Enjoy the best fall flavors with this really easy 30 minute pumpkin chili recipe with ground turkey. It's delicious, easy, and packed with fiber for a wholesome and flavor packed fall dinner. This pumpkin chili would also make for a great Halloween dinner.
[This recipe was originally posted in October 2018. It has been updated with new cooking instructions, expert tips, FAQ, and ways to repurpose/use up ingredients]
This recipe originally appeared on my first blog, Be Truly Nourished. It's from my friend, Melanie who was the co-writer of that blog. This was the first recipe that my mom shared out with our family and with friends. I get the most comments on this recipe. After 3 years, I'm over being mad that they liked Melanie's recipe the most, and not mine. But that's another story for another day.
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How will this pumpkin chili make your life easier?
I mean, 30 minutes to dinner is always a good idea, but chili in 30 minutes? + chili that uses PUMPKIN?!! Oh yes! This chili is easy, simple, yet totally packed with flavor.
Although most new recipes on this site are for one person, I highly recommend doubling or tripling this recipe. This is one of those meals that is even more delicious the next day(s). It also freezes easily, so toss some in a reusable container and freeze for an upcoming busy night. Plus you won't have to figure out how to finish off the rest of the can of pumpkin, even though I never complain about making Pumpkin Bundt Cake, Curried Pumpkin Soup, or a Pumpkin Pie Smoothie.
What makes this pumpkin chili recipe so good?
- Extra virgin olive oil
- Yellow onion
- Garlic
- Turkey
- Chili powder
- Cumin
- Ceyanne pepperÂ
- Green bell pepper chopped
- Corn
- Canned red kidney beans
- Canned black beans
- Canned diced tomatoes
- Pumpkin puree
- Cheddar cheese
How do I make this chili?
Add 1 teaspoon olive oil, ¼ c onions, ½ tablespoon chili powder, ½ teaspoon cumin, ¼ teaspoon salt, and a dash of cayanne pepper to medium or large cold pot. Turn stove burner on to medium heat, stir occasionally. Cooking the spices first really brings out their bold flavor! It's a great trick.
Once onions are translucent, add ½ clove of garlic and ¼ lb ground turkey. Sautee until turkey is cooked through, about 5 minutes. Don't add garlic earlier or it could burn.
Add ¼ whole green bell pepper, ¼ c frozen corn, ½ can kidney beans, ¼ can black beans, ½ can diced tomato (with juice), and ¼ can pumpkin puree to turkey mixture. Stir together. Add water to thin chili, if desired. Simmer for 20 minutes.Â
Serve with cheddar cheese and your favorite crusty bread.
Expert tips
- Add all the spice to cook with the onions, this brings out the flavor of the spices.
- Add garlic after onions are translucent, so they don't burn.
- Use any color bell pepper. Green bell peppers are usually the least expensive.
- Pay close attention to the canned ingredients you buy. Make sure to buy plain pumpkin puree & plain diced tomatoes. Pumpkin is often near pumpkin pie filling, which has spices you don't want, and many cans of diced tomatoes include Italian seasonings, which you don't want either.
- Buy both types of beans, and freeze leftovers or use them in tacos, quesadillas, other chilis, or on salads.
FAQ
Ummm.... PUMPKIN! The pumpkin in this recipe adds creaminess, thickness, and a subtle pumpkin flavor. It's REALLY good!
Adding the spices to the onions & oil right off the bat will let them really bloom, ie: make them more flavorful! You can add them when you add the turkey too, but I've noticed a big difference in flavors when you add the spices to the cooking onions.
Many recipes call for 1 & ½ hours of cooking time, but you can cook this chili for just 20-25 minutes. It usually takes an hour + for the flavors to develop and all the extra liquids to thicken, but when you add the spices to cooking onions, you don't need to cook it as long. Plus the crunchy peppers are great!
What can I make the leftover ingredients?
