Creamy Turkey Pumpkin Chili

Byarlo Jack

Warm, comforting, and full of flavor, this Creamy Turkey Pumpkin Chili is the perfect fall-inspired twist on a classic chili. Ground turkey, pumpkin purée, and creamy beans come together in a rich, slightly spiced broth that’s both hearty and healthy. The pumpkin adds a subtle sweetness and velvety texture, making this dish ideal for cozy nights in or meal prep for the week.

Why You’ll Love This Recipe

  • Creamy, cozy, and nutrient-packed with lean turkey and pumpkin.
  • Perfect balance of savory and slightly sweet flavors.
  • Easy to make in one pot with minimal cleanup.
  • Great for meal prep, even better the next day!

Time Taken

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can white beans or cannellini beans, drained and rinsed
  • 1 (15 oz) can kidney or black beans, drained and rinsed
  • 1 cup chicken broth (more for desired consistency)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon cinnamon (optional but enhances the pumpkin flavor)
  • Salt and black pepper, to taste
  • ½ cup cream cheese or Greek yogurt (for creaminess)
  • Optional toppings: shredded cheese, avocado, cilantro, pumpkin seeds

Instructions

  1. Cook the Turkey: Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, breaking it apart with a spoon.
  2. Add Aromatics: Stir in onion and garlic, cooking for 2–3 minutes until fragrant and softened.
  3. Add Pumpkin and Spices: Mix in pumpkin purée, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir until well combined.
  4. Add Tomatoes, Beans, and Broth: Pour in diced tomatoes, beans, and chicken broth. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
  5. Make It Creamy: Stir in cream cheese or Greek yogurt until smooth and creamy. Adjust seasoning as needed.
  6. Serve: Ladle into bowls and top with shredded cheese, avocado, or a sprinkle of pumpkin seeds.

Storage Tips

Let the chili cool completely before storing. Keep in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat on the stove over medium heat, adding a splash of broth if needed.

Ingredient Substitutions

  • Replace ground turkey with ground chicken or beef.
  • Use coconut milk instead of cream cheese or yogurt for a dairy-free version.
  • Swap kidney beans for pinto or black beans based on your preference.
  • Substitute vegetable broth to make it vegetarian-friendly (with plant-based crumbles).

Serving Suggestions

Serve this chili with crusty bread, cornbread muffins, or a green salad for a balanced meal. A dollop of sour cream or Greek yogurt on top adds a cool contrast to the spices.

You Must Know

Pumpkin doesn’t overpower the dish, it simply adds creaminess, depth, and nutrition. Even picky eaters won’t realize there’s pumpkin in this bowl of comfort.

Chef’s Special Tips

  • Brown the turkey well to build flavor before adding other ingredients.
  • Don’t skip the cinnamon, it enhances the pumpkin and adds warmth.
  • If you like heat, add diced jalapeño or a pinch of cayenne pepper.
  • For a thicker chili, let it simmer uncovered for a few extra minutes.

Conclusion

This Creamy Turkey Pumpkin Chili is everything you want in a cozy meal; hearty, flavorful, and nourishing. Perfect for chilly nights, game days, or easy meal prep, it’s a comforting fall favorite that’s sure to impress. Try it this week and enjoy a delicious new twist on classic chili!

FAQs

Not really! The pumpkin adds creaminess and a subtle sweetness but doesn’t overpower the savory flavors. Most people won’t even guess there’s pumpkin in it—it just makes the chili rich and smooth.

Yes. You can use roasted and puréed fresh pumpkin. Make sure it’s blended smooth and thick, similar to canned pumpkin purée. Avoid pumpkin pie filling, as it contains added sugar and spices.

Absolutely. Replace the cream cheese or Greek yogurt with coconut milk or a plant-based cream alternative. It will still be rich and flavorful with a hint of sweetness.

Yes. Brown the turkey and sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours. Stir in the cream cheese or yogurt at the end.

Definitely! Let it cool completely, then store it in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge and reheat on the stove, adding a splash of broth if it’s too thick.