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This Turkey Pumpkin Chili is a hearty dish that offers a delightful blend of fall flavors, perfect for cozy gatherings around the table or a comforting fireside meal.
Why You’ll 🫶🏻 this Chili
If you’re looking for an effortless autumn dish that delivers on flavor, this recipe is perfect. Cook the turkey, mix in the remaining ingredients, and simmer for an hour. The pumpkin purée adds a rich, creamy texture and brings essential vitamins and fiber. This dish is great to make ahead and freeze, as the flavors deepen over time and often taste even better the next day. It’s a favorite for many occasions, from game days to Halloween festivities, and it’s sure to please kids and adults alike. Enjoy! ~Nicole
Key Ingredients for Turkey Pumpkin Chili
Ground Turkey is a fantastic choice for chili, providing a lean, protein-rich base; I prefer 85% lean ground turkey for the best texture.
Yellow Onion forms the aromatic base for the chili.
Garlic enhances the savory profile and balances the dish’s sweetness.
Spices include chili powder, salt, and pepper, plus a hint of Pumpkin Pie Spice for a delightful seasonal flair.
Chili Beans typically use pinto or kidney beans simmered in a hot or mild chili-seasoned sauce, often available in convenient canned form.
Tomato Mixture stands in for condensed soup. I don’t keep condensed tomato soup in my pantry, so I whip up my own with tomato sauce, cornstarch, brown sugar, tomato paste, and a pinch of salt.
Chili Sauce is made from tomato purée, garlic powder, and aromatic spices, which brings a sweet and tangy element to the dish.
Pure Pumpkin Purée, not the pie filling, adds fiber and vitamin A while giving the chili a warm, autumnal essence. Homemade Pumpkin Purée is always nice to have on hand this time of year.
Equipment Needed
Tips for Making Turkey Pumpkin Chili
This recipe is so easy to make!
- In a Dutch oven, heat oil over medium heat. Add turkey, onion, and garlic and cook, breaking up large clumps with a wooden spoon, until no longer pink; pour off some of the cooking fat and return to the Dutch oven. Stir in remaining ingredients. Add water if desired to reduce thickness. Bring to a boil, reduce the heat to a simmer, cover, and cook, stirring occasionally, for one hour.
- It’s hard to get all of the chili sauce out of the bottles. Add a bit of water to rinse them out, then use this mixture to thin the chili to the desired thickness.
Substitutions
- Substitute a 10-ounce can of condensed tomato soup for the tomato mixture.
- Substitute lean ground beef for the ground turkey.
- Substitute mild beans for the hot chili beans.
- Substitute red onion for the yellow onion.
Serving Suggestions
From a salad to a baked potato, here are some ideas…
Chili beans (without meat) are typically canned pinto or kidney beans in a seasoned sauce and are readily available in most markets. Brands like Brooks, Bush’s, Joan of Arc, Organics, or Whole 365 are excellent choices.
Yes. Cool the chili completely before refrigerating
You can use a large, heavy-bottomed stockpot, Instant Pot, or crockpot.
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Turkey Pumpkin Chili
Equipment
Ingredients
For the Tomato Mixture
- 1 (8 ounce) can tomato sauce
- 1 tablespoon cornstarch
- 1 ½ tablespoons light brown sugar
- 1 tablespoon tomato paste
- Pinch of kosher salt
For the Chili
- 1 teaspoon vegetable oil or other neutral oil
- 3 pounds 93% lean ground trukey
- 1 medium onion, chopped
- 1 medium garlic clove, minced
- 2 (16 ounces each) cans of hot chili beans, undrained
- 2 (12 ounces each) bottles of chili sauce
- 1 cup pumpkin purée, Homemade or store-bought
- 2 teaspoons pumpkin pie spice, Homemade or store-bought
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon pepper
- 1 teaspoon chili powder
Accompaniments
- Fritos Scoops
- Grated white cheddar cheese
- Sliced green onions
- Hot sauce, like Texas Pete
Instructions
For the Tomato Mixture
- Add all of the ingredients in a medium bowl and whisk until smooth; set aside. (Tomato mixture can be made one day in advanced.)
For the Chili
- In a Dutch oven, heat oil over medium heat. Add turkey, onion, and garlic and cook, breaking up large clumps with a wooden spoon, until no longer pink; pour off some of the cooking fat and return to the Dutch oven. Stir in the tomato mixture and remaining ingredients. Add water if desired to reduce thickness.
- Bring chili to a boil. Reduce heat to low; cover and simmer, stirring occasionally for 1 hour. Remove the Dutch oven from the heat and allow the chili to rest, covered, for 20-30 minutes.
- Serve with corn chips, cheese, and green onions. Enjoy!.
Notes
- Make ahead: Once completely cooled, you can make chili a day in advance and refrigerate it.
- Storage: Leftovers in an airtight container for up to 3 days. Freeze leftovers in a freezer-safe container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
