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.

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

Prep Time 15

Cook Time 45

Total Time 1

Servings

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.

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Nutrition