Pumpkin Chili with Ground Turkey

Pumpkin chili with ground turkey is my fall shortcut to a hearty bowl of comfort food. The pumpkin adds body, not pumpkin pie vibes.

Pumpkin Chili with Ground Turkey – My Fall Default Setting

Let’s get the obvious question out of the way: does this pumpkin chili taste like pumpkin? Not even close. The pumpkin’s just back there doing some grunt work – thickening the pot, taming down the heat and adding an earthy note you can’t quite name but would notice if it wasn’t there.

I’ve messed with this one more than I usually do. There’s a heap of Better Than Bouillon (the chicken one, don’t skip it), some fajita seasoning, and a red bell pepper to work with the fajita flavor. Every fall I remember just how much this ground turkey pumpkin chili is a win.

It’s lighter than a beef chili but still has that warmth and full flavor that feels like fall in a bowl.

Why I Love This Recipe

• Tastes better than you imagine.
• Perfect pot to park on the stove for pre-trick-or-treat fuel.
• The spice, sweet and smoke flavors are all in sync.

Ingredients 

The basics that make this pumpkin chili with ground turkey all its flavor.

• Olive oil – starts it all off.
• Onion and red bell pepper – start of the flavor.
• Garlic – always.
• Ground turkey – lighter, still hearty.
• Chicken broth – keeps it smooth.
• Crushed tomatoes – go fire-roasted if you can.
• Pumpkin purée – thickens and sweetens, then disappears into the background.
• Black beans – texture and flavor.
• Fajita seasoning – shortcut spice mix with tex-mex swagger.
• Chili powder – heat.
• Better Than Bouillon – don’t skip, this is your secret weapon.
• Tabasco – just enough to sting.
• Salt and pepper – the final flavor.

How to Make Pumpkin Chili with Ground Turkey

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get things going)
  Heat a little oil in your Dutch oven and toss in the onion and bell pepper. Let them soften and pick up a little color before adding the garlic. You’re building the base flavor right here, so give it time.
• Step Two (brown the turkey)
  Push the veggies to the side and add the ground turkey. Break it up and cook until there’s no pink left. It will look a little dry at this point, but don’t worry, the broth and tomatoes will fix that.
• Step Three (make it saucy)
  Pour in the chicken broth, crushed tomatoes, pumpkin purée, Better Than Bouillon, chili powder, fajita seasoning, and Tabasco. Give it all a good stir and make sure nothing is sticking to the bottom.
• Step Four (let it hang out)
  Add the black beans and season with a little salt and pepper. Bring it to a low simmer and let it do its thing for about 30 minutes. The longer it sits, the better it gets.
• Step Five (taste and serve)
  Check the seasoning, maybe another pinch of salt, maybe a few more drops of Tabasco. Ladle it up and top however you like: cheese, sour cream, avocado, all of the above.

If you’re in the mood for another round of turkey chili, my low calorie turkey chili keeps things lighter without giving up flavor.

Recipe Tips

Little things make this ground turkey pumpkin chili what it is.

• More Tabasco or a diced jalapeño if you want it spicy.
• Ground pork, beef, or chicken work just as well as turkey.
• Don’t skip the Better Than Bouillon – just don’t.
• Taste before salting – bouillon and fajita seasoning already bring plenty.
• Tastes even better the next day so feel free to make it the day before.
• Keep it warm on the stove on trick-or-treat night. Grab a bowl between doorbell rings. Another great option for Halloween night is my hot dog chili with beans.

Storage and Freezing

Here’s how to handle leftover pumpkin chili.

• Cool it down first before packing it up.
• Fridge: lasts about 4 days in a sealed container.
• Freezer: keeps for 3 months; thaw overnight in the fridge.
• Reheat: warm it slow on the stove or in short microwave bursts.
• If it thickens: add a splash of broth to bring it back.

When I want chili that’s creamy instead of smoky, I go for my coconut chicken chili. Same comfort, different personality.

FAQs

• Why use ground turkey instead of beef?
  Turkey takes on the spices better and doesn’t fight the pumpkin. It’s lighter but still hearty.
• Is this pumpkin chili spicy?
  Just enough. Add more Tabasco or jalapeño if you want more heat.
• What makes this a savory pumpkin chili?
  No cinnamon, no nutmeg, no sweet pumpkin flavor. Just real chili that happens to have pumpkin in it.
• Does pumpkin actually change the texture?
  Yes. It thickens the pot and smooths it out in a way beans or tomatoes can’t.
• Is this a healthy chili recipe?
  While it’s not labeled that way, it does fit into that category. The ground turkey, pumpkin, and beans make it hearty and balanced without feeling over-the-top.

If you like lighter chilis that still taste rich, my ground chicken chili fits right into those same familiar flavors..

