This easy turkey chili is hearty, healthy, and full of cozy flavor, with ground turkey, beans, tomatoes, corn, pumpkin puree, and a little cocoa powder for extra richness. It’s a simple one-pot dinner that’s great for meal prep, freezer meals, or a warm, comforting family dinner.
Why I Love This Turkey Chili Recipe
This is hands-down the easiest and best turkey chili recipe. I’ve been making this for YEARS and it’s a huge winner in our house. It’s simple, healthy, and comforting, too. It’s nutritious, satisfying, and really delicious! My husband Greg craves it every autumn and winter.
This isn’t your typical chili recipe. The addition of pumpkin puree adds a velvety texture with no discernible “pumpkin” taste, while unsweetened cocoa powder brings an earthy richness that takes this dish to the next level.
It’s delicious and healthy. It’s packed with protein, fiber, and vegetables, making it a complete meal that’s both comforting and healthy.
It’s versatile. Whether you’re meal prepping for the week or need a cozy dinner for a chilly evening, this pumpkin cocoa chili is the answer.
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If you’re looking for more ways to use ground turkey, my turkey meatball recipe is delicious!
Serving Suggestions
This pumpkin-cocoa turkey chili is delicious on its own, but here are some ways to serve it:
- Serve over rice or quinoa for a heartier meal
- Top a baked potato with chili for a loaded potato dinner
- Use as a filling for tacos or burritos
- Serve with cornbread or crusty bread for dipping
- Pour over pasta for a chili mac variation
- Use as a dip with tortilla chips
Storage and Reheating Instructions
Refrigerator: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze in individual portions or larger containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions. Add a splash of chicken stock or broth if the chili has thickened too much during storage.
Easy Turkey Chili
Equipment
- 1 large pot I used a Dutch oven, but a stockpot is fine too
Ingredients
- 2 tablespoons healthy oil I use sunflower oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 pound ground turkey or extra lean beef, tofurky, or veggie crumbles
- 2 tablespoons tomato paste
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon cumin
- 1 teaspoon salt plus more as needed to taste at the end
- 1/2 teaspoon black pepper
- 15 oz. pumpkin puree
- 15 oz. tomatoes, diced undrained
- 15 oz. tomato sauce
- 15 oz. black beans drained and rinsed
- 15 oz. pinto beans drained and rinsed
- 16 oz. frozen whole corn
- 1 cup chicken broth
- 4 ounces green chilis, diced optional
- 1-2 tsp apple cider vinegar
Instructions
- Step 1: Sauté the AromaticsHeat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, stirring frequently to prevent burning.
- Step 2: Brown the MeatTurn the heat up to medium-high. Add the ground turkey (or your chosen meat) and press it into an even layer. Let it sit without stirring for 3–4 minutes so the bottom browns deeply. Then break it up and keep cooking until no pink remains and there are browned bits, about 5 minutes more. Drain any excess fat, but leave about a tablespoon in the pot for the spices.
- Step 3: Toast the tomato paste and bloom the spicesTurn the heat down to medium. Stir in the tomato paste and cook for 1–2 minutes, until it darkens to brick red. Add the chili powder, cumin, smoked paprika and cocoa. Stir constantly for about 1 minute, until fragrant. Don’t let it scorch.
- Step 4: Add the LiquidsStir in the pumpkin, diced tomatoes and tomato sauce, scraping up all the browned bits from the bottom of the pot. Then add the drained and rinsed beans, broth, corn, optional green chilies, salt, and pepper.
- Step 5: SimmerBring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will develop. For best results, simmer for 45 minutes to 1 hour.
- Step 6: Taste and AdjustAfter simmering, stir in apple cider vinegar. Taste, then add more salt and more vinegar IF it needs brightening. Add additional seasonings and heat to suit your preferences.
- Step 7: ServeLadle the chili into bowls and top with your favorite toppings such as shredded cheese, sour cream, fresh cilantro, diced green onions, pepitas, or tortilla chips.
Nutrition
Video
Notes
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! You can roast fresh pumpkin and puree it yourself. You’ll need about 1 3/4 cups of pumpkin puree for this recipe.
Will the chili taste like chocolate?
No, the small amount of unsweetened cocoa powder adds richness and depth but won’t make the chili taste sweet or chocolatey.
Can I make this in a slow cooker?
Absolutely! Brown the meat and sauté the onions and garlic, and toast the tomato paste and spices first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the vinegar at the end.
Can I make this chili vegan?
Yes, just use veggie crumbles instead of ground meat, and vegetable broth instead of chicken broth.
Is this recipe gluten-free?
Yes, this chili is naturally gluten-free. Just make sure all your ingredients, especially the broth, are certified gluten-free if needed.
Can I double the recipe?
Yes, this recipe doubles easily. Use a larger pot and you may need to increase the simmering time slightly.
Why This Recipe Works So Well
The combination of pumpkin and cocoa might seem unusual, but it’s a match made in heaven. The pumpkin adds natural sweetness and creaminess that balances the heat from the chili powder. The cocoa powder brings an earthy, complex flavor that enhances the other spices without overpowering them. Together, they create a chili that’s uniquely delicious and incredibly comforting.
The addition of warm spices like cumin and smoked paprika gives this chili a depth of flavor that traditional recipes often lack. It’s a perfect example of how simple ingredients can come together to create something truly special.
The unique combination of pumpkin and cocoa elevates this chili from ordinary to extraordinary, making it a recipe you’ll want to make again and again.
Whether you’re cooking for your family, meal prepping for the week, or hosting a casual gathering, this chili is sure to impress. Everyone I’ve served it to loves it. Give it a try and discover your new favorite comfort food! I think you’re going to love it!
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Meet Jennifer
Jennifer cooks and experiments in the kitchen at Maker Farm, where she focuses on simple pantry cooking, homemade staples, and practical recipes that make everyday meals easier. Over the years she has tested many ways to make cooking simpler and more dependable, and shares the methods that work best in her own kitchen, occasionally showing them on her Heart to Home at Maker Farm vlog.
I’ve made turkey chili a lot but have never used pumpkin and coco! It tasted wonderful-a nice flavor. My husband loved it, as did I. I even made some for selling at concessions at my grandson’s robotics meet. It was a good seller.😊 Thanks for this interesting version of chili.