Can I make this chili ahead of time?

Absolutely! This easy fall chili recipe tastes even better the next day as the flavors deepen and develop. Make it up to 3 days ahead and reheat gently on the stove when ready to serve.

Can I freeze creamy turkey pumpkin chili?

Yes! Cool it completely, store in freezer-safe containers, and enjoy within 1 month. The texture stays perfectly creamy when thawed and reheated properly.

Can I substitute another protein for turkey?

Definitely! Ground chicken, pork, or even vegetarian sausage work beautifully in this recipe. Just adjust cooking times slightly if using a different protein.

Do I have to add the cream at the end?

Not at all! The pumpkin puree already makes this chili naturally creamy and delicious. The cream is just an extra touch of richness, but the recipe is complete without it.

Creamy Turkey Pumpkin Chili Recipe Ready in 45 Minutes

Name: Creamy Turkey Pumpkin Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons (45 ml) olive oil; 1 onion, finely chopped (1 cup); 2 large carrots, chopped (1 ½ cups); 2 stalks celery, chopped; 2 garlic cloves, chopped; 1 tablespoon ground coriander; 1 tablespoon ground paprika; 1 teaspoon ground cumin; ½ teaspoon crushed red chili; ½ teaspoon freshly ground black pepper; 1 ½ pounds (675 g) ground turkey, thigh or breast; 2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture); 1 15-ounce (285 g) can unsweetened pumpkin purée; 2 15-ounce cans (850 g) cannellini beans, drained; 2 cups (500 ml) chicken broth; Kosher salt to taste; ½ cup (125 ml) heavy whipping cream, optional

Description

There’s something magical about the first cool evening when you can finally pull out your favorite sweater and start dreaming about creamy turkey pumpkin chili. This ground turkey chili with pumpkin has become our go-to recipe when we want all the cozy fall vibes without spending hours in the kitchen.

Ingredients

Scale

3 tablespoons (45 ml) olive oil
1 onion, finely chopped (1 cup)
2 large carrots, chopped (1 ½ cups)
2 stalks celery, chopped
2 garlic cloves, chopped
1 tablespoon ground coriander
1 tablespoon ground paprika
1 teaspoon ground cumin
½ teaspoon crushed red chili
½ teaspoon freshly ground black pepper
1 ½ pounds (675 g) ground turkey, thigh or breast
2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture)
1 15-ounce (285 g) can unsweetened pumpkin purée
2 15-ounce cans (850 g) cannellini beans, drained
2 cups (500 ml) chicken broth
Kosher salt to taste
½ cup (125 ml) heavy whipping cream, optional

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Instructions

Pour the olive oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat
Add the onion, carrots, and celery and cook until the vegetables are softened, stirring occasionally, about 5-7 minutes
Add the garlic and all the spices through the black pepper, stirring to coat everything in the oil
Let this cook for about 30 seconds until fragrant
Add the ground turkey and cook until it’s no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes
Add the fresh herbs, pumpkin puree, beans, broth, and 2 teaspoons salt
Bring to a simmer, partially cover, and cook for 20 minutes, adjusting the heat so it doesn’t boil
Remove from heat and stir in the cream if using
Taste and adjust the seasoning if needed
Serve warm in bowls with your favorite toppings

Notes

This creamy turkey pumpkin chili actually gets better with time! Store leftovers in the refrigerator for up to 4 days. When reheating, add a splash of chicken broth or water if it’s thickened too much. Can be frozen for up to 1 month.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 3g
Sodium: 399mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg