Easy Turkey Pumpkin Chili Recipe

I absolutely love this Easy Turkey Pumpkin Chili Recipe because it brings together the cozy flavors of fall with a wholesome, healthy twist. The pumpkin and sweet potatoes add a natural creaminess and subtle sweetness that pairs perfectly with the smoky chipotle heat, making it a satisfying meal any chilly evening.

When I first tried this recipe, I was surprised at how well the turkey holds up with all those hearty ingredients—plus, it comes together with minimal fuss. You’ll find that it’s a great make-ahead meal that only tastes better the next day, making it perfect for busy weeknights or casual gatherings with friends.

this …

Ingredients You’ll Need

Each ingredient in this Easy Turkey Pumpkin Chili Recipe plays a vital role, combining to build layers of flavor and texture that keep every bite interesting. Shopping tip: opting for fresh produce and quality canned goods will make a noticeable difference.

• Ground turkey: Lean protein that soaks up the spices beautifully and keeps the chili light.
• Chili powder: I split it in two stages to deepen the chili’s flavor without overpowering the pumpkin’s sweetness.
• Ground ginger: Adds a warm, subtle spice that complements the pumpkin and chipotle perfectly.
• Kosher salt: Essential for bringing out the flavors, plus it’s easy to adjust as you cook.
• Ground cumin: Gives a smoky earthiness—don’t skip it for that classic chili depth.
• Olive oil: Use extra virgin for sautéing to add richness without heaviness.
• Onion: Chopped finely so it melts into the chili, boosting natural sweetness.
• Garlic: Fresh and minced for that perfect aromatic punch.
• Chicken broth: Choose low sodium if you want more control over saltiness—this is the chili’s flavorful base.
• Diced tomatoes: Canned tomatoes keep it easy and provide a nice texture and acidity.
• Black beans: Adds protein and fiber plus a nice hearty bite.
• Cannellini or white kidney beans: Creamy texture balances the black beans and sweet potatoes.
• Pumpkin puree: I love using pure pumpkin (not pumpkin pie mix) for that authentic earthy sweetness.
• Sweet potatoes: Dice them small so they cook evenly and add natural sweetness.
• Chipotle pepper in adobo sauce: Provides smoky heat; start with one and add more for extra kick.
• Dried oregano: Adds herbaceous notes that round out the flavors.
• Salt and black pepper: To taste—easy to adjust as you go for perfect seasoning.
• Cilantro, limes, avocados (for serving): Fresh toppings brighten the chili and add creamy, zesty contrast.

Variations

I like to mix things up depending on the season or what’s in my pantry. This Easy Turkey Pumpkin Chili Recipe is super versatile, so don’t hesitate to personalize it to suit your taste or dietary needs.

• Vegetarian option: Swap ground turkey for your favorite plant-based crumbles or extra beans for a meatless version that still has plenty of protein.
• More heat: If you love spice like I do, add an extra chipotle pepper or a splash of hot sauce at the end to really wake things up.
• Different beans: Pinto or kidney beans work great too, so use what you have on hand.
• Seasonal twists: In the spring, I sometimes add fresh corn kernels or diced zucchini for an extra fresh touch.

How to Make Easy Turkey Pumpkin Chili Recipe

Step 1: Season and Brown the Turkey

Start by mixing your ground turkey with 1 tablespoon of chili powder, ground ginger, salt, and cumin in a large bowl. This seasoning step is crucial—it infuses the meat with flavor before cooking. Heat a tablespoon of olive oil over medium-high heat in your Dutch oven, then add the turkey mixture. Cook it for about 10 minutes, breaking it apart as it browns and ensuring it’s fully cooked but still juicy. Once browned, transfer the turkey to a separate bowl and set it aside. This method locks in the flavor and prevents the meat from turning rubbery.

Step 2: Sauté Aromatics

Now add the remaining half tablespoon of olive oil to the empty pot and toss in your chopped onions. Cook them gently for roughly 5 minutes until they turn translucent and soft—this slowly releases their sweetness. Add your minced garlic and stir for just a minute longer to avoid burning it. Remember, garlic cooks fast, so keep your eye on it! This layer of sautéed aromatics builds the foundation of your chili’s complex flavor.

Step 3: Combine and Simmer

Return the browned turkey to the pot and stir in the chicken broth, diced tomatoes, black beans, cannellini beans, pumpkin puree, diced sweet potatoes, and chopped chipotle pepper. Sprinkle in the remaining 2 teaspoons of chili powder, oregano, plus a pinch of salt and pepper. Give everything a thorough stir to blend the flavors. Bring the mixture to a boil, then cover and reduce the heat to a low simmer. Let it cook gently for 45 minutes, which allows the sweet potatoes to soften and the spices to meld beautifully.

Step 4: Final Simmer and Serve

After the initial simmer, remove the lid and let the chili cook uncovered for another 15 minutes. This extra simmer thickens the broth and intensifies the flavors. Give it a final taste and adjust salt or heat if needed. Serve the chili hot with fresh cilantro, lime wedges, and sliced avocados on top for that extra burst of freshness and creaminess that I just can’t get enough of.

How to Serve Easy Turkey Pumpkin Chili Recipe

Garnishes

I usually top this chili with a generous handful of chopped cilantro, a squeeze of fresh lime juice, and creamy diced avocado. These garnishes brighten the rich flavors and add layers of texture that keep every bite exciting. If you’re feeling indulgent, a dollop of sour cream or shredded cheese works beautifully too.

Side Dishes

I love pairing this Easy Turkey Pumpkin Chili Recipe with warm cornbread or a simple green salad to add freshness. Sometimes I serve it over brown rice or quinoa if I want to add some bulk, which also makes it even more filling and nutritious.

Creative Ways to Present

For special occasions, I’ve served this chili in hollowed-out mini pumpkins or small bread bowls—both add a festive vibe and make the meal feel extra cozy. Another fun idea is to create a “chili bar” with various toppings like jalapeños, shredded cheese, and tortilla chips so everyone can build their perfect bowl.

Make Ahead and Storage

Storing Leftovers

I usually let my chili cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 4 days, and the flavors actually taste better after resting overnight. Reheating on the stove with a splash of broth or water helps prevent it from drying out.

Freezing

This chili freezes wonderfully and is a lifesaver for busy weeks. I portion it into freezer-safe containers or heavy-duty bags and it lasts for up to 3 months. When I’m ready to eat, I thaw it overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, I prefer warming the chili over medium-low heat in a saucepan, stirring occasionally until heated through. Adding a little broth or water can refresh the texture if it’s too thick. Avoid microwaving if possible to keep the flavors and texture intact, but if you do, stir halfway through for even heating.

FAQs

Final Thoughts

I truly think this Easy Turkey Pumpkin Chili Recipe hits all the marks for a comforting, nutritious meal that doesn’t require hours in the kitchen. It’s become a favorite in my home, especially as the weather cools down and I want something warm and satisfying without a lot of fuss. Give it a try—you might find it’s your new go-to chili, especially when you want something a little different but still effortlessly delicious.

Print