This easy turkey pumpkin chili comes together in one-pot in under 30-minutes with canned pumpkin, white beans, and pantry spices. Make it on the stovetop, in the slow cooker, or in the Instant Pot!

A pot of chili topped with shredded cheddar cheese, chopped red onions, fresh herbs, and a dollop of sour cream, with a metal ladle resting in the chili.

5 star review

“This is just the BEST. I make it year round and the warming, comforting yet super healthy combination of pumpkin and turkey make it perfect for a busy weeknight (literally comes together in moments) or perfect to drop off to a friend who’s having a hard day.”

– Amy
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Easy Turkey Pumpkin Chili in the Slow Cooker, Instant Pot, or Stovetop

I’m a person who believes that chili season starts the second mornings get cold, and I’m always looking for ways to switch things up when it comes to the cozy dinner staple. For this twist on a classic, I’m using a whole can of pumpkin puree to do the heavy lifting.

I truly love canned pumpkin in savory recipes, as it thickens the pot and adds a rich, almost creamy body in 30 minutes flat, which is the kind of shortcut that doesn’t taste like a shortcut. Ground turkey, white beans, and pantry spices round the rest of this healthy turkey chili out, similar to my slow cooker pumpkin chili which uses ground beef in place of turkey.

Now, a little more about the pumpkin. It sounds like a dessert move, but it really doesn’t read that way. The one thing to watch at the store is grabbing pumpkin pie filling instead of plain pumpkin puree. They sit right next to each other, the cans look nearly identical, and the pie filling is already sweetened and spiced, which will turn your chili into something none of us want! And for your next chili night, might I suggest my crockpot white chicken chili, which is a reader-favorite for a reason!

Overhead view of raw ground meat, white beans, chopped onions, bell peppers, tomato sauce, lime halves, pumpkin, broth, spices, and olive oil arranged on a light surface.
Ground turkey and canned pumpkin cook together with bell pepper & onion, tomato sauce, fresh lime, chicken stock, and some pantry-staple spices to create this cozy chili.

Welcome to My Kitchen, Let’s Make Turkey Pumpkin Chili!

Jump to Recipe Instructions
Diced onions, carrots, and celery being sautéed in a white pan with a wooden spoon on a tiled countertop.
Cook the onion & bell pepper until soft.
Ground turkey with salt on top sits in a pot with chopped onions and orange bell peppers on a white tiled surface.
Add turkey & break apart while cooking.
Overhead view of ground meat, diced onions, and bell peppers cooking in a pot, with a wooden spoon stirring in a pile of colorful spices.
Stir in the spices.
A pot containing white beans, tomato sauce, and pumpkin puree, with a wooden spoon resting inside.
Add salt, stock, pumpkin, beans, & tomato sauce.
A pot of chili with beans and ground meat sits on a stovetop. A hand with red nail polish holds a lime wedge above the pot, ready to squeeze. A ladle rests in the chili.
Cook until it’s thickened then add lime juice.
A pot of chili topped with shredded cheddar, diced red onions, chopped herbs, and a dollop of sour cream, surrounded by bowls of extra cheese, onions, and sour cream.
Serve with your favorite chili toppings.

Robyn’s Testing Tips for Turkey Pumpkin Chili in the Slow Cooker

  • I tested this with a teaspoon of cinnamon and it tipped straight into pumpkin pie territory. An eighth is my preference, and at that level it just makes the pumpkin shine.
  • Use tomato sauce, not diced tomatoes. I tried it with diced and the pot stayed watery and chunky, which fights the smooth, thick texture the pumpkin is doing all the work to create.
  • I’ve made this with kidney beans and black beans, and they all work. My overall preference, though, is white beans because they let the pumpkin flavor come through and keep the color looking like chili.
A bowl of chili topped with shredded cheese, sour cream, chopped red onions, and herbs, with a spoon resting inside the bowl.
A pot of chili topped with shredded cheddar cheese, chopped red onions, fresh herbs, and a dollop of sour cream, with a metal ladle resting in the chili.
5 stars (4 ratings)

