This healthy pumpkin turkey chili is a bowl of cozy made with ground turkey, pumpkin puree, and spices. It’s gluten free, dairy free and perfect to make to have during a chilly fall week. Top with sliced avocado for a balanced bowl that’s flavorful and delicious.

Fall is a magical time in Chicago, where the streets turn crispy with different colored leaves under your feet and the golden sunshine glistens off the pumpkins lining cozy brownstones.

This delicious no bean chili with a pumpkin twist is perfect for cooler nights and crispy days that remind us all why we love fall so much. It’s a one pot recipe that works perfectly as leftovers the next day. Win, win.

I love topping a bowl with sliced avocado, cilantro, microgreens and eating it with Siete Foods nacho chips!

Nutrition Benefits of Pumpkin Chili

Pumpkin turkey chili is packed with extra veggies like canned tomatoes, peppers, and my trick for even more nutrition is to add a cup of spinach once it’s done cooking.

You only need one pot to make this recipe and is high in protein, fiber and vitamins and minerals from all the added vegetables. Pumpkin is packed with nutrition like vitamin A, C, E and fiber — a true fall superfood that goes great in both sweet and savory meals!

Making the Most of Leftover Chili

What I also like about this no bean turkey pumpkin chili is that the leftovers taste even better than the first bowl. The flavors really “marinate” after a day, making it a great go-to for lunch or dinner for the next couple of days.

Plus, there’s nothing better than winding down after a long day and remembering that you already have dinner close to ready! Reheat it in a pot or the microwave and you’ll have dinner ready in less than five minutes.

Chicken Broth vs. Vegetable Broth

What I love about chili is that you can easily sub certain ingredients based on what you have on hand or your food preferences. I used a vegetable broth in this recipe, but you can easily swap it for a chicken broth for added protein and a slightly different flavor.

Ingredients for Pumpkin Turkey Chili

This chili is made of simple ingredients and a lot of spices that give it flavor and a boost of nutrients.

Ground Turkey
Pumpkin Puree
Canned Tomatoes
Vegetable Broth
Bell Pepper (optional)
Garlic
Onion
Chili Powder
Cumin
Cilantro
Salt & Pepper

Optional Toppings:

Sliced avocado
Cilantro
Microgreens
Sliced jalapeno
Pumpkin seeds
Plain Greek yogurt
Shredded cheese

Equipment / Utensils

Dutch oven
Cutting board
Wooden spoon
Knife

How to Make this Fall Chili Recipe

To make this chili you will need a big pot or a dutch oven. You’ll slowly add the ingredients in the order listed below, until they are all mixed together and have a chance to sit and build flavor.

If you prefer to use a slow cooker to make a delicious pot of this chili, that works too! I usually recommend cooking the ground turkey a bit before adding it to the cooker to make sure that it cooks all the way through. Then, you’ll add all of the ingredients at once, and the cook time will be a few hours depending on the heat setting you choose. Low heat settings are usually best for chili recipes.

Why You’ll Love It

It’s hearty fall recipe that’s perfect for a chilly fall week.
It’s customizable — have fun with different toppings on top to add texture and flavor.
It’s even better the next day for lunch! The flavors complement each other even more the next day! It’s great because you can cook it once and eat it at least twice!
This recipe can be made vegetarian by swapping the meat for 1 cup of quinoa.
This recipe freezes well. Freeze the rest and reheat when you’re in the mood for chili.