Creamy Turkey Pumpkin Chili

This turkey pumpkin chili blends ground turkey with canned pumpkin puree for a quick, cozy meal that’s full of flavor without needing hours on the stove. The pumpkin thickens the broth and softens the chili powder’s kick, while a splash of cream stirred in at the end adds a lovely, rich texture. With three cans of creamy cannellini beans to make it hearty but never heavy, this chili reheats beautifully for busy nights ahead.

Why This Flavor Combo Works

• A simple can of pumpkin puree pulls double duty as the chili’s thickener — no need for flour, cornstarch, or hours of simmering.
• Unlike traditional red chili, this recipe skips tomatoes altogether — the pumpkin and white beans create a beautiful autumn-inspired color and texture.
• The finishing touch of cream, stirred in just off the heat, turns the chili from thick and hearty into creamy and comforting.

“I love this recipe!! Made it for my whole family for a family weekend and it was a huge hit! !”

~ Heather

This turkey pumpkin chili is the kind of meal you want on a weeknight — fast, cozy, and super satisfying without any hassle. Here’s why I keep coming back for this recipe again and again:

• One-pot wonder: Ready in about 45 minutes and made entirely in a Dutch oven (or finished in a slow cooker or pressure cooker), this means less mess and less fuss.
• Deliciously creamy: Pumpkin puree and white beans naturally thicken the chili, and adding cream at the end makes it silky smooth if you like.
• Hearty but light: Ground turkey and beans fill you up but without the heaviness of a beef chili.
• Budget- and pantry-friendly: Uses canned pumpkin and beans plus common spices you probably already have, perfect for quick dinners or when your fridge is running low.
• Make-ahead magic: The flavors deepen the next day, and this chili freezes and reheats beautifully, making weeknight dinners that much easier.
• Super flexible: Adjust the spice for kids, swap proteins like chicken, pork, or vegetarian options, or skip dairy using a non-dairy cream alternative.
• Comfort food with fall vibes: Pumpkin lends a cozy, warm color and mild sweetness, but this chili stays savory — not dessert in a bowl.

In short: quick to whip up, comforting to eat, and adaptable enough for whatever your family loves.

What You’ll Need

• 3 tablespoons (45 ml) olive oil
• 1 finely chopped onion (about 1 cup)
• 2 chopped carrots (about 1 ½ cups)
• 2 stalks celery, chopped
• 2 finely chopped garlic cloves
• 1 tablespoon ground coriander
• 1 tablespoon ground paprika
• 1 teaspoon ground cumin
• ½ teaspoon crushed red pepper flakes or cayenne (adjust to taste)
• ½ teaspoon freshly ground black pepper
• 1 ½ pounds (675 g) ground turkey, thigh or breast
• 2 tablespoons chopped fresh herbs like thyme, rosemary, or sage (or any mix you have)
• 1 15-ounce (285 g) can unsweetened pumpkin puree
• 2 15-ounce cans (850 g) drained cannellini beans, navy beans or pinto beans
• 2 cups (500 ml) chicken broth
• Kosher salt, to taste
• ½ cup (125 ml) heavy whipping cream, optional

How to Make This Chili

1. Heat the olive oil in a 4- to 5-quart Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery and cook, stirring occasionally, until tender and fragrant, about 6 to 8 minutes.
3. Stir in the garlic, ground coriander, paprika, cumin, crushed red pepper (or cayenne), and black pepper; toast the spices 30 to 60 seconds.
4. Add the ground turkey, breaking it up with a spoon, and cook until no pink remains, about 6 to 8 minutes.

5. Stir in the chopped fresh herbs, pumpkin puree, drained beans, chicken broth, and salt; bring to a gentle simmer, cover loosely, and cook for 20 minutes, keeping the heat low.

