If you’re anything like me, you’re always on the hunt for a cozy, healthy dinner that feels like a warm hug. That’s exactly why this Pumpkin Turkey Chili Recipe quickly became one of my favorites. It’s rich, comforting, and combines that wonderful fall vibe with a punch of hearty flavors. The pumpkin adds a subtle sweetness and creamy texture that makes this chili stand out from the usual bowl you find in most recipes.
What I love most about this Pumpkin Turkey Chili Recipe is how well it fits into busy weeknights or relaxed weekends alike. It’s simple to throw together, but tastes like you’ve spent hours crafting the perfect dish. Plus, it’s a great way to sneak in some extra veggies and fiber thanks to the pumpkin and spinach, which you’ll appreciate whether you’re cooking for family or meal prepping for the week ahead.
Why You’ll Love This Recipe
- Nutritious & Filling: Ground turkey combined with pumpkin and beans makes a protein-packed, fiber-rich meal that’ll keep you satisfied.
- Perfect for Fall: The warm spices and pumpkin puree give it a cozy autumnal flavor you’ll crave all season.
- Easy Weeknight Meal: Quick to prepare with simple ingredients you likely have on hand already.
- Versatile & Customizable: You can swap proteins, use different beans, or adjust the spices to suit your taste buds.
Ingredients You’ll Need
This Pumpkin Turkey Chili Recipe brings together a fantastic mix of savory, spicy, and subtly sweet ingredients that play so well off each other. Here’s a quick tip: using pure pumpkin puree (not the pumpkin pie filling) ensures you get that pure vegetable flavor without extra sugar or spices.
- Yellow onion: Adds a natural sweetness and depth as the base of the chili.
- Bell pepper (red, yellow, or orange): Brings vibrant color and a mild, fruity flavor that brightens the dish.
- Garlic cloves: Garlic always enhances chili with a warm, aromatic punch — fresh is best, but garlic powder works in a pinch.
- Ground turkey or chicken: Lean protein that keeps this chili light but hearty.
- White beans: Creamy and mild, they bulk up the chili while absorbing flavors beautifully.
- Diced tomatoes (with liquid): Key for moisture and that classic chili tang.
- Tomato paste: Concentrates that rich tomato flavor and thickens the chili nicely.
- Pumpkin puree: The star ingredient that adds creaminess without heaviness, plus that seasonal flair.
- Chicken or vegetable broth: Keeps everything moist and enhances the overall taste.
- Chili powder: The base spice that gives chili its signature flavor.
- Cocoa powder: A little secret ingredient that adds a subtle depth and complexity.
- Ground cinnamon or pumpkin pie spice: Adds warmth and plays beautifully with the pumpkin.
- Ground cumin: Brings an earthy, smoky note that rounds out the spicing.
- Kosher salt: Brings out all the flavors.
- Black pepper: Adds subtle heat and brightness.
- Cayenne pepper (optional): For those who love that extra kick of spice.
- Baby spinach leaves: Stirred in at the end for color, nutrition, and freshness.
- Avocado, sour cream or Greek yogurt, cilantro (optional): Perfect garnishes to add creaminess and cool balance.
Variations
One of the things I really appreciate about this Pumpkin Turkey Chili Recipe is how easy it is to adapt to your own preferences or what’s in the fridge. I often switch things up depending on my mood or dietary needs, and you can too!
- Protein Swap: Tried this with ground chicken or even lean ground beef when turkey wasn’t on hand, and it worked beautifully each time.
- Make it Vegetarian: Replace the turkey with extra beans or lentils and use vegetable broth. It’s just as hearty and satisfying.
- Turn Up the Heat: If you’re a spice lover like me, add more cayenne pepper or even a diced jalapeño for that extra zing.
- Seasonal Twist: In winter, I like adding a splash of apple cider vinegar or a pinch of smoked paprika for warmth and tang.
How to Make Pumpkin Turkey Chili Recipe
Step 1: Sauté the Veggies
Start by heating a large pot or Dutch oven with a little oil spray over medium-high heat. Toss in the diced onion and bell pepper, giving them a good stir every now and then. You want to cook them for about 7 minutes until the onion becomes soft and translucent, which builds the flavor base for your chili. It smells incredible already, trust me!