- (turkey) Sub it for ground beef in Thai Beef Bowl, Stuffed Squash, OR this Korean Bulgogi
- (bell pepper) Fig & Prosciutto Pizza, Egg Roll Up (Ugandan Chapati), OR this Lentil Coconut Curry
- (kidney beans) throw them on a salad OR mash them up and top with 10 Minute Queso
- (black beans & bell pepper) Black Bean Veggie Tacos OR this Veggie Quesadilla
- (pumpkin) Curry Pumpkin Soup OR Pumpkin Bundt Cake
- (diced tomato) Lentil Coconut Curry, 15 Minute Pasta, OR add it to Guacamole.
Did you make this pumpkin chili recipe? Leave me a comment & rating to share how it turned out!
Turkey Pumpkin Chili
Equipment
- knife
- cutting board
- Measuring Spoons
- Measuring Cups
- Stock Pot
- can opener
- Grater
Ingredients
- 1 teaspoon extra virgin olive oil
- ¼ cup chopped onion yellow or white
- ½ whole garlic clove minced
- ¼ pound ground turkey
- ½ tablespoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- cayanne pepper to taste
- ¼ whole green bell pepper chopped
- ¼ cup corn
- ½ cans red kidney beans drained and rinsed
- ¼ can (14.5oz) black beans drained and rinsed
- ½ cans (14.5oz) diced tomatoes including liquid
- ¼ can (14.5oz) pumpkin puree
- water to desired thickness
- cheddar cheese for topping
Instructions
- Add 1 teaspoon olive oil, ¼ c onions, ½ tablespoon chili powder, ½ teaspoon cumin, ¼ teaspoon salt, and a dash of cayanne pepper to large cold saucepan. Heat saucepan, and stir occasionally. Once onions are translucent, add ½ clove of garlic and ¼ lb ground turkey. Sautee until turkey is cooked through, about 5 minutes.Â
- Transfer to large pot if saucepan isn't big enough for the rest of the ingredients.Â
- Add ¼ whole bell pepper, ¼ c corn, ½ can kidney beans, ¼ can black beans, ½ can tomato, and ¼ can pumpkin to turkey mixture. Stir together. Add water to desired thickness. Simmer for 20 minutes.Â
- Serve with cheddar cheese and your favorite crusty bread.
Video
Notes
- Add all the spice to cook with the onions, this brings out the flavor of the spices.
- Add garlic after onions are translucent, so they don't burn.
- Use any color bell pepper. Green bell peppers are usually the least expensive.
- Pay close attention to the canned ingredients you buy. Make sure to buy plain pumpkin puree & plain diced tomatoes. Pumpkin is often near pumpkin pie filling, which has spices you don't want, and many cans of diced tomatoes include Italian seasonings, which you don't want either.
- Buy both types of beans, and freeze leftovers or use them in tacos, quesadillas, or on salads.
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GiGi Eats says
YES PLEASE! I need to make this YES I DO!!!!!!! I can't do beans but everything else is ON POINT!
Rebecca says
oh yes! no need to add the beans. thanks!
Jessica Formicola says
I love when pumpkin can be savory! We made this for dinner last night and it was incredible! Thanks so much for sharing the recipe!
Rebecca says
that's great to hear! glad you liked it!
Kelly Anthony says
I haven't seen pumpkin in chili but it is such a great idea to add a little bit more creaminess to the dish.
Rebecca says
totally and totally!
Sapana says
I love that this chili is packed with veggies and so much flavor!
Rebecca says
totally! thanks
Michelle Miller says
Superb dish! Love it and love that it only takes 30 minutes! Efficient!
Rebecca says
right?! 30 minute dinners are the best
Anita says
Pumpkin in a chili! This is such a neat way to prepare pumpkin. 🙂 I'm guessing that when pumpkin is not in season, it should be very acceptable to sub with sweet potatoes.
Rebecca says
I bet sweet potato would be great in it too, but canned pumpkin should be available year round 🙂
Ashley says
Love this recipe!! So quick and easy, and perfect for a quick healthy dinner any night of the week!
Rebecca says
totally! it's great any night for sure!