Turkey Pumpkin Chili

Hey there, flavor adventurer! Isla here from BiteTide, your partner-in-crime for turning everyday ingredients into unforgettable meals. Picture this: It’s a crisp autumn evening. Leaves are swirling outside, your coziest sweater is on, and you’re craving something that warms you from the inside out—without keeping you chained to the stove. Enter my Turkey Pumpkin Chili. This isn’t just chili; it’s a golden-hour sunset in a bowl. Sweet maple dances with smoky spices, creamy pumpkin adds velvety depth, and lean turkey keeps it light yet hearty. It’s the kind of meal that makes you do a little happy wiggle with every spoonful. Best part? It’s ready in 40 minutes flat. No fancy skills needed—just big, bold flavor that feels like a hug from your favorite person. Ready to ride this flavor wave? Let’s go!

Why This Chili Steals My Heart (Every Single Time)

This recipe? It’s pure nostalgia. Growing up in my coastal hometown, fall meant two things: stormy seas and my dad’s legendary “kitchen sink” chili. He’d toss in whatever we’d caught or foraged—fish, clams, even late-season corn. One blustery October day, I decided to riff on his classic. I swapped beef for turkey (my attempt at “healthier”), added pumpkin purée (thanks to a rogue can in the pantry), and drizzled in maple syrup from our neighbor’s trees. Dad raised an eyebrow… until he took a bite. His grin said it all: “You’ve got it, kid.” Now, every time I make this chili, I’m 12 again in that steamy kitchen, rain lashing the windows, Dad pretending not to sneak extra helpings. It’s my edible love letter to simplicity, creativity, and those messy, magical moments that make life delicious.

Gather Your Flavor Crew

🛒 Pro tip: Raid your pantry first! Most of these live there year-round. Don’t stress over exact brands—this chili thrives on flexibility.

• 1–2 tbsp olive oil: Our flavor-starter! Extra virgin adds fruitiness, but regular works. Chef hack: Swap with avocado oil for higher smoke point.
• 1 medium yellow onion, diced: Sweet and mellow. No yellow? White onions bring sharper zing.
• 1 red bell pepper, diced: For color and subtle sweetness. Green peppers work but add bitterness—roast them first to mellow!
• 2 lbs ground turkey (90/10 lean/fat): Lean but not dry! For juicier chili, use 85/15. Vegetarian? Crumble firm tofu or use lentils.
• 1 (28 oz) can diced tomatoes: Fire-roasted = instant smoky depth! No cans? Blend 4 fresh tomatoes.
• 1 (15 oz) can tomato sauce: Silky base. Passata or crushed tomatoes blend beautifully too.
• 1 (15 oz) can pumpkin purée (NOT pie filling!): Secret weapon! Adds creaminess + fiber. Sweet potato purée is a fun twist.
• 1 (15 oz) can white beans, drained & rinsed: Cannellini or Great Northern. Kidney beans bring earthiness if you’re out!
• ¼ cup pure maple syrup: Balances heat. Honey or brown sugar work—but maple’s autumnal magic is unmatched.
• 1–2 cups chicken broth: Low-sodium = control your salt! Veggie broth keeps it plant-based.
• Spices (Chili powder, smoked paprika, onion/garlic powder, pumpkin pie spice): Chef insight: Smoked paprika is NON-NEGOTIABLE—it’s the campfire in your bowl! No pumpkin pie spice? Mix ½ tsp cinnamon + ¼ tsp nutmeg + pinch cloves.Print
  

  Turkey Pumpkin Chili

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  • Author: islamerrick
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

  Print Recipe

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  Description

  This cozy, fall-forward twist on classic chili brings together lean turkey, creamy pumpkin, sweet maple, and warm spices in a bowl of hearty, feel-good comfort. It’s nourishing, rich with flavor, and perfect for chilly nights — plus, it’s packed with protein and fiber.

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  Ingredients

  Scale 1x2x3x

  1–2 tbsp olive oil

  1 medium yellow onion, diced

  1 red bell pepper, diced

  2 lbs ground turkey

  1 (28 oz) can diced tomatoes

  1 (15 oz) can tomato sauce

  1 (15 oz) can pumpkin purée

  1 (15 oz) can white beans (cannellini), drained & rinsed

  1/4 cup pure maple syrup

  1–2 cups chicken broth

  1 1/2 tbsp chili powder

  1 tbsp smoked paprika

  1 tsp onion powder

  2 tsp garlic powder

  1 tsp pumpkin pie spice (or blend of cinnamon & nutmeg)

  Salt & pepper to taste

  Optional Toppings

  Greek yogurt or sour cream

  Shredded cheese

  Sliced green onions

  Toasted pumpkin seeds

  Fresh cilantro

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  Instructions

  Sauté aromatics: In a large stock pot or Dutch oven, heat olive oil over medium-high. Add onion and bell pepper, cooking for 2–3 minutes until soft and translucent.

  Brown turkey: Add ground turkey and cook until fully browned, breaking it up as it cooks.

  Build the base: Stir in diced tomatoes, tomato sauce, pumpkin puree, white beans, maple syrup, and 1 cup chicken broth. Mix well.

  Spice it up: Add chili powder, paprika, onion powder, garlic powder, pumpkin pie spice, salt, and pepper. Stir to combine.

  Simmer: Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally. Add more broth if needed to reach desired consistency.

  Serve: Taste and adjust seasoning. Ladle into bowls and top as desired.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner

  Nutrition

  • Calories: 420
  • Sugar: 8g
  • Fat: 18g
  • Carbohydrates: 25g
  • Fiber: 6g
  • Protein: 35g

Let’s Make Magic: Step-by-Step

Grab your favorite Dutch oven or heavy pot—this is where the alchemy happens!

1. Sauté the Aromatics: Heat oil over medium-high. Add onion + bell pepper. Cook 3–4 mins until they’re soft and smell like heaven. Chef hack: Sprinkle with a pinch of salt to pull out their natural sweetness!
2. Brown the Turkey: Crumble in the turkey. Break it up with a wooden spoon! Cook 5–6 mins until no pink remains. Pro tip: Don’t rush this—browning = FLAVOR. If it sticks, deglaze with 2 tbsp broth, scraping up those tasty bits!
3. Build Your Flavor Base: Stir in diced tomatoes, tomato sauce, pumpkin purée, beans, maple syrup, and 1 cup broth. Mix like you mean it! It’ll look thick—that’s perfect. We’ll thin it later.
4. Spice It Up: Now the fun part! Dump in all spices. Stir until everything’s coated in that rusty-red goodness. Chef confession: I always add an extra tsp of smoked paprika because… well, YOLO.
5. Simmer to Perfection: Bring to a gentle bubble, then reduce heat to low. Simmer uncovered 15–20 mins, stirring occasionally. Key moment: At 10 mins, taste! Need more smokiness? Add paprika. Too sweet? A splash of apple cider vinegar balances it. Thickness? Add remaining broth ¼ cup at a time.

Your kitchen should smell like a fall festival. Ladle it up while it’s gloriously hot!

Serving: The Grand Finale!

This chili is a canvas for creativity! I serve it in deep bowls with a swoosh of Greek yogurt (cool tang vs. spicy warmth), a snowfall of sharp cheddar, and a confetti of green onions. Crunch lovers: Toasted pumpkin seeds are mandatory—they add nutty texture! For “fancy night,” float cilantro leaves on top. Pair with crusty bread for dipping (because broth-mopping is a sport). And candles? Always. Turn dinner into a cozy ritual.

Shake It Up: 5 Delicious Twists

• Smoky Meets Sweet: Add 1 cup roasted sweet corn + 1 chopped chipotle in adobo. Fiery and fabulous!
• Cozy Vegan Vibes: Swap turkey for 2 cups cooked lentils + use veggie broth. Top with avocado crema (blend avocado + lime + cilantro).
• Creamy Dream: Stir in ½ cup coconut milk at the end. Tropical warmth that’s dairy-free!
• Pumpkin Pie Upgrade: Double the pumpkin pie spice + add ½ tsp cinnamon. Top with candied pecans. Dessert-for-dinner vibes!
• Instant Pot Speed Run: Sauté veggies/turkey in pot. Add everything except beans. Pressure cook 10 mins. Quick-release, stir in beans, simmer 5 mins. Done!

Isla’s Scribbles: Behind the Recipe

This chili has serious range. When I first shared it, a reader emailed: “My kid licked the bowl. Is that normal?” (Answer: Yes, and I’m honored!). Over the years, I’ve tweaked it based on YOUR stories: less maple for keto friends, extra beans for fiber-lovers. One fail? That time I used pumpkin pie filling instead of purée. Sweet disaster! Lesson: Always label your cans, folks. Now, I make double batches—it thickens gloriously overnight, making leftovers taste like a slow-cooked masterpiece. Freezes like a dream too; stash some for emergency cozy nights!

Your Questions, My Answers!

Q: My chili tastes bland. Help!
A: Spices need time to bloom! Simmer 5 more mins + add ½ tsp salt. Still flat? A splash of soy sauce or 1 tbsp tomato paste adds umami depth.

Q: Can I use fresh pumpkin?
A: Absolutely! Roast 2 cups cubed pumpkin until soft, then purée. But canned is faster—and just as nutritious.

Q: Is it too sweet for kids?
A: Start with 2 tbsp maple syrup. After simmering, stir in extra 1 tbsp if needed. Top with cheese—it balances sweetness!

Q: Why is my chili watery?
A: Three fixes: 1) Simmer uncovered longer to reduce liquid. 2) Mash some beans against the pot—they thicken naturally! 3) Stir in 1 tbsp cornstarch mixed with 2 tbsp cold water.

Nutritional Sunshine (Per Serving)

Calories: ~420 | Protein: 35g | Carbs: 25g | Fiber: 6g | Sugar: 8g | Fat: 18g
Note: Toppings add extra calories. Greek yogurt instead of sour cream saves 40 cals!

And there you have it—Turkey Pumpkin Chili, a warm and comforting bowl of autumn goodness that’s ready in just 40 minutes. This recipe blends sweet maple, smoky spices, creamy pumpkin, and lean turkey to create a dish that feels like a cozy hug on a chilly day. It’s perfect for a quiet night in or as the star of your next fall gathering. With layers of rich flavor and an undeniable sense of nostalgia, this chili is bound to become your go-to fall comfort food. So grab your spoon, get comfy, and enjoy the flavors of fall in every bite. 🍂🍁🍲