If you’re looking for a cozy, hearty dish that brings fall flavors to your dinner table, you’ve got to try my Pumpkin Chili with Ground Turkey and Beans Recipe. It’s that perfect balance of smoky, spicy, and just a touch of sweetness that makes this chili stand out from your usual bowl. Plus, pumpkin in chili? Trust me, it works like a charm and adds this lovely depth without overpowering the other ingredients. I absolutely love how this chili turns out, especially on chilly evenings when you want something comforting and nourishing. Keep reading because I’m about to share everything you need to make this fan-freaking-tastic recipe come out just right.
Why You’ll Love This Recipe
- Comfort with a Twist: The pumpkin adds creaminess and subtle sweetness, making this chili uniquely delicious.
- Healthy and Protein-Packed: Using ground turkey keeps it lean but flavorful, and beans up the fiber content.
- Versatile Cooking Options: Whether you’re using a slow cooker or stovetop, it’s easy and forgiving.
- Family Approved: My family goes crazy for this one — it’s a guaranteed hit at our dinner table.
Ingredients You’ll Need
The ingredients here come together to create a harmonious flavor profile and a filling meal. I always suggest going for good-quality canned tomatoes and fresh spices when possible — it really elevates your chili. Also, the pumpkin puree isn’t just for sweetness; it adds an incredible velvety texture.
- Olive oil: Use extra virgin for the best flavor when sautéing your onion and garlic.
- Onion: A small, diced onion adds that foundational sweetness and depth.
- Garlic: Fresh is key here, minced or pressed for maximum punch.
- Ground turkey: Lean and healthy — you can swap for ground beef if you like, but turkey keeps this chili lighter.
- Pinto beans: Rinsed and drained, to keep the dish creamy without excess sodium.
- Frozen corn kernels: I love adding them straight from frozen for a pop of sweetness and texture.
- Fire-roasted diced tomatoes: These bring a subtle smoky note that complements the pumpkin beautifully.
- Pumpkin puree: Not pumpkin pie filling, just pure pumpkin — this is the star ingredient that makes this chili unique!
- Tomato sauce: Adds richness and a smooth base for the chili.
- Chicken broth: I like to use low sodium, but any broth works — it keeps the chili from getting too thick and adds flavor.
- Chili powder: Essential for that classic chili kick.
- Cumin: Gives your chili a warm earthiness.
- Brown sugar: Balances the acidity — you can reduce or omit it if you prefer less sweet.
- Salt and pepper: To taste, but be generous for full flavor.
- Cayenne: Totally optional, depending on your heat level — I usually add a little for mild spice.
- Optional toppings: Think cornbread, sour cream, cheese… I’ll get to my favorites down below!
Variations
I love how adaptable this Pumpkin Chili with Ground Turkey and Beans Recipe is. I’ve played around with it on countless occasions, and you can totally tailor it to your tastes or dietary needs. Here are a few ways I’ve experimented — I encourage you to make it your own too!
- Make it vegetarian: Swap the ground turkey for extra beans, lentils, or chopped mushrooms for a meaty texture without meat. I tried this once, and even my meat-loving friends enjoyed it.
- Spice it up: Add more cayenne or a diced jalapeño when sautéing your onion to kick the heat up a notch.
- Chunky style: Add diced bell peppers or diced zucchini for extra veggies and crunch.
- Flavor swaps: Try swapping chicken broth for vegetable broth if you want to keep it lighter or vegan-friendly.
- Sweetness level: Adjust the brown sugar depending on how sweet you want the chili — sometimes I skip it entirely for a more robust, savory taste.
How to Make Pumpkin Chili with Ground Turkey and Beans Recipe
Step 1: Sauté your aromatics with love
Start by heating your olive oil in a large pot over medium heat. Toss in your diced onion and minced garlic, stirring frequently until they soften and become fragrant — about 3 to 5 minutes. You want that lovely golden aroma to fill the kitchen, which is such a good sign that you’re off to a great start. Just be careful not to let the garlic burn, or it’ll turn bitter.
