Pumpkin Chili with Ground Turkey and Fire-Roasted Tomatoes Recipe

If you’re hunting for a cozy, comforting meal that’s a little bit different but still downright delicious, you’ve got to try this Pumpkin Chili with Ground Turkey and Fire-Roasted Tomatoes Recipe. I absolutely love how the subtle sweetness of pumpkin blends with hearty ground turkey and smoky fire-roasted tomatoes, making it a fall favorite that warms the soul. Whether you’re cooking on the stovetop or letting a slow cooker do the work, this chili is easy to make, nutritious, and perfect for game day, chilly evenings, or meal prep. Keep reading — I can’t wait to share all the tips to make your chili absolutely shine!

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Ingredients You’ll Need

This Pumpkin Chili with Ground Turkey and Fire-Roasted Tomatoes Recipe uses ingredients that balance each other perfectly. From the warmth of chili powder to the sweetness of pumpkin and corn, each element contributes something special. When shopping, look for good-quality fire-roasted diced tomatoes and fresh spices to really boost the flavors.

• Olive oil: Great for sautéing and adds a subtle richness without overpowering the dish.
• Onion: I like using a small yellow onion for sweetness and depth of flavor.
• Garlic: Fresh minced garlic really elevates the chili’s aroma—don’t skimp here!
• Ground turkey: Lean and healthy, but still packed with protein and texture.
• Pinto beans: Drained and rinsed for creaminess and fiber.
• Frozen corn kernels: I throw these in straight from the freezer for a touch of natural sweetness and crunch.
• Fire-roasted diced tomatoes: The smoky flavor from these tomatoes is a game changer—definitely use fire-roasted, not plain.
• Pumpkin puree: Adds creaminess and a subtle fall flair—you can’t replace this with pumpkin pie mix, though.
• Tomato sauce: For a rich, smooth texture that ties everything together.
• Chicken broth (or beef broth): Used to thin the chili just right and add savory depth.
• Chili powder, cumin, brown sugar, salt, pepper, and cayenne: These spices balance heat, warmth, and sweetness perfectly.
• Optional toppings: Cornbread, cheese, sour cream, cilantro—you name it, these all elevate the dish!

Variations

I love to mix things up with this Pumpkin Chili with Ground Turkey and Fire-Roasted Tomatoes Recipe because it’s so versatile. Feel free to tweak it based on what you have or your family’s preferences! The first time I made it, I was nervous about using pumpkin in chili, but it was a delightful surprise and now I play with add-ins all the time.

• Vegetarian version: Swap the ground turkey for extra beans and add diced mushrooms for a meaty texture—my vegetarian friends adore this twist.
• Spicy kick: Add extra cayenne or a diced jalapeño if you like things hot—I learned this the hard way after initially making it too mild!
• Slow cooker or stovetop: I usually make it slow cooker style when I’m busy, but stovetop gives a beautiful caramelization if you watch it closely.
• Sweetness level: Start with one tablespoon of brown sugar, then adjust to your taste—my kids prefer less sweet, so I often reduce it to a teaspoon.

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

Step 1: Sauté Your Aromatics and Brown the Turkey

Heat your olive oil over medium-high heat in a large pot or skillet. Toss in the diced onion and cook until softened—about 5 minutes—so you get that sweet, savory base. Add your minced garlic and sauté for another minute until fragrant. Next, add your ground turkey, breaking it apart with a spatula. I like to cook it until just browned and no longer pink, about 7-8 minutes. Getting a good sear on the turkey adds a lot of flavor, so don’t rush this step!

Step 2: Add Beans, Corn, and Tomatoes

Once your meat is browned, stir in the drained pinto beans and frozen corn kernels—no need to thaw! Pour in both cans of fire-roasted diced tomatoes (including the juices) along with the tomato sauce. This creates a rich, vibrant base for your chili.

Step 3: Stir in Pumpkin, Broth, and Spices

Here comes the magic: add the pumpkin puree, chicken broth, chili powder, cumin, brown sugar, salt, pepper, and cayenne. Stir everything gently until combined. The pumpkin adds a lovely creaminess without weighing it down. If the chili looks too thick, you can always add a splash more broth to get the consistency you prefer.

Step 4: Simmer and Let Flavors Meld

Bring the chili to a low simmer and reduce the heat to medium-low. Let it cook, uncovered, for 60-90 minutes, stirring occasionally. This slow simmer lets the spices bloom and the flavors deepen beautifully. If you’re using a slow cooker, just set it on low for about 6 hours or on high for 3-4 hours, stirring halfway through.

Step 5: Taste and Adjust

Before serving, give your chili a taste and adjust the seasonings. Sometimes it needs a pinch more salt, a dash more chili powder, or a little extra cayenne to hit your ideal flavor spot. This is also when you decide if you want to boost sweetness or heat.

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

Garnishes

I always pile on some shredded cheese and a dollop of sour cream—those creamy toppings balance the slight spice perfectly. Fresh cilantro and sliced green onions add a bright pop of color and flavor. Sometimes I even add diced avocado for richness. If you want a crunch, crushed corn chips or a side of cornbread is unbeatable.

Side Dishes

My go-to sides are warm cornbread or tortilla chips to scoop up every last bit. A simple green salad with a tangy vinaigrette also pairs nicely if you want something fresh to cut through the richness.

Creative Ways to Present

For special occasions, I like to serve the chili in individual mini pumpkin bowls—it’s festive and fun! Another idea is layering the chili over baked sweet potatoes for a filling twist. And if you’re hosting a casual gathering, offer a chili bar with toppings so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and because the flavors deepen overnight, the next day’s chili is often even better. It usually stays good for up to 4 days if properly refrigerated.

Freezing

This Pumpkin Chili recipe freezes beautifully—just portion it into freezer-safe containers or bags. I learned to leave some space at the top because the chili expands slightly when frozen. It keeps in the freezer for up to 3 months, making it perfect for make-ahead meals.

Reheating

When reheating, I like to thaw overnight in the fridge if frozen, then warm it gently on the stovetop or microwave, adding a splash of broth or water if it’s gotten too thick. Stir frequently to prevent sticking and maintain a creamy texture.

FAQs

Final Thoughts

This Pumpkin Chili with Ground Turkey and Fire-Roasted Tomatoes Recipe holds a special place in my recipe arsenal. It’s a cozy hug in a bowl that’s healthy, flavorful, and hits all the right notes for fall comfort food. I promise you’ll appreciate how easy it is to tailor and how much your family will ask for seconds. So grab a big spoon, make a pot, and get ready for one of your new favorite chili experiences!

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