Creamy Turkey Pumpkin Chili: Easy Cozy Recipe Must-Try

There’s something about fall that just makes me crave a big bowl of creamy turkey pumpkin chili. Maybe it’s the cozy socks. Or that first windy night when the porch creaks. This easy recipe has been trending on Pinterestand for good reason. It’s comforting, weeknight-ready, and totally crave-worthy.

This isn’t your average chiliit’s rich, savory, and just a little sweet, thanks to canned pumpkin and fragrant spices. With ground turkey, velvety cream, and pantry-staple ingredients, it comes together fast. Keep reading for the full recipe details and tips!

I first stirred up something like this with my grandmaback then, we thought pumpkin was only for pie. Turns out, it makes chili smooth and luxurious. I’ve tested and perfected this version to warm you up from head to toe. And yes, there’s a little secret ingredient that’s worth discovering.

Why You’ll Love This Creamy Turkey Pumpkin Chili

This chili is comfort-food magic in a bowl, and I know it’ll win over even the pickiest eaters in your family. Here’s why:

• Cozy meets creamy: The addition of pumpkin and cream creates a velvety texture that elevates this chili without making it too heavy.
• Simple ingredients: Everything on this list is pantry-friendly or easy to grab at any grocery store.
• Healthier twist: With lean ground turkey and nutrient-rich pumpkin, it feels indulgent but is still packed with goodness.
• Perfect for fall: The subtle pumpkin sweetness paired with warm spices just feels like a hug in a bowl on a chilly evening.

Ingredients & Swaps

This recipe is intentionally simple, but let’s talk options and swaps to make it work for you:

• Ground turkey: Use lean or extra-lean varieties for the best balance of texture and flavor. Sub with ground chicken or lean ground beef if preferred.
• Pumpkin puree: Be sure it’s 100% pure pumpkin, not pumpkin pie filling. Mashed sweet potato makes a good fallback option if needed.
• Chili powder: Adjust for your heat preference. For mild and smoky flavor, try ancho chili powder.
• Heavy cream: For a lighter touch, use half-and-half or stir in unsweetened plain yogurt after cooking to avoid curdling.

Step-by-Step: How to Make It

Get ready to fill your kitchen with the coziest smells. Here’s how to make this Creamy Turkey Pumpkin Chili:

1. Sauté the base: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add diced onion, minced garlic, and chopped red bell pepper. Cook until softened and fragrantabout 5 minutes.
2. Add the turkey: Crumble in 1 pound of ground turkey and cook until browned with no pink remaining, breaking it up with a spoon as it cooks.
3. Spice it up: Stir in 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, salt, and black pepper. Cook for 1 minute to bloom the spices.
4. Bring on the pumpkin: Add 1 can (15 ounces) pumpkin puree, 1 can (14.5 ounces) diced tomatoes with juice, 1 can (15 ounces) kidney beans, and 2 cups chicken broth. Stir thoroughly.
5. Simmer: Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, to allow flavors to meld.
6. Finish with cream: Stir in ½ cup heavy cream just before serving. Gently heat through without boiling.

Troubleshooting Tips and Tweaks

Even straightforward recipes can raise a few questions. Here’s some go-to advice:

• Too thick? Add a splash of chicken broth or water to loosen the texture to your liking.
• Too mild? Kick it up with a pinch of cayenne pepper, red pepper flakes, or hot sauce.
• Forgot the beans? No problemtry adding cooked lentils for extra nutrition and bite, or just enjoy it bean-free.

Pro Tip: For deeper flavor, sauté the spices with the onions and garlic before adding turkey. This releases essential oils and enhances aromajust like grandma used to do.

Serving and Storing Creamy Turkey Pumpkin Chili

This recipe creates about 6–8 hearty servings, ideal for family dinners or cozy leftovers. Here’s how to serve and store it:

• Serving ideas: Top with shredded cheese, a dollop of sour cream or Greek yogurt, sliced green onions, or crunchy tortilla strips. A slice of buttered sourdough or cornbread rounds out the meal.
• Leftovers: Cool completely before storing in an airtight container in the fridge. It lasts up to 4 days and reheats well on the stovetop or in the microwave.
• Freezing: Freeze in sealed individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently, adding broth as needed to adjust texture.

