Name: Turkey Pumpkin Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 medium yellow onion, diced (about 1 1/2 cups); 1 orange bell pepper, diced; 3 garlic cloves, minced; 1 1/2 Tbsp. chili powder; 2 tsp. ground cumin; 1 tsp. dried oregano; 1/2 tsp. ground cinnamon; 1 lb. ground turkey (93% lean); 2 (15.5-oz.) cans cannellini beans, rinsed and drained; 2 (14.5-oz.) cans fire-roasted diced tomatoes; 1 (15-oz.) can pumpkin puree; 1 cup vegetable broth (or chicken broth); Kosher salt and black pepper to taste; 1/3 cup sour cream (plus more for garnish, if desired); Optional toppings: sour cream or plain full-fat Greek yogurt, grated cheese, toasted pepitas, crushed tortilla chips, and/or green onions

If you’re looking for a comforting, flavorful dish that’s perfect for chilly evenings, let me introduce you to this fan-freaking-tastic Turkey Pumpkin Chili Recipe. It’s one of those meals that warms you from the inside out with its cozy blend of pumpkin, spices, and hearty turkey—and I promise, it’s way easier to make than you’d think. Whether you’re cooking for your family or craving a nutritious solo dinner, this recipe ticks all the boxes for taste, health, and convenience.

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Why You’ll Love This Recipe

Comfort Food with a Seasonal Twist: The addition of pumpkin gives a subtle sweetness and creaminess that sets this chili apart from the usual.
Healthy & Hearty: Using lean turkey and white beans makes it protein-packed yet still light enough for any night.
Straightforward & Quick: In under an hour, you’re serving up a rich and satisfying meal—great for busy weeknights!
Family Favorite: I’ve noticed my crew always goes crazy for this one, even the kids love it with their favorite toppings.

The image shows a white bowl filled with thick chili soup made of orange and red tomato pieces, white beans, and ground meat chunks in a rich, red-orange sauce. On the top, there is a creamy white layer of sour cream, sprinkled with shredded yellow cheese, bright green sliced scallions, and dark green pumpkin seeds scattered across. A silver spoon is placed inside the bowl on the right side. The bowl sits on a white marbled surface with a brown cloth napkin in the lower-left corner and a small white bowl with green pumpkin seeds in the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7 - Turkey Pumpkin Chili, healthy turkey chili, pumpkin chili recipe, hearty fall chili, easy pumpkin chili

Ingredients You’ll Need

This turkey pumpkin chili recipe brings together pantry staples and fresh produce for a perfect balance of flavors and textures. Shopping for these ingredients is straightforward, and the spices are key to layering that signature cozy warmth you’ll enjoy bowl after bowl.

Flat lay of diced yellow onion, bright orange bell pepper pieces, whole garlic cloves, ground turkey raw and fresh, glossy white cannellini beans, vibrant fire-roasted diced tomatoes in rich red hues, smooth pumpkin puree dollops, and a small pile of creamy sour cream, all beautifully arranged with a sprinkle of chili powder and ground cumin nearby, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Turkey Pumpkin Chili, healthy turkey chili, pumpkin chili recipe, hearty fall chili, easy pumpkin chili

