Name: Easy Turkey Pumpkin Chili (Stovetop or Crockpot)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1.5 lb lean ground turkey (93–94%) (680 g); 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 0.25 tsp ground cinnamon (optional); 1–2 minced chipotles in adobo + 1–2 tsp sauce (optional); 1 tsp kosher salt, plus more to taste; 0.5 tsp black pepper; 15 oz pumpkin purée (425 g, not pie filling); 28 oz crushed tomatoes (800 g); 1 cup low-sodium chicken or turkey broth, more as needed; 15 oz black beans, drained and rinsed; 15 oz kidney beans, drained and rinsed; 1 cup frozen or canned corn, drained (optional); 1 tbsp apple cider vinegar; shredded cheddar, for topping; Greek yogurt or sour cream, for topping; cilantro, for garnish; scallions, for garnish; lime wedges, for serving

Jump to Recipe Print Recipe

Cozy, protein-packed fall chili in 40 minutes or set it and let the slow cooker do the work.

A rich, tomato-pumpkin base hugs tender ground turkey, black beans, and warm spices for a bowl that tastes like sweater weather.

Side view of rustic bowl of turkey pumpkin chili with beans, diced pumpkin, yogurt and cilantro on a wooden table.

Why You’ll Love It

Weeknight-easy: True Turkey Chili Stovetop in ~40 minutes; Crock Pot Turkey Chili option when you want hands-off.
Fall flavor without sweetness: 100% pumpkin purée (not pie filling) makes it velvety and nutrient-dense, not sugary—perfect for Fall Chili Recipes.
Balanced + hearty: Lean turkey + beans = satisfying protein and fiber for Fall Dinner Ideas.
Flexible: Dial up heat, go bean-free, or swap chicken for a Pumpkin Chicken Chili twist.
Meal-prep friendly: Tastes better the next day and freezes beautifully.

Ingredients (notes only)

Base

Olive oil, onion, red bell pepper, garlic — classic chili aromatics.
Pumpkin purée — thickens without cream; earthy, cozy depth.
Crushed tomatoes + low-sodium broth — body and simmering liquid.

Protein

Lean ground turkey (93% or 94%) — browns quickly; keep it juicy.

Flavor & Heat

Chili powder, cumin, smoked paprika, oregano — core chili profile.
Pinch of cinnamon + minced chipotle in adobo — subtle warmth and smoky heat.
Kosher salt, black pepper, apple cider vinegar — balance and brightness.

Add-Ins

Black beans + kidney beans (rinsed) — texture and protein.
Optional corn — sweet pops.

Toppings

Shredded cheddar, Greek yogurt or sour cream, cilantro, scallions, lime.

Step-by-Step (Stovetop)

Sauté aromatics: Heat 1 tbsp oil in a Dutch oven (medium). Cook onion + pepper 4–5 min to soften; add garlic 30 sec.
Brown turkey: Add turkey; cook, breaking up, until no longer pink, 160–165°F / 71–74°C at center (6–8 min).
Spice it: Stir in chili powder, cumin, smoked paprika, oregano, cinnamon, chipotle; toast 30–60 sec until fragrant.
Build the base: Add pumpkin, crushed tomatoes, broth; stir smooth.
Beans & season: Stir in beans (and corn if using). Season with salt and pepper.
Simmer: Bring to a gentle boil; reduce heat, cover slightly ajar, simmer 20–25 min until thick and glossy.
Finish: Stir in vinegar; adjust salt/pepper/heat.
Serve: Ladle into bowls; add toppings and a squeeze of lime.

Pro Tips

Pumpkin check: Use plain pumpkin purée, never pumpkin pie filling.
Better browning: Push veggies to the edges and brown turkey in the center for caramelization.
Texture control: For thicker chili, simmer uncovered the last 5–10 minutes; for thinner, splash in more broth.
Flavor pop: Vinegar or a squeeze of lime at the end wakes up the spices.
Make-ahead magic: Chill overnight for deeper, melded flavor.

