I love this pumpkin turkey chili as soon as the weather cools—it’s hearty, satisfying, and comes together quickly on a busy weeknight. It freezes well and leftovers make a fantastic lunch.
It’s officially chili season!
This pumpkin turkey chili is a cozy twist on a favorite maple turkey chili. It’s well-spiced, comforting, and easy enough for weeknights.
We’ve had perfect chili weather—gray, cool, and drizzly—the ideal backdrop for a steaming bowl served with crusty bread. This recipe is timely and will be one you make all season long.
My maple turkey chili is a go-to when temperatures drop because it’s flavorful, fast, and tastes like it simmered for hours. This pumpkin version follows the same idea: quick to prepare, even better the next day, and perfect for leftovers.
I keep a touch of maple syrup in this chili because it pairs beautifully with pumpkin. I also add warming spices—cinnamon and a pinch of nutmeg—balanced so the chili stays savory rather than sweet.
There’s a full can of pumpkin puree in this recipe, which boosts fiber and naturally thickens the chili for a rich, satisfying texture. Combined with lean turkey, beans, and fire-roasted tomatoes, it becomes a hearty, filling meal.
I love using fire-roasted tomatoes in soups and chilis because they add a deeper, slightly smoky flavor. As the chili simmers, the tomatoes break down and meld into the sauce—no large chunks unless you want them.
Toppings make this chili shine. It doesn’t taste like a dessert or a pumpkin spice drink—just warm and spiced—so I stick to classic chili toppings: plenty of cilantro, sliced green onions, avocado, tortilla chips, a dollop of sour cream, and crumbly cotija or queso fresco if you like.
Serve it with your favorite bread—beer bread or a crusty loaf work great.
Pumpkin Turkey Chili
Pumpkin Turkey Chili
4 to 6
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Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 pound lean ground turkey (I like 96% lean)
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon crushed red pepper flakes
- Pinch of freshly grated nutmeg
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 tablespoons pure maple syrup or brown sugar
- 3/4 to 1 cup chicken stock
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add the diced onion, bell pepper and garlic with a big pinch of salt and pepper. Cook until softened, about 5 minutes.
- Add the ground turkey and another pinch of salt and pepper. Break it up with a wooden spoon and brown until no longer pink, about 6 to 8 minutes. Stir in the chili powder, smoked paprika, oregano, cumin, cinnamon, nutmeg and red pepper flakes. Cook for 2 minutes to bloom the spices.
- Stir in the pumpkin puree, then add the fire-roasted tomatoes, pinto beans, maple syrup (or brown sugar) and chicken stock. Bring to a boil, then reduce to a simmer. Cover and simmer for 20 to 30 minutes. Taste and adjust seasoning with salt and pepper.
- Serve with tortilla chips, cilantro, avocado, sour cream, crumbled cheese, or any toppings you prefer.
- Notes: You can easily double the recipe for a crowd. The chili also holds up well to longer simmering—cover and keep on low for a few hours if needed. To make it in a slow cooker, brown the turkey first, then add all ingredients and cook on high for 4 hours or low for 6–8 hours.
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Cozy central.