Step 2: Add Garlic & Ground Turkey
Next, add the minced garlic and stir it all around. It only needs about 30 seconds until it’s fragrant — be careful not to burn it! Then add the ground turkey, breaking it up with your spatula as it cooks. This usually takes around 6 to 7 minutes until it’s all cooked through and no longer pink. This step ensures your meat is nicely browned and flavorful.
Step 3: Combine Beans, Tomatoes & Pumpkin
Now, stir in the white beans, diced tomatoes (including their liquid), tomato paste, pumpkin puree, and broth. This combination brings richness and body to the chili and makes it so unique. Make sure to mix everything thoroughly so the flavors begin melding.
Step 4: Spice It Up
This is where the magic happens — add the chili powder, cocoa powder, cinnamon (or pumpkin pie spice), cumin, salt, black pepper, and cayenne pepper if using. Stir everything together, then reduce the heat and let it simmer gently for 20 to 30 minutes. Stir occasionally to avoid sticking and help those spices blend beautifully.
Step 5: Add Spinach & Serve
Just before serving, fold in the baby spinach leaves until they wilt into the chili. This adds a fresh pop of color and extra nutrients. Ladle the chili into bowls and top with your favorite garnishes like creamy avocado slices, a dollop of Greek yogurt or sour cream, and fresh cilantro. You’re ready to dig in!
Pro Tips for Making Pumpkin Turkey Chili Recipe
- Don’t Skip Browning the Turkey: It adds great texture and flavor that makes a huge difference.
- Add Cocoa Powder: I discovered this trick to boost the richness without making it taste like chocolate!
- Simmer Slowly: Give the chili time to simmer so the flavors really meld together, even if you have to adjust the heat down low.
- Add Spinach Last: Adding greens too early can make them mushy – just stir them in at the end for the best texture.
How to Serve Pumpkin Turkey Chili Recipe
Garnishes
I’m a big fan of topping this pumpkin turkey chili with creamy avocado slices and a generous scoop of nonfat plain Greek yogurt — it adds a cool contrast to the warm spices. Fresh cilantro sprinkled on top adds a pop of brightness, and if you like a little more spice, a dash of hot sauce or some chopped jalapeños never disappoints!
Side Dishes
To round out the meal, I often serve this chili with warm cornbread or a side of tortilla chips for some crunch. A crisp green salad with a tangy vinaigrette also pairs nicely, helping to cut through the richness of the chili.
Creative Ways to Present
For holidays or special occasions, I love serving the chili in mini pumpkin bowls — it’s adorable and gets everyone excited to dig in! Another fun idea is to top it with shredded cheese and broil for a few minutes to get a melty, crispy top layer.
Make Ahead and Storage
Storing Leftovers
I usually store leftover pumpkin turkey chili in airtight containers in the fridge. It keeps beautifully for 3 to 4 days, and the flavors actually deepen overnight. Just make sure it’s cooled completely before refrigerating to keep it fresh.
Freezing
This chili freezes like a dream. I portion it into freezer-safe containers or heavy-duty zip bags and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stovetop.
Reheating
I reheat leftovers on the stove over medium heat, stirring occasionally to prevent sticking. Sometimes I add a splash of broth or water to loosen it up if it’s thickened too much. I avoid microwaving as it can alter texture, but if you’re in a pinch, short bursts of microwaving work fine.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree in this recipe?
I don’t recommend using canned pumpkin pie filling because it contains sugar and spices that will change the flavor of your chili. Stick to plain pumpkin puree for the best results—it adds the perfect natural sweetness without altering the spice balance.
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Is this Pumpkin Turkey Chili Recipe spicy?
The recipe has a warm, mildly spicy profile thanks to chili powder and optional cayenne pepper. You can easily adjust the heat by adding more cayenne or leaving it out entirely if you prefer something milder.
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Can I make this chili in an Instant Pot?
