Name: Delicious Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 teaspoons minced or pressed garlic (about 2 large cloves or 4 small cloves); 2 lbs. ground turkey or ground beef; 1 (15 ounce) can pinto beans, drained and rinsed; 1 cup frozen corn kernels (do not thaw); 2 (14.5 ounce) cans fire-roasted diced tomatoes, not drained; 1 (15 ounce) can pumpkin puree; 1 (8 ounce) can tomato sauce; ½ cup chicken broth or beef broth (plus extra to thin, if necessary); 2 tablespoons chili powder; 1 ½ teaspoons cumin; 1 tablespoon brown sugar (or reduce to 1 teaspoon for less sweetness); 1 ½ teaspoons salt; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional: increase for spicier chili or omit for mild); Cornbread; Corn chips; Cheese; Sour cream; Sliced green onions or chives; Cilantro; Avocado; Diced red onion

If you’re looking for a cozy, comforting meal that’s a little twist on classic chili, then this Pumpkin Chili with Ground Turkey and Fire-Roasted Tomatoes Recipe is going to become your new go-to. I absolutely love how the pumpkin adds a subtle sweetness and richness that perfectly balances the smoky fire-roasted tomatoes and the hearty ground turkey. Whether you make it on the stovetop or toss everything in a slow cooker, this chili turns out warming, nourishing, and packed full of flavor every single time. Stick with me and I’ll share all my secrets to help you nail it.

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Why You’ll Love This Recipe

Unique Flavor Fusion: The pumpkin adds a silky texture and natural sweetness that pairs beautifully with smoky fire-roasted tomatoes.
Healthy and Hearty: Using lean ground turkey makes it lighter but still hearty and satisfying – perfect for a guilt-free comfort meal.
Versatile Cooking Options: You can make it on the stovetop or in a slow cooker, whichever fits your busy schedule best.
Family Favorite: My family goes crazy for this chili – even the picky eaters ask for seconds!

A white bowl with a lid rests on a rough cloth on a white marbled surface. The bowl is filled with thick chili that has visible layers of brown ground meat, red beans, yellow corn, and red tomato sauce. On top lies a dollop of white cream, sprinkled with chopped purple onions and green cilantro leaves. Pieces of golden-yellow cornbread sit near the bowl, with one piece broken apart showing a soft texture inside. Behind the bowl, a large orange pumpkin-shaped container adds a cozy background touch, and an old silver spoon and fork lie to the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together so well to create a chili that’s comforting with just the right hint of sweetness and spice. A quick tip—grabbing fire-roasted diced tomatoes adds a beautiful smoky depth that really sets this recipe apart.

Olive oil: Helps brown the turkey and soften the onions without overwhelming the flavors.
Small onion: Adds sweetness and texture; I usually go with a yellow onion for its balance of sharpness and sweet notes.
Minced garlic: Essential for that aromatic punch—fresh is best here.
Ground turkey: Lean and healthy, it soaks up all the spices beautifully.
Pinto beans: Bring creaminess and protein; rinsing them helps cut down on excess sodium.
Frozen corn kernels: No need to thaw, they add a subtle sweetness and crunch.
Fire-roasted diced tomatoes: My secret weapon for a smoky, rich tomato flavor.
Pumpkin puree: Not just for pies—this adds velvety texture and a hint of fall magic.
Tomato sauce: Provides a smooth base and enhances the chili’s tomato depth.
Chicken broth (or beef broth): Keeps everything moist and helps balance flavors; you can thin the chili with extra broth if needed.
Chili powder: The backbone of chili seasoning, giving it warm, complex heat.
Cumin: Adds earthiness and depth.
Brown sugar: Balances acidity with a gentle sweetness—tweak based on your taste.
Salt and pepper: Important for seasoning; start light and adjust as you go.
Cayenne pepper: Adds a kick—use more if you like things spicy, or leave it out for mild chili.
Optional toppings: I love cornbread and sliced avocado alongside this chili, but cheese, sour cream, green onions, and cilantro all make fantastic garnishes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this chili depending on the season or what I have on hand, and I encourage you to make it your own, too. Sometimes I swap out the turkey for ground beef or even use veggie crumbles for a plant-based version that my family enjoys just as much!

Meat choice: Ground beef or turkey both work great; ground turkey keeps it lighter.
Spice levels: Feel free to adjust cayenne and chili powder based on your heat preference.
Beans swap: Black beans or kidney beans can replace pinto beans if that’s what you have.
Vegetarian version: Skip the meat and add extra beans and veggies like mushrooms or bell peppers for a hearty, comforting chili.

How to Make Pumpkin Chili with Ground Turkey and Fire-Roasted Tomatoes Recipe

Step 1: Sauté Your Aromatics and Brown the Turkey

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it’s soft and just starting to turn translucent—about 5 minutes. Toss in the minced garlic next, stirring it around for about 30 seconds until fragrant. Then add your ground turkey, breaking it up with your spoon or spatula. Cook until there’s no pink left and the turkey is nicely browned, which should take around 7-8 minutes. I like to season lightly with salt and pepper at this stage to build flavor early on.

