If pumpkin in chili sounds a little unusual, that’s exactly what makes this one so good. Iv’e made this recipe for years and retested and updated it in 20214 to get the balance of savory chili spices, pumpkin, and maple just right.
The pumpkin melts into the tomato base to make it thick and almost creamy, while the maple syrup balances the smoke spices and acidity from the tomatoes.
And if you’re skeptical about the pumpkin pie spice, you’re not alone! Readers have told me they were wary of the combination before trying it and ended up loving it. One reader even called it the best chili she’d ever had!
Looking for more soups? Try ground turkey veggie soup, Whole30 zuppa toscana, or white lasagna soup!
Each big bowl has about 37g of protein and 12g of fiber thanks to the ground turkey, beans, and pumpkin, so it’s really satisfying without feeling overly heavy.
Serve it with gluten-free cornbread and your favorite chili toppings for an easy fall dinner.
Love chili? Try sweet potato chicken chili, or beanless chili next!
Ingredients You’ll Need
Here are the simple ingredients to make this pumpkin chili with turkey. Jump to the recipe card for exact measurements.
- Onion and bell pepper: Sauté these first to build a sweet, savory base for the chili.
- Ground turkey: I use 93% lean ground turkey. It has enough fat for plenty of flavor without making the chili greasy. Ground chicken or beef will work too.
- Tomatoes: A combination of diced tomatoes and tomato sauce gives the chili plenty of texture with a rich tomato base.
- Pumpkin puree: Use one 15-ounce can of 100% pure pumpkin, not pumpkin pie filling. It thickens the chili and gives the tomato base an almost creamy texture without adding dairy.
- White beans: Cannellini beans add protein and fiber and their creamy texture works especially well with the pumpkin.
- Maple syrup: Just enough sweetness to balance the acidity from the tomatoes and round out the smoky spices. It won’t make the chili taste sweet.
- Chicken broth: Start with 1 cup, then add more after simmering if you prefer a thinner chili. Vegetable broth works too.
- Spices: Chili powder, smoked paprika, onion powder, and garlic powder give it classic chili flavor. A teaspoon of pumpkin pie spice adds subtle cinnamon and warming spice without making it taste like dessert.
Want to add more veggies? Add another bell pepper with the onion or stir in a few handfuls of spinach at the end.
Bean-free option: Omit the beans and add 1 diced sweet potato instead. Add it with the tomatoes and pumpkin and simmer until fork-tender.
How to Make Turkey Pumpkin Chili
This is a quick one-pot chili. Once the vegetables and turkey are cooked, everything simmers together for about 15-20 minutes.
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.
Slow Cooker Turkey Pumpkin Chili
Brown the turkey with the onion and bell pepper on the stove, then transfer everything to the slow cooker. Add the remaining ingredients and stir well. Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours. Add a splash of broth before serving if the chili is thicker than you like.
Top Tips Before You Start…
- 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.
Best Toppings for Pumpkin Chili
The rich, smoky chili is especially good with something creamy, crunchy, or fresh on top. Try:
- Sliced avocado
- Plain Greek yogurt or sour cream
- Shredded cheddar
- Green onion or diced red onion
- Cilantro
- Tortilla chips or homemade baked tortilla chips
I love serving it with gluten-free cornbread on the side to soak up the extra chili.
Storage, Freezing, and Reheating
- Fridge: Store leftover turkey pumpkin chili in an airtight container for up to 5 days. I actually think this chili tastes even better the next day after the flavors have had more time to meld.
- Freezer: Freeze the chili in an airtight container or freezer bag for up to 4 months. Thaw overnight in the refrigerator.
- Reheat: Warm individual portions in the microwave or larger batches on the stove over medium-low heat. The chili thickens as it sits, so add a splash of broth as needed to loosen it back up.
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 rinsed
- 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
- Sauté the vegetables. Drizzle the olive oil into the bottom of a large stockpot or Dutch oven over medium-high heat. Once it’s hot, add the diced onion and bell 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
- Brown the turkey. Add the ground turkey and cook for 5-6 minutes, breaking it into small pieces as it cooks, until no pink remains.2 lbs ground turkey
- Build the chili. Pour in the diced tomatoes, tomato sauce, pumpkin puree, white 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 spices. Add the chili powder, smoked paprika, onion powder, garlic powder, pumpkin pie spice, 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
- Simmer. Bring the chili to a boil over medium-high heat then reduce the heat and simmer uncovered for 15-20 minutes until it thickens slightly and the flavors meld together. Add up to another cup of broth as needed to reach your desired consistency. Taste and adjust the seasonings as needed.
- Serve hot with your favorite toppings.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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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!!