12 Delicious Pumpkin Turkey Chili Recipes
Looking for the perfect dish to warm up those chilly autumn evenings? Look no further! Our roundup of 12 Delicious Pumpkin Turkey Chili Recipes is here to spice up your seasonal cooking. Whether you’re craving comfort food or a quick dinner solution, these recipes blend the rich flavors of pumpkin and turkey into mouthwatering meals. Dive in and discover your next favorite chili!
Spicy Pumpkin Turkey Chili
There’s something deeply comforting about stirring a pot of chili as the evening light fades, the spices mingling in the air, promising warmth and satisfaction. This Spicy Pumpkin Turkey Chili is a humble yet hearty dish that wraps you in its aromatic embrace, perfect for those cooler evenings when you crave something with a bit of a kick.
Ingredients
- a tablespoon of olive oil
- one large onion, diced
- a couple of garlic cloves, minced
- one pound of ground turkey
- a can of pumpkin puree (15 oz)
- a can of diced tomatoes (14.5 oz)
- a cup of chicken broth
- a splash of apple cider vinegar
- two tablespoons of chili powder
- a teaspoon of cumin
- a pinch of cinnamon
- salt and pepper, just enough to season
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, roughly 5 minutes.
- Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon until it’s fully cooked and no longer pink, about 7 minutes.
- Stir in the pumpkin puree, diced tomatoes, chicken broth, and apple cider vinegar, mixing well to combine all the ingredients.
- Season with chili powder, cumin, cinnamon, salt, and pepper, then reduce the heat to low and let the chili simmer uncovered for 25 minutes, stirring occasionally to prevent sticking.
- After simmering, taste and adjust the seasoning if necessary, then serve hot.
As the chili simmers, the pumpkin lends a subtle sweetness that balances the heat, while the turkey keeps it light yet satisfying. Serve it with a dollop of sour cream or over a bed of rice for a comforting meal that’s as nourishing as it is flavorful.
Sweet Pumpkin Turkey Chili
Dusk settles softly outside, and here in the kitchen, the warmth of the stove promises comfort. This sweet pumpkin turkey chili is a hug in a bowl, blending the earthy sweetness of pumpkin with the hearty richness of turkey, a dish that feels like autumn itself.
Ingredients
- a couple of tablespoons of olive oil
- 1 pound of ground turkey
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 can (15 oz) of pumpkin puree
- 1 can (14.5 oz) of diced tomatoes
- 2 cups of chicken broth
- a splash of apple cider vinegar
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- a pinch of salt and pepper
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, roughly 5 minutes.
- Toss in the diced onion and minced garlic, stirring until the onion turns translucent, about 3 minutes.
- Stir in the pumpkin puree, diced tomatoes, chicken broth, and apple cider vinegar, mixing well to combine.
- Season with chili powder, cumin, salt, and pepper, then bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
- After simmering, remove the lid and let the chili thicken for another 10 minutes, adjusting the seasoning if needed.
Mellow and rich, this chili boasts a velvety texture with a subtle sweetness that plays beautifully against the spices. Serve it with a dollop of sour cream or over a bed of rice for a comforting meal that’s as nourishing as it is delicious.
Smoky Pumpkin Turkey Chili
On a quiet evening like this, when the air carries a hint of autumn’s promise, there’s nothing quite like the comfort of a bowl of smoky pumpkin turkey chili. It’s a dish that wraps you in warmth, with layers of flavor that unfold slowly, much like the evening itself.
Ingredients
- a couple of tablespoons of olive oil
- 1 pound of ground turkey
- 1 medium onion, diced
- 2 cloves of garlic, minced
- a splash of chicken broth
- 1 can (15 oz) of pumpkin puree
- 1 can (14.5 oz) of diced tomatoes
- 2 tablespoons of chili powder
- 1 teaspoon of smoked paprika
- a pinch of salt
- a handful of fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, roughly 5 minutes.
- Toss in the diced onion and minced garlic, stirring occasionally, until the onion turns translucent, about 3 minutes.
- Pour in the chicken broth to deglaze the pot, scraping up any browned bits for extra flavor.
- Stir in the pumpkin puree and diced tomatoes, mixing well to combine.
- Season with chili powder, smoked paprika, and a pinch of salt, then let the chili simmer on low heat for 20 minutes, stirring occasionally.
- Tip: For a deeper flavor, let the chili sit for 10 minutes off the heat before serving.
- Tip: If the chili thickens too much, add a little more chicken broth to reach your desired consistency.
- Tip: Garnish with fresh cilantro for a bright contrast to the smoky flavors.
