Amazing 6-Ingredient Turkey and Pumpkin Chili

Oh, you know when that first chill hits and you just NEED something warm and thick in a bowl? That’s exactly when this Turkey and Pumpkin Chili comes out of my recipe rotation!

Forget those heavy, greasy chilis you sometimes get; this is different. The star, surprisingly, is actually the pumpkin puree, which makes this hearty ground turkey chili incredibly creamy and flavorful without needing a ton of cheese or cream. Trust me when I say the combination of turkey and pumpkin is magic—it’s become the official scent of autumn at our house.

It comes together so fast, too! You can have this simmering away in under an hour, perfect for a weeknight when you want something deeply satisfying. It’s truly the best way to welcome those cooler evenings, warming you right down to your toes.

Why This Turkey and Pumpkin Chili Stands Out

I’ve made all kinds of chilis over the years, but this one really earned a permanent spot in my binder. Why? Well, it’s just smart, cozy cooking. If you need a reason to try ditching the beef this time, here it is:

• It’s surprisingly fast! You’re looking at maybe 15 minutes prep time before it’s bubbling away. Weeknight win, right there.
• The pumpkin puree is the secret sauce. It thickens everything up beautifully, giving you that rich, velvety texture you usually only get after hours of simmering.
• We use lean ground turkey, so it’s hearty and stick-to-your-ribs satisfying but doesn’t feel heavy the next day.

It’s flavor without the fuss. If you’re looking for more great recipes, check out what else is cooking on The Dog blog right here.

Essential Ingredients for Your Turkey and Pumpkin Chili

Okay, since this Turkey and Pumpkin Chili is so simple, every single ingredient matters. You can’t sneak in anything sneaky here! When you’re shopping, make sure you grab the right type of vegetable base and, please, for the love of chili, don’t accidentally grab pumpkin pie filling—that means sugar and spices we don’t want!

We’re keeping this straightforward, focusing on building that deep, comforting flavor layer by layer. Here is what you need to pull together this gorgeous main dish:

• One tablespoon of olive oil to get things started.
• One pound of ground turkey. I always grab the 93% lean stuff; it browns up nicely and doesn’t leave a huge pool of grease you then have to drain off.
• One whole yellow onion that you’ve chopped up—nice and small is best so it melts into the chili.
• Two cloves of fresh garlic, minced fine. Don’t let this burn, it’s just for that initial aromatic hit!
• One 15-ounce can of pure pumpkin puree. Seriously, just the pumpkin, nothing else added.
• One 15-ounce can of black beans. Make sure you rinse them well until the water runs clear! They go in rinsed and drained.
• One 14.5-ounce can of diced tomatoes, and this one is important: add all the liquid too! That tomato juice is flavor gold.
• One cup of chicken broth. Low sodium is always safer, you can add salt later.
• Two generous tablespoons of chili powder—this is where the primary flavor comes from!
• One teaspoon of cumin for that earthy warmth.
• Salt and black pepper, about half a teaspoon of each, but taste as you go!

That’s it! See? So easy. If you’re looking for ways to make alternative meals, I saw a really interesting beef meal recipe the other day that might give you some ideas for using up that ground turkey!

Step-by-Step Guide to Making Turkey and Pumpkin Chili

Alright, here is where the real fun begins! Don’t let the instruction list look long; honestly, this is faster than ordering takeout. Grab your big pot—your Dutch oven is perfect for evening out that heat—and let’s get started. We’re layering flavors, so pay attention to the timing, especially when those spices hit the heat. If you’re curious about using turkey in other ways, this chili reset bowl recipe is another favorite!

Browning the Turkey and Aromatics

First things first, get that olive oil warming up over medium heat. Toss in your pound of ground turkey. Now, you have to use a sturdy spoon to break the turkey up into nice little crumbles as it browns. Once it’s completely browned—and I mean truly brown, no pink bits—grab a spoon and carefully drain off any excess fat. Nobody wants floating oil! Next, drop in your chopped onion and let it cook down until it looks soft and sweet, usually about five minutes. Then, stir in the garlic, chili powder, and cumin. You only need about 60 seconds here until you can really smell those wonderful spices waking up; careful not to burn the garlic!

