Turkey Chili with Pumpkin

You will love the flavors of this Turkey Chili with Pumpkin. It has the perfect balance of spicy and sweet and loaded with lots of hearty and healthy ingredients. Top with all your favorite chili goodies for a comforting meal.

This Turkey Chili with Pumpkin has been part of our fall/winter favorites for many years. It’s so easy to make and only takes about 45-minutes from start to finish. It has that classic chili flavor we all love, and a special touch of pumpkin for the perfect balance of sweet and spicy.

Anytime I make this chili for family and friends they can never guess the secret ingredient is pumpkin. It’s like a silent participant. Using pumpkin puree is great for soups, stews, and chilis because it blends right in with the sauce and naturally thickens it. The flavor is mild and the slight sweetness only helps to balance the flavors, not make it overly sweet.

This is a fun recipe to serve during the Autumn season for obvious reasons, but equally a cozy dish to serve during the cooler months. It will warm you up fast! Top with your favorite chili toppings or make a batch of corn bread. It’s comforting and so good.

Ingredients For Turkey Chili With Pumpkin:

• Lean ground turkey
• Onion
• Garlic
• Black beans
• Pumpkin puree (not pumpkin pie filling)
• Crushed fire roasted tomatoes
• Frozen roasted sweet corn with peppers
• Chicken stock- Better than bouillon is my favorite
• Seasonings- chili powder, ground cumin, smoked paprika, dried oregano, salt and pepper

Chili Toppings:

• Shredded cheddar cheese
• Sour cream
• Fresh avocado
• Fresh cilantro
• Tortilla chips

Substitutions:

This is another great recipe that can easily be modified with ingredients you have on hand. Use lean ground beef instead of turkey, or other beans like, pinto, red kidney, or white beans. Sub in a can of corn for the frozen. So many options.

How To Prepare Turkey Chili with Pumpkin:

Step 1. Heat a Dutch oven or 6 qt pot to medium heat. Add olive oil, onion, and ground turkey. Cook turkey breaking into crumbles until no longer pink.

Step 2. Add garlic and cook 1-minute then add in spices. Cook just until fragrant, about 1-2 minutes. This will help release the flavor in the spices.

Step 3. Stir in black beans, pumpkin puree, fire roasted tomatoes, corn, and chicken stock. Bring to a boil, then turn heat down to medium low to cook for 10-minutes.

Step 4. Serve with your favorite chili toppings.

Storing and Freezing:

Turkey Chili with Pumpkin will last 3-5 days in the refrigerator and up to 6 months in the freezer.

Make Ahead:

This is a super fast chili recipe to make, but it’s a great meal to prep over the weekend for busy weeknights. Plus, chili is always better the next day!

Other Recipes You Might Like:

• Chicken Chili
• Green Chili Chicken Enchilada Soup
• Slow Cooker Creamy Chicken Enchilada Soup

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Be sure to leave a comment and rating if you make the recipe. I love knowing how it turned out for you and any changes you may have made. Others appreciate it too!

Let’s eat!🤍

Turkey Chili with Pumpkin

You will love the flavors of this Turkey Chili with Pumpkin. It has the perfect balance of spicy and sweet and loaded with lots of hearty and healthy ingredients. Top with all your favorite chili goodies for a comforting meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 5 people

Calories 315 kcal

Equipment

• 6 qt Dtuch oven or pot

Ingredients

  

• 1 pound lean ground turkey
• 3/4 cup yellow onion, chopped fine
• 1 garlic clove, minced
• 2 15 oz can low sodium black beans, rinsed and drained
• 1 15 oz can pure pumpkin puree Not pumpkin pie filling
• 1 14.5 oz can crushed fire roasted tomatoes
• 1 9 oz pkg frozen honey roasted sweet corn and peppers I use green giant brand
• 6 cups low sodium chicken broth
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper

Additional toppings

• Avocados
• Shredded cheddar cheese
• Sour cream
• Cilantro
• Tortillas

Instructions

 

• Heat Dutch oven or large pot to medium heat and add olive oil, onion, and ground turkey. Cook turkey breaking into crumbles until no longer pink.
• Add garlic and cook 1 minute until fragrant, then add seasonings. Cook for 1-2 minutes.
• Stir in black beans, pumpkin puree, fire roasted tomatoes, corn, and chicken stock. Bring to a boil then turn heat down to medium low and cook for 10 more minutes stirring occasionally.
• Serve with your favorite chili toppings.

Notes

Tips:

Substitutions- 

• Use lean ground beef instead of ground turkey
• Use other beans like pinto, red kidney, white beans, or a combination of your favorites.

Storing and freezing- Turkey Chili with Pumpkin will last 3-5 days in the refrigerator and up to 6 months in the freezer. 

Make Ahead- This is a super fast chili recipe to make, but it’s a great meal to prep over the weekend for busy weeknights. Plus, chili is always better the next day!

 

Nutritional facts do not include extra toppings. 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

Nutrition Facts
Servings: 5
Amount per serving
Calories	315
% Daily Value*
Total Fat 7.3g	9%
Saturated Fat 2.2g	11%
Cholesterol 65mg	22%
Sodium 390mg	17%
Total Carbohydrate 34.9g	13%
Dietary Fiber 10.2g	36%
Total Sugars 9.5g
Protein 27.9g
Vitamin D 0mcg	0%
Calcium 51mg	4%
Iron 9mg	52%
Potassium 961mg	20%

Keyword Beans, Chicken stock, Corn, Fire roasted tomatoes, Ground Turkey, Mexican spices, Pumpkin puree

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