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.
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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.
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.
- 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!
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.
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!
More Delicious Soup and Chilis:
- White Chicken Chili
- Creamy Corn Chowder
- Baked Potato Soup
- Easy Lasagna Soup
- Italian Minestrone Soup
- Easy Three Bean Chili
- Chicken Dumpling Soup
- Stuffed Pepper Soup
- Chicken Taco Soup
- Easy Cheeseburger Soup
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Turkey Pumpkin Chili
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!
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