Step 2: Brown the ground turkey
Add the ground turkey to your pot, breaking it up with a wooden spoon as it cooks. I usually cook it until it’s no longer pink, roughly 6 to 8 minutes. Season with a bit of salt and pepper here to start building layers of flavor. Browning the turkey well is key — it develops those rich flavors that make this chili taste amazing.
Step 3: Add beans, corn, and all the good stuff
Once your turkey is cooked through, stir in the pinto beans, frozen corn, fire-roasted diced tomatoes (with their juice), pumpkin puree, tomato sauce, and chicken broth. It looks like a big pot of goodness already! Now toss in chili powder, cumin, brown sugar, salt, pepper, and cayenne if you’re using. Mix everything thoroughly so all the spices and flavors meld together.
Step 4: Simmer slowly to perfection
Reduce your heat to low, cover the pot, and let it simmer gently for about 90 minutes. Stir occasionally to make sure nothing sticks to the bottom or burns. This slow simmer lets all the flavors deepen and marry beautifully. If the chili starts looking too thick, feel free to add a little more broth or water until you reach the consistency you prefer.
Step 5: Taste and adjust
Before serving, taste your chili and adjust the seasoning if necessary — add more salt, pepper, or even a pinch more chili powder if you want it stronger. That final taste check took me a while to master, but it really sets the dish apart.
Pro Tips for Making Pumpkin Chili with Ground Turkey and Beans Recipe
- Don’t skip browning the meat: It locks in flavor and adds richness that a quick cook just can’t beat.
- Use fire-roasted tomatoes: They bring a smoky undertone that works beautifully with the pumpkin’s sweetness.
- Adjust thickness while simmering: Add broth little by little to get your perfect chili consistency.
- Taste at the end: I’ve learned that chili always benefits from a final seasoning tweak after simmering.
How to Serve Pumpkin Chili with Ground Turkey and Beans Recipe
Garnishes
I’m a big fan of topping this chili with shredded sharp cheddar cheese and a dollop of sour cream — it cools down the spice and adds creaminess. Sometimes I throw on sliced green onions or fresh cilantro for brightness, and avocado chunks for healthy fat and a buttery texture. The little touches really elevate the whole bowl.
Side Dishes
Nothing beats a wedge of warm cornbread alongside this chili — the sweetness pairs so nicely. I also love serving it with crunchy corn chips or a simple side salad to keep the meal balanced.
Creative Ways to Present
For a fun twist at parties, I like to serve this chili in small bread bowls or over baked sweet potatoes, turning it into a festive fall feast. I once layered it over rice and then topped with cheese and sour cream for a chili casserole that was a big hit!
Make Ahead and Storage
Storing Leftovers
I usually let the chili cool completely before transferring it to airtight containers. Stored in the fridge, it lasts beautifully for up to 4 days — the flavors even get better after sitting a day or two, which is always a win in my book.
Freezing
This recipe freezes exceptionally well. I portion it into meal-sized containers or freezer bags, label them, and simply thaw overnight in the fridge when I need a quick meal. Just be sure to leave some headspace for expansion to avoid messes.
Reheating
I prefer reheating on the stovetop over low heat, stirring often and adding a splash of broth or water if it thickens up too much. A microwave works too, just cover it and heat in intervals to prevent drying out.
FAQs
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Can I make this Pumpkin Chili with Ground Turkey and Beans Recipe in a slow cooker?
Absolutely! After sautéing your onions, garlic, and browning the turkey on the stovetop, transfer everything to your slow cooker. Add the beans, corn, tomatoes, pumpkin, broth, and spices, then cook on low for 6 to 8 hours or high for 3 to 4 hours. Just give it a good stir before serving.
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What type of pumpkin puree should I use?
Use plain canned pumpkin puree — not the pumpkin pie filling, which is sweetened and spiced. Plain puree brings that natural richness and texture without unexpected flavors.
