Pumpkin Chili Recipe

I absolutely love this Pumpkin Chili Recipe because it brings together the cozy warmth of fall flavors with a hearty, comforting meal that’s perfect any time you need a little extra cozy in your kitchen. This chili isn’t just your typical bean and meat combo — the pumpkin puree adds a subtle sweetness and velvety texture that really makes it stand out. Trust me, when you first try it, you’ll be surprised at how well the pumpkin blends with the spices and savory ingredients to create something both delicious and unique.

Plus, it’s one of those recipes that’s super forgiving and perfect for busy weeknights when you want something filling without fuss. I discovered this Pumpkin Chili Recipe when I was trying to find ways to use pumpkin beyond pie, and it quickly became a favorite for my family’s chilly-night dinners. If you’re looking for a chili that’s hearty, flavorful, and a little unexpected, this one’s going to become your new go-to too.

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Ingredients You’ll Need

The ingredients in this Pumpkin Chili Recipe come together to balance rich, savory, and comforting fall flavors. Each component plays a role — from the lean turkey for protein to the pumpkin puree for that fall flair, plus beans and fire-roasted tomatoes for texture and depth.

• Olive oil: Use a good quality extra virgin olive oil for rich flavor and healthy fats.
• Yellow onion: A diced onion adds sweetness and body to the base.
• Garlic: Fresh minced garlic amplifies the savory notes.
• Ground turkey: I prefer lean turkey here — it keeps the chili hearty but not greasy.
• Chili seasoning: Choose your favorite blend or make your own for full flavor.
• Pumpkin pie spice (or cinnamon): This adds warmth and ties the pumpkin in nicely with traditional chili spices.
• Tomato paste: Intensifies the tomato flavor and thickens the chili.
• Red bell pepper: Adds a mild sweetness and color contrast.
• Minced jalapeno: For a bit of heat — adjust to your spice comfort zone.
• Red kidney beans: Classic chili bean with a satisfying bite.
• Black beans: Adds earthiness and a creamy texture.
• Pinto beans: Another bean variety for complexity and fiber.
• Pumpkin puree: Not pumpkin pie filling — pure pumpkin to keep flavors balanced.
• Canned crushed tomatoes: Provides body and acidity.
• Fire-roasted tomatoes: Adds a smoky, slightly charred flavor boost.
• Chicken stock (unsalted): Use low sodium to control saltiness and add moisture.
• Worcestershire sauce: Adds umami depth and tang.

Variations

I like to tweak this Pumpkin Chili Recipe depending on who I’m cooking for or what I have on hand. Feel free to swap out proteins, adjust spices, or turn up the heat to make it your own. It’s forgiving and flexible — perfect for experimenting or sticking to the classic version.

• Ground Beef or Chicken: I’ve tried ground beef in place of turkey for a richer flavor, and it worked beautifully for game day.
• Vegetarian Version: Use extra beans and add quinoa; skip the meat and add a splash of soy sauce for umami.
• Spice Level: Add more jalapeno or a pinch of cayenne if you love heat — I usually tone it down for my family.
• Smoky Twist: Smoking paprika or chipotle powder adds a pleasant smoky complexity when fire-roasted tomatoes aren’t available.

How to Make Pumpkin Chili Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot or Dutch oven over medium heat. Once hot, toss in your diced onions and sauté for about 2 minutes until they start to soften and turn translucent. Add the minced garlic last, cooking for just 30 seconds more to release those lovely garlicky aromas without burning. I find this step essential because it builds the flavor foundation that your whole chili will rest on.

Step 2: Brown the Ground Turkey

Add the ground turkey to your pot, breaking it apart with a wooden spoon or spatula as it cooks. Stir frequently, cooking until the meat loses its pink color — about 4 to 6 minutes. This step ensures the turkey is evenly browned, which adds a delicious depth of flavor and a nice, meaty texture to the chili. Don’t rush it; browning properly makes all the difference.

Step 3: Season and Build Layers

Sprinkle in the chili seasoning and pumpkin pie spice (or cinnamon) and stir so the spices toast just slightly for about a minute. Next, add your tomato paste, stirring and cooking for another minute—it intensifies the tomato flavor and thickens the sauce base. Toss in the diced red bell pepper and minced jalapenos, cooking another minute. This layering technique builds complexity and brings out the best in each ingredient.

Step 4: Add Beans, Pumpkin, Tomatoes and Liquids

Time to add the fun part — the kidney, black, and pinto beans, then the pumpkin puree, crushed tomatoes, fire-roasted tomatoes (don’t forget the juice!), chicken stock, and Worcestershire sauce. Stir everything until combined. This is where your chili starts to come alive with vibrant color and irresistible aromas.

Step 5: Simmer and Reduce

Bring the chili to a boil, then reduce to a medium simmer. Let it cook gently for 25 to 30 minutes, stirring occasionally so nothing sticks or burns at the bottom. You want the liquid to reduce slightly, thickening the chili but still keeping it saucy. If it thickens too much, simply add more stock or water. Don’t forget to taste and adjust salt and pepper near the end.

Step 6: Serve and Enjoy

Once it’s done, serve up your pumpkin chili with your favorite toppings — I love sour cream, shredded cheddar, pepitas, and a sprinkle of sliced green onions. These add texture and fresh flavor, making every bite delightful.

How to Serve Pumpkin Chili Recipe

Garnishes

I always top my pumpkin chili with a dollop of cool sour cream to balance the spices and add creaminess. Shredded sharp cheddar cheese melts in just perfectly, and I like to sprinkle roasted pepitas for crunch. Fresh sliced green onions or cilantro add a pop of freshness that brightens each spoonful — I find these toppings make the chili feel extra homemade and inviting.

Side Dishes

For sides, I love serving this chili with warm cornbread or buttery dinner rolls to soak up every last bit. A simple green salad with a tangy vinaigrette complements the richness beautifully, balancing the meal. Sometimes, I also serve it over fluffy cooked rice for a heartier option if we want extra carbs.

Creative Ways to Present

For special occasions, I’ve served this Pumpkin Chili Recipe in mini pumpkin bowls — it’s such a fun, festive presentation that doubles as an edible serving dish! Another creative idea is layering the chili in a clear glass with a dollop of sour cream and grated cheese for a chili parfait that’s both cute and perfect for potlucks.

Make Ahead and Storage

Storing Leftovers

I like to store leftover pumpkin chili in airtight containers in the fridge, where it keeps well for about 4 days. It actually tastes even better the next day because the flavors meld beautifully overnight — which is a great incentive to make it ahead!

Freezing

This chili freezes wonderfully. I portion it into freezer-safe containers or heavy-duty zip-top bags and it keeps for up to 3 months. When I’m ready to enjoy, I just thaw it overnight in the fridge and reheat gently on the stovetop or in the microwave.

Reheating

When reheating, I recommend warming the chili slowly over medium-low heat, stirring occasionally to prevent sticking. This helps maintain the thick, hearty texture without scorching. A splash of chicken stock or water can help loosen it up if it’s too thick.

FAQs

Final Thoughts

I can’t recommend this Pumpkin Chili Recipe enough when you want something different yet comforting and deeply satisfying. The blend of pumpkin with classic chili ingredients is truly something special that feels both nostalgic and fresh. If you love recipes that bring warmth to the table and smiles all around, give this one a try — I promise it’ll become a staple in your rotation just like it did in mine.

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