Introduction

Chili is a dish that never fails to bring warmth, comfort, and a sense of togetherness, but when you add pumpkin into the mix, it becomes something extraordinary. Pumpkin Chili with Black Beans and Turkey is a wholesome, hearty, and flavorful dish that combines lean ground turkey with the earthy sweetness of pumpkin and the deep richness of spices. Black beans add protein and texture, while the pumpkin gives the chili a velvety smoothness and natural sweetness that balances the heat of the spices beautifully.

This recipe is a modern twist on traditional chili—nutritious, satisfying, and seasonally perfect, especially in autumn when pumpkins are at their peak. However, thanks to canned pumpkin, you can enjoy this comforting chili all year round.

❤️ Why I Love This Recipe

Nutritious yet comforting: Lean turkey, fiber-rich black beans, and vitamin-packed pumpkin create a guilt-free comfort food.
Unique flavor profile: The subtle sweetness of pumpkin balances the smoky spices and savory turkey.
One-pot wonder: Everything cooks in one pot, making cleanup simple.
Crowd-pleaser: Hearty enough for family dinners, game nights, or potlucks.
Freezer-friendly: Perfect for batch cooking and enjoying later.

🌟 Why It’s a Must-Try Dish

This dish is a must-try because it transforms everyday chili into something richer, healthier, and more flavorful without being complicated. The pumpkin not only enhances the flavor but also adds creaminess without dairy. It’s a recipe that’s both nourishing and comforting—ideal for feeding a hungry family or impressing guests with something familiar yet different.

⏱ Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

🍴 Servings and Nutrition

Servings: 6 bowls
Calories per serving: ~320 kcal (approximate, varies with toppings)

🥘 Course & Cuisine

Course: Main Course
Cuisine: American (with seasonal fall flavors)

📝 Ingredients

Base:

2 tbsp olive oil
1 lb (450 g) ground turkey (lean, 93% preferred)
1 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped

Seasonings & Spices:

2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cinnamon (optional, enhances pumpkin flavor)
½ tsp cayenne pepper (optional, for heat)
Salt and black pepper to taste

Liquids & Bulk:

1 can (15 oz) pumpkin puree (unsweetened)
1 can (15 oz) diced tomatoes (with juice)
1 can (15 oz) tomato sauce
2 cups chicken broth (or vegetable broth for lighter version)

Beans & Add-ins:

2 cans (15 oz each) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)

Garnishes (optional but highly recommended):

Fresh cilantro
Sliced jalapeños
Grated cheese (cheddar, Monterey Jack, or dairy-free alternative)
Sour cream or Greek yogurt
Lime wedges

👩‍🍳 Cooking Directions

Step-by-Step Method

Cook the turkey:
- Heat olive oil in a large pot over medium heat.
- Add ground turkey and cook until browned (about 6–8 minutes), breaking it into crumbles with a spoon.
- Season lightly with salt and pepper.
Sauté vegetables:
- Add chopped onion, garlic, and red bell pepper to the pot.
- Cook until softened (5 minutes).
Add spices:
- Stir in chili powder, cumin, smoked paprika, cinnamon, and cayenne.
- Cook for 1 minute to let the spices bloom.
Add pumpkin and tomatoes:
- Stir in pumpkin puree, diced tomatoes, and tomato sauce. Mix well.
Add broth and beans:
- Pour in chicken broth, then stir in black beans and corn.
- Bring to a boil, then reduce heat to low.
Simmer:
- Cover and simmer for 30–35 minutes, stirring occasionally.
- Taste and adjust seasoning with more salt, pepper, or spice.
Finish:
- If chili is too thick, add more broth; if too thin, let it cook uncovered for a few extra minutes.

🍽 How to Serve

Ladle chili into bowls and top with your favorite garnishes.
Serve with cornbread, tortilla chips, or a side salad.
A squeeze of lime adds a refreshing brightness to balance the hearty flavors.

💡 Recipe Tips

Use fire-roasted tomatoes for extra smoky flavor.
Roast fresh pumpkin before pureeing if you want a more natural flavor instead of canned.
Add a touch of cocoa powder for depth (a secret chili trick).
Let chili sit for 1 day—the flavors intensify beautifully.

🔄 Variations

Vegetarian Pumpkin Chili: Swap turkey for extra beans (kidney beans, pinto beans, or chickpeas).
Spicy Kick: Add chipotle peppers in adobo for smoky heat.
White Pumpkin Chili: Use white beans, green chilies, and omit tomatoes for a lighter variation.
Sweet & Savory: Add a diced sweet potato for extra heartiness.
Kid-Friendly Version: Reduce chili powder and cayenne for a mild flavor.

❄️ Freezing and Storage

Refrigerator: Store in airtight containers for up to 5 days.
Freezer: Freeze in portion-sized containers for up to 3 months.
Reheating: Warm gently on the stove over medium heat. Add a splash of broth if it thickens too much.

🔧 Special Equipment Needed

Large soup pot or Dutch oven
Wooden spoon for stirring
Ladle for serving
Sharp knife and cutting board

❓ FAQ

Q1: Can I use fresh pumpkin instead of canned?
Yes! Roast and puree fresh pumpkin until smooth, then use it in place of canned.

Q2: Can I make this in a slow cooker?
Yes—brown turkey first, then add all ingredients to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Q3: Is this chili spicy?
It has a mild heat. You can make it spicier with cayenne, jalapeños, or chipotle.

Q4: Can I use ground beef instead of turkey?
Absolutely. Ground chicken or even beef works just as well.

Q5: Can I make it ahead of time?
Yes! In fact, chili tastes even better the next day.

✨ Conclusion

This Pumpkin Chili with Black Beans and Turkey is the perfect balance of hearty, healthy, and flavorful. It’s comforting enough for a chilly evening, festive enough for a fall gathering, and versatile enough to adapt to any diet or preference. The pumpkin gives it a velvety richness, the turkey keeps it lean, and the black beans add protein-packed satisfaction. Whether you enjoy it fresh off the stove, reheated for a quick meal, or pulled from the freezer weeks later, this chili will never disappoint.