Turkey Pumpkin Chili

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This turkey pumpkin chili recipe is fast, healthy, and easy to make. It’ll warm you right up this fall! 

Prep Time 5 minutes | Cook Time 25 minutes | Total Time 30 minutes



  • 1/2 medium onion chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 pound lean ground turkey (I used turkey thigh)
  • 1 small green bell pepper chopped
  • 1 (14 fluid ounce) can diced tomatoes with juices
  • 1 (14 fluid ounce) can pumpkin puree
  • 1 (14 fluid ounce) can white (cannellini) beans drained
  • 1 (14 fluid ounce) can red kidney beans drained
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper optional
  • 1 cup chicken broth
  • Salt & pepper to taste
  • Garnish (optional): Tex-Mex cheese blend, cilantro, sour cream/Greek yogurt, avocado, etc.


  1. In a soup pot over medium-high heat, sauté the onion with the olive oil for 5 minutes.
  2. Add the garlic and ground turkey and continue cooking, breaking the meat up with your spoon, for another 5 minutes.
  3. To save time, during steps 1 and 2 I like to prep the other ingredients since you only need to stir periodically.
  4. Add the remaining ingredients to the pot and give it a good stir. Increase the heat to high, and just when it starts to boil, reduce the heat so it’s simmering. Cook the chili for 10-15 minutes, stirring periodically.
  5. Serve as-is or with desired toppings.

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