Variations (mapped to interests)

Crockpot / Pumpkin Chili Crockpot: Sauté aromatics + turkey, then transfer to slow cooker with remaining ingredients; LOW 6–8 hrs or HIGH 3–4 hrs.
Turkey Chilli Recipes (UK style): Add 1 tsp cocoa and a dash of Worcestershire for British-inspired depth.
Pumpkin Chicken Chili: Swap turkey for ground chicken or 2½ cups diced rotisserie chicken; warm through at the end.
Extra-lean / Bean-free: Use 99% turkey and skip beans; add ½ cup extra pumpkin + ½ cup extra broth.
Spicy: Add ½–1 tsp cayenne or an extra chipotle.

How to Serve

With warm cornbread, roasted sweet potatoes, or over steamed rice/quinoa.
Load with cheddar + Greek yogurt, cilantro, scallions, and lime wedges.
Scooped into roasted acorn squash halves for peak Fall Soup Recipes vibes.

Make Ahead & Storage

Fridge: 4 days in airtight container.
Freeze: Up to 3 months; thaw overnight in fridge.
Reheat: Stovetop low or microwave 60–90 sec bursts; loosen with broth.
Meal prep: Portion into 4–6 containers with rice; keep toppings separate.

FAQs

Can I use fresh pumpkin?
Yes—roast, mash, and measure 1½ cups smooth purée.

How do I avoid dryness with lean turkey?
Don’t overcook—stop once crumbles hit 165°F / 74°C and simmer gently (not vigorously).

Too bitter?
Add 1–2 tsp maple syrup or more vinegar to balance.

Can I make it dairy-free and gluten-free?
Yes—use DF toppings (or none); the base is naturally GF and DF.

Simple Nutrition (estimate per serving, 1/6 of recipe, without toppings)

Calories 360 · Protein 30g · Carbs 38g · Fat 12g · Fiber 10g · Sodium 620mg

Sarah

Easy Turkey Pumpkin Chili (Stovetop or Crockpot)

Cozy, protein-packed turkey chili with a velvety pumpkin-tomato base. Ready in about 40 minutes on the stovetop or simmer all day in the slow cooker.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 360

Ingredients Equipment Method Nutrition Notes

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1.5 lb lean ground turkey (93–94%) (680 g)
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
0.25 tsp ground cinnamon (optional)
1–2 minced chipotles in adobo + 1–2 tsp sauce (optional)
1 tsp kosher salt, plus more to taste
0.5 tsp black pepper
15 oz pumpkin purée (425 g, not pie filling)
28 oz crushed tomatoes (800 g)
1 cup low-sodium chicken or turkey broth, more as needed
15 oz black beans, drained and rinsed
15 oz kidney beans, drained and rinsed
1 cup frozen or canned corn, drained (optional)
1 tbsp apple cider vinegar
shredded cheddar, for topping
Greek yogurt or sour cream, for topping
cilantro, for garnish
scallions, for garnish
lime wedges, for serving

Equipment

Dutch oven (5–6 qt)
Wooden spoon
can opener
Measuring spoons and cups
Slow cooker (optional)

Method

Heat oil in a Dutch oven over medium. Sauté onion and bell pepper 4–5 minutes. Add garlic and cook 30 seconds.
Add turkey; cook, breaking up, until browned and 165°F/74°C (6–8 minutes).
Stir in chili powder, cumin, paprika, oregano, cinnamon, and chipotle. Toast 30–60 seconds.
Stir in pumpkin purée, crushed tomatoes, broth, salt, and pepper. Bring to a simmer.
Add beans and corn (if using). Simmer 20–25 minutes, adjusting broth as needed.
Off heat, stir in vinegar. Taste and adjust seasoning. Serve with toppings and lime.

Nutrition

Calories: 360kcalCarbohydrates: 38gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 620mgPotassium: 950mgFiber: 10gSugar: 8gVitamin A: 9000IUVitamin C: 45mgCalcium: 160mgIron: 5mg

Notes

Chicken swap: Use ground chicken or 2½ cups cooked diced chicken (add in final simmer). Bean-free: Skip beans; add ½ cup pumpkin + ½ cup broth. GF: Base is gluten-free; confirm chipotle and toppings. DF: Skip cheese/yogurt or use dairy-free alternatives. Spice control: Adjust chipotle or add cayenne. Gear: 5–6 qt Dutch oven or slow cooker. Alternate Methods: Stovetop (as written). Slow Cooker—sauté aromatics and brown turkey on stovetop, transfer with other ingredients (beans last), cook LOW 6–8 hrs or HIGH 3–4 hrs, finish with vinegar.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!