- Serve hot, perhaps with a side of crusty bread or over a baked sweet potato for a hearty meal.
As you take your first spoonful, notice how the chili’s creamy texture contrasts with the tender chunks of turkey, while the smoky paprika and fresh cilantro dance on your palate. It’s a dish that invites you to slow down and savor each bite, perfect for those reflective evenings.
Creamy Pumpkin Turkey Chili
As the leaves begin to turn and the air carries a hint of crispness, there’s something deeply comforting about stirring together a pot of something warm and nourishing.
Ingredients
- a couple of tablespoons of olive oil
- 1 pound of ground turkey
- a medium onion, diced
- 2 cloves of garlic, minced
- a splash of chicken broth
- 1 can (15 oz) of pumpkin puree
- 1 can (14.5 oz) of diced tomatoes
- a couple of teaspoons of chili powder
- a teaspoon of cumin
- a pinch of salt
- a handful of fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, roughly 5 minutes.
- Toss in the diced onion and minced garlic, stirring occasionally until the onion turns translucent, about 3 minutes.
- Pour in a splash of chicken broth to deglaze the pot, scraping up any browned bits for extra flavor.
- Stir in the pumpkin puree and diced tomatoes, mixing well to combine.
- Season with chili powder, cumin, and a pinch of salt, then let the chili simmer on low heat for 20 minutes, stirring occasionally.
- Just before serving, sprinkle the chopped cilantro over the top for a fresh burst of flavor.
Unassuming at first glance, this chili reveals a velvety texture and a depth of flavor that belies its simplicity. Serve it with a dollop of sour cream or over a bed of rice for a comforting meal that feels like a hug in a bowl.
Herbed Pumpkin Turkey Chili
Kindly imagine the warmth of a kitchen in early autumn, where the air is lightly spiced and the stove hums with promise. This herbed pumpkin turkey chili is a hug in a bowl, blending the earthy sweetness of pumpkin with the hearty comfort of turkey, all kissed by herbs.
Ingredients
- a couple of tablespoons of olive oil
- 1 pound of ground turkey
- a medium onion, diced
- 2 cloves of garlic, minced
- a splash of chicken broth
- 1 can (15 oz) of pumpkin puree
- 1 can (14.5 oz) of diced tomatoes
- a couple of teaspoons of chili powder
- a teaspoon of ground cumin
- a pinch of dried oregano
- salt, just enough to season
- a handful of fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, roughly 5 minutes.
- Toss in the diced onion and minced garlic, stirring until the onion turns translucent, about 3 minutes.
- Pour in the chicken broth to deglaze the pot, scraping up any browned bits for extra flavor.
- Stir in the pumpkin puree and diced tomatoes, mixing well to combine.
- Season with chili powder, cumin, oregano, and salt, then let the chili simmer on low heat for 20 minutes, stirring occasionally.
- Fold in the chopped cilantro just before serving, reserving a little for garnish.
Ladle this chili into bowls and notice how the pumpkin lends a velvety texture, while the herbs brighten each spoonful. Try topping it with a dollop of sour cream or a sprinkle of cheese for a creamy contrast.
Cheesy Pumpkin Turkey Chili
Evenings like these call for something that wraps you in warmth, a dish that feels like a quiet conversation with an old friend. This cheesy pumpkin turkey chili is just that—a comforting blend of flavors that simmer together into something deeply satisfying.
Ingredients
- a splash of olive oil
- 1 pound of ground turkey
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 can (15 oz) of pumpkin puree
- 1 can (15 oz) of diced tomatoes
- 2 cups of chicken broth
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- a pinch of salt
- a couple of handfuls of shredded cheddar cheese
Instructions
- Heat a splash of olive oil in a large pot over medium heat until it shimmers.
- Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
- Toss in the diced onion and minced garlic, stirring occasionally until the onion turns translucent, roughly 3 minutes.
- Stir in the pumpkin puree, diced tomatoes, chicken broth, chili powder, cumin, and a pinch of salt, bringing the mixture to a gentle boil.
- Reduce the heat to low, letting the chili simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
- Sprinkle a couple of handfuls of shredded cheddar cheese over the top, covering the pot for a minute or two until the cheese melts into gooey perfection.
Velvety pumpkin lends a subtle sweetness to the chili, balancing the warmth of the spices and the richness of the melted cheese. Serve it with a side of crusty bread for dipping, or spoon it over a baked potato for a hearty twist.