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Can I substitute the ground turkey for something else?
Yes, ground beef, chicken, or even a plant-based meat substitute works well. Just adjust cooking times if needed, especially for plant-based options.
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Is this chili spicy?
The spice level is mild by default, especially if you go light on the cayenne. You can easily customize it by adding more cayenne or other chilis to suit your heat preference.
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Can I make this chili ahead of time?
Definitely! This chili tastes even better the next day, so feel free to make it a day in advance and let those flavors meld overnight in the fridge.
Final Thoughts
Honestly, this Pumpkin Chili with Ground Turkey and Beans Recipe is one of those dishes that feels like a warm hug on a plate. It’s healthy, flavorful, and surprisingly easy to pull together — plus, the pumpkin twist makes it something I always look forward to during the fall and winter months. I can’t recommend it enough if you want a family-friendly meal that fills everyone up without feeling heavy. Give it a try, and I promise you’ll be reaching for seconds (or thirds!) just like we do in my house.
Print
Pumpkin Chili with Ground Turkey and Beans Recipe
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 110 minutes
- Yield: 10 servings (approximately 10 cups)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This hearty Pumpkin Chili recipe combines savory ground turkey or beef with the sweetness of pumpkin puree, fire-roasted tomatoes, and a blend of spices. Perfectly suited for fall, it can be conveniently cooked either on the stovetop or in a slow cooker for a comforting, protein-packed meal.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 teaspoons minced or pressed garlic (about 2 large cloves or 4 small cloves)
- 2 lbs. ground turkey or ground beef
Vegetables & Beans
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 cup frozen corn kernels (no need to thaw)
- 2 (14.5 ounce) cans fire-roasted diced tomatoes, not drained
- 1 (15 ounce) can pumpkin puree
Liquids & Sauces
- 1 (8 ounce) can tomato sauce
- ½ cup chicken broth or beef broth (plus extra to thin, if necessary)
Seasonings
- 2 tablespoons chili powder
- 1 ½ teaspoons cumin
- 1 tablespoon brown sugar (or reduce to 1 teaspoon for a less-sweet taste)
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper (use more for spicy, or omit for mild chili)
Optional Toppings
- Cornbread
- Corn chips
- Cheese
- Sour cream
- Sliced green onions or chives
- Cilantro
- Avocado
- Diced red onion
Instructions
- Heat the Oil and Sauté Aromatics: In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
- Cook the Meat: Add 2 pounds of ground turkey or beef to the skillet. Cook, breaking it apart with a spoon, until the meat is browned and cooked through, approximately 8-10 minutes. Drain any excess fat if necessary.
- Combine Ingredients: Transfer the cooked meat mixture into your slow cooker or large pot if cooking stovetop. Add pinto beans, frozen corn kernels, fire-roasted diced tomatoes (with juice), pumpkin puree, tomato sauce, and chicken or beef broth.
- Add Seasonings: Stir in chili powder, cumin, brown sugar, salt, pepper, and cayenne pepper. Mix everything thoroughly to combine all the flavors.
- Cook the Chili: If using a slow cooker, cover and cook on low for 6-7 hours or on high for 3-4 hours. If cooking on the stovetop, bring chili to a gentle boil, then reduce heat to low and simmer uncovered, stirring occasionally, for about 1.5 hours. Add extra broth if chili becomes too thick.
- Adjust and Serve: Taste and adjust seasonings as needed before serving. Serve hot with optional toppings such as cornbread, cheese, sour cream, or avocado for an added burst of flavor and texture.
Notes
- This recipe is versatile: cook on the stovetop or in a slow cooker depending on your schedule.
- Brown sugar adds a subtle sweetness that complements the pumpkin; adjust according to your taste preference.
- Add more cayenne pepper or omit it entirely to control the spiciness.
- Leftovers store well and flavors improve after a day.
- To make it vegetarian, substitute ground meat with plant-based protein and use vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 249 kcal
- Sugar: 6 g
- Sodium: 831 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 67 mg
