Pumpkin chili is the coziest way to bring fall flavor to a weeknight dinner. Pumpkin puree melts into a smoky tomato base, adding body, a touch of natural sweetness, and a velvety texture alongside ground turkey and hearty beans.
This easy pumpkin chili recipe comes together in one pot in about 45 minutes. It is healthy, filling, freezer friendly, and loaded with warm spices, so it is perfect for game days, chilly evenings, and meal prep.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Category: Dinner / Soup
Why You’ll Love This Pumpkin Chili
- Made in one pot with pantry staples
- Velvety texture from pumpkin puree
- Smoky, warming spices with balanced sweetness
- Lean, protein-packed, and filling
- Freezer friendly for easy meal prep
Ingredients You’ll Need for Pumpkin Chili
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 cup chicken broth
- 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika
- 1 teaspoon salt and 1/2 teaspoon black pepper
- Sour cream, cheddar, and green onions for topping
How to Make Pumpkin Chili
- Heat the olive oil in a large pot over medium-high heat.
- Brown the turkey, breaking it up, for 6 to 8 minutes.
- Add the onion and pepper and cook for 5 minutes, then stir in the garlic and spices for 1 minute.
- Stir in the pumpkin, crushed tomatoes, beans, and broth.
- Bring to a boil, then reduce the heat and simmer for 25 minutes, stirring occasionally.
- Taste and adjust the salt and spices.
- Ladle into bowls and top with sour cream, cheddar, and green onions.
Tips for the Best Pumpkin Chili
- Use plain pumpkin puree, not pumpkin pie filling.
- Bloom the spices in the pot for a minute to deepen the flavor.
- Simmer longer for a thicker chili, or add broth to thin it.
- A splash of apple cider vinegar brightens the finished pot.
Variations to Try
- Use ground beef or sausage instead of turkey
- Make it vegetarian with extra beans and diced sweet potato
- Add a chipotle pepper in adobo for heat
- Cook it in a slow cooker on low for 6 hours
How to Store It
Store pumpkin chili in the fridge for up to 5 days.
Freeze in portions for up to 3 months and reheat on the stove.
Frequently Asked Questions
Does pumpkin chili taste like pumpkin pie?
No. The pumpkin adds body and subtle sweetness, but the smoky chili spices stay in front.
Can I make pumpkin chili in the slow cooker?
Yes. Brown the turkey first, then cook everything on low for 6 hours or high for 3 to 4 hours.
Can I use fresh pumpkin for chili?
Yes, roast and puree it first, though canned pumpkin is easier and consistent.
How do you thicken pumpkin chili?
Simmer it uncovered for 10 more minutes or mash a few beans into the pot.
Turkey Pumpkin Chili
Ingredients
Equipment
Method
- Brown the turkey in olive oil in a large pot.
- Add the onion and pepper and cook 5 minutes, then the garlic and spices.
- Tip: Cooking the spices briefly deepens their flavor.
- Stir in the pumpkin, tomatoes, beans, and broth.
- Simmer 25 minutes, stirring occasionally.
- Season to taste and serve with sour cream, cheddar, and green onions.
Notes
Chili tastes even better the next day.