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Perfect Pumpkin Turkey Chili

It’s chili season and we have been diving ALL IN in our house. I’ve probably made about five different versions so far this year. To be honest, I rarely make my chili exactly the same. I tweak and adjust depending on what’s in my pantry and what I’m in the mood for. Sometimes I want more of a fiery kick, sometimes I want something hearty yet light, sometimes I stick in some unexpected veggies I have lying around. But I always come back to incorporating pumpkin. There’s something I love so much about the hearty, yet silky warmth it brings to a chili.

So when I call this the PERFECT pumpkin turkey chili, I mean it. This was so satisfying and has been the perfect pot of fall goodness to take us through the week. Dinner on Sunday and lunch for us all a few times. Doesn’t get better, friends. Bookmark this one because you’ll want this on repeat. It has me thinking I may just verge from my typical chili variety cycle and make this again and again.



  • 2 lbs ground turkey
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 garlic clove, minced
  • 1 can fire roasted chiles, undrained
  • 1 can pumpkin puree
  • 1 can diced tomatoes
  • 1 can pink kidney beans
  • a good splash of beer (preferably something a bit heavier like an IPA or a pumpkin beer works well)
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • 1 tbsp chili powder
  • 1/2 tsp kosher salt
  • 1/2 tsp Simply Organics Sweet & Smoky Umami Blend


  1. Brown turkey in a large pot with some EVOO.
  2. Add in spices and stir together.
  3. Add in onion, garlic, bell pepper and diced chiles and cook for another 3-5 minutes until soft.
  4. Add in pumpkin puree and stir to combine.
  5. Pour in a good splash of beer and chicken broth
  6. Add in diced tomatoes and beans and simmer together for 30-40 minutes.
  7. Serve with shredded cheese, sour cream, avocado and sliced jalapeno if you like a little more heat.

Signed, Sealed, Delivered.

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