Pin This Turkey Chili with Pumpkin is my favorite fall comfort food. It brings together lean ground turkey, pumpkin puree, black beans, and kidney beans in a tomato-rich base hit with warming spices. Not only does it have hearty texture and cozy flavor, but it is an easy weeknight meal that tastes even better as leftovers and fills your home with the best autumn aroma.
When my kids begged for something warming after a chilly soccer game, I made this on the fly just to use up pantry odds and ends. The pumpkin makes everything silky and delicious, now we crave it every fall.
Ingredients
- Lean ground turkey: for protein and a lighter chili base buy the freshest you can find for best flavor
- Medium yellow onion: for sweet undertones and depth make sure it is firm and not sprouting
- Red bell pepper: for color and gentle sweetness look for bright skin and no soft spots
- Garlic: for rich aromatic flavor fresh cloves are best for punch
- Pumpkin puree: not pumpkin pie filling for creamy texture and mellow earthy sweetness check the label for pure pumpkin only
- Diced tomatoes: undrained for acidity and saucy body go for no salt added if you want to control salt level
- Black beans and kidney beans: for heartiness and plant-based protein rinse well to remove excess sodium and starch
- Low-sodium chicken or vegetable broth: to bring everything together use homemade or high-quality carton brands for pure flavor
- Chili powder and cumin: to give a classic chili backbone choose fresh spices for best aroma
- Smoked paprika: adds smokiness go for Spanish smoked kind if available
- Ground cinnamon: a little goes a long way for autumn warmth use a fine powder for even blending
- Dried oregano and cayenne pepper: for herby aroma and subtle spice skip cayenne for kid-friendly chili
- Salt and black pepper: to highlight all flavors freshly ground is always the way to go
- Optional garnishes like cilantro green onions shredded cheese or Greek yogurt: for extra creaminess and color chop or grate just before serving
Instructions
- Prep the Vegetables:
- Dice the onion and bell pepper into small even pieces for even cooking. Mince the garlic as finely as you can so it melts into the chili.
- Sauté the Aromatics:
- Add a drizzle of oil to a large Dutch oven or heavy pot and set over medium heat. Add the diced onion and bell pepper then cook for four to five minutes stirring occasionally until the veggies soften and the onion turns translucent.
- Add the Garlic:
- Toss in the minced garlic and stir for one minute until it becomes fragrant and just starts to release aroma. Be careful not to let it burn or it will turn bitter.
- Brown the Ground Turkey:
- Add the ground turkey to the pot breaking it up with a wooden spoon. Cook for five to seven minutes until it is browned and cooked through. Make sure to scrape any bits off the bottom of the pot since those add flavor.
- Bloom the Spices:
- Sprinkle in chili powder cumin smoked paprika cinnamon oregano cayenne pepper salt and pepper. Stir constantly for about one minute so the spices toast and release their fragrance. This bloomed spice base is what makes the chili taste deep and rich.
- Add the Pumpkin Tomatoes Beans and Broth:
- Mix in the pumpkin puree diced tomatoes with juice both types of beans and the broth. Stir well to get everything evenly combined. The chili should look thick but stirrable.
- Simmer to Develop Flavor:
- Bring the chili to a gentle simmer. Reduce the heat to low cover the pot and let simmer for twenty-five to thirty minutes. Stir every so often so it does not stick and to make sure flavors meld.
- Taste and Adjust:
- Uncover and give the chili a taste. Add more salt or pepper if needed and a splash more broth if it is too thick for your liking.
- Serve and Garnish:
- Ladle hot chili into bowls and pile on your favorite toppings. I love a sprinkle of cilantro and a big dollop of Greek yogurt for tang but you can make it your own.
Pin My kids always go wild for this because the pumpkin makes the chili the perfect mix of sweet and savory. When a neighbor brought me fresh bell peppers from her garden I doubled the batch and we shared it with everyone on the block.
Storage Tips
Turkey chili stores well in the fridge for up to four days in a tightly sealed container. For longer storage let it cool completely and transfer to freezer-safe bags or containers. I portion it into single servings so it is quick to reheat for lunch. Reheat gently on the stovetop over low heat or in the microwave with a splash of broth to loosen as needed.
Smart Ingredient Swaps
Out of pumpkin you can use butternut squash or sweet potato puree for a similar creamy vibe. No ground turkey on hand give it a try with lean ground chicken or even plant-based crumbles for a vegetarian twist. Swap black beans or kidney beans with pinto or white beans if that is what you have in the pantry.
Serving Suggestions
This chili is hearty enough to stand alone in a bowl but I love it with cornbread or scooped over warm rice for a complete meal. A handful of crushed tortilla chips adds crunch and a squeeze of lime at serving absolutely brightens every bite. For a kid-friendly version skip the cayenne and serve with all the fixings so everyone can add what they like.
Pin This pumpkin turkey chili is the coziest weeknight meal for autumn and makes terrific leftovers. I hope it brings some warmth and comfort to your family table too.
Recipe Questions
- → Can I make this dish vegetarian?
Yes, simply omit the ground turkey and substitute with an extra can of beans or lentils for a hearty vegetarian option.
- → What can I use instead of pumpkin puree?
Butternut squash puree works well and provides a similar creamy texture and subtle sweetness.
- → Is this meal suitable for gluten-free diets?
Absolutely. Just ensure your canned products are verified gluten-free to avoid cross-contamination.
- → How spicy is the dish?
The cayenne pepper adds gentle heat, but you can adjust the amount or omit for a milder flavor profile.
- → How should I serve this for a heartier meal?
Serve with warm cornbread or spooned over rice to make the dish even more substantial and satisfying.
- → How long will leftovers keep?
Leftovers can be refrigerated for several days or frozen for up to three months for convenient future meals.