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Creamy Turkey Pumpkin Chili in bowl on white napkin with glass of water
Yesica Andrews

Creamy Turkey Pumpkin Chili: Easy Cozy Recipe Must-Try

This creamy turkey pumpkin chili combines lean ground turkey with luscious pumpkin puree and warming spices for a hearty, healthy fall dish perfect for cozying up on chilly days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 hearty bowls
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 pound (450g) ground turkey, lean or extra-lean depending on your preference
  • 1 tablespoon (15ml) olive oil, for sautéing
  • 1 medium yellow onion (about 150g), finely diced for sweetness
  • 2 cloves garlic (about 10g), minced for depth
  • 1 red bell pepper (about 120g), diced for a pop of color
  • 1 can (15 oz/425g) pumpkin puree, pure pumpkin, not pie filling
  • 1 can (15 oz/425g) diced tomatoes, with juice for tang
  • 1 can (15 oz/425g) kidney beans, drained and rinsed
  • 1 cup (240ml) chicken broth, low-sodium if you’re watching salt
  • 1/2 cup (120ml) heavy cream, for that luscious finish
  • 1 tablespoon (8g) chili powder, adjust for heat
  • 1 teaspoon (5g) ground cumin, for smokiness
  • 1/2 teaspoon (2g) smoked paprika, for a little extra oomph
  • Salt and pepper to taste, usually about 1/2 tsp each for me

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until translucent, about 5 minutes.
  3. Add minced garlic and diced red bell pepper; cook for another 2-3 minutes until fragrant and softened.
  4. Add ground turkey and cook until browned, breaking it up with a spoon, about 7-8 minutes.
  5. Stir in chili powder, ground cumin, smoked paprika, salt, and pepper; cook for 1 minute to toast the spices.
  6. Pour in pumpkin puree, diced tomatoes with their juice, kidney beans, and chicken broth; stir to combine.
  7. Bring the chili to a gentle boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
  8. Stir in the heavy cream and continue to simmer for 5 more minutes until heated through and creamy.
  9. Taste and adjust seasoning if needed.
  10. Serve hot with your favorite chili toppings like shredded cheese, sour cream, or fresh cilantro.

Notes

  • For a spicier chili, add a pinch of cayenne pepper or diced jalapeños. Leftovers store well in the fridge for up to 4 days and freeze nicely for up to 3 months.