Extra-virgin olive oil: I love using good quality olive oil for that smooth base and a touch of fruity flavor in the sautéed veggies.
Yellow onion: This adds natural sweetness and depth; dicing it finely helps it blend into the chili perfectly.
Orange bell pepper: Besides adding a pop of color, it contributes a gentle sweetness and crunch before cooking down.
Garlic cloves: Fresh garlic is a must here for that aromatic punch that wakes up the whole pot.
Chili powder: The backbone of the spice blend—opt for a good quality chili powder for the best flavor.
Ground cumin: I like how cumin adds a smoky, earthy note that plays nicely with the pumpkin.
Dried oregano: This herb adds a subtle herbal touch to round off the chili’s flavor profile.
Ground cinnamon: A secret weapon—trust me, cinnamon adds warmth and complements the pumpkin beautifully.
Ground turkey (93% lean): Lean turkey keeps the chili hearty but not greasy—a healthier alternative to beef.
Cannellini beans: These creamy white beans blend smoothly and add fiber and protein to every bite.
Fire-roasted diced tomatoes: Their smoky tang elevates this chili well beyond ordinary tomato sauce.
Pumpkin puree: Real pumpkin puree (not pumpkin pie filling!) gives you that rich fall flavor and velvety texture.
Vegetable or chicken broth: Adds moisture and depth—choose low sodium if you want better control over saltiness.
Kosher salt and black pepper: Essential for seasoning and balancing all the flavors.
Sour cream: A little stirred in at the end creates a creamy finish; plus, it’s also great as a garnish.
Suggested toppings: I like to have sour cream, Greek yogurt, grated cheese, toasted pepitas, crushed tortilla chips, and green onions ready—each layers on extra texture and flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to tweak this turkey pumpkin chili recipe depending on the season and what’s in my pantry. Feel free to make it your own—you’ll enjoy discovering what variations suit your taste best.

Swap the Beans: I sometimes use black beans or kidney beans instead of cannellini—the chili still turns out creamy and filling.
Make it Spicy: If you like heat, adding diced jalapeños or a pinch of cayenne pepper really kicks things up.
Veggie Boost: Throwing in diced zucchini or shredded carrots adds texture and sneaky extra nutrition.
Dairy-Free Version: I’ve made this with coconut yogurt instead of sour cream for a creamy finish without dairy.

How to Make Turkey Pumpkin Chili Recipe

Step 1: Sauté Aromatics for Flavor Depth

Begin by heating olive oil in a large stockpot or Dutch oven over medium heat. Once hot, add the diced onion and orange bell pepper. Cook them gently until soft and translucent, about 6 to 7 minutes—this slow sauté brings out their sweetness perfectly. Then stir in the minced garlic along with chili powder, cumin, oregano, and cinnamon. Let the spices cook with the veggies for another 2 minutes until fragrant; this step really builds a flavorful base you’ll notice in every bite.

Step 2: Brown the Ground Turkey

Next, add your ground turkey to the pot. Break it up with a spoon or spatula as it cooks, so you get nice, bite-sized pieces instead of clumps. Cook until no pink remains, which usually takes about 6 minutes. Don’t forget to season generously here with kosher salt and a few grinds of black pepper—seasoning early helps build layers of taste.

Step 3: Combine and Simmer the Chili

Now it’s time to add the cannellini beans, fire-roasted diced tomatoes, pumpkin puree, and broth. Give everything a good stir to combine. Bring the pot to a gentle boil, then reduce the heat and let it simmer. Stir occasionally, letting all those flavors meld together, for about 15 minutes. This is when the magic happens—pumpkin lends a subtle creaminess, while the tomatoes and spices deepen the savoriness.

Step 4: Finish with a Creamy Touch

Turn off the heat and stir in the sour cream, which adds a luscious creaminess that cools the chili just the right amount. Taste and adjust seasoning as needed with extra salt and pepper. Scoop the chili into bowls and get ready to add your favorite toppings!

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Pro Tips for Making Turkey Pumpkin Chili Recipe

Don’t Skip the Spice Bloom: Cooking the spices with onions and peppers unlocks deeper flavors—be patient in this step!
Use a Wide Pot: A stockpot or Dutch oven with plenty of surface area helps the turkey brown nicely instead of steaming.
Stir Gently After Adding Pumpkin: This keeps the pumpkin texture smooth and prevents it from breaking down too much.
Season in Layers: Taste as you go, seasoning at multiple stages prevents it from coming out bland or overly salty.

