Creamy Turkey Pumpkin Chili Recipe

There’s nothing like a hearty bowl of Creamy Turkey Pumpkin Chili to warm you from the inside out! This vibrant, veggie-packed chili delivers a silky-smooth texture and a savory, slightly sweet flavor profile that’s utterly irresistible. Every spoonful pairs tender turkey with comforting pumpkin, creamy beans, and a melody of fresh vegetables that dance together in a rich, spiced broth. Whether you’re using leftover turkey or browning it fresh, this cozy recipe will quickly earn a place in your cold-weather lineup.

Ingredients You’ll Need

Gather these simple yet crucial ingredients—each one lends something wonderful to this dish, from its comforting creaminess to its beautiful color. The result is a Creamy Turkey Pumpkin Chili that feels satisfyingly homey, but special enough to share.

• Ground Turkey (1.5 lbs): Lean turkey delivers protein and a tender bite without overpowering the chili’s warmth.
• Carrots (2, chopped): Their natural sweetness enhances the chili and adds color with every bite.
• Celery (2 stalks): Celery’s crisp texture and earthy flavor create a classic chili base.
• Onion (1 small, diced): When sautéed, onion anchors the chili with savory complexity.
• Butter (2 tbsp): A little butter brings richness and helps caramelize the veggies.
• Pumpkin Puree (15 oz): Creamy pumpkin adds subtle sweetness and that beautiful golden hue.
• Diced Tomatoes (14.5 oz): Tangy tomatoes provide acidity and body to balance the rich pumpkin.
• Chicken Broth (2 cups): This flavorful liquid ties all the ingredients together beautifully.
• Navy Beans (15 oz, drained/rinsed): Small and tender, navy beans soak up the delicious flavors.
• Cannellini Beans (15 oz, drained/rinsed): Creamy and substantial, they add heartiness to the chili.
• Fresh Spinach Leaves (1 cup, chopped): A handful of greens stealthily boosts nutrition and color.
• Fresh Thyme (1 tbsp): Fragrant and fresh, thyme brings a gentle herbal note.
• Chili Powder (2 tbsp): Essential for that familiar chili kick and gorgeous color.
• Sugar or Honey (2 tbsp): Just a touch rounds out the acidity and ties every flavor together.
• Sour Cream (2 tbsp): Blended in at the end, it gives the chili its signature creamy finish.
• Salt & Pepper (to taste): Always adjust seasoning to bring the chili’s flavors to life.

How to Make Creamy Turkey Pumpkin Chili

Step 1: Sauté the Aromatics

Start by melting the butter in a sturdy Dutch oven over medium-high heat. Add your chopped carrots and let them sizzle for about 3 minutes, stirring often—this coaxes out their natural sweetness. Next, toss in the celery and keep stirring for another few minutes. Finally, sprinkle in the onions and sauté one last time, watching them turn soft and translucent, which is key for building deep, savory flavor right from the start.

Step 2: Cook the Turkey

Add your ground turkey to the pot, breaking it up with a wooden spoon and letting it cook together with the vegetables. In about 8 to 10 minutes, the turkey will be browned and cooked through, perfectly ready to soak up the chili’s flavors. If you’re using leftover cooked turkey, simply let the veggies cook by themselves a few extra minutes, then add the turkey with the rest of the ingredients in the next step.

Step 3: Create the Broth

Now, the magic happens! Pour in the pumpkin puree, diced tomatoes, both types of beans, chicken broth, and the freshly chopped spinach. Sprinkle in the thyme and chili powder, then sweeten the pot with a bit of sugar or honey. Give everything a good stir and bring the chili up to a lively boil. Once bubbling, remove from the heat and gently fold in the sour cream. This step transforms the soup into an unbelievably creamy delight.

Step 4: Season to Taste

Don’t forget to finish with salt and pepper, tasting as you go. These last sprinkles are what will make all the vibrant ingredients and cozy spices shine. Adjust until you find your perfect balance.

Step 5: Serve

Ladle the Creamy Turkey Pumpkin Chili into big bowls, and get ready for some serious comfort food satisfaction. This dish is best enjoyed steaming hot, straight from the pot, with all your favorite fixings.

How to Serve Creamy Turkey Pumpkin Chili

Garnishes

A piping hot bowl of Creamy Turkey Pumpkin Chili begs for a handful of simple garnishes. Try a dollop of extra sour cream, a sprinkle of fresh chopped cilantro or green onions, or even a shower of cheddar for that satisfying melty finish. A squeeze of lime or a few crushed tortilla chips add a playful, tangy crunch that takes every spoonful to the next level.

