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When I crave something cozy and nourishing after the holidays, this creamy turkey pumpkin chili is just the answer. With lean turkey, gentle spices, and a velvety pumpkin base, it somehow tastes indulgent but still leans toward healthy comfort food. Whether it is a crisp fall night or you are feeding a crowd, I find this chili is always met with empty bowls and lots of recipe requests.
I first whipped this up with leftover turkey after Thanksgiving but it quickly earned a spot in my regular meal plan. Even my picky eaters always go back for seconds which is a miracle in itself.
Ingredients
- Ground turkey: Look for fresh and lean turkey for best texture and flavor
- Olive oil: Helps brown the turkey and start cooking the vegetables evenly
- Onion: Choose a yellow or sweet onion for a little natural sweetness
- Garlic cloves: Fresh minced garlic really boosts depth
- Red bell pepper: Pick ones that are bright and firm for the freshest taste
- Carrots: Adds sweetness and subtle earthiness diced small for faster cooking
- White beans: Canned beans save time choose a brand with minimal added salt
- Pumpkin puree: Pure unsweetened pumpkin gives body and a creamy consistency
- Chicken broth: Use low sodium if possible so you control the salt
- Chili powder: For smoky gentle heat try to use a fresh or quality blend
- Cumin: Brings warmth and slight earthiness to round out the chili
- Smoked paprika: Adds a complex smoky note I prefer Spanish if you can find it
- Cinnamon (optional): Adds a whisper of sweetness and warmth
- Salt and black pepper: Season to taste and enhance all the flavors
- Heavy cream or coconut milk: Either choice gives a silky finish coconut milk keeps it dairy free
- Parsley or cilantro: Chopped fresh herbs brighten up the bowl right before serving
Instructions
- Sauté the Turkey:
- Brown the ground turkey over medium heat in a large heavy pot with olive oil. This is where you build a savory foundation and you really want to break up any large clumps until it is golden
- Cook the Vegetables:
- Once the turkey is browned add the diced onion minced garlic bell pepper and carrots. Stir constantly letting everything soften and grabbing up all the tasty bits from the bottom. This step brings sweetness and a huge boost of flavor to the chili
- Toast the Spices:
- Sprinkle in the chili powder cumin smoked paprika and cinnamon if you are using it. Stir for a full minute to let the spices release their oils and become fragrant. Toasting ups their complexity and really makes the chili sing
- Simmer with Pumpkin and Beans:
- Stir in the pumpkin puree white beans and chicken broth. Use your spoon to scrape up any bits from the pot bottom Bring the chili up to a boil then immediately drop to a simmer. Let it cook gently for at least 20 minutes This lets the flavors bloom and the veggies get completely tender
- Finish and Serve:
- Stir in the heavy cream or coconut milk Let the chili warm through and taste for salt and pepper I like to simmer just a couple extra minutes here so it all melds Top with a shower of chopped parsley or cilantro right before spooning into bowls
My favorite part about this chili is the silky richness from pumpkin puree which even pumpkin skeptics love Once my sister brought it to the annual family football watch party and now it is our go to tradition even my dad asks for leftovers
Storage Tips
Let chili cool completely before moving to airtight containers It keeps in the fridge up to four days If you want to freeze it leave out the cream or coconut milk until reheating When reheating stir in a splash of broth if it seems too thick and finish with the cream just before serving
Ingredient Substitutions
If you do not have turkey ground chicken works just as well For a vegetarian version use plant based crumbles or extra beans Try butternut squash puree for a slightly different twist If you need more heat toss in a diced jalapeno with the peppers or a pinch of cayenne
Serving Suggestions
I love this chili topped with crunchy pumpkin seeds and an extra dollop of yogurt or sour cream Serve with warm crusty bread tortilla chips or over rice for a heartier meal It also pairs nicely with a green salad tossed in fresh lemon vinaigrette
Cultural and Seasonal Context
Pumpkin chili is a modern blend of classic Southwestern flavors and fall pantry favorites While it is a newer tradition in my house it feels festive in October and comforting in January I often make a double batch for Halloween dinner or after a day of raking leaves
Seasonal Adaptations
Use fresh pumpkin or squash puree when it is in season for the deepest flavor Swap carrots for sweet potatoes if you have them on hand Lighten it up in summer with extra fresh herbs and replace half the broth with diced tomatoes
Success Stories
My cousin adapted this with leftover Thanksgiving turkey and texted me that it was the only way her kids willingly ate pumpkin I also took it to a friend with a new baby and she called to say it was the best postpartum meal she ate that month This chili truly seems to win over even the skeptics
Freezer Meal Conversion
This chili freezes beautifully Just wait to add any dairy until reheating Pour cooled chili into freezer bags label well and lay flat to save space It will keep in the freezer for up to three months Thaw overnight in the fridge before gently warming on the stove
Once you try this chili it is sure to become a staple in your season and family traditions. Enjoy cozy bowls any time you crave a feel-good meal!
Recipe FAQs
- → Can I use another meat instead of turkey?
Yes, ground chicken or beef both work well and bring their own flavor profile to this chili.
- → Is there a dairy-free version?
Coconut milk is an excellent substitute for heavy cream, offering a creamy texture without dairy.
- → How spicy is this chili?
The heat is mild, but you can increase chili powder or add jalapeños if you prefer more spice.
- → Can I prepare this ahead of time?
Absolutely. The chili tastes even better the next day as the flavors deepen in the fridge.
- → What toppings go well with this chili?
Fresh parsley, cilantro, sour cream, shredded cheese, or sliced avocado make great toppings.
- → Should I drain the white beans?
Yes, draining and rinsing the beans keeps the chili from becoming overly thick or salty.