipe for Pumpkin Turkey Chili is perfect for warming up when the weather is chilly. You can enjoy it any time of year, so long as you have some pumpkin puree on hand.
While traditional chili has its roots in the American Southwest, this Pumpkin Turkey Chili incorporates the sweet and savory elements of pumpkin to celebrate the fall season. The pumpkin in this recipe doesn’t taste like pumpkin spice, but rather just lends an earthy, robust flavor that makes for a delicious dinner for any kind of gathering, even a busy weeknight dinner!
For more creative chili recipes, check out my White Chicken Chili, Crock Pot Pork Green Chili, Meaty Mushroom Chili, and this Cincinnati Style Chili.
Why We Love This Recipe
- Adjust the spice level to suit your preferences, and add in other vegetables if you want!
- Using simple but fresh ingredients, this soup is packed with color, flavor, and nutrients.
- This hearty soup is ready in just 45 minutes!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Vegetables – Use an onion, bell peppers, celery, and carrots to provide the aromatic base of the soup. They bring sweetness and depth, nutrients, and a great crunchy texture.
- Ground Turkey – Lean ground turkey is a great alternative to beef that still delivers a satisfying, meaty component.
- Garlic – Gives the soup a great savory kick that complements the other seasonings and spices used.
- Seasoning – Use a combination of chili powder, dried oregano, ground cumin, and ground cinnamon to give this chili its signature warmth and complex flavor.
- Black Beans – Classic to any chili recipe, adding fiber and protein and contributing to the chili’s hearty texture.
- Broth – Use chicken broth or bone broth, as the liquid is the base of your chili.
- Pumpkin Purée – Use my Homemade Pumpkin Puree to use up your excess pumpkin from pumpkin season, or get some store-bought stuff. It’ll give the soup a creamy texture, a subtle sweetness, as well as loads of vitamins.
- Tomato paste – For umami depth and to help thicken the chili.
- Salt & Pepper – Use kosher salt and freshly ground black pepper to season and enhance all the flavors.
How to Make Turkey Chili
- Satuté vegetables. In a large, sturdy pot, cook the onions, bell peppers, celery, and carrots over high heat. Add ½ tsp. of salt and sauté for approximately 10–15 minutes until they become tender.
- Remove vegetables and cook meat. Take the vegetables out of the pan and set aside, then proceed to brown them. Sprinkle the meat with ½ tablespoon of salt and crumble it as you cook.
- Add veggies back in. Once the meat is fully cooked, lower the heat to medium and mix it together with the cooked vegetables. Incorporate the tomato paste, garlic, and spices, and continue sautéing for a few additional minutes.
- Add remaining ingredients, cook, and serve. Add the black beans, diced tomatoes, bone broth, pureed pumpkin, and cinnamon to the mixture. Thoroughly combine the ingredients and let them simmer for a minimum of 15 minutes, or until you are prepared to enjoy your meal! Serve with a dollop of sour cream to make it extra delicious!
Recipe FAQ’s
Fresh pumpkin can be roasted and puréed as an alternative to canned pumpkin, or use my Homemade Pumpkin Puree for a guaranteed delicious flavor!
Simply stir in some additional broth until you reach your desired consistency.
Leftover chili can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stovetop or in the microwave in small portions, stirring until heated through.
Once the chili has cooled to room temperature, portion it into freezer bags or a freezer-safe container, leaving a bit of room at the top for expansion. Freeze for up to 3 months. Let it defrost in the refrigerator before reheating it on the stovetop or in the microwave. Taste-test the soup before serving, just in case you need to add any more seasonings. You can add broth to it if you need to thin it out a bit.
Tips for Success
- Use the freshest ingredients for the best flavor and the most nutritional value in this meal.
- Don’t rush sautéing your vegetables, as this is where you start to build the layers of flavor. Allow the chopped onion, bell pepper, celery, and carrot to brown slightly to add a depth of flavor that can’t be achieved by simply boiling them!
- If you have the time, simmer them for longer than the minimum of 15 minutes. The longer it simmers, the more the flavors intensify and blend together.
What do I serve with this Turkey Pumpkin Chili recipe?
Use your favorite toppings that you would use on any chili for this recipe.
