There’s just something about pumpkin chili that feels like a hug in a bowl. If you’ve ever sat down on a cool fall evening, spoon in hand, and thought, “This is exactly what I needed,” then you know the magic I’m talking about. This recipe takes the comfort of a traditional turkey and bean chili and sneaks in canned pumpkin puree for a creamy, hearty twist that even the pickiest eaters in my house gobble up.
As a Texas girl who grew up on chili cook-offs, I admit I was skeptical the first time I stirred pumpkin into my pot. But let me tell you—now my kids ask for “the orange chili” on repeat. And honestly? I’m not complaining.
Table of Contents
Why You’ll Love This Pumpkin Chili
- Ready in about an hour (or quicker in the Instant Pot).
- Feeds a crowd or makes fantastic leftovers.
- Packed with protein and fiber—hello, weeknight win!
- Cozy fall flavors thanks to pumpkin pie spice and smoky paprika.
- Works perfectly with turkey, but you can swap in ground chicken or beef.
What Does Pumpkin Chili Taste Like?
Imagine your classic turkey chili, rich with beans, tomatoes, and spices. Now picture it with a velvety, slightly sweet backdrop from pumpkin puree. It doesn’t scream pumpkin pie—promise! Instead, it balances the heat from jalapeño and chili powder with a mellow, creamy note. It’s hearty, flavorful, and just the right kind of unexpected.
Ingredients You’ll Need for Pumpkin Chili
When it comes to making the perfect pumpkin chili, the ingredients are simple, wholesome, and pantry-friendly. What I love most is that it combines everyday staples—like canned beans and tomatoes—with a seasonal twist from pumpkin puree. Here’s a closer look at what goes into this cozy recipe:
- Olive oil (2 tbsp): A splash of olive oil gets your veggies sizzling and adds richness to the base of the chili.
- Yellow onion (1 small, diced): Onions are the aromatic backbone of nearly every chili, giving sweetness and depth.
- Jalapeño (1, seeded and diced): This little green gem adds just the right amount of heat. If you’re spice-shy, leave out the seeds or swap for a milder chili pepper.
- Green bell pepper (1, chopped): Bell peppers add freshness, crunch, and a little natural sweetness that balances the savory turkey.
- Garlic (3 cloves, minced): Because no chili is complete without that unmistakable garlicky kick.
- Ground turkey (1 lb): Lean, protein-packed, and lighter than beef, turkey makes this pumpkin chili healthy without skimping on heartiness. For a classic beef option, you might also like my Classic Chili Recipe.
- Pumpkin puree (1 can, 15 oz): The star of the show! Canned pumpkin adds creaminess, subtle sweetness, and extra fiber. It blends right in, giving the chili a velvety texture without overpowering the flavor.
- Black beans (1 can, drained and rinsed): Mild and meaty, black beans bulk up the chili while offering plenty of plant-based protein.
- Kidney beans (1 can, drained and rinsed): These classic chili beans bring a hearty chew and soak up all that savory-spiced broth.
- Diced tomatoes (1 can, 14 oz): Juicy tomatoes add acidity and balance the richness of the pumpkin puree.
- Tomato paste (1 can, 6 oz): Concentrated tomato goodness—this thickens the broth and deepens the flavor.
- Chili powder (2 tbsp): A must-have spice blend that sets the tone for any good chili.
- Ground cumin (2 tsp): Warm and earthy, cumin pairs beautifully with the pumpkin.
- Smoked paprika (1 tsp): Adds a subtle smokiness that makes this chili taste like it’s been simmering all day.
- Pumpkin pie spice (2 tsp): The secret ingredient! A touch of cinnamon, nutmeg, and clove brings out the pumpkin’s natural sweetness without making it taste like dessert.
- Salt (2 tsp) & black pepper (1 tsp): Essential seasonings that tie everything together.
- Cayenne pepper (pinch, optional): For those who like a little fiery kick.
- Chicken broth (3 cups): The liquid gold that keeps your chili saucy. Use more for a thinner chili or less if you prefer it extra thick.
👉 Pro tip: Don’t be afraid to play around! You can swap the turkey for chicken, or even make it vegetarian by doubling the beans. That’s the beauty of this pumpkin chili recipe—it’s flexible enough to match your family’s tastes and your pantry’s supplies.
How to Make Pumpkin Chili
Whether you’re a stovetop traditionalist or an Instant Pot enthusiast, this pumpkin chili recipe couldn’t be simpler. Below you’ll find detailed, step-by-step instructions to help you whip up a pot of hearty, flavorful chili that’s perfect for weeknights, game days, or chilly fall evenings.
Stove Top Method
- Heat your pot and start with the basics.
Place a large Dutch oven or saucepan over medium heat. Add the olive oil and let it warm until it shimmers. This will be your flavor foundation. - Sauté your aromatics.
Toss in the diced onion, jalapeño, and green pepper. Stir and let them cook for about 3–4 minutes, or until they begin to soften and smell amazing. The trio adds a sweet-spicy balance that sets the tone for your pumpkin chili. - Add the garlic.
Stir in the minced garlic and cook for one more minute. Garlic burns quickly, so keep stirring to release its fragrance without letting it brown. - Brown the turkey.
Add the ground turkey to the pot. Use a wooden spoon to break it into small crumbles. Cook until no longer pink, about 6–8 minutes. This lean protein makes the chili hearty without being too heavy. If you prefer beef, my Classic Beef Chili is another delicious option. - Bring in the pumpkin and beans.
