This One-Pot Turkey Pumpkin Chili is flavorful, simple to make, packed with veggies like carrots, bell pepper, tomatoes and (of course) pumpkin puree. Loaded with protein from ground turkey and black beans, this easy chili recipe is the perfect cozy dinner for a busy weeknight.

A bowl of turkey pumpkin chili with a spoon on a table. The chili is topped with sliced avocado, jalapeños, fresh cilantro and sour cream. There are little bowls with toppings surrounding the bowl on the table.

It is officially fall, TNNers. Which means it is soup and chili season.

I live for this time of year. Because not only are soups and chilis delicious, comforting, and often easy to make….but veggie-loaded soup recipes are a wonderful way to get vegetables onto the table in an extra delicious way.

This Turkey Pumpkin Chili is, hands down, one of my absolute favorite things to make once the crisp fall weather hits. Super easy to make in one pot in under 30 minutes, it is hearty thanks to the ground turkey and canned black beans and loaded with veggies like pumpkin puree, carrots, bell pepper, onions, and tomatoes. Not only is it easy, hearty, and packed with protein and fiber, but my family adores it! I love to pair it with some of my sweet potato cornbread for a classic comforting dinner combo and the leftovers make for great lunches the next day or as an ideal freezer stash for a day when I need a reheat-and-eat meal option.

If you love soup season as much as I do, be sure to try my Unstuffed Cabbage Soup (with ground beef) and my Creamy Butternut Squash Soup next.

Ingredients for turkey pumpkin chili on the table before being cooked together.

How to make this pumpkin chili: a step-by-step how-to guide

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

Bell peppers, carrots, and chopped onions in a Dutch oven with oil.
Add the oil to a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the onion, bell pepper, and carrots to the pot and sauté, stirring occasionally, for about 5 minutes, or until the veggies start to soften.
Sautéed peppers, onions, and carrots in a Dutch oven with garlic on top.
Add the garlic and cook for an additional minute or until fragrant.
Sautéed carrots, bell peppers, and onions in a Dutch oven with ground turkey and spices on top.
Add the meat into the pot and sprinkle with paprika, chili powder, cumin, salt, and pepper.
Cooked ground turkey and veggies in a white Dutch oven.
Using a wooden spoon or spatula, break up the meat more and cook until the turkey is browned. About 7 minutes.
Broth being poured into a Dutch oven containing cooked veggies with ground turkey. There is pumpkin puree, canned diced tomatoes, and black beans on top of the cooked meat and veggies.
Add in broth, tomatoes, pumpkin puree, and black beans to the pot. Stir to combine.
The ingredients for pumpkin turkey chili in a Dutch oven before being cooked.
Bring the chili to a boil. Once boiling, cover and reduce the heat to a simmer. Let the chili cook covered for about 20 minutes, stirring occasionally.

Suggested Adaptations

  • Use ground chicken or lean ground beef instead of turkey.
  • Make this chili as spicy or mild as you like! To amp up the heat, add 1-2 chopped jalapeños to the pot before cooking or add an extra teaspoon of chili powder.
  • Add in more veggies like frozen corn and riced cauliflower.
  • Make it in your Instant Pot. Using the saute function on your Instant pot, brown the meat in the oil until mostly cooked. Scoop out meat and set aside for a minute. Next, add the garlic, onion, bell pepper and carrots to the Instant Pot. Cook for about 3-4 minutes. Stir in salt, pepper, chili powder paprika, and cumin. Add broth remaining ingredients, and cooked meat into the Instant Pot. Stir together. Turn off the saute function. Place the lid on the Instant Pot, lock in place and turn the valve to seal. Select the manual setting and set to cook on HIGH pressure and cook for 17 minutes. When the chili is finished cooking, quick release pressure and careful remove the lid.
  • Make it in your slow cooker! Brown the meat and sautee garlic, onions, bell pepper and carrots in a skillet. Then add all of the ingredients into your slow cooker and cook on low for 7 hours or high for 4 hours.
Cooked turkey pumpkin chili in a pot. A wooden spoon is scooping up a little and there is a small wooden bowl with chopped cilantro next tot he pot.

How to store leftovers

This Turkey Pumpkin Chili is delicious freshly made, but also makes amazing leftovers. If you are lucky enough to have some left to enjoy another day, here is how to best store this healthy chili recipe.

