Easy Pumpkin Chili

Easy Pumpkin Chili is a cozy, hearty twist on classic turkey and bean chili, enhanced with the subtle sweetness and nutrition of canned pumpkin puree. This protein-packed, fiber-rich meal comes together in just over an hour and is perfect for both busy weeknights and large gatherings. With both Instant Pot and stovetop instructions, it’s versatile, delicious, and a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

This pumpkin chili offers everything you love about a comforting bowl of chili with a nutritious, autumn-inspired upgrade. The pumpkin adds creaminess without overpowering the savory spices, making it a family-friendly favorite. It’s also easy to make, stores well, and can be served with a variety of toppings. Whether you’re meal-prepping or feeding a group, this recipe has you covered.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• olive oil

• yellow onion

• jalapeno

• green bell pepper

• garlic

• ground turkey

• canned pumpkin puree

• black beans

• kidney beans

• diced tomatoes

• tomato paste

• chili powder

• cumin

• smoked paprika

• pumpkin pie spice

• salt

• pepper

• cayenne (optional)

• chicken broth

Directions

Stovetop Instructions

1. Heat a large saucepan or Dutch oven over medium heat and add olive oil.

2. Add diced onion, jalapeno, and green pepper. Sauté until slightly soft, about 3–4 minutes.

3. Stir in garlic and cook for 1 more minute.

4. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink.

5. Lower the heat to medium-low. Stir in pumpkin puree, black beans, kidney beans, diced tomatoes, and tomato paste.

6. In a small bowl, combine chili powder, cumin, smoked paprika, pumpkin pie spice, salt, pepper, and cayenne (if using). Add this spice blend to the pot.

7. Pour in chicken broth, stirring to combine.

8. Simmer on low heat for 15–20 minutes, stirring occasionally.

9. Serve with desired toppings like shredded cheese, Greek yogurt, or jalapenos.

Instant Pot Instructions

1. Set Instant Pot to sauté mode and add olive oil.

2. Add onion, jalapeno, and green pepper. Sauté until slightly softened, about 3–4 minutes.

3. Add garlic and cook for 1 minute more.

4. Add ground turkey and cook until no longer pink, breaking it up as it cooks.

5. Mix all spices in a bowl and stir into the pot.

6. Add pumpkin puree, black beans, kidney beans, diced tomatoes, and tomato paste.

7. Pour in chicken broth and stir everything together.

8. Seal the lid, set to manual cook for 12 minutes.

9. Let the pressure naturally release for 15 minutes, then quick release any remaining pressure.

10. Serve with toppings of choice.

Servings and timing

Yield: 8–10 servings
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 1 hour 10 minutes

Variations

• Vegetarian Option: Skip the turkey and add another can of beans or lentils for a hearty meatless chili.

• Add Sweetness: Stir in a tablespoon of maple syrup or a dash of cinnamon to play up the pumpkin’s natural sweetness.

• Spice It Up: Use hot chili powder or double the cayenne if you like a spicier chili.

• Make It Creamy: Add a swirl of heavy cream or coconut milk for a creamier texture.

• Use Ground Beef: Substitute ground turkey with ground beef or chicken for a different flavor.

• Thicker Chili: Use only 2 cups of broth if you prefer a thicker consistency.

Storage/Reheating

Store leftover pumpkin chili in an airtight container in the refrigerator for up to 4 days. To freeze, let the chili cool completely, then transfer to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months.

To reheat, warm in a pot over medium heat until hot, stirring occasionally. For individual portions, microwave on high for 1–2 minutes, stirring halfway through.

FAQs

What does pumpkin add to chili?

Pumpkin adds a subtle sweetness, creamy texture, and a boost of nutrients like fiber, vitamin A, and potassium without overpowering the chili flavor.

Can I use fresh pumpkin instead of canned?

Yes, you can use roasted and pureed fresh pumpkin. Just ensure it’s smooth and similar in texture to canned puree.

Is this chili spicy?

It has a mild kick from the jalapeno and cayenne. You can adjust the heat level to your taste by reducing or increasing those ingredients.

Can I make this chili ahead of time?

Absolutely. Pumpkin chili tastes even better the next day as the flavors develop over time.

Can I cook this in a slow cooker?

Yes. Brown the turkey and sauté the veggies first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

What toppings go well with pumpkin chili?

Popular toppings include shredded cheese, Greek yogurt or sour cream, sliced jalapenos, chopped cilantro, green onions, or crushed tortilla chips.

Is pumpkin chili healthy?

Yes, it’s a nutrient-dense meal with lean protein, fiber-rich beans, and vitamin-packed pumpkin.

Can I make this chili dairy-free?

Yes, the base recipe is dairy-free. Just avoid dairy-based toppings or use plant-based alternatives.

What can I serve with pumpkin chili?

Serve with cornbread, crusty bread, a side salad, or even over rice for a heartier meal.

How do I thicken the chili?

Simmer it uncovered to allow liquid to reduce, or mash some of the beans into the chili for a thicker texture.

Conclusion

Easy Pumpkin Chili is a warm, flavorful, and wholesome twist on a comfort food classic. Whether you’re cooking on the stovetop or using your Instant Pot, this recipe is a perfect blend of convenience, nutrition, and taste. Ideal for cozy nights, game days, or meal prep, it’s a fall-inspired dish that deserves a regular spot in your dinner rotation.