As the weather cools and the leaves turn golden, you start craving meals that warm you from the inside out. There’s something deeply comforting about a hearty bowl of chili simmering on the stove — the aroma of spices, the steam rising from each spoonful, and that first bite that feels like home. If you love hearty fall chili, you’ll also enjoy this rich and flavorful venison chili recipe that’s perfect for cool-weather nights.
This turkey pumpkin chili captures all of that. It’s rich, hearty, and full of flavor — yet surprisingly light. The secret ingredient? Pumpkin puree. It adds creaminess and a touch of natural sweetness that perfectly complements the savory spices and lean ground turkey.
Whether you’re hosting a fall gathering, meal prepping for busy days, or simply want a nourishing dinner that tastes like autumn, this recipe will quickly become a staple in your kitchen. For more cozy autumn soup ideas, try this creamy and spiced curried butternut squash soup — it’s another delicious way to warm up on chilly evenings.
Why You’ll Love This Turkey Pumpkin Chili
You know how some recipes instantly feel like they’ve always belonged in your collection? This chili is one of them. It takes familiar comfort food and gives it a fall-inspired twist you’ll crave year after year.
Here’s why it’s worth making again and again:
- Balanced and wholesome: Made with lean turkey, beans, and pumpkin for a nutrient-rich meal.
- Creamy without cream: Pumpkin puree thickens the chili beautifully without needing dairy.
- Simple to make: All you need is one pot and about 45 minutes.
- Full of flavor: A perfect mix of smoky, spicy, and subtly sweet.
- Meal-prep friendly: The flavors deepen overnight — making it even better the next day.
This is comfort food that loves you back — nourishing, cozy, and packed with seasonal goodness.
Ingredients You’ll Need
Making turkey pumpkin chili doesn’t require fancy ingredients — just pantry staples and a few fall essentials.
For the Chili:
- 1 lb lean ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup pumpkin puree (unsweetened)
- 1 can diced tomatoes
- 1 can of tomato sauce
- 1 can black beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 cup chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp cinnamon (optional for a warm note)
- Salt and pepper to taste
Optional Add-Ins:
- Corn kernels for a hint of sweetness
- Chipotle chili for a smoky twist
- A splash of lime juice for brightness
Pro Tip: Always use pure pumpkin puree, not pumpkin pie filling — you want savory, not sweet.
How to Make Turkey Pumpkin Chili
You don’t need to be an experienced cook to master this recipe. Each step is simple and builds layers of flavor. If you enjoy comforting one-pot dinners, this Cajun chicken and sausage gumbo is another easy recipe full of bold flavor and hearty ingredients.
Sauté the Aromatics
Heat a drizzle of oil in a large pot or Dutch oven over medium heat. Add the onions and garlic, cooking until fragrant and slightly golden. Stir in bell pepper and cook for 2–3 minutes until softened.
Brown the Turkey
Add the ground turkey to the pot, breaking it apart with a spoon as it cooks. Season lightly with salt and pepper. Cook until the turkey is browned and no longer pink.
Stir in Pumpkin and Tomatoes
Once the turkey is cooked, add the pumpkin puree, diced tomatoes, and tomato sauce. Stir well to combine. The pumpkin will create a smooth, velvety base that gives the chili its signature richness.
Add Beans, Broth, and Spices
Now, add your drained beans, chicken broth, and all the spices — chili powder, cumin, paprika, and cinnamon. Stir everything together, then bring it to a gentle simmer.
Simmer and Serve
Reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes. Stir occasionally as the flavors come together. Once done, taste and adjust the seasoning.
Serve your turkey pumpkin chili hot, topped with your favorite garnishes.
Optional Toppings:
- Shredded cheddar or Monterey Jack cheese
- A dollop of sour cream or Greek yogurt
- Fresh cilantro
- Crushed tortilla chips for crunch
Tips for the Best Pumpkin Chili
A few simple tweaks can elevate your chili from good to unforgettable.
- Balance your flavors: A touch of cinnamon or nutmeg adds warmth that pairs beautifully with pumpkin.
- Control texture: Add more broth for a thinner chili or simmer longer for a thicker one.