Vegan Pumpkin Turkey Chili
Beneath the golden hues of autumn, there’s a dish that wraps you in warmth, a hearty embrace that’s both nurturing and nostalgic. This vegan pumpkin turkey chili is a melody of flavors, where the earthiness of pumpkin meets the robustness of spices, creating a symphony that dances on the palate.
Ingredients
- a couple of tablespoons of olive oil
- one large onion, diced
- three cloves of garlic, minced
- a splash of vegetable broth
- two cups of pumpkin puree
- one can of black beans, drained and rinsed
- one can of kidney beans, drained and rinsed
- a tablespoon of chili powder
- a teaspoon of cumin
- a pinch of salt
- a dash of black pepper
- a cup of vegan turkey chunks
- a can of diced tomatoes
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, roughly 5 minutes.
- Pour in a splash of vegetable broth to deglaze the pot, scraping up any bits stuck to the bottom.
- Stir in the pumpkin puree, black beans, kidney beans, chili powder, cumin, salt, and black pepper, mixing well to combine.
- Add the vegan turkey chunks and diced tomatoes, stirring gently to incorporate without breaking the chunks.
- Reduce the heat to low, cover, and let the chili simmer for 25 minutes, stirring occasionally to prevent sticking.
- After simmering, remove the lid and let the chili sit for 5 minutes to thicken slightly before serving.
Just as the seasons change, this chili offers a comforting transition with its creamy texture and deep, spicy flavors. Serve it with a dollop of vegan sour cream or over a bed of quinoa for an extra layer of heartiness.
Gluten-Free Pumpkin Turkey Chili
Today feels like the perfect day to share something warm and comforting, a dish that wraps you up like a cozy blanket on a chilly evening. This gluten-free pumpkin turkey chili is a humble yet hearty meal that brings together the earthy sweetness of pumpkin with the robust flavors of turkey and spices.
Ingredients
- a couple of tablespoons of olive oil
- 1 pound of ground turkey
- 1 medium onion, diced
- 2 cloves of garlic, minced
- a splash of apple cider vinegar
- 1 can (15 oz) of pumpkin puree
- 1 can (15 oz) of diced tomatoes
- 2 cups of chicken broth
- a sprinkle of chili powder
- a dash of cumin
- a pinch of salt and pepper
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
- Toss in the diced onion and minced garlic, stirring occasionally, until the onion turns translucent, roughly 3 minutes.
- Pour in the apple cider vinegar to deglaze the pot, scraping up any browned bits for extra flavor.
- Stir in the pumpkin puree, diced tomatoes, and chicken broth, mixing well to combine.
- Season with chili powder, cumin, salt, and pepper, then bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
- After simmering, remove the lid and let the chili thicken for another 5 minutes.
So, this chili turns out luxuriously creamy from the pumpkin, with a subtle sweetness that balances the spice. Try topping it with avocado slices or a dollop of sour cream for a cool contrast.
Slow Cooker Pumpkin Turkey Chili
Remembering the warmth of autumn evenings, this dish brings together the comforting embrace of pumpkin and the hearty richness of turkey in a chili that simmers to perfection, inviting you to slow down and savor each spoonful.
Ingredients
- a couple of pounds of ground turkey
- a splash of olive oil
- one large onion, diced
- three cloves of garlic, minced
- two cups of pumpkin puree
- a can (14.5 oz) of diced tomatoes
- two cups of chicken broth
- a tablespoon of chili powder
- a teaspoon of ground cumin
- a pinch of salt and pepper
- a handful of fresh cilantro, chopped
Instructions
- Heat a splash of olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- Transfer the cooked turkey to your slow cooker. Tip: Draining excess fat here keeps the chili from being too greasy.
- In the same skillet, sauté the diced onion and minced garlic until soft, about 3 minutes, then add to the slow cooker.
- Stir in the pumpkin puree, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper into the slow cooker.
- Cover and cook on low for 6 hours or high for 3 hours. Tip: Stirring occasionally helps the flavors meld beautifully.
- Just before serving, stir in the chopped cilantro. Tip: Adding cilantro at the end preserves its fresh flavor and vibrant color.
Hearty and subtly sweet, this chili boasts a velvety texture that clings to the spoon, with layers of flavor that deepen as it sits. Try serving it over a baked sweet potato for an unexpected twist that highlights the pumpkin’s natural sweetness.
Instant Pot Pumpkin Turkey Chili
Lazy afternoons call for comforting dishes that simmer away while you lose yourself in thought. This Instant Pot Pumpkin Turkey Chili is just that—a hug in a bowl, blending the warmth of pumpkin with the heartiness of turkey.
