Name: Turkey Pumpkin Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 medium yellow onion, diced (about 1 1/2 cups); 1 orange bell pepper, diced; 3 garlic cloves, minced; 1 1/2 Tbsp. chili powder; 2 tsp. ground cumin; 1 tsp. dried oregano; 1/2 tsp. ground cinnamon; 1 lb. ground turkey (93% lean); 2 (15.5-oz.) cans cannellini beans, rinsed and drained; 2 (14.5-oz.) cans fire-roasted diced tomatoes; 1 (15-oz.) can pumpkin puree; 1 cup vegetable broth (or chicken broth); Kosher salt and black pepper to taste; 1/3 cup sour cream (plus more for garnish, if desired); Plain full-fat Greek yogurt; Grated cheese; Toasted pepitas; Crushed tortilla chips; Green onions

If you’re on the hunt for a comforting, hearty, and utterly delicious chili that’s a little unexpected, I can’t recommend this Turkey Pumpkin Chili Recipe enough. I absolutely love how the pumpkin adds a subtle sweetness and velvety texture that perfectly balances the bold spices and savory turkey. Trust me, once you try this, it’ll become your go-to fall or winter dinner that your whole family will crave again and again.

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Why You’ll Love This Recipe

Warm and Cozy Comfort: The pumpkin puree adds a wonderful creaminess that makes this chili feel like a warm hug on chilly days.
Healthy and Nourishing: Ground turkey and white beans pack in protein without the heaviness of beef, making this a guilt-free meal.
Flavorful but Not Overwhelming: A balanced blend of spices, including cinnamon, gives it depth without overpowering your palate.
Easy Weeknight Dinner: It comes together in under an hour with common pantry staples, perfect for busy nights.

The image shows a white bowl filled with thick chili soup made of orange and red tomato pieces, white beans, and ground meat chunks in a rich, red-orange sauce. On the top, there is a creamy white layer of sour cream, sprinkled with shredded yellow cheese, bright green sliced scallions, and dark green pumpkin seeds scattered across. A silver spoon is placed inside the bowl on the right side. The bowl sits on a white marbled surface with a brown cloth napkin in the lower-left corner and a small white bowl with green pumpkin seeds in the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7 - Turkey Pumpkin Chili, pumpkin chili recipe, hearty fall chili, healthy turkey chili, pumpkin soup with ground turkey

Ingredients You’ll Need

The combination here just works beautifully — the lean turkey keeps things light, pumpkin puree brings richness, and the beans and veggies add texture and nourishment. I always recommend using fire-roasted tomatoes if you can find them; they add a smoky undertone that elevates the chili beyond basic flavors.

Flat lay of diced yellow onion, bright orange bell pepper pieces, whole garlic cloves, ground turkey raw and fresh, glossy white cannellini beans, vibrant fire-roasted diced tomatoes in rich red hues, smooth pumpkin puree dollops, and a small pile of creamy sour cream, all beautifully arranged with a sprinkle of chili powder and ground cumin nearby, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Turkey Pumpkin Chili, pumpkin chili recipe, hearty fall chili, healthy turkey chili, pumpkin soup with ground turkey

Extra-virgin olive oil: For sautéing; adds a subtle fruity flavor and helps soften the veggies.
Yellow onion: Gives a sweet, savory base when cooked down.
Orange bell pepper: Adds brightness and a bit of natural sweetness.
Garlic cloves: Essential aromatic that deepens the flavor profile.
Chili powder: The core spice for that chili kick.
Ground cumin: Adds an earthy warmth that pairs beautifully with pumpkin.
Dried oregano: Brings a hint of herbal brightness.
Ground cinnamon: A small touch for subtle complexity you won’t expect but will love.
Ground turkey (93% lean): Lean but flavorful; a lighter alternative to beef that absorbs spices well.
Cannellini beans: Creamy white beans that add protein and fiber.
Fire-roasted diced tomatoes: Adds smoky depth and acidity.
Pumpkin puree: The star! Use pure pumpkin, not pumpkin pie filling, for best results.
Vegetable broth (or chicken broth): Helps meld everything into a rich stew.
Kosher salt and black pepper: To season and bring out all the flavors.
Sour cream: Adds creaminess and a touch of tang when stirred in and for garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Turkey Pumpkin Chili recipe is versatile enough to personalize. Whether you want it heartier, lighter, or even vegetarian, there are easy swaps and tweaks to fit your preferences!

Add Some Heat: If you like your chili spicy, throw in a diced jalapeño or a splash of hot sauce; my family goes crazy when I do this!
Vegetarian Version: Omit the turkey and double the beans or add lentils for bulk — the pumpkin keeps it creamy and satisfying.
Seasonal Swaps: In place of orange bell pepper, try red or green bell peppers, or add chopped carrots or zucchini for extra veggies.
Different Proteins: Have ground chicken or turkey sausage? They work great here too and give a slightly varied flavor.

How to Make Turkey Pumpkin Chili Recipe

Step 1: Sauté Your Veggies Until Soft and Fragrant

Start by heating the olive oil in a large stockpot or Dutch oven over medium heat. Once shimmering, add the diced onion and orange bell pepper. I like to cook these until they’re soft and translucent, about 6 to 7 minutes — this builds a flavorful base. Then, stir in your minced garlic along with chili powder, ground cumin, oregano, and cinnamon. Let those spices toast for about 2 minutes until aromatic. It’s amazing how those simple steps pack so much flavor!

