This pumpkin apple cider turkey chili is hearty and a little sweet thanks to the pumpkin and apple cider, but the spices bring real heat, so it never tastes like a dessert. I like it topped with tortilla chips or Fritos for some crunch, or spooned over a baked sweet potato for a filling dinner.
Ingredient notes:
- Ground Turkey – Regular or lean ground turkey both work here. Ground beef or chicken can stand in if that’s what you have on hand.
- Pumpkin Puree – Use pure pumpkin puree, not pumpkin pie filling, since pie filling already has added sugar and spices.
- Bell Pepper – The green and red combination is just for color, but any bell pepper color works here.
- Diced and Crushed Tomatoes – Regular canned tomatoes work fine, but fire-roasted diced tomatoes add a little extra depth if you have them.
- Green Apple Slices – A purely optional garnish: their tartness and crunch play off the sweetness from the pumpkin and cider.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Expert Tips
FAQs
I haven’t tested this exact recipe in a slow cooker, but chili recipes like this one convert well. I’ve done the same with my sweet potato chili. Brown the turkey and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. If you’d rather skip the experimenting, my slow cooker turkey chili is already slow-cooker-tested.
If it’s thicker than you’d like, stir in a splash of broth or water until it’s the consistency you want. If it’s thinner than you’d like, simmer it uncovered for a few extra minutes to cook off some of the liquid.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days, or in the freeze for up to 3 months.
To reheat, warm it on the stovetop over medium-low heat, stirring occasionally, or in the microwave in short bursts, stirring in between, until it’s hot. If reheating from frozen, thaw it in the refrigerator overnight first.
What to Serve with Pumpkin Apple Cider Turkey Chili
This chili is great on its own, but a few things make it even better. My gluten-free cornbread is perfect for soaking up any extra chili, or go with these gluten-free cheddar bay biscuits if you want something cheesy instead. My homemade baked tortilla chips are good for scooping or dipping if you want something crunchy on the side.
Pumpkin Apple Cider Turkey Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion - diced
- 1 medium green bell pepper - diced
- 1 medium red bell pepper - diced
- 2 cloves garlic - minced
- 2 pounds ground turkey
- 1 cup apple cider
- 15 oz black beans - drained and rinsed
- 16 oz pumpkin puree
- 16 oz diced tomatoes
- 16 oz crushed tomatoes
- 1 tablespoon chili powder
- 1 tablespoon cinnamon
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- green apple slices - for serving (optional)
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Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add 1 medium yellow onion, 1 medium green bell pepper, and 1 medium red bell pepper and cook for 5-7 minutes, until the onion is translucent.
- Add 2 cloves garlic and cook for 1 more minute, stirring often so it doesn't burn.
- Add 2 pounds ground turkey and cook for 6-8 minutes, breaking it up as it browns, until no pink remains.
- Stir in 1 cup apple cider, 15 oz black beans, 16 oz pumpkin puree, 16 oz diced tomatoes, 16 oz crushed tomatoes, 1 tablespoon chili powder, 1 tablespoon cinnamon, 1 tablespoon cumin, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, ½ teaspoon paprika, and ½ teaspoon cayenne pepper.
- Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally so it doesn't stick to the bottom of the pot.
- Serve with green apple slices.
Notes
- Heat level: Cayenne pepper is the main heat source. Use less if you’re serving spice-sensitive eaters, or more if you want it hotter.
- Storage: Keeps for up to 4 days in the refrigerator or 3 months in the freezer.
This was a fantastic treat – I definitely will make it again.
I’m so glad you enjoyed the recipe Jordanna!
Fantastic chili! Very flavorful and not overly hot for my picky kids.