One Pot Pumpkin Turkey Chili
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This One Pot Pumpkin Turkey Chili is hearty, cozy, and ready in just about 30 minutes. Made with lean ground turkey, pumpkin purée, beans, and vegetables, it's a comforting bowl of fall flavor that's simple enough for weeknights yet special enough for game day or Halloween night.
⭐️⭐️⭐️⭐️⭐️ "My whole family loved it! Even the kids asked for seconds - it's definitely going into our fall dinner rotation." - Reader Review
Recipe Overview
- Time: 30 minutes
- Servings: 6
- Method: One pot
- Flavor: Hearty, cozy, with a subtle pumpkin richness
- Make-Ahead: Even better the next day; freezer-friendly
What I Love About This Chili Recipe
With autumn’s busy days, this turkey pumpkin chili is a quick-fix meal for any weeknight, game day, tailgating chili, or cozy fall weekend. For me, it’s this year’s Halloween chili recipe!
Nothing says fall quite like a big pot of chili, especially when you add pumpkin puree to it! While we enjoy chili often in the fall, we also love Healthy Vegetarian Chili and Slow Cooker Turkey Chili with Quinoa and Black Beans.
There are more than three reasons to make this easy turkey chili recipe, but here are some of my top three reasons the family loves it.
- Fall vibes: You say “pumpkin,” and immediately, it transforms into something special for fall!
- Nourishing ingredients: A chili recipe packed with wholesome ingredients like vegetables and fiber-rich beans.
- Easy one pot meal: When the days get busy, one-pot recipes are essential– plus, they bring all the cozy vibes to dinner.
Jump to:
Ingredients
You will find ingredient measurements in the recipe card at the bottom of this post, but this will give you an idea of what you need to make this turkey pumpkin chili:
- Lean Ground Turkey - or swap with ground chicken or beef.
- Beans - a mix of black beans, pinto, or kidney beans adds variety and texture.
- Tomatoes - diced, fire-roasted, or with green chiles for extra kick, plus a little tomato paste for depth.
- Pumpkin Purée - pure pumpkin (not pie mix) gives creaminess and mild sweetness.
- Aromatics - onion, garlic, carrots, celery, bell pepper, and optional jalapeño for spice.
- Chili Spices - chili powder, cumin, oregano, smoked paprika (or sweet paprika), with cayenne for heat if desired.
- Olive or Avocado Oil - for sautéing vegetables.
Helpful Kitchen Tools
✔️ A 5- to 6-quart Dutch oven or large soup pot
✔️ A sharp chef's knife for chopping vegetables
How to Make One Pot Pumpkin Turkey Chili
Step-by-step instructions are in the recipe card at the bottom of this post, but here is a brief overview of how to make this easy pumpkin chili.
- Step 1: Heat oil in a large pot over medium heat. Then add diced onions, carrots, and celery; and sauté until tender.
- Step 2: Add the bell pepper and sauté for another 1-2 minutes.
- Step 3: Push vegetables aside, brown the turkey, then stir in garlic, jalapeño, tomato paste, and spices.
- Step 4: Push vegetables aside, brown the turkey, then stir in garlic, jalapeño, tomato paste, and spices. Cook uncovered for 20-30 minutes, stirring occasionally, until thickened.
Favorite Toppings
The toppings are a great way to add additional flavor to this healthy pumpkin turkey chili. Here are a few topping ideas we love:
- Avocado, sour cream, or Greek yogurt
- Fresh herbs (cilantro, parsley, green onions)
- Shredded cheese
- Tortilla chips for crunch
Variations
- Vegetarian: Omit turkey and add extra beans or lentils.
- Slow Cooker: Brown turkey and aromatics first, then transfer to a slow cooker; cook 6-8 hours on low.
- Instant Pot: Sauté aromatics and turkey, then pressure cook 10 minutes with a natural release.
- Spicier Version: Use fire-roasted tomatoes with green chiles and add extra jalapeño or cayenne.
