With this turkey pumpkin chili, you're 30 minutes away from a delicious flavor packed fall dinner. It's got beans, canned pumpkin puree, canned tomatoes, corn, bell peppers, ground turkey, and spices to make a great fall or Halloween dinner.
[This recipe was originally posted in October 2018. It has been updated with new cooking instructions, expert tips, FAQ, photos, video, and ways to repurpose/use up ingredients]
This turkey pumpkin chili 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.
Table of contents
How will this pumpkin turkey chili make your life easier?
Who would have thought you can make a delicious chili in just 30 minutes, in one pot nonetheless? This flavorful turkey pumpkin chili is a great quick weeknight dinner that is even better as leftovers. Definitely make a serving or two for leftovers or to freeze.
Since this recipe doesn't use a whole can of pumpkin, I recommend making Pumpkin Bundt Cake, or Curried Pumpkin Soup to go with your pumpkin chili.
What makes this pumpkin chili recipe so good?
How do I make turkey chili?
Start making your turkey pumpkin chili by adding 1 teaspoon olive oil, ¼ cup 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 pound of ground turkey or ground turkey breast. 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 cup 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 your turkey pumpkin chili for 20 minutes.
Serve your turkey pumpkin chili with cheddar cheese and your favorite crusty bread.
Substitutions/Tips
- Add all the spice to cook with the onions, this brings out the flavor of the spices in the turkey pumpkin chili and makes it taste like it's been cooking all day.
- 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.
- Buy both types of beans, and freeze leftovers or use them in tacos, quesadillas, other chilis, or on salads.
- You can swap the ground turkey for ground beef, or TVP for a vegetarian option.
- Other great add-ins: Really any vegetable that you have on hand, and you can garnish with sour cream/Greek yogurt, fresh parsley or cilantro.
FAQ
PUMPKIN! The pumpkin in this turkey pumpkin chili 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 adding the spices to the cooking onions makes the chili super flavorful.
Many recipes call for 1 & ½ hours of cooking time, but you can cook this turkey pumpkin chili for just 20-25 minutes because you'll add the spices to cooking onions, and don't have to cook it as long.
What can I make with 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: Chili without Tomatoes or throw them on a salad OR mash them up and top with 10 Minute Queso
- Black beans: Black Bean Veggie Tacos OR this Veggie Quesadilla
- Pumpkin: Curry Pumpkin Soup OR Pumpkin Bundt Cake
- Diced tomatoes: Lentil Coconut Curry, 15 Minute Pasta, OR add it to Guacamole.
Did you make this turkey pumpkin chili? 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.
- Transfer to large pot if saucepan isn't big enough for the rest of the ingredients.
- 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.
- 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!