Pumpkin Chili
Made with turkey, fresh vegetables, and a complex array of spices, this healthy and hearty Pumpkin Chili recipe is the perfect cozy fall dinner!
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Who knew pumpkin was the perfect addition to chili?!
I adore chili because it’s intrinsically comforting and warming. The flavors unfold further with every spoonful. Plus, when it’s made with hearty and healthy ingredients like my Healthy Turkey Chili and White Bean Chicken Chili, it makes for a deeply satisfying, all-in-one meal.
And that’s exactly what you get with this pumpkin chili recipe! Let me count the ways I love it…
- Healthy Without the Hassle. Using canned pumpkin is a sneaky way to incorporate more vegetables because the canned pumpkin puree blends right in.
- Rich and Thick. The puree also adds hearty thickness. In our house, we love chili thick enough that our spoon will stand up in it, and this pumpkin chili recipe passes that test with honors.
- The Perfect Combination of Spices. The warmth of cinnamon and nutmeg pair perfectly with the pumpkin. Chipotle chili powder offers a hint of heat and smokiness that makes a great one-two punch with the pumpkin’s natural sweetness. (This Green Chili Recipe will also make you feel like a master chef.)
5 Star Review
“I’ve tried many pumpkin chili recipes over the years and this is by far my favorite! It’s spicy and sweet, but not at the same time and somehow it just really works! And it’s even better as leftovers.”
— Robyn —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Ground Turkey. A leaner choice that still packs protein and flavor into the chili. You also can make this pumpkin chili with chicken or with lean ground beef.
- Sweet Potato. Its natural sweetness and added nutrition are wonderful additions.
- Pumpkin Puree. Creates a thick texture and brings hidden nutrition to the chili.
- Bell Peppers. Green and red bell peppers add beautiful color and nutrition.
- Spices. With chipotle chili powder, chili powder, cumin, cinnamon, and nutmeg, this chili is anything but bland. The spices give it deep, rich, and warming flavors that help make it memorable.
- Pinto Beans. For extra filling protein and scrumptious creamy texture.
- Fire-Roasted Tomatoes. Unlike regular canned tomatoes, fire-roasted tomatoes bring deep, smoky flavor to the chili.
- Toppings. The options are endless! Sliced jalapeno, avocado, cilantro, red onion, and yogurt are all tasty choices.
How to Make Pumpkin Chili
- Get Started. Sauté the onion, potato, peppers, and garlic, then stir in the turkey, salt, and pepper.
- Make It Flavorful. Add the remaining spices.
- Finish. Stir in the beans, pumpkin, tomato sauce, tomatoes, and broth. Bring the pumpkin chili to a simmer and cook for 30 minutes. Serve with toppings, and ENJOY!
Recipe Variations
- Vegetarian Pumpkin Chili. You can swap out the ground turkey for vegetarian meat crumbles or add two additional cans of beans (such as chickpeas, black beans, light or dark red kidney beans, or additional pinto beans). Use vegetable broth or water instead of chicken broth.
- Pumpkin Chili with Chicken or Beef. You can also swap out the ground turkey for lean ground beef or ground chicken.
- Slow Cooker Pumpkin Chili. Brown the turkey on the stovetop first. Add the turkey and remaining chili ingredients into a 6-quart slow cooker, and stir. Cook on HIGH for 3-4 hours or on LOW for 5-6 hours. (You may also want to check out this Slow Cooker Turkey Quinoa Chili).
What to Serve With Pumpkin Chili
- Salad. Serve your chili with a light salad like this simple Arugula Salad.
- Bread. There’s nothing like dunking a hunk of bread into chili, and Cheesy Jalapeno Cornbread or Crock Pot Bread would be delish!
- Veggies. Sneak in more servings of veggies by pairing this soup with a side of Roasted Broccoli or Roasted Brussels Sprouts.
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Pumpkin Chili
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 1 large sweet potato cut into 1/2-inch chunks
- 2 red bell peppers diced
- 1 green bell pepper diced
- 3 cloves minced garlic about 1 tablespoon
- 2 pounds ground turkey
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon chili powder
- 1 ½ teaspoons chipotle chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 15-ounce can reduced sodium pinto beans rinsed and drained
- 1 15-ounce can pumpkin purée
- 1 15-ounce can tomato sauce
- 1 15-ounce can fire-roasted diced tomatoes in their juices
- 1 ½ to 2 cups low-sodium chicken broth or vegetable broth or water
- Sliced jalapeno avocado, chopped cilantro, red onion, and/or non-dairy plain yogurt, for serving
Instructions
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Heat the oil in a Dutch oven or large soup pot over medium heat. Add the onion, sweet potato, red and green bell peppers, and garlic. Sauté for 5 to 7 minutes, until soft.
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Add the turkey, salt, and pepper, and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
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Once the meat is browned, add the chili powder, chipotle chili powder, cumin, cinnamon, and nutmeg. Stir and cook until very fragrant, about 30 seconds.
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Add the beans, pumpkin, tomato sauce, diced tomatoes in their juices, and 1 cup chicken broth (or water). Bring to a gentle simmer.
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Let simmer, uncovered, until the chili thickens further, about 30 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add additional broth or water to reach your desired consistency.
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Toward the end of the cooking time, taste, and adjust the seasonings as desired. Add more chipotle chili powder for an extra smoky/spicy kick (be careful; a little goes a long way) and more salt and pepper as needed. Serve hot with desired toppings.
Notes
- TO STORE: Refrigerate chili in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You can also reheat this chili in the microwave.
- TO FREEZE: Freeze chili in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
