Creamy turkey pumpkin chili is a delicious fusion that takes traditional chili and gives it a seasonal makeover with the addition of pumpkin puree and cream. This hearty one-pot meal combines lean ground turkey, beans, tomatoes, warming spices, and pumpkin that adds natural sweetness, velvety texture, and a beautiful orange hue. The cream cheese or heavy cream stirred in at the end creates an incredibly rich, smooth consistency that’s comforting and satisfying. This chili is perfect for fall and winter when you want something warm and filling, but it’s lighter than beef chili while still being packed with protein and fiber. Whether you’re hosting a game day gathering, need an easy weeknight dinner, or want to use up that can of pumpkin in your pantry, this creamy turkey pumpkin chili delivers bold flavors with a unique twist that will have everyone asking for the recipe.
Serving Quantity: Serves 6 to 8 people
Cooking Time: 50 minutes (including 15 minutes prep time and 35 minutes cooking time)
1. Ingredients
- Two pounds ground turkey (93% lean)
- One can pumpkin puree (15 ounces, not pumpkin pie filling)
- One can diced tomatoes (14.5 ounces)
- One can tomato sauce (15 ounces)
- Two cans beans (15 ounces each, kidney, black, or pinto), drained and rinsed
- One and one-half cups chicken broth
- One large onion, diced
- One bell pepper, diced (any color)
- Four cloves garlic, minced
- Two tablespoons olive oil
- Three tablespoons chili powder
- Two teaspoons ground cumin
- One teaspoon smoked paprika
- One teaspoon dried oregano
- Half teaspoon cinnamon
- Half teaspoon cayenne pepper (adjust to taste)
- Two teaspoons salt
- One teaspoon black pepper
- Four ounces cream cheese, softened and cubed
- Half cup heavy cream
- Optional toppings: shredded cheddar, sour cream, green onions, cilantro, crushed tortilla chips
2. Prepare Your Ingredients
Before you start cooking, do all your chopping and measuring. Dice the onion and bell pepper into small, uniform pieces about a quarter inch in size. Mince the garlic finely. Drain and rinse your canned beans in a colander, shaking off excess water. Cut the cream cheese into small cubes so it melts more easily later. Have all your spices measured and ready in small bowls. This preparation makes the cooking process smooth and prevents anything from burning while you’re scrambling to chop vegetables.
3. Brown the Turkey
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add one tablespoon of olive oil and let it heat until shimmering. Add the ground turkey, breaking it up with a wooden spoon or spatula into small crumbles. Cook for 8 to 10 minutes, stirring occasionally, until the turkey is completely cooked through and no longer pink. You want some nice browning on the meat for deeper flavor. Season lightly with a pinch of salt and pepper. Use a slotted spoon to transfer the cooked turkey to a bowl, leaving any rendered fat in the pot.
4. Sauté the Vegetables
Add the remaining tablespoon of olive oil to the pot with the turkey drippings. Add the diced onion and bell pepper. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. The vegetables will pick up all those flavorful browned bits from the turkey. Add the minced garlic and cook for another minute, stirring constantly, until it becomes fragrant. Be careful not to burn the garlic or it will taste bitter.
5. Toast the Spices
Add all your dried spices to the pot with the vegetables: chili powder, cumin, smoked paprika, oregano, cinnamon, and cayenne pepper. Stir constantly for about 1 to 2 minutes. This process is called blooming the spices, and it wakes up their essential oils and intensifies their flavors dramatically. The kitchen should smell absolutely amazing at this point, with warm, earthy, slightly sweet aromas. Don’t skip this step as it makes a huge difference in the final flavor depth.
6. Add Tomatoes and Pumpkin
Pour in the diced tomatoes with their juice, tomato sauce, and pumpkin puree. Stir everything together thoroughly, making sure the pumpkin is completely incorporated and there are no lumps. The pumpkin adds body, natural sweetness, and that beautiful orange color that makes this chili unique. Make sure you’re using plain pumpkin puree, not pumpkin pie filling which is sweetened and spiced. Break up any large tomato pieces with your spoon.
7. Add Beans and Broth
Add the drained and rinsed beans to the pot. You can use one type of bean or a combination. Kidney beans are traditional, but black beans and pinto beans work wonderfully too. Pour in the chicken broth, stirring to combine everything. The broth adds depth and helps create the right consistency. Add the remaining salt and black pepper. Stir well, making sure to scrape the bottom of the pot to incorporate any browned bits that might be stuck.
8. Return Turkey and Simmer
Add the cooked ground turkey back to the pot, stirring it into the chili mixture. Bring everything to a boil over medium-high heat. Once boiling, reduce the heat to low so the chili maintains a gentle simmer. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape. Let the chili simmer for 25 to 30 minutes, stirring occasionally to prevent sticking. The flavors will meld together beautifully during this time, and the chili will thicken slightly.