Yes! Just use the sauté function for the first few steps, then pressure cook on high for 15 minutes with a natural release. Add spinach at the end before serving. It’s a great way to save time and intensify the flavors.
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What can I substitute for ground turkey?
You can swap ground turkey with ground chicken, lean ground beef, or even plant-based ground meat alternatives. Each will slightly change the flavor, but the chili will still be delicious and hearty.
Final Thoughts
I absolutely love how this Pumpkin Turkey Chili Recipe brings together unexpected flavors that work so perfectly. It’s become my go-to whenever I want a meal that’s comforting yet light, with lots of nutrition packed in each bite. I really encourage you to give it a try — it’s a simple recipe, but one that feels special and satisfying. Once you make it, you might just find yourself coming back to it every fall (or all year round like me!).
Print
Pumpkin Turkey Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Pumpkin Turkey Chili is a hearty and flavorful fall-inspired dish combining lean ground turkey, white beans, and creamy pumpkin puree with a blend of warm spices. Perfectly balanced with a hint of sweetness and spice, it’s a comforting meal that’s rich in protein and fiber, easy to make on the stovetop or in an instant pot.
Ingredients
Vegetables
- 1 large yellow onion, diced (about 2 cups)
- 1 medium bell pepper (red, yellow, or orange), diced
- 6 garlic cloves, minced (or 3/4 teaspoon garlic powder)
- 4 cups baby spinach leaves
Protein
- 1⅓ pounds ground turkey or chicken (90 to 93 percent lean)
- 1 (15-ounce) can white beans, drained and rinsed
Canned Goods & Liquids
- 1 (28-ounce) can diced tomatoes with liquid
- ¼ cup tomato paste (no salt added)
- 1 (14-ounce) can pumpkin puree
- 1 cup reduced-sodium chicken or vegetable broth
Spices & Seasonings
- 2 tablespoons chili powder
- 1 tablespoon cocoa powder
- 1½ teaspoons ground cinnamon (or 1 tablespoon pumpkin pie spice)
- 2½ teaspoons ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper (optional)
Optional Toppings
- Avocado slices
- Sour cream or nonfat plain Greek yogurt
- Fresh cilantro
Instructions
- Prepare the pot: Liberally coat a large pot or Dutch oven with oil spray and warm it over medium-high heat to prepare for sautéing.
- Sauté vegetables: Add the diced onion and bell pepper to the pot and sauté, stirring occasionally, for about 7 minutes until the onion softens and becomes translucent.
- Add garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds, making sure not to burn it.
- Cook the ground meat: Add the ground turkey or chicken, breaking it up with a spatula or large spoon. Cook for about 6 to 7 minutes or until the meat is fully browned and cooked through.
- Add the remaining ingredients: Stir in the white beans, diced tomatoes with their liquid, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon or pumpkin pie spice, cumin, kosher salt, black pepper, and optional cayenne pepper, mixing well to combine.
- Simmer the chili: Reduce the heat to low and let the chili simmer uncovered for 20 to 30 minutes, stirring occasionally to let flavors meld.
- Add spinach before serving: Just before serving, stir in the baby spinach leaves until they wilt throughout the chili.
- Serve and garnish: Serve the chili hot, topped with optional avocado slices, nonfat plain Greek yogurt or sour cream, and fresh cilantro as desired.
- Instant Pot variation: If using an instant pot, press the sauté function and follow steps 1 to 5 to cook the meat and mix ingredients. Then cook the chili for 15 minutes on high pressure, allow a natural release, and add spinach before serving.
Notes
- Use ground turkey or chicken with 90 to 93 percent lean meat for the healthiest option.
- This chili is perfect for fall and winter meals and makes great leftovers.
- Adjust the cayenne pepper to control the spiciness to your preference.
- Adding cocoa powder contributes depth and richness to the chili without altering its sweetness.
- Optional toppings like avocado, Greek yogurt, and cilantro add freshness and creaminess.
- This recipe can be adapted for slow cookers by combining ingredients and cooking on low for 6-8 hours.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 300 kcal
- Sugar: 10 g
- Sodium: 570 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 27 g
- Cholesterol: 55 mg
