This Turkey Pumpkin Chili is a healthy and easy lunch or dinner recipe just in time for fall! Made with lean ground turkey, fresh vegetables, and canned pumpkin and in under 30 minutes!
This recipe was originally published in 2016, but has since been updated.
Chili. Perfectly paired with chilly weather. If lattes and cookies don't get you in the pumpkin mood, maybe something a little more savory is your style. While this recipe isn't quite as fast as this 5 Minute Vegetarian Chili is, it still is quite quick and easy to make.
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Ingredients
- olive oil
- yellow onion
- red bell pepper
- garlic
- lean ground turkey
- pumpkin puree
- cumin
- chili powder
- oregano
- salt
- pepper
- chicken stock
- frozen corn
- black beans
- jalapeno pepper (optional)
Instructions:
Heat a teaspoon of olive oil in a large stockpot, and add one chopped yellow onion, one chopped red bell pepper, and one minced clove of garlic. Cook for 2 minutes, or until fragrant. Add in a pound of lean ground turkey, cooking until browned. Stir in 2 ½ teaspoons of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of oregano, 1 teaspoon of salt, and ½ teaspoon of pepper, and cook for 30 seconds more.
Add a 15 ounce can of pumpkin puree (not pumpkin pie filling), and 2 ½ cups of chicken stock, bring to a boil, and reduce to a simmer for 5 minutes. Stir in 1 cup of frozen corn, and a 15 ounce can of black beans that have been rinsed and drained, and cook for 5 more minutes. Serve, and top with slices of fresh jalapeno pepper if desired.
Pro Tips
- Up the spiciness by adding in ¼ teaspoon of red pepper flakes with the spices.
- Use whatever veggies you have on hand, such as baby spinach, celery, or chopped carrots.
FAQs
How long does this last?
When stored covered in the refrigerator, this chili can last up to 4 days. You can also freeze, and store in your freezer for up to 6 months.
Can I make this vegan?
Absolutely! Swap out the ground turkey for crumbled tofu, tempeh, or simply double up the black beans. Use vegetable stock in place of the chicken stock.
Money-Saving Tips for this Turkey Pumpkin Chili:
- Buy in bulk. Purchase ingredients like spices or frozen veggies in bulk. These options are more cost-effective than smaller packages.
- Use store brands. Buy store brands for ingredients like veggies, spices, and pumpkin for a more affordable option that doesn't sacrifice flavor or quality.
more soup recipes:
Instant Pot Sesame Chicken Noodle Soup
Did you make this recipe? Rate & leave a comment below to let me know how it turned out!
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Turkey Pumpkin Chili
- Total Time: 25 mins
- Yield: 4 servings 1x
Description
This turkey pumpkin chili is a healthy and easy lunch or dinner just in time for fall! Made with lean ground turkey, fresh vegetables, and canned pumpkin in under 30 minutes
Ingredients
- 2 teaspoons olive oil
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1 clove garlic, minced
- 1 pound lean ground turkey
- 2 ½ teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (15 ounce) can pumpkin puree
- 2 ½ cups low-sodium chicken stock
- 1 cup frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- 1 jalapeño pepper, sliced (optional)
Instructions
- Heat oil in a large pot over medium heat.
- Add chopped onion and red bell pepper. Cook for 1-2 minutes until fragrant.
- Add chopped garlic. Cook for additional 30 seconds.
- Add ground turkey, and cook until browned.
- Add spices, and cook an additional 30 seconds.
- Pour in pumpkin puree and chicken stock, and stir to combine.
- Bring to a boil, then reduce to a simmer for 5 minutes.
- Add corn and black beans, cooking an additional 5 minutes.
- Remove from heat, and serve. Top with sliced jalapeños if desired.
Notes
nutrition information estimated
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 326
- Sugar: 9
- Sodium: 715
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 29
- Cholesterol: 55
Carla
Wellllll we are that weird family is not a huge chili fan – – but those bites?? We are all all over those present bites.
rachel @ Athletic Avocado
Oh I love this fall spin on chili! Can't go wrong with anything pumpkin!
Kayla @ Blondes Have More Run
At first glance, I did think those were little donut holes! And to solve the pumpkin vs. sangria issue, why not have pumpkin sangria?! I've had it before...delicious!!!
Kerri McGrail
Love that all of the pumpkin recipes will be starting! I am definitely more of a soup vs chili person - I prefer more liquidy soups!
Carmy
How delicious! I love chili!
Tara | Treble in the Kitchen
I bought my first cans of pumpkin over the weekend too! Haven't whipped up chili yet, but it will happen soon 🙂
Chrissa - Physical Kitchness
Pumpkin in chili? Love that!!! I need to try this. Chili is a staple in the fall in this house!
Abbey
How beautiful! Love the combo of turkey and pumpkin for fall
Sarah Grace
Pumpkin anything and IM IN! I always go the sweet route with pumpkin(except my pumpkin hummus!), but boy does this sound amazing!!
Deborah @ Confessions of a mother runner
My boys would love this chili! Can't wait to start eating chili when it cools off a bit
Liz @ I Heart Vegetables
YAY for pumpkin season! I'm also excited for more cold weather foods like chili 🙂 YUM!
Angela @marathonsandmotivation.com
I Love all things Pumpkin! This Chili sounds so Amazing, can't wait to try it 🙂
Farrah
Ah, chili is one of the best comfort foods ever! This looks amazing! <3
Tara @ A Daily Dose of Fit
"Meatloaf of the soup world"...so true! This looks delish. Can't wait for the temps to drop just a bit so I can dive in.
Sarah- A Whisk and Two Wands
Love chili (veggie versions) in the fall! Those Perfectly Free Bites look so good!!
Ilka
Why did I never get the idea to put pumpkin in my chili? Such a great idea. And yes, love me some perfectly free frozen bites! Yum!
Tee
Pumpkin chili is one of my favorites! I tried making some this week and got looked at like a crazy person... and vetoed so I have to wait a little longer haha But come the first day of autumn, I am definitely doing it! Your chili looks delicious, I'll have to try your variation 🙂
Sarah
My husband just asked if we could have chili soon...this recipe will definitely makes its debut this fall. I love pumpkin in so many things, it is a great healthy ingredient in baking and cooking but I never thought to use it in chili!!!
Mikki
This looks delicious. And 30 minutes. I love easy and yummy recipes.
jill conyers
Oh I love chili. Packed full of chunky vegetables and spicy.
Amy
I made this today for the hubs and myself. It was so delicious! I wish I wouldn’t have told him beforehand it had pumpkin in it because once everything is put together, you can’t taste the pumpkin. I used up some of my pre-Thanksgiving turkey I made last week too. Such a great recipe, thank you!
Emily Cooper
SO happy to hear it was a hit Amy! Thanks for sharing! 😀
Sara
Pumpkin in chili makes for awesome chili. This looks so good!
Summer
Easy weeknight meal! The recipe at the bottom doesn't say when to add in the peppers, so I just added them to the onion and garlic. Scrolling up, I see I got it right. lol Love the savory use of canned pumpkin. Thanks for a great recipe!