Turkey Pumpkin Chili Recipe
I make this turkey pumpkin chili on repeat once the weather turns cool, and it’s become one of my favorite fall recipe ideas for busy weeknights. Ground turkey and Italian sausage simmer with canned pumpkin, beans, and warm spices for a bowl that’s cozy, hearty, and just a little bit sneaky about the veggies. If you’re craving more pumpkin meals, I’ve got you covered there too.
*This post may contain affiliate links, which means I may earn a small commission if you purchase through them, at no extra cost to you.
Why This Feels Like Fall in a Bowl
There’s something about the first chilly evening of October that makes me want to pull out a big pot and let something simmer for half an hour. Enter, turkey pumpkin chili—a healthy chili recipe that still feels indulgent and comforting. The canned pumpkin puree melts into the broth, thickening everything up while adding a subtle earthy sweetness you can’t quite place until someone tells you it’s there.
Why You Will Love Turkey Pumpkin Chili
- One-pot and low effort. Everything simmers together in a single pot, so cleanup is a breeze and dinner practically makes itself.
- Sneaky extra veg. The pumpkin puree adds body and nutrients without changing the classic chili flavor you already love.
- Lighter than beef chili. Ground turkey keeps things leaner while a little Italian sausage brings back all the flavor.
- Freezer-friendly. Make a big batch and stash portions away for easy future dinners all season long.
Ingredients and Substitutions
- Yellow Onion: We’ll sauté this until tender and soft. Feel free to use any onion variety you have on hand. Even two shallots will do the trick.
- Ground Turkey: Leaning fully into fall flavors with this choice of protein. That said, ground chicken is more or less the same. And I won’t say a thing if you go for ground beef or pork.
- Italian Sausage: In the name of flavor, and to compensate for the plain-ness and lean-ness of the turkey, we’re adding a little ground sausage. I like hot. But mild works too.
- Tomato Paste: Save your measuring spoon and just eyeball it.
- Pumpkin Puree: This adds a creamy texture to the chili. Plus, it’s a sneaky way to get in some extra veg. Trust me, this is one of those savory pumpkin recipes that you’ll want to make on repeat.
- Canned Beans: We’re using dark kidney beans and black beans. Pinto beans are also a fine choice. Drain but no need to rinse. The starchy liquid (called aquafaba) helps thicken up the chili.
- Canned Diced Tomatoes: Petite diced is a personal preference you don’t necessarily have to follow. Standard diced is fine. Crushed tomatoes are fine. If all you have is tomato sauce, fine.
How to Make Turkey Pumpkin Chili
Cook the onion and meat. Heat a 4-qt Dutch oven over medium-high heat, add the oil, and let it heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook until no longer pink, about 3 minutes, then add the turkey and cook until no longer pink, about 3 more minutes.
Add the garlic. Clear a space in the center of the pot and add the garlic. Cook until fragrant, 30 to 60 seconds, then stir in the tomato paste and cook 1 minute more.
Add the pumpkin. Stir in the pumpkin puree until it coats the meat and onion.
Add the beans, tomatoes and spices. Add the kidney beans, black beans, tomatoes, chili powder, cumin, paprika, salt, and cayenne.
Add the broth. Pour in the chicken broth and stir everything together.
Simmer and serve. Bring to a boil, then reduce to a simmer, cover partially, and cook about 30 minutes until this healthy chili recipe reaches full flavor. Garnish with your favorite toppings and serve with corn chips.
Pro Tips
- Don’t rinse the beans. Draining but not rinsing keeps the starchy liquid in the pot, which naturally thickens the chili as it simmers.
- Let it simmer low and slow. Give it the full 30 minutes uncovered slightly so the flavors have time to meld and the chili can reduce to the right consistency.
- Adjust the heat level. Use mild Italian sausage and skip the cayenne if you want a milder pot, or double up on both for extra kick.
- Batch it for later. This recipe doubles easily and freezes beautifully, making it one of the easiest pumpkin meals to prep ahead for the week.
What to Serve with Turkey Pumpkin Chili
A simple side salad and corn tortilla chips for dipping are my go-tos. If you want to round out the meal with another cozy fall dish, start the meal with a warm Pumpkin Cheese Dip for guests to nibble on while the chili simmers.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 5 days. This chili also freezes beautifully, so feel free to portion some out for later.
Yes. Brown the sausage, turkey, onion, and garlic on the stovetop first, then transfer everything, including the pumpkin, beans, tomatoes, broth, and spices, to a slow cooker and cook on low for 6 to 7 hours.
Not at all. The pumpkin puree mostly adds body and a subtle earthiness rather than sweetness, letting the chili powder, cumin, and paprika still shine through as the dominant flavors.
Ingredients
Method
- Heat a medium pot over medium-high heat. Add the oil and let heat. Add onion and cook until softened, 5 minutes.
- Add the sausage and cook until no longer pink, about 3 minutes. Add the turkey and cook until no longer pink, about 3 minutes.
- Clear a space in center and add the garlic. Cook until fragrant, 30 to 60 seconds. Stir in the the tomato paste and cook 1 minute.
- Stir in the pumpkin, kidney beans, black beans, tomatoes, chicken broth, chili powder, cumin, paprika, salt, and cayenne. Bring to a boil. Then, reduce to a simmer and cover partially with a lid. Cook until flavors have melded, about 30 minutes.
- Garnish with your favorite toppings and serve with corn chips.
