This Turkey Pumpkin Chili Recipe is an easy one pot meal that is comforting and cozy. Filled with all the classic ingredients of chili with a tasty addition of pumpkin. A flavorful and healthy meal everyone is going to enjoy.

Close up top view of turkey pumpkin chili topped with sour cream and cheddar cheese with a spoon.

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Why We Love This Turkey Pumpkin Chili Recipe

An easy fool proof recipe that is made all in one pot.
One pot chili makes clean up easier than ever.
All you need is basic pantry staples for this chili.
An quick dinner that is perfect for busy weeknights.
Comforting bowl of chili that is delicious on a chilly day.
This recipe is family approved! The whole family loved it!
All the flavors of chili with a subtle hint of pumpkin makes this chili out of this world!

Turkey Pumpkin Chili Recipe Ingredients

Olive Oil
Onion
Green Pepper
Ground Turkey
Minced Garlic
Pumpkin Puree
Chili Beans
Red Kidney Beans
Fire Roasted Diced Tomatoes
Tomato Sauce
Chili Powder
Smoked Paprika
Salt
Black Pepper
Chicken Broth

Substitution Suggestions

Olive Oil: You can use any neutral oil like vegetable oil, canola oil or avocado oil. You can also use butter.
Onion: If your family don't like chunks of onions you can use 1 teaspoon of onion powder or 1 tablespoon of dried minced onions.
Green Pepper: Any color of sweet bell pepper can be used. Yellow, orange or red are all delicious and will work.
Ground Turkey: If you like you can use ground beef or ground chicken.
Pumpkin Puree: Make sure to use 100% pure pumpkin puree and not pumpkin pie filling. Pumpkin pie mix is sweetened and flavored with spices. I prefer to use canned pumpkin puree but you could use fresh too. You could also use any type of 100% canned squash.
Beans: Use the beans you like best. Chili beans (mild, medium or hot), red kidney beans, great northern beans, pinto beans or black beans can all be used.
Fire Roasted Diced Tomatoes: Any type of diced tomatoes will work. Diced tomatoes with basil and garlic, fire-roasted tomatoes or just original diced tomatoes are all delicious options.
Tomato Sauce: Crushed tomatoes would be a good substitute.
Spices: If you like it a little bit more spicy you can add some red pepper flakes, extra chili powder or cayenne pepper powder. For a more smokey flavor you can add some chipotle peppers in adobo sauce or use chipotle chili powder.
Chicken Broth: Vegetable broth or beef broth can be used as well as beef or chicken bullion with water.

Turkey pumpkin chili recipe ingredients.

This hearty turkey pumpkin chili is the perfect fall dish. Comforting and cozy on a cold day!

How to Make Easy Pumpkin Chili

First, in a dutch oven or large pot, heat olive oil over medium heat.
To the oil, add the chopped onion, bell pepper, and ground turkey. Cook until the onions are translucent and the turkey is no longer pink.
Then add the minced garlic, chili powder, cumin, smoked paprika, salt and black pepper. Cook another minute until the garlic is fragrant and the spices have bloomed.

Garlic and spices added to cooked turkey, onion and peppers in dutch oven.

Pumpkin, beans and tomatoes added to chili in dutch oven.

Now stir in the pumpkin puree, chili beans, drained red kidney beans and undrained diced tomatoes.
Pour in the tomato sauce and chicken broth and stir it all together.
Bring the chili to a low boil, then turn the heat to low and simmer 15-20 minutes.
Serve with your favorite chili toppings and enjoy!

All ingredients stirred together in dutch oven.

Ladleful of turkey pumpkin chili out of dutch oven.

How to Make Pumpkin Chili in the Crock Pot

Want dinner done and ready to enjoy when you get home for the day? Make this yummy turkey pumpkin chili in the crock pot!

First, heat olive oil over medium heat in a skillet and cook the chopped onion, bell pepper, and ground turkey. Cook until the onions are translucent and the turkey is no longer pink.
Then stir in the minced garlic, chili powder, cumin, smoked paprika, salt and black pepper. Cook another minute until the garlic is fragrant and the spices have bloomed.
Add it all the crock pot followed by the pumpkin puree, chili beans, drained red kidney beans, undrained diced tomatoes, tomato sauce and chicken broth. Give it all a good stir.
Cook the chili on low for 4-6 hours.
Come home and enjoy a warm bowl of pumpkin chili with your favorite toppings!

