This easy pumpkin chili combines lean ground turkey, beans, tomatoes and an entire can of pumpkin purée for a hearty, comforting dinner that’s ready in under an hour. It’s a one-pot meal that’s perfect for chilly fall nights, meal prep and feeding a hungry crowd!
Why you’ll love this family favorite recipe!
If there’s one ingredient that gets a serious workout in my kitchen every fall, it’s pumpkin. From pumpkin bread and pumpkin bars to pumpkin cream cheese muffins and everything in between, there’s no shortage of ways to put a can of pumpkin purée to good use.
But who says pumpkin has to be sweet?
Enter Pumpkin Turkey Chili, my savory spin on the fall favorite that’s been a Just a Taste staple since 2011. It’s everything I need in a family-friendly main dish: it’s hearty, healthy, easy to make and loaded with flavor. And the secret ingredient? An entire 15-ounce can of pumpkin purée!
Before you start picturing pumpkin pie in a bowl, I promise this chili doesn’t taste like dessert. The pumpkin blends right into the tomatoes, adding richness and a thick, creamy texture without a drop of heavy cream.
This is one of those recipes I love making a big batch of on Sundays because the leftovers are just as delicious (if not better!) on days 2 and 3. Add your favorite toppings, grab a spoon, and don’t forget a side of skillet cornbread, drop biscuits or soft dinner rolls for dunking.
- Onion, green bell pepper and garlic: This trio creates the flavor base of the chili. I prefer yellow onion, but white works, too. And feel free to use any color bell pepper.
- Ground cumin: Adds warm, earthy flavor without making the chili spicy.
- Ground turkey: Ground beef or chicken works, too.
- Diced tomatoes: Don’t drain them! The juices help create the chili’s tomato-rich base.
- Pinto beans: Drain and rinse them before adding them to the pot. Black beans or kidney beans are easy swaps.
- Condensed tomato soup: My shortcut for adding rich tomato flavor and a little extra body to the chili. Be sure to use condensed tomato soup, not ready-to-eat soup. It’s the same shortcut I use in my turkey taco soup!
- Pumpkin purée: You’ll need one entire 15-ounce can of 100% pure pumpkin purée (not pumpkin pie filling!). It adds richness and creaminess, along with nutritional benefits like iron, zinc and fiber.
- Toppings: Sour cream, shredded cheddar cheese and sliced scallions are my favorites, but feel free to get creative!
This is one of those wonderfully easy, everything-in-one-pot dinners! Start by sautéing the onion, bell pepper, garlic and cumin, then add the ground turkey and cook until it’s no longer pink. Stir in the remaining ingredients and let everything simmer for 20 to 25 minutes. That’s it!
A few tips for the best pumpkin chili:
- Break up the turkey as it cooks. Use a wooden spoon or spatula to break the meat into small, evenly sized pieces so you get a little turkey in every bite.
- Don’t rush the simmer. Those 20 to 25 minutes give the flavors time to come together and the chili a chance to thicken. Keep the heat low and stir occasionally so nothing sticks to the bottom of the pot.
- Taste before serving. Canned tomatoes, beans and condensed tomato soup can vary in saltiness, so wait until the chili has simmered before adjusting the seasoning.
Customize It!
One of the best things about chili is how easy it is to customize based on what you have on hand (or who’s coming to dinner!). Here are a few of my favorite ways to switch things up:
- Make it vegetarian: Skip the ground turkey and add another can of beans, such as black beans or kidney beans. You can also check out my vegetarian chili for another meatless option.
- Turn up the heat: This pumpkin chili is mild as written, making it great for the whole family. For a spicy kick, add diced jalapeños, crushed red pepper flakes or a pinch of cayenne.
- Add more veggies: Diced zucchini, carrots or corn are easy additions. Sauté firmer vegetables with the onion and bell pepper so they have time to soften.
Make-Ahead and Storage Tips
This pumpkin turkey chili is one of my favorite make-ahead meals because the flavors get even better as it sits. Make it a day in advance, then store it in an airtight container in the fridge for up to 4 days.
Freezing leftovers? Let the chili cool completely, then transfer it to freezer-safe containers or resealable freezer bags and freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low heat, stirring occasionally. If the chili has thickened, just add a splash of water until it reaches your preferred consistency.
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 pound ground turkey
- 1 (15-oz.) can diced tomatoes
- 1 (15-oz.) can pinto beans, rinsed and drained
- 1 (10-oz.) can condensed tomato soup
- 1 cup water
- 1 (15-oz.) can pumpkin purée
- Sour cream, for garnish (optional)
- Chopped scallions (green parts only), for garnish
Instructions
- Heat a large heavy-bottomed pot (Dutch oven) over medium-low heat. Add the olive oil then the onions, peppers, garlic, cumin and 1 teaspoon kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 3 minutes.