Side Dishes

To round out the meal, serve your Creamy Turkey Pumpkin Chili with a big hunk of warm cornbread, toasty garlic bread, or even fluffy rice. These sides will help soak up that velvety chili, turning dinner into a comforting, filling feast everyone will rave about.

Creative Ways to Present

For a crowd-pleasing twist, ladle individual portions into oven-safe mugs, top each with cheese, and broil until bubbling. Or hollow out small roasted pumpkins and serve the chili inside for a gorgeous autumnal presentation. No matter how you serve it, the vivid colors and creamy texture make this dish a showstopper.

Make Ahead and Storage

Storing Leftovers

Creamy Turkey Pumpkin Chili keeps beautifully! Let it cool completely, then transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. The flavors often deepen after a night in the fridge, making leftovers even tastier.

Freezing

This chili freezes like a champion! Portion cooled chili into freezer-safe bags or containers, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the creamiest texture.

Reheating

For best results, gently reheat Creamy Turkey Pumpkin Chili on the stovetop over low to medium heat, stirring occasionally until hot. If the chili has thickened in the fridge, add a splash of water or broth to loosen. You can also reheat single servings in the microwave in short bursts, stirring between intervals.

FAQs

Can I make Creamy Turkey Pumpkin Chili vegetarian?

Absolutely! Swap the turkey for extra beans (try black beans or lentils) and use vegetable broth instead of chicken broth. The pumpkin and spices still deliver that creamy, hearty texture, even without meat.

What kind of pumpkin puree should I use?

Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. Canned pumpkin works great, but homemade roasted and pureed pumpkin is delicious if you have it on hand.

How spicy is this chili?

Creamy Turkey Pumpkin Chili is gently spiced from the chili powder, but not overly hot. If you crave more heat, toss in a chopped jalapeño or a pinch of cayenne when sautéing the vegetables, or add hot sauce at the table.

Can I use a different type of bean?

Definitely! While navy and cannellini beans make for an especially creamy and mild chili, you could try great northern beans, kidney beans, or even black beans depending on your taste and what you have in your pantry.

Can I prepare Creamy Turkey Pumpkin Chili in advance?

Yes! In fact, the flavors only get better when made a day ahead. Make the chili, let it cool, and refrigerate overnight. Reheat gently before serving and enjoy an even more flavorful bowl.

Final Thoughts

If you’re craving a bowl that’s cozy, colorful, and full of flavor, you just can’t beat Creamy Turkey Pumpkin Chili. It’s a recipe that brings together the best of autumn, but tastes wonderful all year long. Gather your ingredients, bring out your favorite pot, and treat yourself to a hearty and heartwarming meal—you’re going to love every spoonful!

Creamy Turkey Pumpkin Chili Recipe

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★★★★★

4.9 from 24 reviews

• Author: lilan
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

Creamy Turkey Pumpkin Chili is a hearty and flavorful dish that combines the rich flavors of pumpkin with tender turkey and a mix of beans. Perfect for cozy nights or using up Thanksgiving leftovers!

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Ingredients

Ground Turkey:

1.5 lbs

Carrots:

2, chopped

Celery:

2 stalks

Onion:

1 small, diced

Butter:

2 tbsp

Pumpkin Puree:

15 oz

Diced Tomatoes:

14.5 oz

Chicken Broth:

2 cups

Navy Beans:

15 oz, drained and rinsed

Cannellini Beans:

15 oz, drained and rinsed

Spinach Leaves:

1 cup, chopped

Thyme:

1 tbsp, fresh

Chili Powder:

2 tbsp

Sugar or Honey:

2 tbsp

Sour Cream:

2 tbsp

Salt and Pepper:

to taste

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Instructions

1. Sauté aromatics: Melt butter in a dutch oven over medium-high heat. Add carrots and cook for 3 minutes, stirring frequently. Add celery and cook for 3 minutes. Add onions and cook until translucent.
2. Cook turkey: Add ground turkey to the dutch oven and cook thoroughly (about 8-10 minutes).
3. Create broth: Add pumpkin puree, tomatoes, beans, chicken broth, spinach, spices, and sweetener. Bring to a boil. Stir in sour cream and remove from heat.
4. Season: Taste and adjust with salt and pepper.
5. Serve: Spoon into bowls and serve!

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 8g
• Sodium: 700mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 24g
• Cholesterol: 70mg

Keywords: Turkey Pumpkin Chili, Thanksgiving leftovers, Comfort food, Fall recipe