Turkey Pumpkin Chili Toppings

I prefer to top my chili with a dollop of sour cream, shredded cheese and dip corn chips or tortilla chips in it. Here are some other delicious chili toppings:

Sour Cream or Plain Greek Yogurt
Shredded Cheese
Corn Chips
Tortilla Chips
Avocado
Fresh Cilantro
Saltine Crackers (spread with butter, it's so delicious!)
Buttered Bread
Sliced Jalapenos
Diced Red Onions
Pickled Jalapenos
Pickled Red Onions
Green Onions
Chives
Hot Sauce
Corn Bread
Cheesy Corn Muffins

Looking for more ways to use ground turkey? Try this delicious classic Ground Turkey Chili as well as this comforting Turkey Meatloaf Recipe. Or try these Mini BBQ Turkey Meatloaves that our absolutely divine.

Two white round bowls of turkey pumpkin chili with a spoon in one bowl and another spoon on the side.

Storing Pumpkin Chili

Storing: Store any leftover soup in an airtight container in the fridge for up to 4 days. This easy chili is even better the next day when all the chili flavor melds together!

Freezing: This chili recipe freezes great. Let any leftover chili cool completely and then add it to freezer safe air tight containers or zip top bags. Label, date and freeze. It will last 3-4 months in the freezer. I like to freeze it in individual portions for work and school lunches.

Thawing: Thaw the frozen chili overnight in the fridge.

Reheating: Reheat the chili on the stove over low heat or in the microwave until warmed through.

Heather's Favorite Tools for this Recipe

I love using a Dutch Oven for soups and chilis. They heat evenly and they will last forever if taken care of properly.
If you have not tried a Meat Chopper you are missing out. It is the best thing for crumbling and cooking ground meat!
A garlic press works great if you want to use fresh garlic and not have to chop it. I use a Pampered Chef one but this garlic press from OXO is a great one too!
A box grater to shred your own cheese. I use mine almost every day!
I love my crock pot that is programmable. It allows me to leave the house knowing the chili won't be overcooked.

Turkey pumpkin chili in bowl with spoon topped with sour cream and shredded cheese in front of dutch oven.

More Delicious Soup and Chilis:

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Turkey Pumpkin Chili

Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 20

Servings:

Author: Heather

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 pound ground turkey
1 tablespoon minced garlic
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
2 teaspoons salt
½ teaspoon black pepper
15 ounces pumpkin puree
31 ounces chili beans
15.5 ounces red kidney beans, drained
14.5 ounces fire roasted diced tomatoes, undrained
15 ounces tomato sauce
2 cups chicken broth

Instructions

In a large dutch oven or soup pot, heat olive oil over medium heat.
To the oil, add the chopped onion, bell pepper, and ground turkey. Cook until the onions are translucent and the turkey is no longer pink.
Add the minced garlic, chili powder, cumin, smoked paprika, salt and black pepper. Cook another minute until the garlic is fragrant and the spices have bloomed.
Stir in the pumpkin puree, chili beans, drained red kidney beans and undrained diced tomatoes.
Pour in the tomato sauce and chicken broth and stir it all together.
Bring the chili to a low boil, then turn the heat to low and simmer 15-20 minutes.
Serve with your favorite chili toppings and enjoy!

Crock Pot Instructions

In a large skillet, heat olive oil over medium heat and cook the chopped onion, bell pepper, and ground turkey. Cook until the onions are translucent and the turkey is no longer pink.
Add the minced garlic, chili powder, cumin, smoked paprika, salt and black pepper. Cook another minute until the garlic is fragrant and the spices have bloomed.
Add all that to at least a 6 quart crock pot.
Stir in the pumpkin puree, chili beans, drained red kidney beans, undrained diced tomatoes, tomato sauce and chicken broth.
Cook on low heat for 4-6 hours.
Serve with your favorite chili toppings and enjoy!

Nutrition

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