Pumpkin spice really is everything nice, but who says it’s only for sweets? In this savory pumpkin spice turkey chili recipe, it is the shining star and takes this cozy meal to the next level. I am so in love with it and think you will be too!
Winter squash season is still in full swing, along with pumpkin spice. I think the two together are truly a match made in heaven, and work well in both sweet and savory combinations. This dreamy fall chili pairs pumpkin spice with both butternut squash and pumpkin, which makes it a delicious fall trifecta. It is total comfort food, friends and it’s healthy too!I can’t wait for you to try this pumpkin spice turkey chili, but if I haven’t convinced you yet, I’ll tell you more. This chili is:
- belly warming
- hearty and satisfying
- warm-spiced and flavorful
- classic, but also unique
- a fall staple
- even better the next day
If you’re looking for more healthy and hearty fall meals featuring winter squash, check out my spaghetti squash sloppy Joe casserole and spiced beef stew with cabbage, butternut squash and sweet potato.
Cheers and enjoy!
This pumpkin spice turkey chili is savory, hearty, healthy and both classic and unique. It's also bean-free and features both pumpkin and butternut squash. It's a great recipe to have on repeat in the fall!
- 1 Tbsp avocado oil, grass-fed butter or ghee
- 2 lb lean ground turkey (ground beef works too)
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups butternut squash, peeled and diced into 1/2-1" pieces
- 15 oz can pumpkin puree
- 26.5 oz chopped tomatoes (a 28 oz can works too)
- 4 Tbsp tomato paste
- 2 cups good-quality chicken broth (or more if you want a thinner chili)
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 2 tsp pumpkin pie spice
- 1 tsp ground turmeric
- 2 tsp sea salt or to taste
- Black pepper, to taste
- 2 Tbsp raw honey
- 10 oz frozen or fresh spinach
Heat avocado oil in a large pot over medium heat. Then, add the onion and garlic, and sauté a couple minutes. Next, add the ground turkey and season to taste with sea salt and black pepper. Continue to cook 7-10 minutes, until ground turkey is browned.
Once meat is browned, add the butternut squash, pumpkin puree, chopped tomatoes, tomato paste, raw honey and broth. Stir well and then add the chili powder, cumin, pumpkin pie spice, turmeric, and more sea salt and black pepper. Bring to a simmer over medium-low heat and cook for 15 minutes or until squash is tender.
Taste and adjust seasonings to your liking. Then, stir in the spinach and cook another 2-3 minutes. Serve with fresh cilantro and avocado slices, if desired.
I used this brand of chopped tomatoes, which comes in a 26.46 oz box (rounded up to 26.5 in ingredient list). A 28 oz can is fine too. Also, I like this brand of pumpkin pie spice, but you can easily make your own too.
12 tsp of pumpkin pie spice??? Is that right?
Whoa! Not sure how that happened — definitely not 12! Fingers must have slipped when I was typing and I guess I didn’t catch it. It’s only 2 tsp. Thanks for pointing out this error!