Creamy Turkey Pumpkin Chili
This Creamy Turkey Pumpkin Chili is a rich, velvety, one-pot fall dinner that comes together in under an hour. Tender ground turkey, hearty cannellini and kidney beans, and a deeply spiced pumpkin-tomato base are finished with a swirl of heavy cream for an irresistibly smooth, satisfying bowl. It's lighter than a beef chili but every bit as comforting, and it tastes even better the next day — making it a perfect meal-prep staple for the entire fall and winter season.
Equipment
- Large Dutch oven or heavy-bottomed pot At least 5–6 quart capacity
- Wooden spoon or heat-resistant spatula
- Chef's knife and cutting board
- Measuring cups and spoons
- Can opener
- Colander For draining and rinsing beans
- Small bowl For pre-mixing spices
- Ladle For serving
- Immersion blender (optional) For blending a portion for extra creaminess
Ingredients
- 1½ lbs ground turkey 680g
- 15 oz canned pumpkin puree 425g; 1 standard can — do NOT use pumpkin pie filling
- 15 oz cannellini beans 425g; 1 can, drained and rinsed
- 15 oz kidney beans 425g; 1 can, drained and rinsed
- 14.5 oz diced tomatoes 411g; 1 can, undrained
- 1 cup chicken broth 240ml; low-sodium
- ½ cup heavy cream 120ml
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 red bell pepper diced
- 2 tbsp olive oil 30ml
Spices
- 1½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp onion powder
- ¼ tsp cayenne pepper adjust to taste
- 1 tsp salt plus more to taste
- ½ tsp black pepper
Other
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
For Serving (Optional)
- sour cream for topping
- shredded cheddar cheese for topping
- fresh cilantro for garnish
- jalapeños sliced, for topping
- hot sauce optional drizzle
Instructions
- Dice the onion and red bell pepper into small, even pieces; mince the garlic. Drain and rinse both cans of beans, then combine all spices in a small bowl and set aside.
- Heat olive oil in a large Dutch oven over medium-high heat, add the ground turkey, and cook for 6–8 minutes, breaking it into crumbles, until fully cooked through with no pink remaining. Season lightly with salt and pepper.
- Reduce heat to medium, add the diced onion and bell pepper to the pot, and cook for 4–5 minutes until softened. Add the garlic and cook for 1 minute, then stir in the tomato paste and cook for 1–2 more minutes until slightly caramelized.
- Add the spice blend to the pot and stir to coat the turkey and vegetables evenly. Cook for 60 seconds, stirring constantly, until the spices are fragrant.
- Stir in the pumpkin puree, undrained diced tomatoes, chicken broth, Worcestershire sauce, and both cans of drained beans until everything is well combined.
- Bring the chili to a boil, then reduce heat to low, cover partially, and simmer for 20–25 minutes, stirring every 5–6 minutes, until thick and flavors have melded.
- Remove from heat and stir in the heavy cream; optionally blend 1–2 cups of chili with an immersion blender and stir back in for extra creaminess. Taste and adjust salt, pepper, and cayenne as needed.
- Ladle into bowls and top with sour cream, shredded cheese, sliced jalapeños, fresh cilantro, or hot sauce as desired. Serve with cornbread or tortilla chips.
Notes
- Use pure pumpkin puree, not pumpkin pie filling — pumpkin pie filling contains added sugar and spices that will ruin the savory flavor of this chili.
- Toast the spices in the pot for a full 60 seconds before adding liquids — this simple step dramatically deepens the overall flavor of the finished chili.
- Always add the heavy cream off the heat or over very low heat to prevent it from curdling or separating.
- For extra creaminess, use an immersion blender to blend 1–2 cups of the chili directly in the pot, then stir it back in before serving.
- Make it ahead: this chili tastes even better the next day once flavors have had overnight to meld. It's an ideal meal-prep recipe.
- Storage: refrigerate in an airtight container for up to 4–5 days, or freeze for up to 3 months in individual portions.
- Dairy-free option: substitute the heavy cream with an equal amount of full-fat coconut milk for a rich, creamy result without dairy.
- To increase heat, add a diced chipotle pepper in adobo sauce or increase the cayenne to ½ teaspoon.
- Slow cooker option: brown the turkey and sauté aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours, stirring in the cream during the last 20 minutes.
- Gluten-free: this recipe is naturally gluten-free — just verify that your chicken broth, canned tomatoes, and Worcestershire sauce labels show no gluten-containing additives.
Nutrition
Serving: 1BowlCalories: 390kcalCarbohydrates: 30gProtein: 32gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 620mgPotassium: 780mgFiber: 8gSugar: 6gVitamin A: 180IUVitamin C: 35mgCalcium: 10mgIron: 20mg
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