Creamy Turkey Pumpkin Chili Recipe

Introduction

Creamy Turkey Pumpkin Chili is a comforting and flavorful dish perfect for chilly fall and winter nights. Featuring ground turkey, white beans, and smooth pumpkin puree, this chili combines warmth and creaminess in every bite. It’s easy to make, nourishing, and great for meal prep.

Ingredients

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 carrots, diced
• 2 cans (15 oz) white beans, drained and rinsed
• 1 can (15 oz) pumpkin puree (not pie filling)
• 2 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon cinnamon (optional)
• ½ teaspoon salt (more to taste)
• ¼ teaspoon black pepper
• ½ cup heavy cream or coconut milk
• Fresh parsley or cilantro, for garnish

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, breaking it apart with a wooden spoon.
2. Step 2: Stir in diced onion, minced garlic, red bell pepper, and carrots. Cook until the vegetables are softened, about 5-7 minutes.
3. Step 3: Add chili powder, ground cumin, smoked paprika, cinnamon (if using), salt, and black pepper. Stir well to coat the meat and vegetables with the spices, cooking for about 1 minute.
4. Step 4: Mix in the pumpkin puree, drained white beans, and chicken broth. Bring the mixture to a boil, then reduce heat and let simmer for 20–25 minutes, allowing the flavors to meld.
5. Step 5: Stir in the heavy cream or coconut milk. Taste and adjust seasoning as needed.
6. Step 6: Garnish with fresh parsley or cilantro and serve hot.

Tips & Variations

• Use ground chicken instead of turkey if preferred.
• Swap white beans for chickpeas or black beans to vary texture and flavor.
• Add jalapeños or cayenne pepper for extra spice.
• Stir in kale or spinach at the end for a boost of greens.
• Use coconut milk to make the chili dairy-free.
• Add a splash of apple cider vinegar or lime juice for brightness and balance.
• Don’t rush sautéing the vegetables, as this develops deeper flavor.
• Use plain pumpkin puree, never pumpkin pie filling, for best results.

Storage

Store chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring frequently and adding a splash of broth if it becomes too thick. You can also freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Does the pumpkin make the chili taste sweet?

Not overly sweet. The pumpkin adds earthiness and creaminess that balances the spices without making the chili taste sugary.

Can I make this in a slow cooker?

Yes, brown the turkey first on the stove, then transfer everything to a slow cooker. Cook on low for 6 hours and stir in the cream or coconut milk just before serving.

Creamy Turkey Pumpkin Chili Recipe

Print Recipe

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4.6 from 227 reviews

A creamy, savory pumpkin chili made with ground turkey, white beans, and warming spices. This comforting fall and winter dish combines hearty turkey, creamy pumpkin puree, and a blend of spices to create a flavorful and nourishing meal perfect for chilly days.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American, Tex-Mex Inspired

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 carrots, diced
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (15 oz) pumpkin puree (not pie filling)
• 2 cups chicken broth

Spices & Seasonings

• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon cinnamon (optional, for warmth)
• ½ teaspoon salt (more to taste)
• ¼ teaspoon black pepper

Finishing Touch

• ½ cup heavy cream or coconut milk
• Fresh parsley or cilantro, for garnish

Instructions

1. Cook the turkey: Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, breaking it apart with a wooden spoon to crumble the meat evenly.
2. Sauté vegetables: Add diced onion, minced garlic, red bell pepper, and carrots to the pot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5–7 minutes.
3. Add spices: Sprinkle in chili powder, ground cumin, smoked paprika, cinnamon, salt, and black pepper. Stir thoroughly to coat the turkey and vegetables, cooking the spices for about 1 minute to release their flavors.
4. Add pumpkin and beans: Stir in the pumpkin puree, drained white beans, and chicken broth. Mix well until all ingredients are fully combined.
5. Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 20 to 25 minutes. This allows the flavors to meld together and the chili to thicken slightly.
6. Finish creamy: Stir in heavy cream or coconut milk to add richness and creaminess. Taste and adjust seasoning with additional salt or spices as desired.
7. Serve: Ladle chili into bowls, garnish with fresh parsley or cilantro, and serve hot with optional sides like crusty bread or a simple salad.

Notes

• Use plain pumpkin puree, not pumpkin pie filling, for best flavor.
• For a dairy-free version, substitute heavy cream with coconut milk.
• Add jalapeños or cayenne pepper for additional heat if desired.
• Don’t rush the sautéing step; softening onions and garlic builds essential flavors.
• Adjust seasoning at the end because pumpkin can mellow the spices.
• Make the chili ahead of time; it tastes even better the next day.
• Drain and rinse beans well to avoid watering down the chili.
• Low simmering develops richer flavors; avoid cooking on high heat throughout.

Keywords: creamy turkey pumpkin chili, fall chili recipe, pumpkin chili with beans, healthy turkey chili, cozy fall dinner