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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!).
The best pumpkin chili recipe of. all. time.
September is probably my favorite month because I love all of the things that come with it. Football, cozy sweaters, warm bowls of soup, and pumpkin. Pumpkin. All. The. Time.
One of my favorite fall traditions is making a big pot of soup on Sunday evening, curling up on the couch, and watching Sunday night football.
So, I took a few of my favorite things – warm chili and the fall flavors of pumpkin – and the result was this easy pumpkin chili. It may just be my favorite chili of all time, and I’m so excited to share it with you!
This dish comes together very quickly, and whether you choose to make it on the stove or in an Instant Pot, doesn’t require much time. I tested it both ways, and the results were great both times. So choose your preferred method, and let’s dive in!
Ingredients used to make this chili pumpkin recipe
If you’ve ever made chili, most of the ingredients in this recipe will probably look familiar to you. We’ll be using some veggies, ground turkey, and of course, beans! To add the signature pumpkin, we’ll use pumpkin puree and homemade pumpkin pie spice.
- Olive oil: First up, we’ll use olive oil to sauté the veggies.
- Yellow onion: 1 small yellow onion will be just plenty. Dice it up as fine as you’d like.
- Jalapeño: Add a kick to your chili by including a jalapeño. I recommend de-seeding it, but you don’t have to if you want things extra hot!
- Green Pepper: Chop up a green pepper to add crunch to the dish.
- Garlic: Gotta have the garlic! I love a little extra, so I recommend 3 cloves, minced.
- Ground turkey: For meat we’ll be using 1 lb. of ground turkey. You can also use chicken or ground beef.
- Pumpkin puree: Pumpkin is a must! We’ll use puree, as it tastes fabulous and works really well to bring the chili together.
- Black beans: Beans are a given for chili, so we’ll start with a can of black! Be sure to drain and rinse before adding them to your pot.
- Kidney beans: Then do the same thing, but with kidney beans!
- Diced tomatoes: Next up, we’ll add some yummy diced tomatoes. These add flavor and do a lot for the consistency of the chili too!
- Tomato paste: Tomato paste does wonders for the flavor in this dish.
- Spices: For spices, we’ll be using cumin, smoked paprika, pumpkin pie spice (I love to make my own), salt, and pepper. You can also add cayenne if you’d like!
- Chicken broth: Finally, we’ll add chicken broth as the liquid for this dish.
What you’ll need to make chili
For this recipe you’ll only need a couple of kitchen tools. You’ll need cutting items, measuring cups, and either a sauce pot or Instant Pot!
- Cutting board
- Chopping knife
- Large sauce pot/dutch oven or Instant Pot
- Stirring utensil
- Measuring cups: 1 tsp, 1 tbsp, 1 cup
How to make easy pumpkin chili
One of my favorite things about this pumpkin chili recipe is that there are two different cooking methods to choose from. If you have an Instant Pot, great, but if not, that’s cool too! The stove top works just as well. Choose your preferred method, and let’s get started!
Stove Top:
- To cook your pumpkin chili on the stove, begin by heating a large saucepan or dutch oven. Once the pan is warm, add the olive oil.
- Next, add the onion, jalapeño, and pepper and let them sauté for a few minutes until slightly soft.
- Add the garlic and let it cook for one more minute.
- Then add the ground turkey, breaking it up and cooking until it’s no longer pink.
- Reduce the heat to medium-low and stir in your pumpkin, beans, diced tomatoes, and tomato paste.
- Mix all of the spices in a small mixing bowl and then add them to the chili mixture.
- Pour in chicken broth and let simmer for 15-20 minutes over low heat.
- Add cheese, Greek yogurt, jalapeños, or any other toppings you’d like, and enjoy!
- To cook your chili in an Instant Pot, begin by turning it on to sauté and adding the olive oil.
- Add the onion, jalapeño, and pepper and let sauté for a few minutes until slightly soft.
- Add garlic and let cook for one more minute.
- Next, add the ground turkey, breaking it up and cooking until it’s no longer pink.
- Mix all of the spices in a small mixing bowl and then add them to the chili mixture.
- Stir in the pumpkin, beans, diced tomatoes, and tomato paste.
- Pour in three cups of the chicken broth.
- Set the Instant Pot to manual and cook for 12 minutes.
- Once the 12 minutes are up, let it natural release for 15 minutes, and then quick release.
- Add cheese, Greek yogurt, jalapeños, or any other desired toppings, and enjoy.