Expert Insight: The Science Behind Creamy Turkey Pumpkin Chili

Adding pumpkin to this dish naturally increases the creaminess and contributes beneficial fiber, vitamin A, and antioxidants. Paired with lean turkey for protein and flavorful spices, it’s a nutritious comfort food that satisfies body and soul.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

The Journey to My Perfect Creamy Turkey Pumpkin Chili

This creamy turkey pumpkin chili took a few seasons of trial and tweaking before it hit the perfect cozy balance. Early attempts were too sweetfrom too much pumpkin. Upping the spices and building depth with sautéed aromatics made all the difference. Now, it’s a fall favorite request in my house every year.

FAQs ( Creamy Turkey Pumpkin Chili )

Cozy Endings for Your Creamy Turkey Pumpkin Chili

Your creamy turkey pumpkin chili comes together in about an hour using simple steps and wholesome ingredients that bring warmth to the kitchenand the table. It’s truly a fall favorite with staying power.

Feel free to swap ground turkey for chicken or lean beef, and don’t shy away from a hint of cayenne if you love heat. Leftovers reheat like a dream for equally cozy lunches. One last favorite tip: blooming your spices early in the cooking process boosts richness, just like Grandma always taught me.

So go aheadmake this recipe and make it yours. Share your photos, your adjustments, and your memories. Pass this along to a friend who could use a warm bowl of comfort. You’ll be glad you did. Cozy up and enjoy!

Olivia Farnsworth

Creamy Turkey Pumpkin Chili: Easy Cozy Recipe Must-Try

This creamy turkey pumpkin chili combines lean ground turkey with luscious pumpkin puree and warming spices for a hearty, healthy fall dish perfect for cozying up on chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 hearty bowls

Calories: 310

Ingredients Method Notes

Ingredients

  

• 1 pound (450g) ground turkey, lean or extra-lean depending on your preference
• 1 tablespoon (15ml) olive oil, for sautéing
• 1 medium yellow onion (about 150g), finely diced for sweetness
• 2 cloves garlic (about 10g), minced for depth
• 1 red bell pepper (about 120g), diced for a pop of color
• 1 can (15 oz/425g) pumpkin puree, pure pumpkin, not pie filling
• 1 can (15 oz/425g) diced tomatoes, with juice for tang
• 1 can (15 oz/425g) kidney beans, drained and rinsed
• 1 cup (240ml) chicken broth, low-sodium if you’re watching salt
• 1/2 cup (120ml) heavy cream, for that luscious finish
• 1 tablespoon (8g) chili powder, adjust for heat
• 1 teaspoon (5g) ground cumin, for smokiness
• 1/2 teaspoon (2g) smoked paprika, for a little extra oomph
• Salt and pepper to taste, usually about 1/2 tsp each for me

Method

 

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and diced red bell pepper; cook for another 2-3 minutes until fragrant and softened.
4. Add ground turkey and cook until browned, breaking it up with a spoon, about 7-8 minutes.
5. Stir in chili powder, ground cumin, smoked paprika, salt, and pepper; cook for 1 minute to toast the spices.
6. Pour in pumpkin puree, diced tomatoes with their juice, kidney beans, and chicken broth; stir to combine.
7. Bring the chili to a gentle boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
8. Stir in the heavy cream and continue to simmer for 5 more minutes until heated through and creamy.
9. Taste and adjust seasoning if needed.
10. Serve hot with your favorite chili toppings like shredded cheese, sour cream, or fresh cilantro.

Notes

• For a spicier chili, add a pinch of cayenne pepper or diced jalapeños. Leftovers store well in the fridge for up to 4 days and freeze nicely for up to 3 months.