Ground Turkey: we’re switching things up from ground beef and using lean ground turkey. You can use ground turkey thighs or leaner ground turkey breast.
Onion, Garlic, & Bell Pepper: the base veggies that give the flavor a good dose of flavor.
Green Chilies: this is one of my favorite ingredients to include in chili. They add so much flavor. If you like a little heat, grab a can of hot green chilies instead of mild.
Black Beans: I love to switch things up from traditional kidney beans and use black beans in chili. I like to grab low-sodium black beans and then drain and rinse them before using.
Diced Tomatoes: we’re keeping things simple and just using a can of diced tomatoes in this recipe. You can use fire-roasted if you want a bit more flavor!
Pumpkin Puree: if you have never used pumpkin puree in chili you are in for a treat! It adds a delicious hearty texture to the chili and a dose of extra fiber and nutrients. Be sure to grab pure pumpkin puree and not pumpkin pie filling.
Chicken Broth: I like to use low-sodium chicken broth so that I can better control the amount of salt in the chili.
Chili Spices: a combination of cumin, chili powder, paprika, and other dried herbs and spices help to give the chili it’s deep flavor.
Ground Turkey – you can swap the ground turkey for ground beef or even ground chicken if you prefer! If you would like to make a vegetarian version of this recipe you can substitute chopped mushrooms, lentils, or your favorite plant-based meat alternative.
Bell Pepper – feel free to use whatever color bell pepper you have on hand or even add an extra pepper to the chili.
Black Beans – don’t have black beans? you can swap them for kidney beans or white beans!
Chicken Broth – swap the chicken broth for beef broth or vegetable broth if you are making a plant-based version of the chili.
Pumpkin – can’t find pumpkin puree? you can use my homemade pumpkin puree recipe to make a batch!
How to Make Turkey Pumpkin Chili
Step One: Heat a large heavy-bottomed pot over medium-high heat. Once the pot is hot, add in the oil. Next, addthe peppers, onions, and garlic and cook for a few minutes until they become fragrant.
Step Two: Next, add the ground turkey. Cook the turkey until it is no longer pink, breaking it up as it cooks.
Step Three: Next, add in the chili spice blend, diced tomatoes, green chilies, beans, pumpkin puree, chicken broth, and the dried bay leaf. Stir until everything is well combined.
Step Four: Bring the chili o a boil and then reduce the heat to a simmer. Cover and simmer the chili for 30 minutes and then give it a taste. Adjust the seasoning to taste.
Step Five: Serve with your favorite toppings!
Can You Make This Chili Recipe in the Slow Cooker
Yes! You can easily make this chili in the slow cooker if needed.
You’ll start the chili on the stovetop by browning the ground turkey, diced bell peppers, onion, and garlic. Next:
Transfer the ground turkey mixture to your slow cooker. Add in the remaining ingredients and stir everything together until well combined.
Cover and cook the chili on high for four to five hours or on low for six to seven hours. Adjust the seasoning to taste and enjoy!
Best Topping Ideas
Isn’t the best thing about chili the toppings?! Here are a few of my favorite topping options!
Greek yogurt / sour cream
What to Serve With Your Chili
Cornbread and chili go together like PB&J! If you need some tried and true cornbread recipes here are some reader favorites!
Storage: Store the chili in an air-tight container in the fridge for three to four days. I prefer to reheat on the stovetop by slowly simmering the chili until it is warmed through. You can add a bit of extra broth to the chili while it’s simmering if needed.
Freezer: you can also freeze the chili for up to three months in a freezer safe container or storage bag. When you are ready to eat, let the chili thaw completely in the fridge and then reheat on stovetop or in the microwave.
I hope you give this Turkey Pumpkin Chili a try! It’s hearty, flavorful, and I know you’ll love it!
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