   

6. Remove from heat and stir in the heavy cream if using; taste and adjust salt and pepper.
7. (Slow cooker) After completing the stovetop sauté of vegetables and spices, transfer the mixture to a slow cooker, add herbs, pumpkin, drained beans, 1½ cups broth, and salt, then cook on low for 6 hours or high for 3 hours; stir in cream before serving.
8. (Pressure cooker) Using the sauté setting, complete the vegetable and spice steps, add the remaining ingredients except the cream, seal the lid and pressure cook for 10 minutes, allow a natural release, then stir in cream off the heat before serving.

Serving Ideas and Pro Tips

This chili is thick and creamy with a subtle hint of sweetness from the pumpkin, so pair it with sides that add a fresh crunch and some brightness. A simple romaine salad with tahini Caesar dressing brings acidity and texture that cuts through the richness perfectly. Or try a crisp cabbage slaw with champagne vinaigrette for a little snap and bite — it’s a refreshing contrast. Feeding a crowd? Set out a bowl of easy three-ingredient guacamole to let everyone build their own bowl with an extra creamy boost.

4.81 from 435 ratings

Flavor Variations and Swaps

• Use pumpkin puree, not pumpkin pie filling. They look similar on the shelf but pumpkin pie filling is sweet and spiced, which will throw off the flavor here. Pumpkin puree adds creamy body without turning this turkey pumpkin chili into a dessert. Think of it like a savory butternut squash soup — rich but not sweet.
• Ground turkey choice: Dark meat (thigh) has more fat and flavor, which I prefer, but lean breast works fine too. You can also swap for ground chicken, pork, or even a plant-based sausage for a twist.
• Canned white beans: I love cannellini beans here because they’re tender and plump, but navy or pinto beans work just as well.
• Heavy cream is optional: The pumpkin and beans already create a creamy texture, so you don’t have to add cream. But a splash at the end makes it extra rich and comforting. For dairy-free options, full-fat oat milk or coconut cream adds a nice finish.

Storage, Freezing, and Reheating

After cooking, let your turkey pumpkin chili cool to just about room temperature — within two hours is best. Then transfer it to airtight containers and refrigerate. It will stay good for 3 to 4 days.

• Freezing: Portion the cooled chili into freezer-friendly containers or bags, leaving some space at the top for expansion. Freeze for up to one month for best quality. When you’re ready, thaw overnight in the fridge.
• Reheating: Warm gently on the stove over medium-low heat, stirring occasionally. If it looks thick, add a little broth or water to loosen it up. If you used cream, stir it in off the heat after warming to keep that silky texture. You can also heat smaller portions in the microwave, stirring between short bursts.
• Make-ahead tip: Prepare the chili up through step 4, then cool and refrigerate for up to 24 hours. When ready, reheat gently and finish by stirring in the cream just before serving.

Quick Answers to Common Questions

• Q: Can I use pumpkin pie filling instead of pumpkin purée?

  A: It’s best not to. Pumpkin pie filling is sweetened and spiced, which changes the flavor and won’t work in this savory turkey pumpkin chili. Go for plain unsweetened pumpkin purée instead.

• Q: Can I swap other meats or make this vegetarian?

  A: Absolutely! Ground chicken, pork, or plant-based ground meat all work great. To make it vegetarian, swap the meat for extra beans or a plant protein and use vegetable broth instead of chicken broth.

• Q: Is the heavy cream necessary?

  A: Not at all. The pumpkin and beans already create a creamy mouthfeel. The cream just adds extra richness. If you want, you can leave it out or replace it with unsweetened oat or coconut cream for a dairy-free version.

• Q: How do I reduce the heat if I don’t like spicy food?

  A: Cut back or skip the crushed red pepper or cayenne, and reduce paprika if you want a milder chili. You can still keep big flavor without the heat.

• Q: How can I make the chili thicker or thinner?

  A: To thicken, let it simmer uncovered for a bit longer to reduce the liquid. To thin it, stir in extra broth, water, or some of the bean liquid you saved.

• Q: Can I double the recipe?

  A: For sure! Just use a larger pot or make sure your slow cooker or pressure cooker can handle the extra volume. Cooking times stay about the same — just make sure you have room to stir and simmer evenly.