The BEST Pumpkin Chili Recipe

Bowl of pumpkin chili topped with cheese, avocado, sour cream and red onions.

This easy Pumpkin Chili is deliciously rich & creamy. Made with ground turkey, pumpkin puree, pinto & kidney beans and your favorite chili spices. It will be on your table in 30-minutes! With options to make it on the stove top, in the slow cooker or in the Instant Pot.

When fall rolls around, I’m all about bringing on the chili recipes – White Chicken Chili, Buffalo Chicken Chili, Spicy Beef & Beer Chili and Vegetarian Chili are always on repeat at our house. 

And today I’m here with a new chili recipe for you that just oozes fall in every way – Turkey Pumpkin Chili. 

What is Pumpkin Chili? 

  • Pumpkin chili is very similar to traditional chili recipes, but a can of pumpkin puree is added. The pumpkin flavor won’t be super noticeable but it adds a silky texture, beautiful color and a boost of Vitamins A & C, potassium and fiber. This version adds in ground turkey, but it can also be made vegetarian. 

This recipe can be made on the stovetop, or in a crockpot or Instant Pot. On the stove, it will take under 30-minutes to make! 

How to Make Pumpkin Chili: 

  • Saute onion and bell pepper. 
  • Add turkey and brown. 
  • Stir in seasonings, broth, pumpkin, beans and tomatoes. 
  • Bring to boil. 
  • Simmer for 15 minutes. 
  • Serve.

How to Make Instant Pot Pumpkin Chili: 

  • Turn instant pot to SAUTE. Once hot, cook onion and bell pepper. 
  • Add turkey and brown. 
  • Hit CANCEL and add the remaining ingredients. Stir to combine, scraping any browned bits from the bottom of the pot.
  • Cook on MANUAL high pressure for 20 minutes. 
  • Quick release the pressure and remove the lid.
  • Serve. 

How to Make Slow Cooker Pumpkin Chili: 

  • Saute onion and bell pepper in a large skillet. 
  • Add turkey and brown. 
  • Transfer to crockpot and stir in seasonings, broth, pumpkin, beans and tomatoes. 
  • Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  • Serve. 

Bowl of pumpkin chili topped with cheese, avocado, sour cream and red onions.

How to Make this Pumpkin Chili Paleo

  • You can easily make this pumpkin chili recipe paleo by leaving out the beans and adding in an extra pound of ground turkey. 

How to Make this Pumpkin Chili Vegetarian

  • If you’re vegan or vegetarian, you can make this pumpkin chili recipe vegetarian by leaving out the turkey, using vegetable broth, and adding in an extra can of your favorite beans. Or you can use vegetarian crumbles or add in extra veggies like sweet potato, spinach, corn, etc.  

Variations: 

  • Beans – Use any of your favorites. Black beans, pinto beans, cannellini beans, kidney beans are all delicious in this recipe. 
  • Veggies – Want to add in more veggies? Corn, spinach, butternut squash, sweet potatoes are great options. (To cook the squash or potatoes in the soup, cube them and increase the simmer time to 30 minutes. Frozen corn or spinach can be stirred in at the last minute.)
  • Beer – Instead of using chicken broth you can add in a light beer or even try pumpkin beer. 
  • Spices – Have fun with your favorites. Try adding cocoa powder and cinnamon for a hint of sweetness. Add some smokiness with smoked paprika. For extra heat, add in more cayenne. 

Bowl of pumpkin chili topped with cheese, avocado, sour cream and red onions.

How to Store Chili: 

  • This chili will keep in the refrigerator for up to 5 days, and its flavors will continue to develop over time, making it great for leftovers. Reheat it over low heat on the stove or in the microwave. 

Can You Freeze Pumpkin Chili?

  • Yes, absolutely if you have leftovers, this chili freezes perfectly.  I like to portion it into freezer bags in individual serving sizes and place them on a cookie sheet to freeze.  Once frozen, I stack them in the freezer making for an easy individual lunch!

Topping Ideas: 

  • Shredded Cheese
  • Sour Cream
  • Cilantro
  • Avocado
  • Green Onions
  • Pumpkin Seeds
  • Radishes
  • Onions
  • Jalapenos
  • Hot Sauce

Bowl of pumpkin chili topped with cheese, avocado, sour cream and red onions.

 

Wine Pairing for Pumpkin Chili:

  • Zinfandel makes a perfect match with chili with its dark fruit aromas, hints of smokiness and just the right amount of tannins.

If you loved this easy pumpkin chili recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

What to Serve with Chili: 

Bowl of pumpkin chili topped with cheese, avocado, sour cream and red onions.

Pumpkin Recipes: 

Chili Recipes: 

 

Bowl of pumpkin chili topped with cheese, avocado, sour cream and red onions.

Pumpkin Chili

This easy Pumpkin Chili is deliciously rich & creamy. Made with ground turkey, pumpkin puree, pinto & kidney beans and your favorite chili spices. It will be on your table in 30-minutes! With options to make it on the stove top, in the slow cooker or in the Instant Pot.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people

Ingredients

  • 1 Tablespoon olive oil
  • 1 onion (diced)
  • 1 yellow or orange bell pepper (diced)
  • 1 pound ground turkey
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • ¼ teaspoon cayenne
  • ¼ teaspoon black pepper
  • 1 cup chicken broth (or vegetable broth)
  • 1 15-ounce can pumpkin puree (not pie filling)
  • 1 15-ounce can pinto beans (undrained)
  • 1 15-ounce can kidney beans (undrained)
  • 1 28-ounce can petite diced tomatoes (undrained)

Instructions

  • Heat oil in a large pot over medium-high heat.
  • Add onion and bell pepper and season with salt and pepper. Cook until tender, about 5 minutes.
  • Add turkey and cook until browned.
  • Stir in seasonings, broth, pumpkin, beans and tomatoes. Bring to boil. Reduce heat to low and simmer, uncovered, 15 minutes, stirring occasionally.

How to Make Instant Pot Pumpkin Chili:

  • Turn instant pot to SAUTE. Once hot, cook onion and bell pepper.
  • Add turkey and brown.
  • Hit CANCEL and add the remaining ingredients. Stir to combine, scraping any browned bits from the bottom of the pot.
  • Cook on MANUAL high pressure for 20 minutes.
  • Quick release the pressure and remove the lid.
  • Serve.

How to Make Slow Cooker Pumpkin Chili:

  • Saute onion and bell pepper in a large skillet.
  • Add turkey and brown.
  • Transfer to slow cooker and stir in seasonings, broth, pumpkin, beans and tomatoes.
  • Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  • Serve.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Large Pot

Nutrition

Calories: 123kcal | Carbohydrates: 3g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 594mg | Potassium: 319mg | Fiber: 1g | Sugar: 1g | Vitamin A: 483IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

 

 

 

 

 

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