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Hearty One-Pot Turkey Pumpkin Chili

Close-up of a rich, savory bowl of pumpkin chili topped with fresh cilantro garnish.
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Make this hearty, flavorful turkey pumpkin chili on the stovetop or in the Instant Pot. It is a simple, comforting fall dinner perfect for weeknights and meal prepping.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 (15 ounce) can pumpkin puree (not pie filling)
  • 1 (28 ounce) can crushed tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 cup chicken or vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add the chopped onion and bell pepper to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute until the spices are fragrant.
  4. Stir in the pumpkin puree, crushed tomatoes, rinsed beans, broth, salt, and pepper. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover the pot, and let the chili simmer for at least 30 minutes, stirring occasionally, to allow the flavors to combine.
  6. Taste and adjust salt and pepper as needed before serving hot with your choice of toppings.
  7. For Instant Pot: After browning the turkey and sautéing the vegetables and spices (Steps 1-3), add the pumpkin puree, tomatoes, beans, and broth. Secure the lid and set the valve to sealing. Cook on High Pressure for 8 minutes. Allow for a Natural Pressure Release for 10 minutes before manually releasing any remaining pressure. Stir well before serving.

Notes

  • This recipe makes excellent leftovers and is ideal for meal prep. Store cooled chili in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • If you prefer a spicier chili, increase the cayenne pepper or add a dash of hot sauce during the last 10 minutes of simmering.
  • For a vegetarian option, substitute the ground turkey with 1 cup of chopped mushrooms or an extra can of mixed beans.

Nutrition

Find it online: https://cookingbyfelix.com/easy-pumpkin-chili-recipe-one-pot-turkey/