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Oct 28, 2014(updated October 29, 2024)

Hearty Turkey Pumpkin Chili with Black Beans

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Simple, nutritious, hearty turkey pumpkin chili is made with ground turkey, canned pumpkin, and black beans. It’s a quick-cooking chili that’s seasoned with warm spices like cumin, chili powder, and cinnamon – healthy comfort food perfect for a cold day!

Pumpkin chili topped with diced avocado and sour cream.

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If you’re looking for a healthy, filling, and flavorful meal for a cold winter night, this Turkey Pumpkin Chili recipe is perfect! It’s so easy to make with ground turkey, veggies, beans and pumpkin for a protein-rich, nourishing dinner that tastes amazing.

We always enjoy this on Halloween. I make it either the night before or the morning/afternoon of, and then put the entire pot in the fridge until dinner. When we all come back from a chilly evening of trick-or-treating, I just pop the whole thing on the stove and heat it up.

It’s quick, comforting, clean, & delicious! Plus, my whole family will eat it and there is always plenty to share, if we pick up some friends along the way.

Chili made with pumpkin, ground turkey and black beans.

Ingredients needed

This turkey pumpkin chili recipe is made with simple, wholesome ingredients that you might already have in your kitchen and pantry. Here’s the lineup:

Olive oil: For sautéing the veggies. Feel free to use any preferred oil.
Onion & garlic: A must for any flavorful chili recipe!
Bell pepper & carrots: Adds vitamins and minerals, as well heartiness and flavor.
Ground turkey: We recommend using 93% ground turkey, which is a blend of both breast and thigh meat. The 99% lean ground turkey breast dries out quickly and is not as flavorful.
Tomatoes: For the base of the chili.
Pumpkin: Adding the canned pumpkin puree is a fun touch this time of year. Plus, pumpkin is rich in beta-carotene which boosts our immunity.
Broth: We recommend using a low-sodium chicken broth because then you can control the amount of salt in the chili.
Spices: We’re using a delicious blend of chili powder, cumin, cinnamon, salt, and pepper. Feel free to use as much or as little as you prefer. If you like a spicier chili, you can add in a dash or two of cayenne pepper.
Black beans: The recipe calls for black beans, but feel free to use any beans you’d like. Pinto beans, kidney beans, or chili beans would also work great.
For serving: Top your chili with any favorites! We love sour cream, diced avocado, jalapeños, shredded cheese, lime wedges, and cilantro.

How to make this recipe

This pumpkin chili recipe is incredibly flavorful and super easy to make! Here’s the simple process:

For the full, printable recipe, reference the recipe card at the bottom of the page.

Sauté the vegetables: Heat a large pot over a medium high heat and add in olive oil, onion, bell pepper, carrots, and garlic. Season everything with salt and pepper and sauté for 6-8 minutes or until the veggies are beginning to become tender.
Cook the turkey: Add in ground turkey and break it up with your spatula. You want to cook the turkey until it is opaque.

Add all other ingredients: Add in chili powder, cumin, cinnamon, along with one more pinch of salt and some black pepper. Next add in the pumpkin puree, diced tomatoes and chicken broth. Give it all a stir, turn the heat up to high and let it come to a boil.
Simmer: Once boiling, add in the black beans, reduce the heat, and simmer for 20-30 minutes.
Serve: Enjoy the chili with your favorite toppings!

Adding diced tomatoes and pumpkin puree to a large pot.

Tips for recipe success

Even though this recipe is really quite simple, here are a few tips for the best results.

To save a bit of time and effort, buy pre-cut veggies from the produce department or the frozen food aisle. You can also buy jarred minced garlic.
If the chili is thicker than you like, add more broth or water, 1/4 cup at a time.
Not a fan of beans in your chili? Omit the beans and add another 1/2 pound of ground meat or extra veggies.
If you want to take your Clean & Delicious chili to the next level, try adding a big handful of fresh chopped kale to your bowl. It adds a nice hearty bite and makes this dish even more satisfying.

Customize this recipe

This pumpkin chili is delicious as-is, but you can mix up the flavorings and customize the recipe to your taste. Here are some ideas:

Protein: Use any type of ground meat you prefer. Lean ground beef or ground chicken would be great.
Spicy: To give this chili an extra kick of heat, add about 1/4 teaspoon cayenne pepper when adding the other spices or add sliced jalapeños as a topping.
Creamy: After the soup is done cooking, remove the pot from the stove and stir in 1 cup of sour cream or 8 ounces of cream cheese, or 1 cup of heavy cream.

Storage recommendations

Storing: Place any leftovers in an airtight container and store it in the fridge. It will last about 4 to 5 days, making it great for meal prep. If you plan to keep it longer than that, this chili freezes well.
Freezing: To freeze the chili, place it in freezer-safe containers or resealable gallon-sized freezer bags. Store in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat it on medium heat on the stovetop. You can also reheat it for about 2 minutes in the microwave.

Turkey Pumpkin Chili served with avocado and tortilla chips.

More healthy chili recipes

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