9. Check Consistency
After the simmering time, check the consistency of your chili. It should be thick but still somewhat soupy, coating the back of a spoon. If it’s too thick and looks more like a stew, add more chicken broth a quarter cup at a time until you reach your desired consistency. If it’s too thin and watery, let it simmer uncovered for another 10 minutes to reduce and thicken. Every stove is different, so adjustments are normal.
10. Add Cream Cheese
Turn the heat to low. Add the cubed cream cheese to the chili, distributing the pieces throughout the pot. Stir gently but continuously for about 2 to 3 minutes until the cream cheese melts completely and incorporates into the chili. The cream cheese adds incredible richness and creates that signature creamy texture. As it melts, the chili will become smoother and more luscious. Make sure no lumps of cream cheese remain.
11. Stir in Heavy Cream
Pour in the heavy cream and stir it thoroughly into the chili. The cream lightens the color slightly and adds even more richness and silkiness. Continue stirring for another minute until everything is well combined and the chili is uniformly creamy. The texture should be velvety and luxurious now, coating everything beautifully. This is what sets this pumpkin chili apart from regular chili and makes it so comforting.
12. Taste and Adjust
This is your chance to make the chili perfect. Taste it and adjust the seasoning as needed. Add more salt if it tastes flat, more chili powder if you want more heat and depth, or a pinch of sugar if it’s too acidic from the tomatoes. The pumpkin adds natural sweetness, but you might want more or less depending on your preference. The cinnamon should be subtle, adding warmth without being obvious. Adjust any seasonings now before serving.
13. Let It Rest
Turn off the heat and let the chili sit for about 5 minutes before serving. This brief resting period allows the flavors to settle and meld even more. The chili will also thicken slightly as it cools from boiling hot to just hot. During this time, you can prepare your toppings and set the table. The resting also makes it safer to eat immediately without burning your tongue on piping hot chili.
14. Serve and Top
Ladle the creamy turkey pumpkin chili into individual bowls. The chili should be thick, creamy, and beautifully orange-tinted from the pumpkin. Now comes the fun part: toppings. Set out bowls of shredded cheddar cheese, sour cream, sliced green onions, fresh cilantro, and crushed tortilla chips. Let everyone customize their bowl. The cool sour cream and sharp cheddar contrast beautifully with the warm, spiced chili. The tortilla chips add crunch and make it feel more substantial.
15. Serving Suggestions
This chili is hearty enough to serve as a complete meal on its own, but it pairs wonderfully with sides. Serve it with cornbread, dinner rolls, or crusty bread for soaking up the creamy sauce. A simple green salad with a tangy vinaigrette cuts through the richness. Tortilla chips or corn chips on the side are perfect for scooping. You can also serve it over rice, baked potatoes, or even pasta for an extra filling meal. A crisp coleslaw provides nice textural contrast.
16. Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day as they continue to develop. The chili will thicken considerably as it cools, so when reheating, add a splash of chicken broth or water to loosen it up. Reheat gently over medium-low heat on the stovetop, stirring occasionally, or microwave individual portions. This chili also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
17. Make It Your Own
This recipe is very versatile and welcomes variations. Add diced sweet potato for extra heartiness and sweetness. Stir in a handful of fresh spinach or kale at the end for added nutrition. Use ground chicken instead of turkey for a different protein. Make it vegetarian by omitting the meat and adding extra beans or lentils. Add corn kernels for sweetness and texture. Try different bean combinations or add white beans for variety. Adjust the spice level by increasing or decreasing the cayenne and chili powder.
18. Nutrition Information Per Serving
- Calories: 425
- Total fat: 18 grams
- Saturated fat: 8 grams
- Cholesterol: 95 milligrams
- Sodium: 1,180 milligrams
- Total carbohydrates: 35 grams
- Dietary fiber: 10 grams
- Sugars: 8 grams
- Protein: 32 grams
19. Helpful Tips for Perfect Creamy Turkey Pumpkin Chili
- Use pure pumpkin puree, not pumpkin pie filling which is sweetened and pre-spiced for desserts.
- Brown the turkey well before adding other ingredients to develop deeper, richer meat flavor.
- Toast the spices in the pot before adding liquids to intensify their flavors dramatically.
- Let the chili simmer for the full time so the flavors meld and the pumpkin fully incorporates.
- Add the cream cheese in cubes so it melts more quickly and incorporates more smoothly.
- Stir the cream cheese and cream in at the end off high heat to prevent curdling or separation.
- Make this ahead and refrigerate overnight as the flavors improve significantly the next day.
- Freeze portions in individual containers for quick lunches or easy weeknight dinners.
- Double the recipe easily as this chili feeds a crowd and freezes beautifully for later.
- Substitute Greek yogurt for the heavy cream for a lighter version with added protein and tang.
