Creamy Turkey Pumpkin Chili

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This Creamy Turkey Pumpkin Chili is a cozy, protein-packed bowl of autumn comfort. Loaded with tender ground turkey, sweet pumpkin puree, diced vegetables, and a gentle touch of cream cheese, it transforms your typical chili night into something smooth, flavorful, and soul-warming.

Unlike traditional chili, this version brings in warm spices and a rich creaminess that pairs perfectly with the natural sweetness of pumpkin. Whether you’re serving it on a crisp fall evening or meal-prepping for a week of satisfying lunches, this bowl checks all the right boxes.

Why You’ll Love This Creamy Turkey Pumpkin Chili

It’s hearty but not heavy, balanced with sweet and savory notes, and comes together in one pot. Even picky eaters will fall for the smooth texture and mellow heat. Plus, it’s freezer-friendly, making it an ideal recipe to double up on for busy weeks ahead.

What Makes This Chili Different?

Unlike most chili recipes that rely solely on tomatoes and beans, this one gets a subtle sweetness and velvety body from canned pumpkin puree. It also skips the kidney beans in favor of a smoother, more cohesive base—perfect for those who love chili but want something gentler on the stomach.

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Ingredients for the Creamy Turkey Pumpkin Chili

Ground Turkey – Lean and mild in flavor, it soaks up all the spices and creamy goodness without being greasy.

Pumpkin Puree – Adds natural sweetness, creamy texture, and seasonal flair.

Carrot, Bell Pepper, and Onion – This aromatic veggie trio builds a flavorful foundation and adds slight crunch.

Garlic – For that necessary savory backbone.

Chicken Broth – Thins out the base while enriching every spoonful with a savory punch.

Cream Cheese – The secret weapon for that irresistible creaminess.

Tomato Paste – Deepens the savory richness and enhances the chili flavor.

Olive Oil – For sautéing and enhancing the overall richness.

Spices (Chili Powder, Paprika, Cumin, Oregano, Salt & Pepper) – The warming blend that brings the entire dish together.

Fresh Parsley – Optional, but makes for a vibrant garnish.

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How To Make the Creamy Turkey Pumpkin Chili

Step 1: Sauté the Veggies

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and bell pepper. Sauté for about 5 minutes, until softened. Stir in garlic and cook for another minute until fragrant.

Step 2: Brown the Turkey

Add ground turkey to the pot and break it apart with a spatula. Cook until no longer pink, about 6–8 minutes.

Step 3: Spice It Up

Sprinkle in the chili powder, paprika, cumin, oregano, salt, and pepper. Stir everything to coat the turkey and vegetables in the seasoning blend.

Step 4: Build the Base

Add the tomato paste and pumpkin puree. Stir until fully incorporated. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

Step 5: Make It Creamy

Reduce the heat to low and stir in the cream cheese. Stir continuously until it melts smoothly into the chili, about 3 minutes.

Step 6: Simmer to Perfection

Cover the pot partially and let the chili simmer for 10–15 minutes, allowing the flavors to meld and the texture to thicken slightly.

Step 7: Garnish and Serve

Ladle into bowls and sprinkle with chopped parsley if desired. Serve hot with bread or crackers.

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How to Serve Creamy Turkey Pumpkin Chili

This hearty chili serves 4 to 6 people generously, making it perfect for a family dinner or meal prep. Pair it with crusty bread, tortilla chips, or a simple green salad. It also works well over rice or cauliflower rice for extra bulk.

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How to Store Leftovers

Store any cooled leftovers in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 2 months. Reheat on the stovetop over medium-low heat or in the microwave until hot, adding a splash of broth if needed to loosen.

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Frequently Asked Questions

Can I use ground beef instead of turkey?
Yes! Ground beef works well, though it will result in a slightly richer flavor and more fat. Just drain any excess grease after browning.

Does the chili taste sweet because of the pumpkin?
Not overly. The pumpkin lends a natural sweetness but is balanced out by the spices and savory ingredients.

Can I make this dairy-free?
Swap the cream cheese with a plant-based version, or use canned coconut milk for creaminess.

Can I add beans to this recipe?
Absolutely! White beans like cannellini or navy beans would complement the creamy base.

Is this chili spicy?
It has a gentle warmth, but not a fiery heat. You can always increase the chili powder or add a pinch of cayenne if you like it hotter.

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Want More Soup & Stew Ideas?

If you love this creamy twist on chili, here are more comforting bowls to cozy up with:

• Creamy Chicken and Mushroom Bake
• French Onion Short Rib Soup with Cheesy Gruyere Toast
• Old-Fashioned Beef Stew
• Crockpot Chicken Parmesan Soup
• Cheesy Creamed Spinach

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Save This Pin For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add beans or spice it up? Try it with coconut milk instead of cream cheese?

I love seeing the ways you make these recipes your own. Questions are welcome too—let’s cook together.

Check out more cozy bowls and meal ideas on my Pinterest page at Life With Livia.

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