Ingredients
- a splash of olive oil
- 1 pound of ground turkey
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 can (15 oz) of pumpkin puree
- 1 can (15 oz) of diced tomatoes
- 1 can (15 oz) of black beans, rinsed and drained
- 1 can (15 oz) of kidney beans, rinsed and drained
- 2 cups of chicken broth
- a couple of tablespoons of chili powder
- 1 teaspoon of cumin
- a pinch of salt and pepper
Instructions
- Set your Instant Pot to ‘Saute’ and add a splash of olive oil.
- Once hot, add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- Throw in the diced onion and minced garlic, stirring until fragrant, about 2 minutes.
- Tip: If the bottom starts to stick, a little broth can help deglaze the pot.
- Add the pumpkin puree, diced tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin, salt, and pepper. Stir well to combine.
- Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 15 minutes.
- Tip: For a thicker chili, let it naturally release for 10 minutes, then quick release the remaining pressure.
- Once done, give it a good stir and taste. Adjust seasoning if needed.
- Tip: Letting it sit for 5 minutes off heat allows the flavors to meld beautifully.
Creamy from the pumpkin, with a subtle sweetness that plays off the spices, this chili is a autumn dream. Serve it with a dollop of sour cream or over a baked sweet potato for a twist.
Keto Pumpkin Turkey Chili
As the leaves begin to turn and the air carries a hint of crispness, there’s nothing quite like a bowl of hearty chili to warm the soul. This keto pumpkin turkey chili is a comforting embrace, blending the earthy sweetness of pumpkin with the rich, savory notes of ground turkey, all while keeping it low-carb.
Ingredients
- a splash of olive oil
- a pound of ground turkey
- a couple of cloves of garlic, minced
- a medium onion, diced
- a can (15 oz) of pumpkin puree
- a can (14.5 oz) of diced tomatoes
- a cup of chicken broth
- a tablespoon of chili powder
- a teaspoon of cumin
- a pinch of salt and pepper
- a handful of fresh cilantro, chopped
Instructions
- Heat a splash of olive oil in a large pot over medium heat until shimmering.
- Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
- Tip: For extra flavor, let the turkey get a little browned at the edges before stirring.
- Stir in the minced garlic and diced onion, cooking until the onion is translucent, about 3 minutes.
- Mix in the pumpkin puree, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20 minutes, stirring occasionally.
- Tip: If the chili seems too thick, add a little more chicken broth to reach your desired consistency.
- Just before serving, stir in the chopped cilantro for a fresh burst of flavor.
- Tip: Let the chili sit for 5 minutes off the heat before serving to allow the flavors to meld beautifully.
Every spoonful of this chili offers a velvety texture with a subtle sweetness from the pumpkin, perfectly balanced by the warmth of the spices. Serve it with a dollop of sour cream or avocado slices for an extra layer of richness.
Paleo Pumpkin Turkey Chili
As the leaves begin to turn and the air carries a crisp whisper of autumn, there’s nothing quite like the comfort of a warm, hearty bowl of chili to bring a sense of coziness to the table.
Ingredients
- a couple of tablespoons of olive oil
- one large onion, diced
- three cloves of garlic, minced
- one pound of ground turkey
- a splash of apple cider vinegar
- two cups of pumpkin puree
- a can of diced tomatoes
- two cups of chicken broth
- a tablespoon of chili powder
- a teaspoon of cumin
- a pinch of salt and pepper
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the diced onion and minced garlic, stirring occasionally until they’re soft and fragrant, about 5 minutes.
- Tip: Don’t rush the onions; letting them cook slowly brings out their natural sweetness.
- Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon until it’s no longer pink, about 7 minutes.
- Stir in the apple cider vinegar to deglaze the pot, scraping up any browned bits for extra flavor.
- Mix in the pumpkin puree, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Tip: For a deeper flavor, let the chili simmer uncovered for at least 30 minutes, stirring occasionally.
- Reduce the heat to low and let the chili simmer for another 20 minutes, allowing the flavors to meld together beautifully.
- Tip: If the chili seems too thick, add a little more chicken broth until it reaches your desired consistency.
Rich and velvety, this chili boasts a unique blend of savory and subtly sweet flavors, with the pumpkin adding a luxurious texture. Serve it topped with avocado slices or a dollop of coconut yogurt for an extra touch of indulgence.
Conclusion
Now that you’ve explored these 12 delicious pumpkin turkey chili recipes, it’s clear there’s a perfect bowl for every taste. Whether you’re craving something spicy, sweet, or savory, these recipes promise to warm your heart and home. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow chili enthusiasts to discover. Happy cooking!