- Make it ahead: Chili tastes even better the next day as the spices blend and deepen.
- Don’t rush the simmer: Those extra minutes make all the difference in developing rich, layered flavor.
Creative Variations
Once you master the basic recipe, try a few creative takes:
- Spicy Pumpkin Chili: Add chipotle in adobo or cayenne for heat.
- White Pumpkin Chili: Skip the tomatoes and use white beans for a creamier look.
- Vegan Version: Substitute turkey with lentils or chickpeas and use vegetable broth.
- Sweet Potato Twist: Add diced sweet potato for extra heartiness and natural sweetness.
This dish is flexible enough to suit your taste or dietary needs.
Serving Ideas
Your turkey pumpkin chili can easily be dressed up for any occasion.
- Serve with warm cornbread or garlic bread.
- Pair with a crisp green salad for balance.
- Top with avocado slices and lime juice for a fresh finish.
- Enjoy leftovers over rice, baked potatoes, or spaghetti squash.
Storage and Reheating
One of the great things about chili is that it stores beautifully.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months — thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of broth.
FAQs
Can I use canned pumpkin?
Yes! Just be sure it’s pure pumpkin puree, not pie filling with added sugar and spices.
Can I make it in a slow cooker?
Definitely. Brown the turkey first, then add everything to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours.
What beans work best?
Black beans and kidney beans are classic, but you can also use pinto or white beans.
Can I make it dairy-free?
Absolutely. Skip the cheese or sour cream toppings, or use dairy-free alternatives.
How can I make it spicier?
Add chipotle powder, crushed red pepper flakes, or diced jalapeños for extra heat.
A Bowl That Feels Like Fall
There’s something truly special about turkey pumpkin chili. Each bite offers a little of everything — the savory heartiness of turkey, the silky texture of pumpkin, and the warmth of perfectly balanced spices. It’s the kind of meal that brings people together, fills your kitchen with rich aroma, and makes chilly evenings feel cozier. For more warming fall recipes, don’t miss this comforting autumn harvest beef stew — it’s another soul-soothing favorite for the season.
So grab your pot, open a can of pumpkin, and get cooking. Once you try this comforting twist on classic chili, it’ll earn a permanent place in your fall recipe rotation.
Ready to warm up your kitchen? Make this turkey pumpkin chili tonight — and taste the season, one hearty spoonful at a time.
Turkey Pumpkin Chili
Ingredients
For the Chili:
- 1 lb lean ground turkey
- 1 tbsp olive oil for sautéing
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 cup pumpkin puree unsweetened
- 1 can diced tomatoes 14 oz
- 1 can tomato sauce 8 oz
- 1 can black beans drained and rinsed (15 oz)
- 1 can kidney beans drained and rinsed (15 oz)
- 1 cup chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground cinnamon optional, for warmth
- Salt to taste
- pepper to taste
Optional Add-Ins:
- ½ cup corn kernels fresh or frozen
- 1 tbsp lime juice to brighten flavor
- 1 chipotle chili in adobo finely chopped (for heat)
Optional Toppings:
Instructions
Sauté Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and minced garlic, cooking until fragrant and softened — about 2–3 minutes.
- Stir in the chopped bell pepper and cook for another 2 minutes.
Brown the Turkey
- Add the ground turkey to the pot, breaking it apart with a spoon.
- Cook until browned and no longer pink. Season with salt and pepper.
Add Pumpkin and Tomatoes
- Stir in pumpkin puree, diced tomatoes, and tomato sauce.
- Mix well to combine — this forms the base of your chili and adds creaminess.
Add Beans, Broth, and Spices
- Pour in black beans, kidney beans, and chicken broth.
- Stir in chili powder, cumin, paprika, and cinnamon. Adjust seasoning to taste.
Simmer
- Bring the chili to a boil, then reduce the heat to low.
- Cover and simmer for 25–30 minutes, stirring occasionally, until flavors blend and the chili thickens.
Adjust and Serve
- Taste and adjust seasoning as needed. Add lime juice or chipotle for extra depth if desired.
- Serve hot with your favorite toppings like shredded cheese, sour cream, or cilantro.
