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Turkey Pumpkin Chili

Warm up as the weather cools down with turkey Pumpkin chili, perfect as a meal on its own or pair with a salad and crusty bread for the whole shebang!

Turkey Pumpkin Chili | Winni Wanderer


· 2 tablespoons canola oil

· 1 ½ cups chopped yellow onion (about 1 medium onion)

· 1 cup chopped poblano chile (about 1 large chile)

· 1 pound ground turkey

· 1 tablespoon minced garlic (about 3 garlic cloves)

· 1 tablespoon chili powder

· 2 teaspoons smoked paprika

· 2 teaspoons ground cumin

· ½ teaspoon dried oregano

· ½ teaspoon cayenne pepper (optional)

· 2 cups chicken broth

· 1 cup canned pumpkin (from 1 [15-ounce] can)

· 1 (15-ounce) can fire-roasted crushed tomatoes

· 1 (15-ounce) can pinto beans, drained and rinsed

· 1 (15-ounce) can navy beans, drained and rinsed

· 1 ½ teaspoons kosher salt

· 1 tablespoon fresh lime juice (from 1 lime)

· Toppings: chopped fresh cilantro, tortilla chips, shredded Mexican cheese blend, sour cream


1. Heat oil in a large Dutch oven over medium-high. Add onion and poblano; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Add turkey, stirring to crumble; cook until no longer pink and starting to brown, about 5 minutes. Stir in garlic, chili powder, paprika, cumin, oregano, and cayenne (if using); cook, stirring constantly, until fragrant and turkey is coated in spices, about 1 minute.

2. Stir in broth, pumpkin, tomatoes, pinto beans, navy beans, and salt. Bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in lime juice.

3. Ladle chili evenly into bowls, and top with desired toppings.


Source: “Turkey Pumpkin Chili”. Recipe. N.p. 14 Oct. 2021. Web. 3 Oct. 2023.


By Recipe Contributor


Here are a few items for the kitchen that may help with this amazing recipe: Knife set, measuring utensils, citrus juicer, can opener, Dutch oven, wooden spoon, ladle, soup bowls

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