This Creamy Turkey Pumpkin Chili is the perfect cozy meal for a crisp autumn evening. It’s a hearty, savory, and incredibly satisfying dish that combines lean ground turkey, rich pumpkin puree, and a secret ingredient for the ultimate creamy texture. Forget everything you thought you knew about chili; this recipe is a game-changer that will have everyone asking for seconds.
We’ve developed this recipe to be not only delicious but also incredibly easy to make. In just about an hour, you can have a simmering pot of this fragrant chili ready to go. It’s perfect for a weeknight dinner, a weekend gathering, or even meal prepping for the week ahead.
Why You’ll Love This Creamy Turkey Pumpkin Chili Recipe
There are so many reasons this will become your new favorite chili recipe. It’s a unique twist on a classic comfort food that truly delivers on flavor and texture.
- Incredibly Creamy: Unlike other recipes, we use a secret ingredient—cream cheese—melted right into the base to create a velvety, rich texture that perfectly complements the spices.
- Rich & Savory Flavor: The pumpkin puree adds a subtle sweetness and earthy depth that balances the savory turkey and warm spices. It’s not overpoweringly “pumpkin,” but rather a complex and satisfying flavor profile.
- Healthy & Hearty: Packed with lean protein from ground turkey and fiber from beans and pumpkin, this is a wholesome meal that will keep you full and satisfied.
- Perfect for Fall: This is the ultimate autumn recipe. It embodies all the cozy flavors of the season and is the perfect way to warm up on a chilly day. For another fall favorite, check out this amazing pumpkin roll recipe.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create its signature flavor. Here’s what you’ll need to gather.
For the Chili Base:
- Ground Turkey: We recommend 93/7 lean ground turkey for the perfect balance of flavor and tenderness.
- Pumpkin Puree: Make sure you grab 100% pure pumpkin puree, not pumpkin pie filling!
- Cream Cheese: This is the key to the ultra-creamy texture. Full-fat cream cheese will yield the best results.
- Aromatics: Yellow onion and fresh garlic create the foundational layer of flavor.
- Beans: We use a combination of black beans and white kidney beans (cannellini beans) for varied texture and flavor.
- Diced Tomatoes: A can of fire-roasted diced tomatoes adds a lovely smoky depth.
- Chicken Broth: Use low-sodium chicken broth to control the saltiness of the final dish.
- Olive Oil: For sautéeing the aromatics and browning the turkey.
Spices and Seasonings:
- Chili Powder: The backbone of any good chili.
- Cumin: Adds a warm, earthy flavor.
- Smoked Paprika: Enhances the smoky notes from the fire-roasted tomatoes.
- Dried Oregano: For a touch of herbal freshness.
- Cayenne Pepper: Add as much or as little as you like to control the heat.
- Salt & Black Pepper: To taste.
Step-by-Step Instructions
Follow these simple steps to create the best Creamy Turkey Pumpkin Chili you’ve ever had.
- Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Turkey: Add the ground turkey to the pot. Break it apart with a spoon and cook until browned all over. Drain off any excess fat.
- Bloom the Spices: Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant. This step is crucial for deepening their flavor.
- Combine Ingredients: Add the pumpkin puree, fire-roasted tomatoes (with their juices), rinsed and drained beans, and chicken broth to the pot. Stir everything together until well combined.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes to allow the flavors to meld together. The longer it simmers, the better it will taste! If you love slow-cooked meals, our French Onion Pot Roast is another must-try.
- Make It Creamy: Cut the cream cheese into cubes and stir it into the chili until it is completely melted and the chili is smooth and creamy. Season with salt and black pepper to your liking.
Tips for the Best Turkey Pumpkin Chili
A few expert tips can take your chili from great to absolutely unforgettable.
- Don’t Rush the Simmer: The minimum simmer time is 30 minutes, but if you have the time, letting it go for an hour or more will result in a much deeper, more developed flavor.
- Use Full-Fat Cream Cheese: For the richest and creamiest texture, avoid using low-fat cream cheese, as it may not melt as smoothly.
- Adjust the Spice Level: This recipe has a mild heat. If you like it spicier, add more cayenne pepper or even a pinch of red pepper flakes.