  • Refrigerator: Once completely cool, transfer the chili over to an air-tight container and store in your fridge for up to 5 days. To reheat, simply do so in the microwave with a microwave safe bowl or in a pot on your stovetop. If chili is too thick, add a splash more broth or water and stir together.
  • Freezer: I love freezing this recipe to keep on hand for a quick, hearty dinner when life is busy. To freeze, allow the Pumpkin Turkey Chili to cool completely before transferring to a freezer safe container. Remember to leave a little room for the liquid in the chili to expand as it freezes, so don’t fill your container to the brim. Pop into your freezer for up to 2 months. To reheat, simply thaw your chili overnight in the fridge and reheat on the stovetop or in the microwave when you are ready to eat it.

Other pumpkin recipes to keep you cozy this fall

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One-pot turkey pumpkin chili in the pot with a wooden spoon and topped with fresh cilantro.
5 from 10 votes

One-Pot Turkey Pumpkin Chili

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 33 minutes
Cuisine: American
Course: Main Course, Soup
Author: Taesha Butler
This One-Pot Turkey Pumpkin Chili is flavorful, simple to make, packed with veggies like carrots, bell pepper, tomatoes and (of course) pumpkin puree. Loaded with protein from ground turkey and black beans, this easy chili recipe is the perfect cozy dinner for a busy weeknight.
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Ingredients
 

  • 2 tablespoons avocado oil, or olive oil
  • 1 pound ground turkey
  • 1 cup chopped onion
  • 1 cup diced bell pepper
  • 1 cup chopped carrots
  • 3-4 cloves garlic, minced
  • 14.5 ounces canned diced tomatoes, with liquid, or about 1 ¾ cup diced fresh tomatoes. I used fire roasted
  • ½ teaspoon paprika
  • 1½ teaspoons chili powder, or to taste (I made mine relatively mild)
  • 1 teaspoon ground cumin
  • ¾ teaspoon sea salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 15 ounces pumpkin puree
  • 15 ounces canned black beans, drained and rinsed
  • 1½ cup low-sodium chicken broth
  • fresh cilantro and avocado for garnish, if desired

Instructions
 

  • Add the oil to a large pot or Dutch oven over medium-high heat.
  • Once the oil is hot, add the onion, bell pepper, and carrots to the pot and sauté, stirring occasionally, for about 5 minutes, or until the vegetables start to soften.
  • Add the garlic and cook for an additional minute or until fragrant.
  • Add the meat into the pot and sprinkle with paprika, chili powder, cumin, salt, and pepper. Using a wooden spoon or spatula, break up the meat more and cook until the turkey is browned. About 7 minutes.
  • Add in broth, tomatoes, pumpkin puree, and black beans to the pot. Stir to combine.
  • Bring the chili to a boil. Once boiling, cover and reduce the heat to a simmer. Let the chili cook covered for about 20 minutes, stirring occasionally.
  • Once the chili is done cooking, taste and add more salt if desired. Portion chili out into bowls and top with toppings of choice.
  • Let any leftovers completely cool before transferring the chili over to an air-tight container and store in your fridge for up to 5 days. Or freeze your leftovers by transferring cooled chili to a freezer safe container. Remember to leave a little room for the liquid in the chili to expand as it freezes, so don't fill your container to the brim. Pop into your freezer for up to 2 months. To reheat, simply thaw your chili overnight in the fridge and reheat on the stovetop or in the microwave when you are ready to eat it.

Notes

Suggested Adaptations
  • Use ground chicken or lean ground beef instead of turkey.
  • Make this chili as spicy or mild as you like! To amp up the heat, add 1-2 chopped jalapeños to the pot before cooking or add an extra teaspoon of chili powder.
  • Add in more veggies like frozen corn and riced cauliflower.
  • Make it in your Instant Pot. Using the saute function on your Instant pot, brown the meat in the oil until mostly cooked. Scoop out meat and set aside for a minute. Next, add the garlic, onion, bell pepper and carrots to the Instant Pot. Cook for about 3-4 minutes. Stir in salt, pepper, chili powder paprika, and cumin. Add broth remaining ingredients, and cooked meat into the Instant Pot. Stir together. Turn off the saute function. Place the lid on the Instant Pot, lock in place and turn the valve to seal. Select the manual setting and set to cook on HIGH pressure and cook for 17 minutes. When the chili is finished cooking, quick release pressure and careful remove the lid.
  • Make it in your slow cooker! Brown the meat and sautee garlic, onions, bell pepper and carrots in a skillet. Then add all of the ingredients into your slow cooker and cook on low for 7 hours or high for 4 hours.
Serving: 1.5cups, Calories: 295kcal, Carbohydrates: 28g, Protein: 22g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 56mg, Sodium: 760mg, Potassium: 888mg, Fiber: 9g, Sugar: 7g, Vitamin A: 15676IU, Vitamin C: 47mg, Calcium: 106mg, Iron: 5mg