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Creamy Pumpkin Turkey Chili

chef Laya
A hearty and creamy pumpkin turkey chili made with ground turkey, pumpkin purée, black beans, kidney beans, tomatoes, warm spices, and optional cream cheese. This easy one-pot fall dinner is perfect for meal prep, game day, and cozy family meals.
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Prepr Time 15 minutes
Cooking Time 35 minutes
ToTal Time 50 minutes
Type of plate Dinner, Main Course
kitchen American
Serving 8

Ingredients
  

For the Pumpkin Turkey Chili

  • 1 tablespoon olive oil
  • 1½ pounds ground turkey preferably 85% to 93% lean
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 can plain pumpkin purée 15 ounces
  • 1 can diced tomatoes 14.5 ounces
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can kidney beans 15 ounces, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • ⅛ teaspoon ground cinnamon optional
  • ¼ teaspoon cayenne pepper optional

For a Creamy Finish

  • 4 ounces cream cheese softened and cubed, optional
  • ½ cup plain Greek yogurt or sour cream for serving

Optional Toppings

  • Shredded cheddar cheese
  • Sliced green onions
  • Chopped cilantro
  • Diced avocado
  • Lime wedges
  • Crushed tortilla chips
  • Sliced jalapeños

Instructions
 

  • Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
  • Add ground turkey and cook for 5 to 7 minutes, breaking it into small pieces, until browned and no longer pink.
  • Add diced onion and red bell pepper. Cook for 4 to 5 minutes, until the vegetables soften.
  • Add garlic and cook for 30 seconds, stirring constantly.
  • Stir in tomato paste and cook for 1 minute.
  • Add pumpkin purée, diced tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, black pepper, cinnamon, and cayenne if using.
  • Stir well until the pumpkin purée is fully combined with the broth.
  • Bring the chili to a gentle boil. Reduce the heat to low, partially cover the pot, and simmer for 25 to 30 minutes. Stir occasionally.
  • For an extra creamy chili, stir in softened cream cheese during the last 5 minutes of cooking. Continue stirring over low heat until the cream cheese melts completely.
  • Taste and adjust seasoning. Add extra broth if the chili is too thick, or simmer uncovered for 10 minutes if it is too thin.
  • Serve hot with Greek yogurt or sour cream and your favorite toppings.
Keyword Gluten Free