Try serving the large pot of chili in the center of your dinner table, with toppings in small bowls around it, so people can choose for themselves.
A dollop of sour cream or plain Greek yogurt, as well as shredded cheddar cheese or mozzarella, will help to bring a creamy texture and flavor to the soup while also balancing out some of the heat. Sliced avocado is great for this too.
Try adding a sprinkling of chopped fresh herbs like cilantro or some chopped green onion to add extra flavor, while thinly sliced or diced jalapenos will add great flavor as well as some extra heat.
Serve your chili with some hearty, crusty bread, like my Roasted Garlic & Rosemary No Knead Artisan Bread, or Homemade French Bread.
Some corn chips or tortilla chips would work well too, or try my Instant Pot Brown Rice, Easy Cilantro Rice, or this Brazillian White Rice.
Substitutions and Variations
- To adjust the spice level, adjust the amount of chili powder you use. For a milder version, put a bit less chili powder in, or use mild chili powder instead of hot chili powder. To add more heat, include extra chili powder, as well as some chopped chipotle peppers, chipotle powder, or even a pinch of cayenne pepper. Use poblano peppers instead of bell peppers for a little bit more heat, or jalapeno peppers for an even more spicy flavor!
- Try another kind of meat, like ground chicken, lean ground beef, or even Italian sausage, if you prefer.
- You can use pinto beans, kidney beans, white beans, or a mixture of your favorite beans to bring in new flavors and textures.
More Soup Recipes You’ll Love
- Slow Cooker Tuscan White Bean Soup
- Creamy Leftover Turkey Wild Rice Soup
- Easy Minestrone Soup
- Creamy Butternut Squash Soup
- White Chicken Chili
- Creamy Irish Leek and Potato Soup
- Zuppa Toscana Soup
- Corn Chowder
- Cheeseburger Soup with Bacon
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Pumpkin Turkey Chili
Ingredients
- ½ large onion, chopped
- 2 red or yellow bell peppers, chopped
- 3 stalks celery, chopped (about 1 cup)
- 3 medium carrots, chopped (about 1 ½ cups)
- 3 teaspoons kosher salt, divided
- Black pepper, to taste
- 1½ pounds ground turkey
- 1 Tablespoon tomato paste
- 3 cloves garlic, minced
- 1½ Tablespoons chili powder
- ½ Tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 (15-ounce) can black beans, undrained
- 1 (15-ounce) can fire roasted diced tomatoes
- 1½ cups chicken broth or bone broth
- 1 cup pumpkin puree (homemade or canned)
- ½ teaspoon ground cinnamon
- Sour cream, cilantro, and chopped green onions, for serving
Instructions
- In a large sturdy pot, cook the onions, bell peppers, celery, and carrots over highheat. Add ½ tsp. of salt and sauté for approximately 10-15 minutes until theybecome tender.
- Take the vegetables out of the pan and set aside, then proceed to brown themeat. Sprinkle the meat with ½ tablespoon of salt and crumble it as you cook.
- Once the meat is fully cooked, lower the heat to medium and mix it together withthe cooked vegetables. Incorporate the tomato paste, garlic, and spices, andcontinue sautéing for a few additional minutes.
- Add the black beans, diced tomatoes, bone broth, pureed pumpkin, and cinnamoninto the mixture. Thoroughly combine the ingredients and let them simmer for aminimum of 15 minutes or until you are prepared to enjoy your meal! Serve with adollop of sour cream to make it extra delicious!
Notes
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- Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave in small portions, stirring until heated through.
- Freezing: Once the chili has cooled to room temperature, portion it into freezer bags or a freezer-safe container, leaving a bit of room at the top for expansion. Freeze for up to 3 months. Let it defrost in the refrigerator before reheating it on the stovetop or in the microwave. Taste-test the soup before serving, just in case you need to add any more seasonings. You can add broth to it if you need to thin it out a bit.
The directions describe adding diced tomatoes, but they aren’t included in the ingredients…
I expected lots of flavor, but find it lacking – even after adding a diced jalapeño and extra spices. Don’t expect to make it again (tho like the addition of the fiber and vitamins from the pumpkin!)
Thanks for pointing out the missing tomatoes! I fixed that omission in the ingredient list. Sorry this one wasn’t a homerun for you!