This turkey pumpkin chili is full of rich ground turkey, beans, pumpkin, and a little jalapeño kick!
Pumpkin is more than just jack-o’-lanterns and pumpkin pie!
This turkey pumpkin chili takes everything you love about traditional chili–beans, jalapeño, fire-roasted tomatoes, cumin–and adds delicious flavors of the fall, like pumpkin puree, cinnamon, and ground turkey.
This ground turkey pumpkin chili is one of my favorite fall comfort foods to feed a crowd!
Plus, it’s made all in one pot and is ready in no time!
So grab your favorite cozy sweater, and get ready to tuck into a delicious, warm bowl of chili.
Craving, even more, chili recipes? Try my Slow Cooker Pumpkin Chili, Chipotle Ground Turkey Chili, Slow Cooker Beef Chorizo Taco Chili, or my Slow Cooker Taco Soup.
Ingredients for turkey pumpkin chili
- Pumpkin puree – This adds savory pumpkin flavor and smooth texture to the chili.
- Ground turkey – Ground turkey is full of delicious turkey flavor.
- Vegetables – Onion, garlic, and green bell pepper are a tasty trio of vegetables that will add earthiness.
- Jalapeño – To add a little bit of spiciness to the chili.
- Beans – My favorite combination for texture and flavor are kidney beans and black beans.
- Fire-roasted tomatoes – These tomatoes add a hint of smokiness.
- Spices – This blend of spices gives us both savory and warming fall flavors to compliment the pumpkin in the chili.
Adjusting the level of heat
I’ve used cayenne pepper and jalapeño in this turkey pumpkin chili recipe because I like my chili a little on the spicy side.
But if that’s too hot for you, no worries! It’s super easy to adjust the level of spice.
For the jalapeño, you can remove the seeds and the ribs (the white flesh that holds the seeds) for a much milder pepper. And feel free to omit the cayenne altogether.
Toppings!
Arguably the best part of any chili is the toppings!
I love to offer my guests a variety of flavors and textures to top their turkey pumpkin chili:
- Crunchy tortilla chips or corn chips
- Smooth and tangy sour cream
- Fresh chopped cilantro or green onions
- Savory avocado
- Shredded cheese
- And for those who can never get it hot enough – more sliced fresh jalapeño!
Freeze ahead
This turkey pumpkin chili can be made and frozen, so it’s ready when you are!
Simply cook as directed, cool thoroughly, and place chili in freezer-safe storage bags.
You can keep it stored in the freezer for up to 3 months!
To reheat, simply let thaw in the refrigerator for a day, warm through in a pot on the stove, and let simmer for 10-15 minutes.
Storage and leftovers
Any leftover turkey pumpkin chili can be stored in an airtight container and kept in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe bowl covered loosely with a damp paper towel and microwave for 2-3 minutes or until heated thoroughly.
More comforting recipes
- Want something creamy and rich? Try my Instant Pot Broccoli Cheddar Soup.
- Love all things pumpkin? Try my Instant Pot Pumpkin Beef Stew.
- Need something new for taco night? Try my Slow Cooker Taco Soup.
- Craving something savory? Try my Instant Pot Beef Barley Soup.
Turkey Pumpkin Chili
This turkey pumpkin chili is full of rich ground turkey, beans, pumpkin, and a little jalapeño kick!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, peeled and diced
- 1 green bell pepper, seeded and diced
- 1 jalapeno pepper, desseded and diced
- 4 cloves garlic, minced
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 (15 ounce) can fire-roasted diced tomatoes
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups chicken stock
Instructions
- Set a large (5-6 quart) soup pot over medium-high heat and add olive oil to the pot.
- When the oil is hot add in the onions, bell pepper, and jalapeno pepper.
- Cook for about 5 minutes or until the onion starts to become translucent. When this happens add in the garlic and cook for about 1 minute or until the garlic is fragrant.
- Add in the ground turkey and using the blunt end of a spatula break up the meat and brown.
- Stir in the ground spices and stir to combine. Continue cooking until the turkey is no longer pink.
- Stir in the tomatoes, pumpkin puree, beans, and chicken stock.
- Bring to a boil, and reduce heat to low, and simmer for 30 minutes.
- If the chili becomes too thick add more chicken stock.
- Serve with your favorite toppings such as avocado, sour cream, shredded cheese, green onions, etc.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 402Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 83mgSodium: 609mgCarbohydrates: 29gFiber: 9gSugar: 7gProtein: 29g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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[…] Looking for something hearty and filling? Try my Turkey Pumpkin Chili […]