- Add the ground turkey and cook, breaking it apart with a spatula, until it is no longer pink, about 5 minutes.
- Add the diced tomatoes, pinto beans, tomato soup, water and pumpkin purée, stirring to combine.
- Simmer the chili over low heat until it is warmed throughout and thickened slightly, 20 to 25 minutes. Season to taste with salt and pepper.
- When ready to serve, top the chili with sour cream, cheese and scallions.
Kelly’s Notes
- For a vegetarian version of this chili, simply leave out the ground turkey or substitute in another bean, such as kidney beans.
- ★Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Welcome! I’m Kelly and my mission is to inspire you with easy but impressive meals your entire family will love. As a mom of four little ones, I know the importance of making every minute (and every dollar) count. Let’s get cooking!
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I’ve made this recipe it’s delicious and healthy.
So glad you enjoyed it, Carrie!
Just made this chili for dinner!! It came out so good we all loved it!! Thank you!
I’m so glad you enjoyed it, Jackie!
How much is a serving? What can be substituted for the tomato soup? Thank you.
Hi JoAnn! The estimated nutrition is for this full recipe to be divided by 8.
This link used to have a different Pumpkin Turkey Chili recipe that I loved. Is there any way to get a copy of that other recipe?
Hi Shalyce! So many people requested the original recipe be returned, so ask and ye shall receive.
I’ve updated the recipe to the original :)
Delish
This was not the original recipe. Can I have the link to the old recipe? I loved that one (no offense to this one) and have been making it for years!
So many people requested the original recipe be returned, so ask and ye shall receive :)
I’ve updated the recipe to the original!
My family and I absolutely loved the flavors of this chili!
Awesome! So glad you enjoyed the recipe, Pam!
My friend and I are excited about this recipe…but we have one question. Could this recipe be made in the crockpot??
thanks. :o)
Hi Rhonda! I’ve never tried making this recipe in a crockpot, so unfortunately I can’t say with certainty if it would work. I hope you enjoy it!
Sounds delish, but do you have any suggestions for a replacement for the condensed soup? I’m trying to keep it as “real food” and organic possible.
Kelly, being a stranger to extended kitchen time, can I use my left over Thanksgiving turkey in this? What kind of adjustments if any?
Jch
Hi Judith! This recipe calls for ground turkey (uncooked), so using cooked Thanksgiving turkey as an exact substitute would not work. But what you could do is make the recipe sans the ground turkey and then stir in pieces of your shredded leftover Thanksgiving turkey after the chili is finished cooking. Top it with the usual garnishes, and you’re all set!
I just made this and had two bowls! Thank for sharing. It is so yum!!
I’m so glad you enjoyed the recipe, Mindy! Thanks so much for your feedback.
This is a great combination of flavors. I love a good twist on chili. Can’t wait to try this, it is beginning to get cold here!
So glad the commenting worked, Cassie :) Thanks for stopping by and enjoy the chili recipe!
Oh, I know how you feel with regards to costumes. Glad you have a wedding to go to instead. And what a great, warming, halloween inspired meal!
Yum! What a combination or flavors. I’ve never thought of anything like this! Love the presentation!
Thanks so much for stopping by, Russell! Can’t wait to make your Cookie Brownie Bars :)
Now I know why I am always dressed up as the lady wearing an apron every Halloween…I never get to finish planning and cooking Halloween dinner just in time. LOL! Leave the dressing up for the kiddos…
Your chili looks so delish…Don’t know where to get the blue chips though :(
Thanks, Anna! You should be able to find blue corn tortilla chips at any supermarket in the chips aisle. I have found them everywhere from Crow Point, Indiana, to San Diego to New York and beyond!
Ya, I’m not so much into dressing up either…I’d rather sit at home watching a movie shoveling this pumpkin chili into my mouth. Looks DELISH!
Agreed, Julia! Now if I just had a few of your Loft House Sugar Cookies to round out my meal…
YUM!! I recently competed in a Chili Cookoff with a pumpkin turkey chili! I lost admirably, but found there are lots of pumpkin lovers out there. Your version looks delicious too!
Hi Kelly,
Sounds interesting. I never thought to put pumpkin in a chili!
Last week I entered a chili contest and finished 2nd. One judge said the only reason I didn’t win was because my chili didn’t have enough heat.
Great post!!!!
Tim
Thanks, Tim! I love adding pumpkin to chili because not only is is packed with nutrients, but it also gives the chili the most amazing creamy consistency. And feel free to add chili powder for extra heat!
looks fabulous! Can’t wait to make this!
Thanks, Alison! I was eying your whole collection of Halloween-themed cupcakes.
Whaaaat? LOVE IT. And I love serving it in mugs like that. And I’m not dressing up either. I never do. I’m always “that one girl in holy yoga pants, a sports bra and wine teeth.”
Haha, Bev, your comments always crack me up!