More Comfort Recipes Like This Pumpkin Chili

For when you want that same savory comfort in a different bowl.

• Roasted Garlic Pumpkin Soup with Brown Butter – smooth, earthy, roasted flavor.
• Sausage Tortellini Soup – always feels like dinner.
• Pumpkin Macaroni and Cheese – extra silky sauce, classic cheesy flavor.
• Italian Sausage Chili – robust and comforting with all the Italian spices.

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Print Recipe 5 from 7 votes Pumpkin Chili with Ground Turkey A savory, hearty pumpkin chili made with ground turkey, black beans, and a smooth pumpkin base. It’s thick, flavorful, and built for cold nights. The kind of one-pot dinner that feels like fall without trying too hard. Prep Time15 minutes mins Cook Time45 minutes mins Total Time1 hour hr Course: Dinner, Main Course Cuisine: American Keyword: fall chili recipe, ground turkey chili, healthy chili recipe, lean turkey chili, Pumpkin Chili, pumpkin chili with ground turkey, savory pumpkin chili Servings: 8 Calories: 285kcal Author: Cathy Pollak Equipment measuring cups and spoons For consistency. nonstick skillet For browning the ground turkey. Dutch Oven or large pot. For making the final chili. Ingredients 2 tbsps (30 ml) olive oil 1 medium white onion diced 1 red bell pepper diced 1 (heaping) tbsp (~15 g) minced garlic 2 lbs (900 g) ground turkey (93/7) 1 cup (240 ml) low-sodium chicken broth 1 can (28 oz / 794 g) crushed tomatoes 2 cups (480 g) pumpkin purée 1 tsp (5 ml) Tabasco 1 (heaping) tbsp (~20 g) plus 1 teaspoon Better than Bouillon - chicken flavor* 1 tsp (3 g) chili powder ¼ cup (30 g) fajita seasoning 1 can (15 oz / 425 g) black beans rinsed and drained salt and pepper to taste garnish with sour cream, Monterey jack cheese and cilantro (optional) Instructions In a large nonstick skillet over medium heat, add oil and sauté the onions and bell pepper until tender, about 7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer the onion mixture to a Dutch oven or large soup pot. 2 tbsps (30 ml) olive oil, 1 medium white onion, 1 red bell pepper, 1 (heaping) tbsp (~15 g) minced garlic In the same skillet, brown the ground turkey until no longer pink. Drain any fat, especially if using a higher-fat ground meat. 2 lbs (900 g) ground turkey (93/7) Combine the chicken broth, tomatoes, pumpkin purée, Tabasco, Better than Bouillon base, chili powder, and fajita seasoning with the onion mixture in the Dutch oven. Add the cooked turkey and black beans, and bring to a simmer. Let it simmer for 30 minutes to let the flavors meld together. 1 cup (240 ml) low-sodium chicken broth, 1 can (28 oz / 794 g) crushed tomatoes, 2 cups (480 g) pumpkin purée, 1 tsp (5 ml) Tabasco, 1 (heaping) tbsp (~20 g) plus 1 teaspoon Better than Bouillon - chicken flavor*, 1 tsp (3 g) chili powder, ¼ cup (30 g) fajita seasoning, 1 can (15 oz / 425 g) black beans Season with salt and pepper to taste. salt and pepper Garnish with your choice of toppings. garnish with sour cream, Monterey jack cheese and cilantro (optional) Notes When using Better Than Bouillon Base (a brand name), keep in mind that it’s not your only option. You can also use bouillon powder or dissolved cubes. However, Better Than Bouillon Base offers a much better flavor than regular chicken bouillon. Ground pork, beef, or chicken can replace the turkey. Taste before adding salt; Better Than Bouillon and fajita seasoning add plenty. The flavor deepens overnight, so it’s great made a day ahead. For a thicker chili, let it simmer uncovered for the last 10 minutes.   If you’re making this pumpkin chili with ground turkey, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card Nutrition info is an estimate and will vary depending on the brands you use. ©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed. Nutrition Nutrition Facts Pumpkin Chili with Ground Turkey Amount Per Serving (250 g) Calories 285 Calories from Fat 99 % Daily Value* Fat 11g17% Saturated Fat 3g19% Polyunsaturated Fat 2g Monounsaturated Fat 4g Cholesterol 78mg26% Sodium 740mg32% Potassium 915mg26% Carbohydrates 22g7% Fiber 5g21% Sugar 7g8% Protein 26g52% Vitamin A 8100IU162% Vitamin C 38mg46% Calcium 80mg8% Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.

Have you made this Pumpkin Chili with Ground Turkey? I’d love to hear how it turned out — leave a comment below and let me know.

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