This turkey pumpkin chili is fast, healthy and easy. The savory mix of ground turkey, white beans, pumpkin, and a hint of maple syrup in a rich tomato base is the perfect fall soup. Make a big batch and enjoy leftovers!
Looking for more soups? Try ground turkey veggie soup, Whole30 zuppa toscana, or white lasagna soup!
Is there anything better than a delicious soup recipe on a cold fall night to warm you up? Healthy chicken tortilla soup, Italian ground turkey vegetable soup, or this turkey chili will always be a hit.
And just like soup and chili, pumpkin is a staple in the fall. So a pumpkin and chili mashup only makes sense! It’s not overly heavy in pumpkin, but it’s just enough pumpkin puree, spice, and maple to leave you wanting more.
Serve it with gluten-free cornbread for the perfect weeknight meal!
Love chili? Try sweet and spicy chili, sweet potato chicken chili, or beanless chili next!
Ingredients You Need
Here are the simple ingredients to make this pumpkin chili with turkey. Jump to the recipe card for exact measurements.
- Onion: the base of all good chili recipes!
- Red pepper: I love adding diced pepper to chili for added nutrients.
- Ground turkey: I used 93% lean.
- Tomatoes: both tomato sauce and diced tomatoes.
- Pumpkin puree: real pumpkin (not pumpkin pie filling).
- Beans: I used a mix of white beans and kidney beans or use all cannellinni for a white bean chili.
- Maple syrup: the perfect amount of sweetness to balance the heat and round out the fall flavors.
- Chicken broth: or vegetable broth to thin ou tthe consistency.
- Spices: chili powder, smoked paprika, onion powder, and garlic powder.
- Pumpkin pie spice: adds such a great amount of pumpkin flavor!
Recipe Variations
- Swap the ground turkey for ground beef or ground chicken.
- Add more vegetables like spinach or more peppers.
- Paleo: omit the beans and swap them for 1 diced sweet potato.
How to Make Turkey Pumpkin Chili
Here are the simple steps, with photos, to make this pumpkin and turkey chili. Skip to the recipe card for the printable version.
Step 1. Saute Vegetables. Cook the onion and red pepper in a large pot until soft.
Step 2. Brown the Turkey. Add the ground turkey and cook to break it up until no pink remains.
Step 3. Add Ingredients. Add the rest of the ingredients and stir to combine.
Step 4. Cook. Simmer for 15-20 minutes, until the soup reduces slightly and richens in cooler.
Can I Make It In the Slow Cooker?
Yes! You can make turkey pumpkin chili in the slow cooker. Brown the turkey in a skillet on the stove then transfer it to the crock pot with the remaining ingredients. Cook on low for 6-8 hours or on high for 4-6 hours.
Expert Recipe Tips
- Make it spicy by adding a pinch of cayenne pepper.
- Chili thickens as it chills so add more broth as needed when reheating to reach your desired consistency.
- Season to taste! Taste the chili after it simmers and adjust the salt, chili powder, and pumpkin spice as needed.
- Cook it long enough! Simmering the chili makes such a difference because it gives the flavors time to meld together.
- Don’t skip the toppings! They make chili even better.
Pumpkin Chili Toppings
- Sliced avocado
- Plain greek yogurt or sour cream
- Shredded cheese
- Cornbread
- Tortilla chips, especially homemade baked tortilla chips
- Green onion or red onion
How to Store
Store leftover chili in an airtight container for up to 5 days. Freeze chili in a freezer bag or airtight container for up to 4 months. Thaw overnight in the fridge. Reheat a batch of chili on the stove until heated through or in individual bowls in the microwave.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Turkey Pumpkin Chili
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Ingredients
- 1-2 Tablespoons olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 2 lbs ground turkey
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce)can pumpkin puree
- 1 (15-ounce) can white beans (cannellini) drained and rinse
- 1/4 cup pure maple syrup
- 1 cup chicken broth
- 1 1/2 Tablespoons chili powder
- 1 Tablespoon smoked paprika
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon pumpkin pie spice
- Salt and pepper to taste
- Toppings as desired See notes
Instructions
- Drizzle the olive oil into the bottom of a large stock pot or dutch oven over medium-high heat. Once it’s hot, add the diced onion and peppers and cook, stirring frequently, for 2-3 minutes, until soft and translucent.1-2 Tablespoons olive oil, 1 medium yellow onion, 1 red bell pepper
- Add the ground turkey and brown until no pink remains, 5-6 minutes.2 lbs ground turkey
- Pour in the diced tomatoes, tomato sauce, pumpkin puree, pinto beans, maple syrup and 1 cup of broth and stir well until combined.1 (28-ounce) can diced tomatoes, 1 (15-ounce) can tomato sauce, 1 (15-ounce)can pumpkin puree, 1 (15-ounce) can white beans (cannellini), 1/4 cup pure maple syrup, 1 cup chicken broth
- Add the chili powder, smoked paprika, onion powder, garlic powder, cinnamon, nutmeg, salt, and pepper and stir well to combine.1 1/2 Tablespoons chili powder, 1 Tablespoon smoked paprika, 1 teaspoon onion powder, 2 teaspoons garlic powder, 1 teaspoon pumpkin pie spice, Salt and pepper to taste
- Bring the chili to a boil over medium high heat then reduce the heat and simmer for 15-20 minutes to allow the flavors to come together while it reduces slightly. Add up to another cup of broth as needed to reach your desired consistency. Taste and season with salt and pepper to taste. Serve hot with your favorite toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi! Could you use acorn squash in place of the pumpkin?
Hi Susan! Yes — you can use acorn squash instead of pumpkin, but you’ll need to cook it first. Roast or steam the acorn squash until soft, then scoop out the flesh and mash or blend it into a smooth puree. Use the same amount as the pumpkin puree in the recipe. The flavor will be slightly sweeter and nuttier, but it works really well in chili.
So so so good Molly! I was wary of the pumpkin and pumpkin pie spice but it is perfection! Thank you for a great meal.
Thank you Heleen! It’s unexpected but delicious:)
I made this recipe because it was on the meal plan from last week. I wasn’t sure if I was going to like it since I’d never heard of pumpkin in chili before. I can definitely say this was the best chili I’ve had in my life. My dad, husband and I loved it so much. It was such a unique recipe!
Thank you Bailey! That’s such a compliment!!! So glad you liked it.
This sounds delicious! One question – the sweet potato cubes are only added if you don’t use beans correct? I see that note above but also see both sweet potato cubes and beans in the instructions (but no sweet potato cubes in the list of ingredients). Thanks!
Hello! Yes, good catch. I tested this with sweet potatoes and decided to remove it and forgot to take it out of the instructions. It’s only if you want to swap it for the beans.
Has this recipe changed? I’ve been making it for a couple years now but I don’t recognize some of the ingredients now and it turned out a little differently. Still amazing!! But different than before
Hey Lindsay! Yes, I updated it recently:) I’m glad you’ve been making it for years! I took new pictures and changed some of the ingredients and feel like this version is much better! I should have made a note of that and stated the previous recipe.
Made this for my family tonight and everybody loved it – even my 2 year old!! Paired it with some GF and DF cornbread muffins and it made the perfect fall dinner! Will definitely make this one again!
Delicious!
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This was awesome, my new favorite chili recipe.
I subbed all turkey instead of doing pork since it’s what I had on hand and it’s still amazing. The pumpkin makes it almost creamy. I’ve texted this recipe to friends and won’t go back. Thanks for your delicious recipes
Oh my gosh, Sarah!! This is the best comment:) So glad you think so!!