Combining Liquids and Simmering the Turkey and Pumpkin Chili

Time to bring in the star components! Add that whole can of pumpkin puree, those rinsed black beans, the undrained diced tomatoes, and the chicken broth. Give it a really good stir until everything looks happy and unified in that pot. Don’t forget to season it up with your starting salt and pepper. Once it reaches a gentle bubble, turn that heat right down to low—we want a gentle simmer, not a rolling boil! You need this chili to cook, covered, for at least 30 minutes. That simmering time is honestly non-negotiable; it lets the spices meld with the richness of the **Turkey and Pumpkin** mixture. After that half hour, taste it, adjust your seasonings, and dig in!

Tips for the Best Turkey and Pumpkin Chili

I’ve learned a few sneaky tricks over the years that take this chili from good to absolutely unforgettable. It’s all about these tiny steps that really elevate what’s happening in that pot.

First, let’s talk about texture. If you think your chili is too thin after the simmer—and that can happen because pumpkin thickness varies by brand—don’t just keep simmering! Take about a ladleful of the chili out, mash a few of those black beans into it really well, and then pour that thick paste back into the pot. It thickens it up naturally, fast, without any cornstarch goop.

For depth of flavor, the spices are crucial. After you toast the chili powder and cumin, try adding just a tiny pinch of chipotle powder next time you make it. It doesn’t make it overwhelmingly spicy, but it adds this beautiful, smoky background note that really plays well with the sweet earthiness of the pumpkin.

Also, about that ground turkey: I strongly suggest staying around 93% lean. If you go too lean, like 99%, the chili can end up tasting a little dry even with the pumpkin. The small amount of fat you leave behind when browning adds necessary richness to the final product. If you’re looking for other great ways to use turkey, I saw a wonderful veggie power mix recipe that looked perfect for meal prepping!

Variations on Your Turkey and Pumpkin Chili

You know I love sticking to tradition, but half the fun of making a good chili for the first time is realizing how easily you can mess with it next time! This Turkey and Pumpkin Chili is a solid base, but it practically begs you to customize it. Don’t feel like you have to stick to just black beans, either. Feel free to swap in kidney beans, or even mix in some pinto beans for a slightly different texture next time you make a batch.

If you need more heat, I mentioned chipotle earlier, but you could certainly play with the spice blend. Try a dash of smoked paprika along with the cumin, or maybe a tiny bit of unsweetened cocoa powder—it sounds weird, but it adds incredible depth that complements the squash perfectly!

The easiest variation is building a full-blown topping bar. Set out shredded Monterey Jack, a dollop of sour cream, some chopped cilantro, maybe some sliced jalapeños, and even some crumbled tortilla chips. Honestly, you could eat the same base chili three nights in a row and it would feel like three entirely different meals! If you’re interested in seeing how others are getting creative with turkey, I found this fun mixed meat bowl idea recently that got me thinking about combining proteins.

Storing and Reheating Your Turkey and Pumpkin Chili

The best part about making a delicious chili like this Turkey and Pumpkin version is that it always tastes even better the next day! When you’re done eating, you just transfer those leftovers into airtight containers. I find they keep perfectly well in the fridge for about three or four days. Don’t try to stretch it past that, though; leftovers are better fresh!

If you made a huge batch—and I always do!—you’ll want to freeze it. Portion it out into smaller, freezer-safe containers so you only thaw what you need later. This freezes beautifully for up to three months. When it comes time to reheat, try to thaw it overnight in the fridge first. Then, just pop it on the stovetop over medium-low heat. Don’t blast it on high! Slow and steady reheating keeps that pumpkin texture smooth and creamy, just like you want it. If it seems too thick after reheating, stir in just a splash of broth or water until it loosens up nicely. You can check out a neat turkey veggie dinner recipe for ideas on what to do with any extras you might freeze!

Serving Suggestions for This Chili

Now that you have this incredible, warmly spiced chili ready, you have to present it right! The best part of a good chili, in my opinion, is creating that ultimate bowl customized just for you. You absolutely cannot go wrong serving this alongside warm, slightly sweet cornbread. That combination—spicy, earthy chili meeting buttery, crumbly bread—is unbeatable.

