This easy Turkey Pumpkin Chili is deliciously rich & creamy. Made with ground turkey, pumpkin puree, pinto & kidney beans and your favorite chili spices. It will be on your table in 30-minutes! With options to make it on the stove top, in the slow cooker or in the Instant Pot.
When fall rolls around, I’m all about bringing on the chili recipes – White Chicken Chili, Buffalo Chicken Chili, Spicy Beef & Beer Chili and Vegetarian Chili are always on repeat at our house.
And today I’m here with a new chili recipe for you that just oozes fall in every way – Turkey Pumpkin Chili.
Pumpkin chili is very similar to traditional chili recipes, but a can of pumpkin puree is added. The pumpkin flavor won’t be super noticeable but it adds a silky texture, beautiful color and a boost of Vitamins A & C, potassium and fiber. This version adds in ground turkey, but it can also be made vegetarian.
This recipe can be made on the stovetop, or in a crockpot or Instant Pot. On the stove, it will take under 30-minutes to make!
Ingredients needed
- Ground Turkey – Or, swap in ground chicken, ground sausage or ground beef.
- Pumpkin Puree – This is 100% pumpkin that you’ll find in cans, not pumpkin pie filling.
- Pinto Beans & Black Beans
- Canned Tomatoes
- Onion
- Olive Oil
- Bell Pepper
- Spices – Chili powder, cumin, oregano, cayenne, salt and pepper.
- Chicken Broth – Or, swap in this slow cooker bone broth.
How to make it
- Saute the onion and bell pepper.
- Add turkey and brown.
- Stir in seasonings, broth, pumpkin, beans and tomatoes.
- Bring to boil.
- Simmer for 15 minutes.
- Enjoy!
How to make it in the Instant Pot
- Turn instant pot to SAUTE. Once hot, cook onion and bell pepper.
- Add turkey and brown.
- Hit CANCEL and add the remaining ingredients. Stir to combine, scraping any browned bits from the bottom of the pot.
- Cook on MANUAL high pressure for 20 minutes.
- Quick release the pressure and remove the lid.
- Serve.
How to make it in the Slow Cooker
- Saute onion and bell pepper in a large skillet.
- Add turkey and brown.
- Transfer to crockpot and stir in seasonings, broth, pumpkin, beans and tomatoes.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Serve.
Variations
Paleo Pumpkin Chili
- You can easily make this pumpkin chili recipe paleo by leaving out the beans and adding in an extra pound of ground turkey.
Vegetarian Pumpkin Chili
- If you’re vegan or vegetarian, you can make this pumpkin chili recipe vegetarian by leaving out the turkey, using vegetable broth, and adding in an extra can of your favorite beans. Or you can use vegetarian crumbles or add in extra veggies like sweet potato, spinach, corn, etc.
More Variations
- Beans – Use any of your favorites. Black beans, pinto beans, cannelini beans, kidney beans are all delicious in this recipe.
- Veggies – Want to add in more veggies? Corn, spinach, butternut squash, sweet potatoes are great options. (To cook the squash or potatoes in the soup, cube them and increase the simmer time to 30 minutes. Frozen corn or spinach can be stirred in at the last minute.)
- Beer – Instead of using chicken broth you can add in a light beer or even try pumpkin beer.
- Spices – Have fun with your favorites. Try adding cocoa powder and cinnamon for a hint of sweetness. Add some smokiness with smoked paprika. For extra heat, add in more cayenne.
- Protein – Feel free to swap out the ground turkey for ground beef or ground pork. Or, for a vegetarian version, leave out the meat and add in an extra can of beans or use “impossible” meat.
How to make ahead & store
- Refrigerator: This chili will keep in the refrigerator for up to 5 days, and its flavors will continue to develop over time, making it great for leftovers. Reheat it over low heat on the stove or in the microwave.
- Freezer: If you have leftovers, this chili freezes perfectly. I like to portion it into freezer bags in individual serving sizes and place them on a cookie sheet to freeze. Once frozen, I stack them in the freezer making for an easy individual lunch!
Topping ideas
There are so many delicious ways to top your bowl! Here are some of my favorites:
- Shredded Cheese
- Sour Cream
- Fresh Cilantro
- Avocado
- Green Onions
- Pumpkin Seeds
- Radishes
- Onions
- Jalapenos
- Hot Sauce
Wine pairings
- Zinfandel makes a perfect match with chili with its dark fruit aromas, hints of smokiness and just the right amount of tannins.
What to serve with pumpkin chili
- Cornbread
- Rice
- Baked Tortilla Chips
- Crostini
- Quinoa
- MORE → 45+ sides for chili
More pumpkin recipes
- Healthy Pumpkin Pie Smoothie
- Creamy Pumpkin Pasta with Sausage & Sage
- Pumpkin Mac and Cheese
- Pumpkin Risotto with Goat Cheese
More chili recipes
- Buffalo Chicken Chili
- Instant Pot Chili
- Instant Pot Vegetarian Chili
- White Chicken Chili
- Sweet Potato Chili
- Spicy Beef & Beer Chili
More ground turkey recipes
- Taco Zucchini Boats
- Turkey Picadillo
- Turkey Swedish Meatballs
- Thai Curry Meatballs
- More → 25+ BEST ground turkey recipes
Did you try this pumpkin chili recipe?
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Turkey Pumpkin Chili
Ingredients
- 1 Tablespoon olive oil
- 1 onion (diced)
- 1 yellow or orange bell pepper (diced)
- 1 pound ground turkey
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- ¼ teaspoon cayenne
- ¼ teaspoon black pepper
- 1 cup chicken broth (or vegetable broth)
- 1 15-ounce can pumpkin puree (not pie filling)
- 1 15-ounce can pinto beans (undrained)
- 1 15-ounce can kidney beans (undrained)
- 1 28-ounce can petite diced tomatoes (undrained)
Instructions
- Heat oil in a large pot over medium-high heat.
- Add onion and bell pepper and season with salt and pepper. Cook until tender, about 5 minutes.
- Add turkey and cook until browned.
- Stir in seasonings, broth, pumpkin, beans and tomatoes. Bring to boil. Reduce heat to low and simmer, uncovered, 15 minutes, stirring occasionally.
How to Make Instant Pot Pumpkin Chili:
- Turn instant pot to SAUTE. Once hot, cook onion and bell pepper.
- Add turkey and brown.
- Hit CANCEL and add the remaining ingredients. Stir to combine, scraping any browned bits from the bottom of the pot.
- Cook on MANUAL high pressure for 20 minutes.
- Quick release the pressure and remove the lid.
- Serve.
How to Make Slow Cooker Pumpkin Chili:
- Saute onion and bell pepper in a large skillet.
- Add turkey and brown.
- Transfer to slow cooker and stir in seasonings, broth, pumpkin, beans and tomatoes.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Serve.
Equipment
Nutrition
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Made this tonight. I used pinto beans and lentils. I also used Rotel tomatoes for the diced tomatoes. It was delicious! Will be adding this to our dinner rotations. It pairs perfectly with the zinfidel.
I’m so happy to hear that Tammy!
Excellent chili! I added a little adobo and some no sugar added ketchup for some extra sweetness to balance out the extra cayenne we used. I had leftover pumpkin purée from another recipe so this was a great way to use it up, didn’t taste it at all. Thanks for the idea!
You’re so welcome Sarah!