How to Serve Turkey Pumpkin Chili Recipe

A bowl with thick soup full of soft carrot chunks, white beans, diced tomatoes, and meat in an orange sauce fills the frame. On top, there is a scoop of white sour cream in the center, surrounded by shredded yellow cheddar cheese and sprinkled with green chopped spring onions and dark green pumpkin seeds. A silver spoon rests inside the bowl on the right side. The bowl is white with subtle black specks and sits on a white marbled surface. Nearby, there is a brown cloth napkin and a small bowl with more green pumpkin seeds. Photo taken with an iphone --ar 2:3 --v 7 - Turkey Pumpkin Chili, healthy turkey chili, pumpkin chili recipe, hearty fall chili, easy pumpkin chili

Garnishes

I’m a big fan of topping my turkey pumpkin chili with a generous dollop of sour cream or full-fat plain Greek yogurt—that creaminess just balances the spices beautifully. Grated sharp cheddar or a sprinkle of smoky cheese amps up the cozy factor. Toasted pepitas add a delightful crunch, and crushed tortilla chips bring that fun Tex-Mex vibe. Finally, a scatter of sliced green onions adds freshness and a touch of color I love.

Side Dishes

For sides, I often pair this chili with warm cornbread or soft flour tortillas. A simple green salad with a tangy vinaigrette cuts through the richness nicely. On colder days, buttery garlic bread or even roasted sweet potatoes make fantastic companions to this dish.

Creative Ways to Present

I once served this turkey pumpkin chili in hollowed-out mini pumpkins for a fall dinner party, which was a fun and festive touch everyone loved. Another favorite is layering it in a bread bowl for a rustic meal. You can also let guests build their own chili bowls with a topping station—it turns dinner into an interactive experience!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into airtight containers and refrigerate for up to 4 days. The chili actually tastes better the next day as the flavors continue to meld, so it’s perfect for meal prep or quick lunches.

Freezing

This turkey pumpkin chili freezes beautifully. I portion it into freezer-safe bags or containers and it’ll keep for up to 3 months. When I’m ready to eat, I thaw it overnight in the fridge and it heats back up nicely on the stove or microwave.

Reheating

When reheating, I prefer warming it on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to make sure it heats evenly. If the chili thickened too much in the fridge, I add a splash of broth or water to loosen it up. This keeps the texture just right without diluting the flavors.

FAQs

Can I use ground beef instead of ground turkey in this Turkey Pumpkin Chili Recipe?

Absolutely! While I prefer lean ground turkey for a lighter chili, ground beef will work just fine. Choose lean beef to keep it from getting too greasy, and adjust the cooking time slightly to ensure it browns well before adding the other ingredients.
Is pumpkin puree a common ingredient in chili?

Not traditionally, but adding pumpkin puree brings a unique creaminess and subtle sweetness that pairs wonderfully with chili spices. It adds fiber and nutrients too, making this Turkey Pumpkin Chili Recipe a healthier twist on regular chili.
How spicy is this chili? Can I adjust the heat?

This recipe is mildly spiced with chili powder and warm spices like cinnamon, making it approachable for most palates. If you want it spicier, feel free to add jalapeños, cayenne pepper, or a dash of hot sauce to suit your taste!
Can I make this Turkey Pumpkin Chili Recipe in a slow cooker?

Yes! Brown the turkey and sauté the veggies on the stovetop first, then transfer everything to a slow cooker. Cook on low for 4 to 6 hours, stirring in the sour cream at the end. This method makes an easy hands-off dinner with all the flavors well developed.

Final Thoughts

I absolutely love how this Turkey Pumpkin Chili Recipe turns out every time I make it—it’s cozy, nutritious, and packed with flavors that feel like a warm hug on a cold day. When I first tried adding pumpkin to chili, I was skeptical, but now I can’t imagine cooking it without that creamy, slightly sweet touch. Give it a go—you’ll find it’s a fantastic way to enjoy fall flavors any time you want! Trust me, your kitchen and your taste buds will thank you.