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One-Pot Creamy Pumpkin Turkey Chili (Easy, 30-Minute Meal)

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A quick and easy one-pot chili made with ground turkey, pumpkin puree, and cream cheese for a velvety, rich texture. Ready in 30 minutes, it’s a cozy, crowd-pleasing weeknight dinner that’s both healthy and delicious.

Ingredients

Scale
  • 1 lb ground turkey (93% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree (not pie filling)
  • 2 cups low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 4 oz cream cheese, softened and cubed
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 tablespoon olive oil
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, sliced jalapeños, chopped cilantro, diced avocado, tortilla chips, lime juice

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, drain and rinse the beans, and cube the cream cheese.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 5-6 minutes.
  3. Add the diced onion to the pot and cook for 3-4 minutes until softened and translucent.
  4. Stir in the minced garlic, chili powder, cumin, smoked paprika, and garlic powder. Cook for 30 seconds to 1 minute until fragrant.
  5. Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.
  6. Add the pumpkin puree and fire-roasted diced tomatoes (with their juices). Stir until the pumpkin is fully incorporated.
  7. Stir in the drained black beans and kidney beans. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
  8. After 15 minutes, add the cubed cream cheese and stir until completely melted and incorporated, about 2-3 minutes.
  9. Taste and adjust seasoning with salt and black pepper as needed.
  10. Let the chili rest off the heat for 5 minutes before serving. Serve hot with desired toppings.

Notes

Don’t skip browning the turkey or toasting the spices for maximum flavor. Cube the cream cheese before adding to ensure smooth melting. Let the chili rest for 5 minutes off the heat to thicken. For a thicker chili, simmer longer; for thinner, add more broth. Leftovers taste even better the next day.

Nutrition

Keywords: pumpkin chili, turkey chili, one-pot chili, creamy chili, 30-minute meal, fall recipe, healthy chili, easy dinner

Find it online: https://cookluma.com/one-pot-creamy-pumpkin-turkey-chili-easy-30-minute-meal/