- Meal Prep Friendly: This chili tastes even better the next day! It’s an excellent recipe for meal prepping. Make a big batch on Sunday for delicious lunches all week. It’s as versatile as this Lemon Herb Quinoa Salad for weekly meal planning.
Topping and Serving Suggestions
The best part about any chili is the toppings! Set up a chili bar and let everyone customize their own bowl.
- Classic Toppings: Shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and chopped fresh cilantro are always winners.
- For Crunch: Crushed tortilla chips, oyster crackers, or roasted pumpkin seeds (pepitas) add a wonderful texture.
- Something Fresh: Diced avocado, sliced green onions, or a squeeze of fresh lime juice can brighten up the rich flavors.
Serve this chili with a side of warm cornbread or our Homemade Garlic Knots for dipping.
Storage and Reheating Instructions
This Creamy Turkey Pumpkin Chili is perfect for making ahead of time.
- Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- Freezing: Allow the chili to cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be frozen for up to 3 months.
- Reheating: Thaw frozen chili in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave.
Absolutely! To adapt this for a slow cooker, first brown the turkey with the onions and garlic on the stovetop as directed. Drain the fat, then transfer the mixture to your slow cooker. Add all other ingredients except the cream cheese. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese during the last 30 minutes of cooking.
You can store leftover chili in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Yes, this is a very healthy chili recipe. It uses lean ground turkey for protein, and pumpkin puree is packed with vitamins and fiber. The beans also add a significant amount of fiber and plant-based protein, making it a well-rounded and nutritious meal.
This chili is fantastic on its own, but it’s also great served with a side of warm cornbread, tortilla chips for dipping, or over a bed of rice. Don’t forget toppings like shredded cheese, sour cream, diced avocado, and fresh cilantro!
The creaminess in this chili comes from stirring in softened cream cheese at the end of the cooking process. It melts beautifully into the chili, creating a rich, velvety texture without overpowering the other flavors.
Absolutely! To adapt this for a slow cooker, first brown the turkey with the onions and garlic on the stovetop as directed. Drain the fat, then transfer the mixture to your slow cooker. Add all other ingredients except the cream cheese. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese during the last 30 minutes of cooking.
You can store leftover chili in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Yes, this is a very healthy chili recipe. It uses lean ground turkey for protein, and pumpkin puree is packed with vitamins and fiber. The beans also add a significant amount of fiber and plant-based protein, making it a well-rounded and nutritious meal.
This chili is fantastic on its own, but it’s also great served with a side of warm cornbread, tortilla chips for dipping, or over a bed of rice. Don’t forget toppings like shredded cheese, sour cream, diced avocado, and fresh cilantro!
The creaminess in this chili comes from stirring in softened cream cheese at the end of the cooking process. It melts beautifully into the chili, creating a rich, velvety texture without overpowering the other flavors.
More Recipes You’ll Love
If you enjoyed this Creamy Turkey Pumpkin Chili, you’re sure to love some of our other hearty and comforting dinner recipes. This chili has all the comfort of our Classic Chicken and Dumplings but with a unique fall twist!
We hope you love this incredible Creamy Turkey Pumpkin Chili! It’s a recipe we’re truly proud of, and we know it will become a staple in your home. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save it to Pinterest so you can find it later!
Creamy Turkey Pumpkin Chili Recipe
Creamy Turkey Pumpkin Chili: The Ultimate Autumn Comfort Food
Ingredients
Equipment
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the ground turkey to the pot. Break it apart with a spoon and cook until browned all over. Drain off any excess fat.
- Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Add the pumpkin puree, fire-roasted tomatoes (with their juices), rinsed and drained beans, and chicken broth to the pot. Stir everything together until well combined.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes to allow the flavors to meld.
- Cut the cream cheese into cubes and stir it into the chili until it is completely melted and the chili is smooth and creamy. Season with salt and black pepper to taste.
- Serve hot with your favorite toppings like shredded cheese, sour cream, and fresh cilantro.
Notes
This chili tastes even better the next day as the flavors have more time to meld together.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
