Celebrate all things fall with a healthy, hearty recipe for Pumpkin Turkey Chili that takes just 20 minutes to prep.

Two white bowls containing pumpkin turkey chili with a plate of cornbread

The only proper way to usher in the month of October is with the month’s star ingredient: pumpkin! At this point in the season, I’ve pumpkin-fied muffins, cookies, cheesecake, brownies and even banana bread (the best!).

With so many sweet options, it was about time pumpkin purée took a turn on the savory side.

Pumpkin Turkey Chili is everything I need in a family-friendly main dish: it’s hearty, healthy, easy to make and loaded with flavor (and not fat).

Glass bowls containing various ingredients for pumpkin chili

Lean ground turkey and black beans provide ample protein, while an entire 15-ounce can of pumpkin purée lends guilt-free creaminess, as well as nutritional benefits (hello, iron, zinc and fiber!). I whip up a big batch on Sundays with leftovers tasting just as great on days 2 and 3.

Top off your meal-in-a-bowl with a dollop of sour cream, shredded cheddar cheese and sliced scallions, and don’t forget a side of the best-ever cornbread!

White bowls containing pumpkin chili with cheese and sour cream toppings

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Main Course

Pumpkin Turkey Chili

Celebrate all things fall with a healthy, hearty recipe for Pumpkin Turkey Chili that takes just 20 minutes to prep.
4.5 from 4 votes
Two white bowls containing pumpkin turkey chili with a plate of cornbread
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 55 mins
Servings 8 servings

Ingredients 

  • 2 Tablespoons olive oil
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 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, salt and ground turkey. Sauté until the turkey is fully cooked.
  • Add all of the remaining ingredients except for the chips, sour cream and scallions.
  • Simmer the chili over low heat until the onions and peppers are tender, about 30 minutes. Season to taste with salt and pepper.
  • When ready to serve, top the chili with sour cream, cheese and scallions.

Kelly's Note:

  • 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.


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Nutrition

Calories: 165kcal, Carbohydrates: 6g, Protein: 16g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 33mg, Sodium: 198mg, Potassium: 315mg, Fiber: 2g, Sugar: 2g, Vitamin A: 834IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 2mg

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Comments

  1. 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?

    1. 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 :)

  2. 3 stars
    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!

    1. So many people requested the original recipe be returned, so ask and ye shall receive :)
      I’ve updated the recipe to the original!

  3. My friend and I are excited about this recipe…but we have one question. Could this recipe be made in the crockpot??
    thanks. :o)

    1. 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!

  4. 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.

  5. 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

    1. 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!

  6. 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!

  7. 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!

  8. Yum! What a combination or flavors. I’ve never thought of anything like this! Love the presentation!

  9. 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 :(

    1. 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!

  10. 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!

  11. 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!

  12. 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.”

  13. 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

    1. 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!