Fall is just around the corner, making it the perfect time for this amazing Turkey Pumpkin Chili. The ground turkey makes this chili lean, while the pumpkin and spices add a deep rich flavor. Serve this pumpkin chili recipe some crusty sourdough bread or tortilla chips.
Recently when I was contemplating new fall recipes, incorporating pumpkin with chili seemed like a fun idea!
Although chili is usually known for being spicy, adding pureed pumpkin results not only in a richer
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🧐 Why This Recipe Works
- Pumpkin in chili might sound strange, but the pumpkin helps to thicken the chili and adds a wonderful, complex flavor.
- This pumpkin turkey chili is low in fat and high in nutrition.
- It's gluten-free
- Pumpkin chili freezes well too!
🔖 Ingredients & Substitutions
- Turkey: I like to use ground turkey to keep it lean, but you can substitute with ground chicken, pork, ground beef, or venison.
- Pumpkin: You'll need both canned pumpkin for adding to the soup and a sugar pumpkin (optional) to roast and serve the pumpkin chili in.
- Beans: Choose from great northern beans, black beans, and kidney beans for a colorful chili!
- Peppers: I add canned chipotle chiles but if you prefer a milder chili, you can add diced green pepper instead.
- Spices: I'm adding some fall spices like cinnamon and cloves, but also including classic chili spices like chili powder and paprika. You can even add a pinch of pumpkin pie spice.
- Herbs: I added sage but you can add oregano if you prefer.
- Beer: If you don't have pumpkin beer, shock top is a great alternative.
🥣 How to Make Pumpkin Chili
Step 1: Choose the Saute option on an Instant Pot. Add oil then brown the ground turkey. Add onion, garlic, and chipotle peppers (if using) and cook for a few additional minutes.
Step 2: Add remaining ingredients and stir to combine then seal the Instant Pot and cook on high pressure for 15 minutes. It will also take approximately 15 minutes for the pressure to build up.
Step 3: After the time has elapsed, do a quick release to release the built-up pressure. Serve with sour cream, shredded cheese, diced onion, and tortilla chips.
🤷🏻♀️ Recipe FAQs
The right combination of herbs, spices, and sauce will give your chili a rich, wonderful flavor. But that's just the start! Simmering the chili for a long time and adding a can of refried beans will give your chili a thick and hearty texture.
The usual spices used in chili include chili powder, smoked paprika, cumin, oregano, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Stove-Top Chili
If you prefer the stove-top method, just sauté the meat in a Dutch oven, along with the onion and garlic. Add the remaining chili ingredients and simmer for an hour or longer before serving.
Vegan Pumpkin Chili
If you would like to make this a vegan chili recipe, it's easy to do. Instead of the turkey, you can add an additional can of beans. Black beans, cannellini beans, great northern beans, and kidney beans are all great options.
You can also add more veggies to give the chili a thicker texture. Which vegetables to add? How about green peppers, zucchini, squash, or roasted pumpkin? Finally, replace the chicken broth with vegetable broth.
🍽 Serving Suggestions
One festive way to serve this chili is in a sugar pumpkin. Just cut a circle around the stem, remove the lid and scoop out the seeds and guts. Then drizzle the inside with olive oil and a pinch of salt and pepper.
Sprinkle with a small amount of sugar. Brown sugar would be my personal choice.
Next, place the pumpkin on a tray and roast in a 400 degree F oven for approximately 30 minutes.
Cool slightly before filling the pumpkin with chili. If the pumpkin is too soft, make sure to put it on a plate or in a bowl before serving.
Serve this pumpkin chili recipe with avocado slices, tortilla chips, sour cream, Jiffy cornbread with cream corn, sliced scallions, and lots of shredded cheese!
👩🏼🍳 Pro Tips
- Store leftover chili in an airtight container in the fridge for up to 5 days.
- Freeze leftover pumpkin chili for up to 3 months.
🥘 Related Recipes
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📖 Recipe
Turkey Pumpkin Chili
Equipment
- pressure cooker
Ingredients
- 2 tablespoon vegetable oil
- 2 lbs ground turkey
- 1 large yellow onion (diced)
- 6 cloves garlic (minced)
- 2 chipotle peppers in adobo sauce (spicy) (chopped, optional)
- 2 tablespoon sweet paprika
- 1 tablespoon sea salt
- 1 tablespoon chili pepper
- 1 teaspoon black pepper
- 1 teaspoon dried sage
- ⅛ teaspoon ground cloves
- ⅛ teaspoon cinnamon (optional)
- 1 tablespoon brown sugar
- 1 14.5 oz chicken broth
- 1 15.5 oz canned pumpkin puree
- 1 12 oz pumpkin beer
- 2 15.5 oz kidney beans (drained)
- 2 15.5 oz great northern beans (drained)
- 2 cups crushed tomatoes
Instructions
- Choose the Saute option on an Instant Pot. Add oil then brown the ground turkey. Add onion, garlic, and chipotle peppers (if using) and cook for a few additional minutes.
- Add remaining ingredients and stir to combine then seal the Instant Pot and cook on high pressure for 15 minutes. It will also take approximately 15 minutes for the pressure to build up.
- After the time has elapsed, do a quick release to release the built-up pressure. Serve with sour cream, shredded cheese, diced onion, and tortilla chips.
Notes
- Store leftover chili in an airtight container in the fridge for up to 5 days.
- Freeze leftover pumpkin chili for up to 3 months.
Kelly Methey says
This sounds so interesting. You are making an adventurous cook out of me! Will be trying this soon, it’s a perfect Fall recipe. I love the idea of serving it in a pumpkin!