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Cozy up with this healthy Turkey Pumpkin Chili made with ground turkey, pumpkin puree, white beans, and fire-roasted tomatoes. Hearty, comforting, and perfect for fall dinners.
Table of Contents
Why You’ll Love this Turkey Pumpkin Chili
- Seasonal twist on a classic. The pumpkin adds subtle sweetness to complement the warm spices in this autumn-inspired recipe.
- Hearty and healthy. This chili recipe is packed with protein from the turkey, fiber from the white beans, and immune-boosting vitamins from the tomatoes, peppers, and pumpkin puree.
- One pot simplicity. Everything simmers in the same pot for easy prep and cleanup. The ideal recipe for busy fall weeknights!
- Meal prep friendly. This pumpkin chili recipe reheats beautifully and even freezes well. Perfect for make-ahead lunches or speedy dinners when you’re craving something wholesome and satisfying.
If you’re a fan of my award-winning Slow Cooker Sweet Potato Black Bean Chili, you’ll love this seasonal twist.
I love using pumpkin in savory recipes this time of year. (These Feta Stuffed Shells and Sage Turkey Meatballs both feature a fabulous savory pumpkin sauce.)
So naturally, I had to feature pumpkin in a cozy, seasonal chili recipe next. (And let me tell you, this is comfort food at its finest!)
I plan to make this on Halloween, as it’s the perfect cold-weather dinner to cozy up to after an evening of trick-or-treating.
For more pumpkin soup and stew inspiration, check out my Thai Pumpkin Soup and Pumpkin Red Lentil Soup.
The Ingredients
- Turkey: Naturally lean and high in protein, ground turkey bulks up the chili. I suggest using a 93% lean turkey over turkey breast.
- Onion: Yellow onion forms the aromatic base of the chili. Alternatively, you can use red onion or sweet onion.
- Bell Pepper: I suggest using a yellow or orange bell pepper, which complement the sweetness of the pumpkin beautifully.
- Garlic: Fresh garlic complements the onion and spices to build the savory backbone.
- Spices: The classic chili spices–chili powder, cumin, and oregano–plus extra depth and warmness from ground cinnamon. If you happen to have pumpkin pie spice on hand, a pinch of that will amplify the cozy fall flavors.
- Beans: Cannellini beans, also known as white kidney beans, are large and creamy with subtle nuttiness. Alternatively, you can use Great Northern Beans or navy beans.
- Tomatoes: I love using fire-roasted diced tomatoes, which have a distinct smoky, slightly sweet, and tangy flavor. They perfectly complement the creamy pumpkin and bold spices in this chili recipe.
- Pumpkin: Be sure to use pure pumpkin puree (not pumpkin pie filling). Pumpkin is an excellent source of fiber and vitamin A, and gives the chili a cozy, autumnal twist.
- Broth: A splash of broth helps the chili simmer into a rich, cohesive stew. Feel free to use chicken or vegetable broth.
- Sour Cream: I love swirling in some sour cream at the end of cooking to add creamy richness to the pumpkin chili. Alternatively, you can mix in plain full-fat Greek yogurt.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Sauté aromatics. Heat oil in a large pot over medium. Add onion and bell pepper and cook until soft, about 6 to 7 minutes.
Step 2: Stir in garlic and spices; cook 2 more minutes, until aromatic.
Step 3: Add turkey and cook, breaking up the meat with a spoon or spatula, until no longer pink, about 6 minutes.
Step 4: Add beans, tomatoes, pumpkin, and broth. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Step 5: Stir in sour cream. Season with additional salt and black pepper to taste. Lastly, spoon into bowls and serve with toppings of choice.
Recipe Variations
- Make it vegetarian. This pumpkin chili can easily be made vegetarian by swapping the turkey for an extra can of beans.
- Add grains. Stir in cooked quinoa, brown rice, or farro to make it even heartier and stretch the servings.
- Make spicy. This chili is delicious with the addition of minced chipotle chiles. Their smoky depth and signature spice really enhance the chili’s richness. Alternatively, add minced jalapeño and sauté it with the onion and bell pepper.
- Dairy free option. Simply omit the sour cream entirely or swap it for a splash of coconut milk.
- Amp up the veggies. Mix in fresh baby spinach or mushrooms for extra heft.
Serving Suggestions
- Toppings: Load up with shredded cheese (cheddar, Monterey Jack, or Colby Jack), an extra dollop of sour cream, toasted pepitas, green onion, and/or crushed tortilla chips.
- Sides: Serve with warm cornbread, crusty sourdough, or a fall-inspired salad, such as this Honeycrisp and Halloumi Salad.
- For gatherings: Serve straight from a slow cooker and let guests customize their bowls with toppings.
How to Store and Reheat
- Store: This pumpkin chili reheats beautifully and is even better the next day–perfect for make-ahead lunches and meal prep! Allow the chili to cool before transferring it to an airtight container and refrigerating for up to 4 days.
- Reheat: If using the stovetop, reheat chili in a small saucepan over medium heat, stirring occasionally, until heated through. Add a splash of broth or water as needed to thin.
- You can also rewarm individual portions in the microwave. Place in a microwave-safe bowl and reheat in 30 second increments, stirring each time to promote even heating.
- Freeze: Transfer cooled chili to a freezer-safe zip-top storage bag and lay down flat in the freezer. Freeze for up to 3 months. Allow chili to thaw overnight in the refrigerator before reheating.
More Fall-Inspired Soup Recipes
Pumpkin Red Lentil Soup
Butternut Squash, Kale and White Bean Soup
Thai Pumpkin Soup
Butternut Squash and Apple Soup (Vegan)
If you try this Turkey Pumpkin Chili recipe, snap a photo and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates.
Turkey Pumpkin Chili
Equipment
- Large stockpot or Dutch oven
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)
- Suggested toppings: sour cream or plain full-fat Greek yogurt, grated cheese, toasted pepitas, crushed tortilla chips, and/or green onions
Instructions
- Heat oil in a large stockpot or Dutch oven over medium. Add onion and bell pepper and cook until softened, about 6 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, and cinnamon; cook 2 more minutes, until aromatic.
- Add ground turkey and cook, breaking up the meat with a spoon or spatula, until no longer pink, about 6 minutes. Season mixture generously with salt and a few grinds of black pepper.
- Add cannellini beans, fire-roasted tomatoes, pumpkin puree, and broth. Bring to a boil, reduce heat and gently simmer, stirring occasionally, for 15 minutes.Turn off heat and stir in sour cream. Season with additional salt and black pepper to taste, if needed. Spoon into bowls and serve with desired toppings.
Notes
- Store: This chili reheats beautifully and is even better the next day–perfect for make-ahead lunches and meal prep! Allow the chili to cool before transferring it to an airtight container and refrigerating for up to 4 days.
- Reheat: If using the stovetop, reheat chili in a small saucepan over medium heat, stirring occasionally, until heated through. Add a splash of broth or water as needed to thin.
- You can also rewarm individual portions in the microwave. Place in a microwave-safe bowl and reheat in 30 second increments, stirring each time to promote even heating.
- Freeze: Transfer cooled chili to a freezer-safe zip-top storage bag and lay down flat in the freezer. Freeze for up to 3 months. Allow chili to thaw overnight in the refrigerator before reheating.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Very comforting, warming, healthy, and delicious. I used ground chicken instead of turkey and it worked very well. The pumpkin flavor is surprisingly subtle next time I might add honeynut squash cubes just to really amp up the fall gourd vibes. Thank you Jaime!
So happy you enjoyed it, Missy! Thank you for coming back and leaving a review!
I made this for the first time last night. So, so good on a rainy late October evening. Very filling. I added spinach for extra veggies and used unsalted diced tomatoes as that is what I had. Next time I will try the fire roasted ones. I’m new here and have loved both recipes I have tried. Looking forward to making more! Thank you for sharing with us!
So happy you enjoyed it, Debra! Thank you for coming back and leaving a review!
Can you make this dairy free? What would you substitute for the sour cream if anything? Thanks