Stir in the pumpkin puree, black beans, kidney beans, diced tomatoes, and tomato paste. At this stage, your pot will start to look like a chili masterpiece in progress. The pumpkin thickens the chili and adds a velvety texture. - Mix in your spices.
In a small bowl, combine chili powder, cumin, smoked paprika, pumpkin pie spice, salt, pepper, and cayenne if using. Pour the spice mix into the pot and stir until everything is coated. This is what gives your pumpkin chili that irresistible flavor. - Add the broth.
Pour in about 3 cups of chicken broth (use less if you like your chili thicker). Stir well to combine all ingredients. - Simmer low and slow.
Lower the heat to a gentle simmer. Let your pumpkin chili bubble away for 15–20 minutes, stirring occasionally. This allows the flavors to deepen and meld together beautifully. - Taste test and serve.
Before serving, taste your chili and adjust the seasoning if needed. Scoop into bowls and top with shredded cheese, Greek yogurt, jalapeños, or tortilla chips.
Instant Pot Method
- Set to sauté mode.
Turn on your Instant Pot and set it to sauté. Add olive oil and wait until it’s hot. - Cook the veggies.
Add onion, jalapeño, and green pepper. Sauté for 3–4 minutes until slightly softened. - Add garlic and turkey.
Stir in the garlic for 1 minute, then add ground turkey. Break it up with a spoon and cook until no longer pink, about 5–6 minutes. - Season and stir in base ingredients.
Mix your spices in a small bowl. Add pumpkin puree, beans, diced tomatoes, and tomato paste into the pot. Sprinkle in your spice mix and stir everything together. - Add broth.
Pour in chicken broth, then give it one final stir. - Pressure cook.
Seal the lid and set the Instant Pot to manual (high pressure) for 12 minutes. - Natural release.
Once the cooking time is up, let the pot naturally release pressure for 15 minutes before carefully doing a quick release. - Serve and enjoy.
Ladle your steaming hot pumpkin chili into bowls and load up with toppings. It’s creamy, hearty, and ready in record time!
Pro tip: Both methods give you a rich, flavorful chili. The Instant Pot saves you some hands-on time, while the stovetop method fills your kitchen with those mouthwatering simmering aromas. Either way, you’ll have a crowd-pleasing pot of pumpkin chili that’s perfect for cozy nights at home.
Tips and Tricks for Perfect Pumpkin Chili
- Don’t skimp on the spices—pumpkin loves bold flavors.
- For thicker chili, use just 2 cups of broth.
- Want more heat? Keep some jalapeño seeds or double the cayenne.
- Freezer-friendly: This chili freezes beautifully in airtight containers for up to 3 months.
- Kid-friendly tip: Top with shredded cheese and a dollop of sour cream to mellow the spice.
Storage for Pumpkin Chili
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for grab-and-go lunches.
- Reheat: Warm gently on the stove or microwave with a splash of broth if needed.
FAQs
Can I make pumpkin chili vegetarian?
Absolutely! Skip the turkey and use an extra can of beans or lentils for protein.
Does it taste sweet like dessert pumpkin?
Nope! Pumpkin adds creaminess and depth, not pie-level sweetness.
Can I use fresh pumpkin instead of canned?
Yes, just roast and puree it first—though canned is quicker for busy weeknights.
Conclusion
If you’re craving a hearty bowl of comfort that sneaks in extra nutrition, pumpkin chili is your new best friend. It’s cozy enough for fall nights, simple enough for busy moms, and delicious enough to win over skeptics at the dinner table. Give it a try—you might just find it becomes your family’s next “orange chili” tradition too.
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Easy Pumpkin Chili – The Best Easy & Healthy Recipe for Fall Nights
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings
- Category: Chili
- Method: Stove Top, Instant Pot
- Cuisine: American
Description
Easy Pumpkin Chili takes your traditional turkey and bean chili and gives it a nutritious upgrade by adding canned pumpkin puree. Done in about an hour, this pumpkin turkey chili is protein packed, healthy, and great for leftovers or to feed a crowd.
Ingredients
2 tbsp olive oil
1 small yellow onion, diced
1 jalapeno, seeded and diced
1 green pepper, chopped
3 cloves garlic, minced
1 lb ground turkey
1 (15 oz) can pumpkin puree
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 (14 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 tbsp chili powder
2 tsp cumin
1 tsp smoked paprika
2 tsp pumpkin pie spice
2 tsp salt
1 tsp pepper
Pinch of cayenne (optional)
3 cups chicken broth (adjust for thickness)
Instructions
1. Heat a large saucepan or Dutch oven on the stove and add olive oil.
2. Add in onion, jalapeno, and green pepper and sauté for a few minutes until slightly soft.
3. Add in garlic and cook for one more minute.
4. Add in ground turkey, breaking it up and cooking until no longer pink.
5. Reduce heat to medium-low and stir in pumpkin puree, beans, diced tomatoes, and tomato paste.
6. Mix all spices in a small bowl and add them into the chili mixture.
7. Pour in chicken broth and stir to combine.
8. Let the chili simmer over low heat for 15–20 minutes.
9. Serve hot with cheese, Greek yogurt, jalapenos, or your favorite toppings.
Notes
Use less broth for a thicker chili, or more for a soupier texture.
Pumpkin adds nutrients and creaminess without overpowering flavor.
This chili freezes well and is great for meal prep.
To make in the Instant Pot: Follow sauté steps using the sauté function, then add remaining ingredients, seal, and cook on Manual for 12 minutes. Let naturally release for 15 minutes before quick release.
