If fall had a flavor, I’m convinced it would taste just like this Creamy Turkey Pumpkin Chili. There’s something magical about a pot simmering away with lean turkey, creamy pumpkin, hearty beans, and warming spices—it feels like a hug in a bowl. Whether you’re trying to keep weeknight dinners simple, meal-prep for the week, or just need something cozy after a chilly day, this recipe checks all the boxes.
Table of Contents
Why You’ll Love This Creamy Turkey Pumpkin Chili
- One-pot wonder: Less cleanup = more time to kick back with your favorite cozy blanket.
- Protein-packed: Thanks to the turkey and beans, it’ll keep you full and happy.
- Fall in a bowl: Pumpkin adds creaminess and a subtle sweetness that balances the spices beautifully.
- Customizable: Make it creamier, spicier, vegetarian—whatever your crew loves most.
True story: I made this on a whim one October night when I had leftover pumpkin puree and some ground turkey that needed to be cooked. My kids licked their bowls clean, and it’s been on repeat in our house every fall since.
What Does Creamy Turkey Pumpkin Chili Taste Like?
Imagine your favorite chili—savory, hearty, slightly smoky—then add a gentle creaminess and a touch of fall sweetness from pumpkin. The spices don’t overwhelm; they mingle just right, making this chili taste rich without being heavy. And if you stir in Greek yogurt or coconut milk at the end? Oh, honey, it’s downright luscious.
Ingredients You’ll Need for Creamy Turkey Pumpkin Chili
Before we dive in, let’s talk about the stars of this cozy one-pot wonder. Each ingredient plays a role in making this Creamy Turkey Pumpkin Chili hearty, nourishing, and full of fall flavor.
- Olive oil (1 tablespoon): A splash of healthy fat to sauté your veggies and start building flavor. You can also use avocado oil if that’s what you keep on hand.
- Lean ground turkey (1 pound): The backbone of this chili. I love turkey here because it’s lighter than beef but still rich in protein. If you want something more classic, you can peek at my Turkey Chili Recipe for a beefier twist.
- Yellow onion (1 medium, chopped): This is the aromatic base of so many soups and stews. Once it softens, it creates a natural sweetness that balances the spices.
- Garlic (3 cloves, minced): Because honestly, what’s chili without garlic? It adds depth and a little kick.
- Bell pepper (1, diced): Adds brightness and crunch. Any color works, but red or orange peppers bring a lovely sweetness that pairs beautifully with pumpkin.
- Pumpkin puree (1 can, 15 oz): The cozy magic. Pumpkin makes this chili creamy without adding heavy cream, plus it sneaks in fiber and vitamins. Just be sure it’s 100% pumpkin puree, not pie filling.
- Diced tomatoes with juice (1 can, 15 oz): A tangy, juicy base that keeps the chili hearty and saucy.
- Black beans (1 can, 15 oz, rinsed and drained): Earthy and filling, black beans add protein and texture.
- Kidney beans (1 can, 15 oz, rinsed and drained): Classic chili beans that soak up all that smoky, spiced flavor.
- Chicken or vegetable broth (2 cups, low-sodium): The liquid that brings it all together. Using broth instead of water means every spoonful is rich and savory.
- Chili powder (1 teaspoon): Warmth, but not too spicy—it’s the foundation of chili flavor.
- Ground cumin (1 teaspoon): Earthy and slightly nutty, cumin rounds out the flavor profile.
- Smoked paprika (½ teaspoon): My secret weapon. It adds that subtle smokiness that makes the chili taste like it simmered all day.
- Salt and pepper (to taste): Don’t skip seasoning—it’s what makes all the flavors pop.
- Optional creamy touch: Stir in ¼ cup plain Greek yogurt or coconut milk at the end to make this Creamy Turkey Pumpkin Chili extra silky and satisfying.
- Optional spice boost: A pinch of cinnamon or nutmeg gives the chili that unmistakable fall vibe.
- Optional garnishes: Fresh cilantro, creamy avocado slices, or shredded cheese take this dish over the top.
Each of these ingredients comes together to create a bowl that’s comforting but still balanced—hearty without feeling heavy, flavorful without being fussy.
How to Make Creamy Turkey Pumpkin Chili
Making this Creamy Turkey Pumpkin Chili couldn’t be simpler. It’s the kind of recipe that makes your kitchen smell incredible, keeps the dishes to a minimum, and delivers a cozy dinner in under an hour. Let’s walk through it step by step:
Step 1: Sauté your veggies
Start by heating 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once warm, toss in the chopped onion and diced bell pepper. Cook them for about 5–6 minutes, stirring occasionally, until they soften and start to release their natural sweetness.
👉 Pro tip: A heavy pot holds heat evenly, which is key for building that chili base. (Think of it as your chili’s cozy home.)
Step 2: Add the garlic
When the onion and pepper look tender, stir in the minced garlic. Let it cook for just 1 minute—it should smell fragrant but not burnt. Garlic burns quickly, so keep the heat steady.
Step 3: Brown the turkey
Next, add in your lean ground turkey. Use a wooden spoon to break it apart into small crumbles. Cook until it’s fully browned, about 6–8 minutes. This is where the protein foundation for your Creamy Turkey Pumpkin Chili takes shape.
