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Turkey Pumpkin Chili

Turkey pumpkin chili is a hearty fall dinner that uses ground turkey and pumpkin puree to create a thick, spoon-coating texture. Simmered with beans, fire-roasted tomatoes, and warm spices, it delivers rich flavor without a heavy feel.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Chili base
  • 1 tbsp olive oil
  • 1 yellow onion Use 1 medium and dice.
  • 1 red bell pepper Use 1 and dice.
  • 3 garlic Use 3 cloves and mince.
  • 1 lb lean ground turkey
  • 2 tbsp chili powder
  • 2 tsp ground cumin Use 2 tsp (in the input, this is 2 tsp total).
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp ground cinnamon
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) black beans Drained and rinsed.
  • 1 can (15 oz) kidney beans Drained and rinsed.
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cup low-sodium chicken broth
  • 1 tbsp tomato paste
  • 1 tbsp maple syrup
  • 1 tbsp fresh lime juice
For serving
  • 0.5 cup shredded cheddar cheese
  • 0.33 cup sour cream
  • 1 avocado Dice 1.
  • 2 green onions Thinly slice.
  • 2 tbsp chopped fresh cilantro

Equipment

  • 1 Dutch oven

Method
 

Cook the aromatics and turkey
  1. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers slightly. Add the onion and red bell pepper and cook for 4–5 minutes until softened.
  2. Stir in the garlic and cook for 30 seconds until fragrant, scraping any browned bits from the bottom.
  3. Add the ground turkey and cook for 6–8 minutes, breaking it into small crumbles, until no pink remains.
Build the chili
  1. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, ground cinnamon, kosher salt, and black pepper. Cook for 1 minute to toast the spices, until fragrant and slightly darker.
  2. Add the pumpkin puree, black beans, kidney beans, fire-roasted diced tomatoes, low-sodium chicken broth, tomato paste, and maple syrup. Stir well until everything is evenly combined.
Simmer and finish
  1. Bring the chili to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 20–25 minutes, stirring occasionally, until thickened.
  2. Stir in the fresh lime juice and simmer for 1 minute, using the surface bubbles as a visual cue. Taste and adjust the seasoning if necessary.
Serve
  1. Ladle the chili into deep bowls. Top each serving with shredded cheddar cheese, sour cream, diced avocado, thinly sliced green onions, and chopped fresh cilantro.

Notes

Pro tip: Let the chili thicken during the uncovered simmer—if it looks thin, continue cooking 5–10 minutes more. Store in an airtight container in the refrigerator for up to 4 days; freeze up to 3 months (leave out the lime juice and toppings until reheating). For a lighter option, use reduced-fat cheddar and Greek yogurt in place of sour cream.