Step 2: Brown the Turkey and Season Well

Next, toss in the ground turkey. Use a wooden spoon or spatula to break it up into small crumbles as it cooks. It usually takes about 6 minutes for it to lose its pink color. Don’t rush this — browning the turkey properly adds great depth. Be generous with kosher salt and add a few grinds of black pepper to season at this stage; it really enhances the meat’s flavor.

Step 3: Combine Beans, Tomatoes, Pumpkin, and Broth

After the turkey is cooked through, stir in the rinsed cannellini beans, fire-roasted diced tomatoes (with their juice), pumpkin puree, and the broth. Bring everything up to a gentle boil, then reduce the heat and let it simmer gently for about 15 minutes. This simmering time allows the flavors to really marry and the chili to thicken just right.

Step 4: Finish with Sour Cream and Adjust Seasoning

Turn off the heat and stir in the sour cream until smooth and creamy. I like how this step cools it down slightly and adds a luscious texture. Taste the chili and adjust salt and pepper if needed. At this point, it’s ready to ladle into bowls and top with your favorite garnishes.

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Pro Tips for Making Turkey Pumpkin Chili Recipe

Toast Your Spices: I always toast the chili powder, cumin, oregano, and cinnamon with the aromatics — it boosts their flavor dramatically.
Use Fire-Roasted Tomatoes: Those smoky undertones add an extra layer that plain diced tomatoes can’t compete with.
Don’t Skip the Sour Cream: Stirring it in at the end softens the chili’s edges and adds creaminess without heaviness.
Avoid Overcooking Turkey: Cook the turkey just until no longer pink to keep it tender and juicy, not dry and tough.

How to Serve Turkey Pumpkin Chili Recipe

A bowl with thick soup full of soft carrot chunks, white beans, diced tomatoes, and meat in an orange sauce fills the frame. On top, there is a scoop of white sour cream in the center, surrounded by shredded yellow cheddar cheese and sprinkled with green chopped spring onions and dark green pumpkin seeds. A silver spoon rests inside the bowl on the right side. The bowl is white with subtle black specks and sits on a white marbled surface. Nearby, there is a brown cloth napkin and a small bowl with more green pumpkin seeds. Photo taken with an iphone --ar 2:3 --v 7 - Turkey Pumpkin Chili, pumpkin chili recipe, hearty fall chili, healthy turkey chili, pumpkin soup with ground turkey

Garnishes

My absolute go-to garnishes include a dollop of sour cream or plain full-fat Greek yogurt for tang and creaminess, a sprinkle of grated cheese for richness, and toasted pepitas (pumpkin seeds) to echo the pumpkin flavor while adding a lovely crunch. Sometimes I toss on crushed tortilla chips or sliced green onions for an extra texture boost. These toppings really make your bowl feel restaurant-worthy.

Side Dishes

Since this chili is pretty filling on its own, I love pairing it with simple cornbread or a crusty loaf of bread to soak up every delicious bit. A fresh green salad with a zesty vinaigrette cuts through the richness nicely. If you want even more cozy vibes, roasted sweet potatoes or a side of sautéed greens like kale or spinach work beautifully.

Creative Ways to Present

For special occasions or family dinners, I like to serve this Turkey Pumpkin Chili in mini pumpkin bowls or hollowed-out acorn squash—adds a festive fall touch that’s fun and impressive. You can also set up a chili bar with all the toppings in little bowls for guests to customize. It turns dinner into a cozy, interactive event!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 4 days. The chili actually tastes better the next day because the flavors have had time to meld even more. Just be sure to cool it down before refrigerating so it lasts nicely without spoiling.

Freezing

This Turkey Pumpkin Chili freezes wonderfully. I portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating. The texture and flavor hold up beautifully, making it an excellent meal prep option!

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally. If it feels too thick, add a splash of broth or water to loosen it. You can also microwave individual portions, but I recommend covering it loosely to keep moisture in. Add a little fresh sour cream or toppings after reheating to refresh its creaminess.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend using pumpkin pie filling because it contains added sugars and spices that will alter the flavor of the chili. Stick with pure pumpkin puree (the kind used for baking) for that authentic, savory pumpkin taste.
What can I substitute for cannellini beans?

If you can’t find cannellini beans, great substitutes include navy beans, great northern beans, or even chickpeas. They all provide a similar creamy texture that complements the turkey and pumpkin well.
Is this chili spicy?

This Turkey Pumpkin Chili Recipe has a mild to medium spice level from the chili powder and cumin, with just a hint of cinnamon warmth. It’s perfect for those who want flavor without overwhelming heat, but you can always add spice with jalapeños or hot sauce as desired.
Can I make this in a slow cooker?

Yes! Brown the turkey and sauté the veggies on the stove first to build flavor, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add the sour cream at the end right before serving for the best texture.

Final Thoughts

There’s something truly special about this Turkey Pumpkin Chili Recipe — the way it’s both nourishing and flavorful, with that subtle pumpkin twist that surprises and delights. I’ve shared this recipe with countless friends and family, and my crew always asks for seconds. If you’re looking for a unique dinner that’s easy enough for weeknights but cozy enough for any gathering, give this one a try. I promise it’ll warm you up inside and out, and might just become your new favorite chili!