Step 2: Add the Beans, Corn, Pumpkin, and Tomatoes

Once the turkey is ready, it’s time to add your pinto beans (rinsed and drained), frozen corn kernels (no need to thaw!), fire-roasted diced tomatoes (with all their smoky juices), pumpkin puree, and tomato sauce. Stir everything together so the pumpkin starts melding with all the other ingredients—that’s where the magic happens. This mix will create a rich, hearty base for your chili.

Step 3: Season and Simmer with Broth

Next, pour in your chicken broth (or beef broth) along with chili powder, cumin, brown sugar, salt, pepper, and cayenne. Stir everything well to combine. Bring the chili to a gentle boil, then reduce the heat and let it simmer uncovered for about 60-90 minutes. This slow simmer allows the flavors to deepen and the chili to thicken beautifully. If it gets too thick, just add a splash of extra broth to loosen it up. Stir occasionally so nothing sticks to the bottom.

Step 4: Taste and Adjust Before Serving

Before you call it done, taste your chili. This is the moment to tweak your seasonings—maybe a pinch more salt, a dash more cayenne for heat, or a touch more brown sugar if you want it sweeter. I usually find this really helps to balance the smoky and savory with the pumpkin sweetness perfectly. Once everything tastes spot-on, your chili is ready to serve.

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Pro Tips for Making Pumpkin Chili with Ground Turkey and Fire-Roasted Tomatoes Recipe

Don’t Skip the Fire-Roasted Tomatoes: They add a smoky depth that really elevates this chili beyond the usual flavors.
Pumpkin Purée Choice: Use pure pumpkin puree, not pumpkin pie filling, to avoid unwanted spices and sweetness.
Simmer Gently: Keep the chili at a low simmer to prevent the bottom burning while letting flavors meld nicely.
Adjust Thickness Last: Add broth gradually if the chili thickens too much — it should have a thick stew-like consistency but not be dry.

How to Serve Pumpkin Chili with Ground Turkey and Fire-Roasted Tomatoes Recipe

A white bowl with two handles is filled with thick chili, showing layers of brown ground meat, red beans, yellow corn, and dark red tomato sauce. On top, there is a dollop of white sour cream, sprinkled with small pieces of purple onion and fresh green cilantro leaves. The bowl sits on a white marbled surface covered partially by a cloth with fall-colored leaves. Around the bowl, there are three square pieces of golden yellow cornbread with a crumbly texture, one piece with a bite taken from it. Pine cones and a small white pumpkin are placed near the bowl, adding an autumn feel. A silver spoon is inside the chili. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I almost always top this chili with shredded cheddar cheese and a dollop of sour cream because it adds a lovely creamy contrast. Fresh cilantro or sliced green onions give it a bright, fresh pop that cuts through the richness, and diced avocado brings a buttery smoothness I just can’t resist.

Side Dishes

When serving, I love pairing this chili with warm cornbread or crunchy tortilla chips for dipping. A simple green salad on the side keeps things light and fresh, balancing the chili’s hearty nature.

Creative Ways to Present

For a fun twist on family dinners or casual entertaining, I’ve served this chili in bread bowls, scooping the piping hot chili right inside hollowed-out sourdough. It’s always a hit and adds an extra cozy touch that guests appreciate.

Make Ahead and Storage

Storing Leftovers

Leftover chili stores beautifully in an airtight container in the fridge for up to 4 days. I label mine and sometimes portion it out so I can grab a quick dinner on busy nights.

Freezing

This chili freezes wonderfully. I let it cool completely, then portion it into freezer-safe containers or heavy-duty bags. It keeps for up to 3 months and reheats with just as much flavor as day one.

Reheating

The best way to reheat is gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to bring back that lovely stew-like consistency you had fresh. You can also reheat in the microwave but stir well halfway through so it heats evenly.

FAQs

Can I make this Pumpkin Chili with Ground Turkey and Fire-Roasted Tomatoes Recipe in a slow cooker?

Absolutely! After browning the turkey and sautéing the onions and garlic, transfer everything to your slow cooker, add the rest of the ingredients, and cook on low for 6-8 hours or on high for about 3-4 hours. This hands-off method makes it super convenient on busy days.
What if I don’t have fire-roasted tomatoes?

If fire-roasted tomatoes aren’t available, regular diced tomatoes will work just fine. You might miss a bit of that smoky depth, but you can add a pinch of smoked paprika or a drop of liquid smoke to replicate the flavor.
Is this chili spicy?

The recipe has a mild to medium heat depending on how much cayenne you add. You can easily control the spice level by adjusting or omitting the cayenne pepper to suit your family’s tastes.
Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend it, because pumpkin pie filling contains added sugar and spices like cinnamon and nutmeg which can alter the chili’s savory flavor. Stick to plain pumpkin puree for the best results.

Final Thoughts

This Pumpkin Chili with Ground Turkey and Fire-Roasted Tomatoes Recipe has become such a comforting staple in my home, especially during the cooler months when you crave warmth and a little bit of soul food magic. It’s simple to make, packed with protein and veggies, and bursting with flavor in every spoonful. I truly hope you take this recipe for a spin and discover just how addictively good pumpkin can be in chili. Trust me, once you try it, you’ll be making this fall-inspired comfort food again and again!