- Kid-Friendly: Skip the jalapeño and cayenne; add a touch of maple syrup for sweetness.
Want a vegetarian version? Try my Vegetarian Chili. Or, for set-and-forget cooking, check out my Slow Cooker Turkey Chili with Quinoa and Black Beans.
Side Dishes
- Skillet Cornbread
- Jalapeño Cheddar Corn Muffins
- A simple green salad
Storing
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Perfect for stocking your freezer with cozy dinners.
Recipe FAQs
Yes, you can swap the ground turkey with ground beef, chicken, or even plant-based crumbles. The flavor will change slightly, but the pumpkin purée and beans still give the chili its hearty texture and cozy fall feel.
Always use 100% pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices. Canned pumpkin is the easiest option, but if you have fresh pumpkin purée, that works as well.
Yes! For the slow cooker, brown the turkey and sauté the aromatics before transferring everything to the slow cooker and cooking on low for 6-8 hours. For the Instant Pot, use the Sauté function for the aromatics and turkey, then pressure cook for 10 minutes with a natural release. See our easy crockpot chili recipe for another delicious recipe.
Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making it even better the next day.
Absolutely. Cool the chili completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove for a cozy, ready-to-go meal.
Yes, this recipe is naturally gluten-free as long as you use certified gluten-free beans and spices. Always double-check labels if serving to someone with gluten sensitivity.
More Chili Recipes You’ll Also Love
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One Pot Pumpkin Turkey Chili Recipe
Equipment
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 large onion chopped finely
- 1 cup carrots chopped, about 2 large carrots
- 1 cup celery chopped, about 2-3 celery ribs
- 1 bell pepper chopped
- 1 lb lean ground turkey
- 4 large garlic cloves minced
- 1 medium jalapeño pepper optional for heat, minced
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoons dried oregano
- 1 tablespoons smoked paprika (or sweet paprika)
- fine sea salt and pepper to taste
- 2 (14.5-oz) cans diced fire roasted tomatoes with green chiles
- 3 (15-oz) cans beans drained (black, kidney and pinto beans are good choices)
- 1 (15-oz) can pumpkin purée
- 1-2 cups water to cover
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add the diced onions, carrots and celery; sauté until the onions are tender - about 3-4 minutes. Add the bell pepper and sauté for another 1-2 minutes.
- Scoot the vegetables to the side of the pot and add the ground turkey. Cook until it is no longer pink, stirring occasionally and breaking it up with a spatula - about 3-4 minutes. While the turkey is cooking, measure your spices into a small bowl. When the turkey is no longer pink, add the garlic, jalapeño, tomato paste, spices, salt, and pepper; stir to combine.
- Add the tomatoes, drained beans, pumpkin purée, and water, and bring to a simmer. Reduce the heat and cook, uncovered, for 20-30 minutes, stirring occassionally until thickened.
Video
Notes
- Pumpkin Purée: Use 100% pure pumpkin, not pumpkin pie mix.
- Beans: Any mix of black, kidney, or pinto works well.
- Make Ahead: Chili tastes even better the next day as flavors meld.
- Freezing: Store up to 3 months in freezer-safe containers.
- Serving: Top with avocado, sour cream, shredded cheese, or herbs.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This chili is delicious! Hubby freaked when he saw the can of pumpkin, but he agreed this chili is really good. The pumpkin just adds a bit of sweetness and makes the chili creamy. I followed the recipe. I added a little more than two cups of water. Thanks for sharing!
Hi Leslie! Your comment made me laugh because it was the exact same response I received when my husband saw the can of pumpkin. And… he also loved it! Thank you for sharing and for trying the recipe!
That husband response is classic! “Pumpkin? No way!” Then, “Wow! This chili is great!” Thank you for such a tasty recipe. It was a big hit!
This always makes me laugh, because without fail, it is always the response I get too! I’m so happy he enjoyed it!!