There’s a certain smell that takes me back to fall afternoons in my grandma’s kitchen something warm, a little sweet, and totally unexpected. This Creamy Turkey Pumpkin Chili gives that vibe. Cozy, creamy, and making the rounds on TikTok for good reason. It’s a beginner-friendly easy recipe with pantry basics, ready in under 40 minutes. And yes, it’s absolute hug-in-a-bowl material.
This one’s a creamy twist on classic chili think ground turkey, pumpkin purée, and a swirl of cream cheese to pull it all together. It’s smooth, rich, and still has that chili kick. Everything comes from your pantry or freezer stash. Full details in the blog!
I grew up with big family pots of chili, always slightly different depending on who was stirring. Now? I’ve tested my way into this fall-ready version with tender turkey and a bold little spice combo. I even found a sneaky swap that makes it creamier… without using cream. You’ll see!
Why You’ll Love This Creamy Turkey Pumpkin Chili
Let me count the ways! This chili is the perfect mix of cozy tradition and creamy surprise. Here’s why it’s about to become your new weeknight hero:
Super quick: On the table in under 40 minutes. Great for busy weeknights or lazy weekends.
Warm and hearty: The ground turkey and kidney beans make it filling, while the pumpkin purée and cream add a luxuriously creamy texture.
Beginner-approved: No tricky steps or fancy tools neededjust one pot and some pantry staples.
Fall in every bite: The pumpkin, spices, and red bell pepper bring cozy autumn vibes straight into your bowl.
The Ingredients: What’s in That Creamy Magic?
This recipe leans on simple, accessible ingredients for maximum coziness. Here’s what you’ll need:
Don’t have an ingredient? No worriesthis recipe is flexible enough to handle swaps without losing its magic.
How to Make Creamy Turkey Pumpkin Chili: Step-by-Step
This recipe couldn’t be easier! Whether it’s your first time making chili or you’re a seasoned pro, just follow these simple steps:
Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Sauté for about 5 minutes until everything softens and starts to smell amazing.
Brown the turkey: Add the ground turkey to the pot. Cook until no pink remains, breaking it up as you goabout 5-7 minutes.
Add the flavor foundation: Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Let it toast for about 30 seconds to bring out the spices’ flavor.
Simmer into perfection: Add the pumpkin purée, diced tomatoes with their juices, kidney beans, and chicken broth. Give everything a good stir, then bring it to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally.
Make it creamy: Turn the heat to low, then slowly stir in the heavy cream. Let it warm through for 2-3 minutes. Taste and adjust seasoning if needed.
Serving, Storing, and Reheating
Once cooked, this chili becomes the gift that keeps on giving! Here’s how to make it last:
Storage Option
Duration
Reheating Tips
Refrigerator
Up to 4 days
Rewarm gently on the stove or microwave, adding a splash of broth if it thickens.
Freezer
Up to 3 months
Thaw overnight in the fridge, then reheat as above.
Tip: This chili thickens as it sits. If reheating leftovers, a bit of extra broth or water brings it back to life.
Tweaks & Troubleshooting for Cozy Success
Every cook has their quirks, and this recipe can flex to fit yours. Here are some quick tricks:
Too thick? Add an extra splash of chicken broth until it’s your perfect consistency.
Too thin? Let it simmer uncovered for a few extra minutes to reduce.
Not spicy enough? Toss in a pinch of cayenne or extra chili powder.
Want to skip cream? Use full-fat coconut milk or Greek yogurt for a lighter twist.
And remember: Cooking can be beautifully messy. If it tastes good, you’ve nailed it!
Expert Insights: The Science Behind Creamy Turkey Pumpkin Chili
Combining lean turkey with nutrient-rich pumpkin creates a balanced chili that’s both hearty and healthful. The natural creaminess of pumpkin not only enhances texture but also adds fiber and antioxidants, making this Creamy Turkey Pumpkin Chili a satisfying way to enjoy seasonal produce with a protein boost.
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Perfecting the Creamy Turkey Pumpkin Chili
This creamy turkey pumpkin chili didn’t come together overnight. I spent weeks tweaking the spices and balancing the texturesonce I even forgot the pumpkin entirely! But after plenty of trial and error, I finally nailed a cozy, flavorful chili that our whole family can’t stop asking for.
FAQs ( Creamy Turkey Pumpkin Chili )
Can I use ground beef instead of turkey in this creamy pumpkin chili?