If you’re looking to make it a fuller meal, I often serve a small scoop over white rice. It helps soak up all that delicious broth. Remember those toppings I mentioned? Don’t skip them! A dollop of sour cream cools down the spices, and some fresh cilantro on top just brightens up the whole bowl. A little shredded cheese never hurt anyone, either!

Frequently Asked Questions About Turkey and Pumpkin Chili

I always get questions when I bring this Turkey and Pumpkin Chili to potlucks, so let’s clear up the most common things folks ask right here! You probably have your own ideas for making it your own, and that’s great, but sometimes you just need to stick to the plan.

Can I use ground chicken instead of turkey?

Oh, sure thing! Ground chicken works totally fine here. Chicken is usually a little leaner than turkey, so you might notice the texture is slightly less rich, but the pumpkin and spices will carry most of the flavor anyway. If you go that route, just make sure you are using a good quality 93% lean ground chicken, or you might need to add an extra teaspoon of olive oil when you start cooking just to keep things from sticking!

How can I make this chili spicier?

If you like it hot, you’ve got options! The easiest way is to add heat right when you add the chili powder and cumin. Try tossing in a quarter teaspoon of cayenne pepper, or maybe a pinch of dried red pepper flakes. For a much deeper, smoky heat, I really love using smoked paprika and a tiny amount of adobo sauce from a can of chipotles—that always gives it a real kick that tastes incredible with the pumpkin. If you want some inspiration for other turkey meals, check out this fun easy pumpkin turkey bowl recipe!

Can I leave out the pumpkin puree?

Honestly, you *can*, but then you don’t really have *this* chili anymore, you know? The pumpkin is what thickens the whole thing up so nicely and gives it that signature earthy sweetness that pairs so well with the ground turkey. If you absolutely must leave it out, you’ll need a substitute thickener. I’d suggest pureeing about half of your drained black beans against the side of the pot to mash them up, or you could stir in a tablespoon of tomato paste right after the spices to try and build back some of that body.

What kind of beans are best if I don’t want to use black beans?

Black beans are my standard because their flavor is mild enough that they don’t fight the pumpkin, but feel free to mix it up! Kidney beans are a classic chili choice and they hold their shape really well during that long simmer. Pinto beans also work beautifully and get wonderfully creamy when cooked down. Just make sure, whichever bean you choose, that you rinse them really well to get rid of that starchy liquid from the can!

Nutritional Snapshot of Turkey and Pumpkin Chili

Now, I’m not a nutritionist—I’m just a cook who loves feeding people delicious, hearty food! But because this recipe uses lean ground turkey and lots of vegetables, I know people often ask about how it stacks up health-wise. It’s definitely satisfying without being overloaded, which is why I keep it in my rotation!

Based on the ingredients listed above for 6 servings, here are the approximate numbers you might see. I like to think this is a great, balanced way to enjoy chili night!

Based on the 1 lb of 93% lean turkey and standard can sizes, you can expect the following per serving:

• Calories: Roughly 300-330 kcal
• Protein: About 28-30 grams
• Fat: Around 7-9 grams
• Carbohydrates: Approximately 25-28 grams (thank you, beans and pumpkin!)

But listen closely, you have to take this with a grain of salt, okay? These are just estimates designed to give you a general idea. If you use meat with higher fat content, or you load up on sugary toppings like extra ketchup or sweeter cornbread, those numbers will swing wildly. If you’re into making more turkey-based meals, I saw a really interesting pumpkin loaf recipe that looked fantastic for another use of that lean meat!

The main takeaway is that this chili is packed with lean protein and fiber, which is exactly what I look for in a cozy dinner that actually keeps me full until the next day!

Share Your Turkey and Pumpkin Chili Experience

Now that you’ve got the secrets to making this hearty Turkey and Pumpkin Chili, I really want to hear how it turned out for you! Cooking is all about sharing, right? So whether you made it exactly as written or you added your own little twist, please let me know!

Head down to the bottom of the page and leave me a big star rating so others can see how much you loved it. Even better, drop a comment below and tell me what topping you decided to go with! Did you use sour cream? Did you try cilantro for the first time? I love seeing what makes your bowl unique.

Don’t be shy—snap a picture and share it on your social channels, tagging me if you can! Knowing that this warm, creamy chili is making someone else’s dinner cozy is what makes all the chopping and simmering worthwhile for me!