Creamy Turkey Pumpkin Chili

This Creamy Turkey Pumpkin Chili is perfect for cozy nights and gatherings alike. It’s a warming dish that brings together the comforting flavors of turkey and pumpkin, making it not only hearty but also nutritious. Whether you’re serving it for dinner or meal prepping for the week, this chili is sure to satisfy.

Why make this recipe

This chili is incredibly versatile and can easily feed a crowd or provide several meals for yourself throughout the week. The combination of turkey and pumpkin creates a rich, creamy texture that is both delicious and wholesome. Plus, it’s an excellent way to sneak in some vegetables, making it a great choice for families.

Ingredients

• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper or cayenne
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds ground turkey
• 2 tablespoons fresh thyme, rosemary, or sage, chopped
• 1 15-ounce can unsweetened pumpkin purée
• 2 15-ounce cans beans (cannellini, navy, or pinto), drained
• 2 cups chicken broth
• Kosher salt to taste
• 1/2 cup heavy whipping cream

How to make it

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery; sauté until softened, about 5–7 minutes.
3. Add the garlic, coriander, paprika, cumin, red pepper, and black pepper; cook for 1 minute until fragrant.
4. Add the ground turkey, breaking it up with a spoon, and cook until browned and fully cooked through.
5. Stir in the fresh herbs and pumpkin purée, mixing well to combine.
6. Add the drained beans and chicken broth; stir to combine and season with salt.
7. Reduce heat to low and simmer for 15–20 minutes to allow flavors to meld.
8. Remove from heat and stir in the heavy cream right before serving.

How to serve it

Serve the chili hot, garnished with fresh herbs or a sprinkle of cheese if desired. It pairs beautifully with crusty bread, cornbread, or over rice for a more substantial meal.

How to store it

Once cooled, transfer any leftover chili to airtight containers. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat thoroughly before serving again.

Helpful tips

• Make sure to brown the turkey fully to enhance the flavor.
• Adjust the level of spices to your liking, adding more cayenne if you prefer extra heat.
• Stir the chili well before serving, as the pumpkin purée can settle at the bottom.

Optional variations

• For a vegetarian version, substitute turkey with additional beans or lentils.
• You can add other vegetables like bell peppers or corn to boost the nutrition and flavor.

Frequently asked questions

Can I use other types of meat?
Yes, you can substitute ground turkey with chicken, beef, or even sausage depending on your preference.

Is there a way to make this chili vegetarian?
Absolutely! You can replace the turkey with extra beans or lentils and use vegetable broth instead of chicken broth.

How can I thicken the chili?
If you’d like a thicker chili, you can simmer it longer with the lid off or add a spoonful of cornstarch mixed in water during the last few minutes of cooking.

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