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Turkey Pumpkin Chili

Turkey Pumpkin Chili

Turkey Pumpkin Chili has all the best fall flavors in a hearty chili. Includes instructions for instant pot, crockpot, or stovetop!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 6 or more


  • 1 cup chopped onion
  • 3 cloves of garlic (minced)
  • 2 medium sized green peppers, diced (or 1 red and 1 green)
  • 1 pound ground turkey
  • 1 tablespoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon Mexican or regular oregano
  • 4 ounces canned diced green chili peppers
  • 15 ounces canned beans of choice (drained and rinsed)
  • 1/2 cup frozen corn kernels
  • 28 ounces canned crushed tomatoes
  • 14 ounces canned diced tomatoes
  • 15 ounces canned pumpkin puree (or 2 cups homemade)
  • Pumpkin beer (optional)


  • Spray a large pot with nonstick cooking spray and place over medium heat. If using instant pot, use saute setting.
  • Add the onions and cook for about 5 minutes, until just softened. Add the garlic and bell peppers, and cook about 5 minutes more until tender. Add the ground turkey and cook until browned, breaking it up into bite-sized pieces. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.
  • Add pumpkin beer if using. Cook until mostly reduced, then continue.
  • Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors, or cook on low in instant pot for several hours.
  • Alternatively, just brown the turkey with the seasonings and combine with remaining ingredients in a crockpot. Cook on low for 6-8 hours.
  • Serve with your favorite chili toppings, such as shredded cheese and chopped onions.


Source: Adapted from Cara's Cravings
You're Gonna Bake It After All
Keyword fall, gluten free, main dish, pumpkin, turkey