Absolutely! Ground beef works wonderfully in this creamy turkey pumpkin chili recipe. You can substitute pound-for-pound with lean ground beef (80/20 or 85/15). Just be sure to drain any excess fat after browning. The cooking time and seasonings remain the same, and you’ll still get that delicious creamy, fall-inspired flavor.
What type of pumpkin is best for chili?
Canned pumpkin puree is your best bet for this creamy turkey pumpkin chili – it’s consistent, smooth, and saves time. If using fresh pumpkin, sugar pumpkins or pie pumpkins work better than carving pumpkins since they’re sweeter and less watery. Roast and puree fresh pumpkin until smooth. One 15-oz can of pumpkin puree equals about 2 cups of fresh pumpkin puree.
How long does creamy turkey pumpkin chili last in the refrigerator?
Your creamy turkey pumpkin chili will stay fresh in the refrigerator for 3-4 days when stored in an airtight container. Let it cool completely before refrigerating. For longer storage, freeze portions for up to 3 months in freezer-safe containers. When reheating, add a splash of broth or cream if the chili seems too thick, and stir gently to restore that creamy texture.
Can I make this chili in a slow cooker or Instant Pot?
Yes! For slow cooker: brown the turkey and onions first, then transfer to your slow cooker with remaining ingredients except cream. Cook on low 6-8 hours or high 3-4 hours, stirring in cream during the last 30 minutes. For Instant Pot: use saute function to brown turkey, add other ingredients except cream, pressure cook high 15 minutes with quick release, then stir in cream.
What toppings go well with creamy turkey pumpkin chili?
This creamy turkey pumpkin chili pairs beautifully with classic and seasonal toppings! Try shredded cheddar or Monterey Jack cheese, a dollop of sour cream or Greek yogurt, chopped green onions, and toasted pumpkin seeds for crunch. Cornbread, crusty bread, or even cinnamon rolls make excellent sides. For extra fall vibes, add a sprinkle of smoked paprika or a drizzle of maple syrup.
Wrapping Up Your Creamy Turkey Pumpkin Chili Experience
This Creamy Turkey Pumpkin Chili pulls together cozy fall flavors in under 40 minutes, delivering a silky, comforting meal that’s anything but fussy. You’ll love how tender turkey and pumpkin mingle with just the right spice to warm up any kitchen.
Feel free to swap kidney beans for black beans or stir in some chopped greens for a fresh twist. Leftovers reheat beautifullyjust add a splash of broth to keep it creamy. Pro tip: letting chili rest overnight deepens the flavors, making your next-day meal even better.
Give this one a try and let me know how your family loves it! Got a secret chili ingredient or favorite side? Share the love and pass this cozy recipe along. After all, good food is best when it’s shared around the table.
This creamy turkey pumpkin chili is a cozy, hearty dish perfect for chilly days. Packed with flavorful spices and rich texture, it’s an easy must-try meal to warm you up and satisfy your cravings.
Ingredients
Scale
1 pound (450g) ground turkey
lean or extra-lean depending on your preference
1 tablespoon (15ml) olive oil
for sautéing
1 medium yellow onion (about 150g)
finely diced for sweetness
2 cloves garlic (about 10g)
minced for depth
1 red bell pepper (about 120g)
diced for a pop of color
1 can (15 oz/425g) pumpkin puree
pure pumpkin
not pie filling
1 can (15 oz/425g) diced tomatoes
with juice for tang
1 can (15 oz/425g) kidney beans
drained and rinsed
1 cup (240ml) chicken broth
low-sodium if you’re watching salt
1/2 cup (120ml) heavy cream
for that luscious finish
1 tablespoon (8g) chili powder
adjust for heat
1 teaspoon (5g) ground cumin
for smokiness
1/2 teaspoon (2g) smoked paprika
for a little extra oomph
Salt and pepper to taste
usually about 1/2 tsp each for me
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8 hearty bowls of Creamy Turkey Pumpkin Chili
Calories: 310 per serving
Fat: 16g
Protein: 20g
Carbohydrates: 24g
Sodium: 480mg
Instructions
Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned.
Add diced onion, garlic, and red bell pepper; sauté until softened.
Stir in pumpkin puree, diced tomatoes with juice, and kidney beans.
Pour in chicken broth and bring mixture to a simmer.
Add chili powder, ground cumin, smoked paprika, salt, and pepper; stir well.
Let chili simmer for about 30 minutes, stirring occasionally.
Stir in heavy cream and cook for an additional 5 minutes.
Taste and adjust seasoning if needed before serving.
Notes
For extra heat, add more chili powder or a pinch of cayenne pepper
Serve with toppings like shredded cheese, sour cream, or chopped green onions if desired
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