👉 If you love classic chilis too, you might also enjoy my Classic Beef Chili—but for something lighter and still filling, this turkey version wins.
Step 4: Toast the spices
Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper right over the turkey. Stir and let the spices toast for about 1 minute. This step may seem small, but it makes a big difference—it wakes up the spices and deepens their flavor.
👉 Think of this as layering flavor. Your chili will taste like it simmered all day, even though it hasn’t.
Step 5: Add pumpkin, beans, and tomatoes
Now comes the cozy twist. Stir in the pumpkin puree, followed by the diced tomatoes with juice, black beans, and kidney beans. Give it a good stir so all those beautiful colors and textures combine.
👉 The pumpkin puree is what makes this chili creamy without cream—it’s the healthy secret to this dish’s velvety texture.
Step 6: Pour in the broth
Add the chicken or vegetable broth and stir to combine. This is what transforms the mixture into a hearty stew-like consistency.
👉 If you prefer a slightly thicker chili, start with 1½ cups of broth and add more as needed.
Step 7: Simmer to perfection
Turn up the heat and bring the chili to a boil. Once bubbling, reduce the heat to low and let it simmer uncovered for 20–25 minutes. Stir occasionally to prevent sticking. During this time, the flavors deepen, the pumpkin blends in, and your kitchen will smell like autumn comfort.
👉 This is a great moment to prep your toppings—slice avocado, shred cheese, or chop fresh cilantro.
Step 8: Add the creamy finish
Right before serving, stir in plain Greek yogurt or coconut milk (if you’re using it). This final touch makes your Creamy Turkey Pumpkin Chili extra luscious and smooth. Taste and adjust seasoning if needed.
👉 Want more fall warmth? Add a pinch of cinnamon or nutmeg here too.
Step 9: Garnish and serve
Ladle the chili into bowls and top with your favorite garnishes—cilantro, avocado slices, or shredded cheese. Each bowl will look as beautiful as it tastes.
👉 Pair it with a slice of crusty bread or even cornbread for the ultimate comfort meal.
Tips and Tricks for Perfect Creamy Turkey Pumpkin Chili
- Don’t skip the toast! Toasting the spices for a minute before adding liquids really boosts flavor.
- Pumpkin puree only—not pumpkin pie filling. Trust me, cinnamon-sugar chili is not what we want here.
- Want it spicier? Add a pinch of cayenne or diced jalapeño when sautéing the onions.
- Slow cooker love: Brown the turkey first, then cook on low for 6–8 hours (or high for 3–4).
- Freezer-friendly: This chili freezes beautifully. Portion it out, and you’ve got a ready-to-go dinner for busy nights.
Storage for Creamy Turkey Pumpkin Chili
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in meal-size portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove, adding a splash of broth if it’s too thick.
FAQs
Can I make this vegetarian?
Absolutely—swap turkey for plant-based crumbles or double the beans.
Does it taste pumpkin-y?
Not in an overpowering way. The pumpkin mostly adds creaminess and a subtle sweetness.
Can I make it dairy-free?
Yes! Just use coconut milk instead of Greek yogurt.
Conclusion
This Creamy Turkey Pumpkin Chili is one of those recipes that’ll quickly earn a spot in your fall rotation. It’s cozy, nourishing, and simple enough for weeknights but tasty enough to serve at gatherings. So grab that can of pumpkin from your pantry and whip up a pot—you might just find your new favorite chili.
And if you’re as soup-and-stew obsessed as I am, you might also love my French Lentil Soup with Crispy Bread and Feta or this cozy Roasted Cauliflower Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Creamy Turkey Pumpkin Chili – The Best Cozy Fall Dinner
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop or Slow Cooker
- Cuisine: American
Description
Creamy Turkey Pumpkin Chili is a healthy and hearty one-pot dinner packed with lean ground turkey, canned pumpkin, beans, and warming spices. This comforting fall chili is high in protein, easy to meal prep, and perfect for cozy evenings or slow cooker meals.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) pure pumpkin puree
- 1 can (15 oz) diced tomatoes with juice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 2 cups low-sodium chicken or vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- Optional: ¼ cup plain Greek yogurt or coconut milk
- Optional: ½ teaspoon cinnamon
- Optional garnishes: cilantro, avocado, shredded cheese
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper; sauté for 5–6 minutes until soft. Add garlic and cook 1 more minute.
2. Add ground turkey. Break it apart and cook until browned, about 6–8 minutes.
3. Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute to toast the spices.
4. Add pumpkin puree, diced tomatoes, black beans, kidney beans, and broth. Stir well to combine.
5. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
6. Stir in Greek yogurt or coconut milk for added creaminess, if using. Adjust seasoning to taste.
7. Serve warm with optional garnishes like cilantro, avocado, or shredded cheese.
Notes
Use 100% pumpkin puree, not pumpkin pie filling.
Add a pinch of cinnamon or nutmeg for a fall flavor boost.
To make it vegetarian, use plant-based crumbles or double the beans.
For a slow cooker version, brown the meat first, then cook on low for 6–8 hours or high for 3–4 hours.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
