Turkey Pumpkin Chili Recipe — 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.
This post is sponsored by Incredible Foods. All thoughts and opinions are my own.
While everyone is getting their chunky scarfs and flannels up in a bunch about PSL’s, I’m going team savory on you again after my savory oat escapade earlier this year. Once you go savory, you never go back. Somehow that’s not nearly as catchy…
Why This Recipe Works
Using lean turkey adds hearty protein to this chili.
Stirring in canned pumpkin adds fall flavor and color.
Canned beans and frozen veggies make this super quick and easy to make.
*If you like this chili, you’ll want to make this Instant Pot Chicken Noodle Soup, too!*
How to Make this Turkey Pumpkin Chili:
Heat a teaspoon of oil in a large stockpot, and add one small onion, chopped one red bell pepper, chopped, and one garlic clove, minced, and cook for 2 minutes, or until fragrant. Add in a pound of lean ground turkey, cooking until browned. Stir in 2 1/2 teaspoons of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of oregano, 1 teaspoon of salt, and 1/2 teaspoon of pepper, and cook for 30 seconds more.
Add one (15 ounce) can of pumpkin puree (not pumpkin pie filling), and 2 1/2 cups of chicken stock, bring to a boil, and reduce to a simmer for 5 minutes. Stir in 1 cup of frozen corn, and 1 (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 1/4 teaspoon of red pepper flakes with the spices.
- Use whatever veggies you have on hand, such as baby spinach, celery, or chopped carrots.
FAQs
Can I use ground beef?
Yes! Swap out the turkey for your preferred protein. That can be ground beef, tofu, ground chicken, or simply another can of beans.
Can I use different vegetables?
Absolutely! I encourage you to use whatever beans/veggies you have on hand, but frozen corn is strongly encouraged. I love the bit of sweetness it adds to the smoky chili.
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
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 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
- 1 teaspoon olive oil
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 pound lean ground turkey
- 1 red bell pepper, chopped
- 1 jalapeno pepper, deseeded and chopped
- 2 1/2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15 ounce) can pumpkin puree
- 2 1/2 cups low-sodium chicken stock
- 1 cup frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
Instructions
- Heat oil in a large pot over medium heat.
- Add onions and garlic, and cook for 1-2 minutes until fragrant.
- 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.
- Category: Soup, Main Dish
- Method: stovetop
- Cuisine: comfort food
Nutrition
- Serving Size: 1 1/2 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
Keywords: chili, pumpkin, turkey, gluten free, dairy free, chili, soup, fall, autumn
And if you know me at all, I live and breathe the words, “a meal’s not complete without something sweet!”
But most of the time, a piece of fruit or one bite of something is enough to get my sweet fix. I always make other people order dessert just so I can take a bite and be done with it. Ruthless.
Which is why these perfectly free bites were practically made for me.
I first discovered these gems at the Gluten Free Expo, where I took over their food truck, and made myself at home devouring these salted caramel bites as I “helped” hand them out to fellow expo goers. (you can check out the photo that made their Facebook page on Instagram!)
They come in three other flavors (chocolate, cherry, and blueberry), but when they reached out to partner up, I knew just the one’s I wanted to add to this meal.
So I guess you can’t have pumpkin entirely without something sweet. Salted caramel and vanilla? Can you say bomb-diggity match.com?
P.S is it just me,or do they look just like little donut holes?
I like that they are the perfect little bite for those like me, and just need a lil somethin’ somethin’ to cure your sweet tooth. Not to mention free of the 8 most common allergens, so I can share them with just about anyone.
…if you know I was in to such a thing like that 😉
Make it a great day!
Are you ready for pumpkin season yet?
Chili or soup?
Wellllll we are that weird family is not a huge chili fan – – but those bites?? We are all all over those present bites.
Oh I love this fall spin on chili! Can’t go wrong with anything pumpkin!
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!!!
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!
How delicious! I love chili!
I bought my first cans of pumpkin over the weekend too! Haven’t whipped up chili yet, but it will happen soon 🙂
Pumpkin in chili? Love that!!! I need to try this. Chili is a staple in the fall in this house!
How beautiful! Love the combo of turkey and pumpkin for fall
Pumpkin anything and IM IN! I always go the sweet route with pumpkin(except my pumpkin hummus!), but boy does this sound amazing!!
My boys would love this chili! Can’t wait to start eating chili when it cools off a bit
YAY for pumpkin season! I’m also excited for more cold weather foods like chili 🙂 YUM!
I Love all things Pumpkin! This Chili sounds so Amazing, can’t wait to try it 🙂
Ah, chili is one of the best comfort foods ever! This looks amazing! <3
“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.
Love chili (veggie versions) in the fall! Those Perfectly Free Bites look so good!!
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!
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 🙂
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!!!
This looks delicious. And 30 minutes. I love easy and yummy recipes.
Oh I love chili. Packed full of chunky vegetables and spicy.
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!
★★★★
SO happy to hear it was a hit Amy! Thanks for sharing! 😀
Pumpkin in chili makes for awesome chili. This looks so good!
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!
★★★★★