Easy Turkey Pumpkin Chili

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Easy turkey pumpkin chili with ground turkey, white beans, and pumpkin puree. Made in one-pot on the stovetop, slow cooker, or Instant Pot.
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Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 1 medium orange bell pepper, finely chopped
  • 1 ¾ teaspoons kosher salt, divided
  • 1 ½ pounds ground turkey, 93% lean
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ⅛ teaspoon cinnamon (see notes)
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 cup chicken stock

To Add at the End

  • 1-2 tablespoons fresh lime juice

Equipment

Instructions 

Stovetop Instructions

  • Cook the Vegetables: Add 1 tablespoon olive oil to a large Dutch oven over medium heat. Add the onion, bell pepper, and ¼ teaspoon of the salt, cooking until soft and stirring occasionally, about 5 minutes.
  • Brown the Turkey: Add the ground turkey and ½ teaspoon of salt, breaking the meat apart with a wooden spoon. Cook until no longer pink, about 6 to 8 minutes.
  • Add the Spices: Add the garlic powder, cumin, chili powder, smoked paprika, and cinnamon, stirring until fragrant, about 30 seconds.
  • Add the Remaining Ingredients: Add the tomato sauce, pumpkin puree, white beans, chicken stock, and remaining ¾ teaspoon of salt, stirring until well combined.
  • Simmer: Bring to a simmer over medium-high heat, then reduce the heat to low. Cover partially and simmer for 25 minutes, stirring occasionally, until thickened and the flavors have come together.
  • Finish and Serve: Remove from the heat and stir in the lime juice. Taste, adding additional salt or lime juice if desired.

Slow Cooker Instructions

  • Follow step one, two, and three of the stovetop instructions (cook the vegetables, brown the turkey, add the spices).
  • Slow Cook: Carefully transfer the turkey mixture to a 6-quart slow cooker. Add the tomato sauce, pumpkin puree, white beans, chicken stock, and remaining ¾ teaspoon of salt, stirring until well combined.
  • Cover and cook on high for 3 hours or low for 6 hours.
  • Finish and Serve: Stir in the lime juice. Taste, adding additional salt or lime juice if desired.

Instant Pot Instructions

  • Cook the Vegetables: Add 1 tablespoon olive oil to an electric pressure cooker. Turn to sauté, then add the onion, bell pepper, and ¼ teaspoon of the salt, cooking for 5 minutes and stirring occasionally.
  • Brown the Turkey: Add the ground turkey and ½ teaspoon of salt, breaking the meat apart with a wooden spoon. Cook until no longer pink, about 6 to 8 minutes.
  • Add the Spices: Add the garlic powder, cumin, chili powder, smoked paprika, and cinnamon, stirring until fragrant, about 30 seconds. Turn off the sauté setting.
  • Add the Liquids and Beans: Add the chicken stock, scraping up any browned bits from the bottom. Add the tomato sauce, white beans, and remaining ¾ teaspoon of salt, stirring until well combined.
  • Add the Pumpkin: Spoon the pumpkin puree over the top in an even layer. Do not stir.
  • Pressure Cook: Secure the lid, select the manual setting, and set to high pressure for 8 minutes.
  • Release the Pressure: When the timer is done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure and carefully remove the lid.
  • Finish and Serve: Stir in the lime juice, stirring the pumpkin into the chili until well combined. Taste, adding additional kosher salt or lime juice if desired.

Notes

  • Topping Suggestions: sour cream, shredded cheddar cheese, diced red onion, cilantro.
  • Cinnamon: A pinch of cinnamon (⅛ teaspoon) adds a lovely warmth to this chili without overpowering the other flavors.
Course: Lunch, Main Course
Cuisine: American, Mexican

Nutrition Information:

Serving: 1 (of 6), Calories: 461kcal, Carbohydrates: 50g, Protein: 38g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 85mg, Sodium: 1170mg, Potassium: 1533mg, Fiber: 13g, Sugar: 8g, Vitamin A: 12311IU, Vitamin C: 36mg, Calcium: 193mg, Iron: 9mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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