Customizing pumpkin chili
This dish is great for customizing to fit any dietary preference. Though it calls for turkey and chicken broth, those aren’t musts! You can use any ground meat, including vegan alternatives (or add an extra can of beans). And for the broth, go with a veggie broth. And ta-da! Vegan chili!
Have extra ground beef on hand? You can definitely substitute ground beef for the turkey here. I also think ground chicken would be great!
Not a fan of kidney beans? Double up on the black beans, or substitute your favorite type of bean.
You can truly do so many things with this dish, so get creative and make it your own!
How to store pumpkin chili
This is the perfect dish to include in your weekly meal prep. It stays nice and fresh in the fridge all week long, and like soup, gets better with each day.
It also freezes very well, so it’s great as a make-ahead option! I love to portion it out and chill it in separate containers that I can grab and reheat for lunch or dinner on busy days.
Just store in tightly sealed containers and place in either the fridge or freezer, and you’ll be good to go!
Embrace fall with these pumpkin recipes too!
Hey, pumpkin lovers! There’s so much more where this recipe came from. Enjoy hummus, french toast, pie, and muffins, all with that yummy pumpkin flavor you’re craving.
- Savory Pumpkin Hummus
- Five Minute Pumpkin French Toast
- Homemade Pumpkin Pie Spice
- Healthy Paleo Pumpkin Pie
- The Best Healthy Pumpkin Muffins
Easy Pumpkin Chili (Instant Pot and Stove Top)
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 15oz 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 (depending on how thick you want it)
Instructions
Stove Top Instructions
- Heat large saucepan or dutch oven on stove. Add olive oil when warm.
- Add in onion, jalapeno, and pepper and let saute for a few minutes until slightly soft.
- Add in garlic and let cook for one more minute.
- Add in ground turkey, breaking it up and cooking until no longer pink.
- Reduce heat to medium-low and stir in your pumpkin, beans, diced tomatoes and tomato paste.
- Mix all spices in a little bowl and then add into your chili mixture.
- Pour in three cups of chicken broth.
- Let simmer for 15-20 minutes over low heat.
- Serve! Add cheese, Greek yogurt, jalapenos or any other toppings you desire.
InstantPot Instructions:
- Turn instant pot to sauté and add olive oil to pot.
- Add in onion, jalapeno, and pepper and let sauté for a few minutes until slightly soft.
- Add in garlic and let cook for one more minute.
- Add in ground turkey, breaking it up and cooking until no longer pink.
- Mix all spices in a little bowl and then add into your chili mixture.
- Stir in your pumpkin, beans, diced tomatoes and tomato paste.
- Pour in three cups of chicken broth.
- Set your IP to manual cook for 12 minutes.
- Once the 12 minutes are up, let it natural release for 15 minutes and then quick release.
- Serve! Add cheese, Greek yogurt, jalapenos or any other toppings you desire
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Sierra says
Loved this recipe! I used ground beef instead of turkey. Delish!! Will have to make again and again this Fall.
★★★★★
Kristen says
This is my families favorite recipe for fall. We make it multiple times a year in the crockpot or on the stove it’s a hit Everytime!
★★★★★
Erin says
Hi Kristen, so happy everyone loves it! Thanks for sharing!!
Amy says
Thank you Erin for this delicious and simple recipe! I’ve made this twice in the past 2 weeks, followed the recipe exactly as written 🙂
★★★★★
Erin says
Hi Amy, so happy you loved it so much!!
Steph says
Absolutely delicious! The pumpkin added a subtle hint of sweetness and great texture. Will definitely be coming back to this recipe.
★★★★★
Erin says
Hi Steph, so glad you loved it!!
Melissa says
This is such a fantastic recipe!! I used beef broth instead of chicken but otherwise made it exactly as written, and my whole family gobbled it up, including two very picky toddlers! We make a lot of chili and this is our new favorite recipe, thank you thank you!
★★★★★
Erin says
Hi Melissa, so happy you loved it and made it your own! 🙂
Beth says
Delicious chili!! Great recipe for meal prepping!
★★★★★
Erin says
Hi Beth, so glad you loved it!
Jessi says
This pumpkin chili is great! Highly suggest you trying it.
★★★★★
Erin says
Hi Jessi, so glad you loved it!
Eliza G says
This was so good!! Subtle but not too overpowering pumpkin flavor and really adds to a great thick texture. Will make this one again! Thanks Erin 🙂
★★★★★
Erin says
Hi Eliza, so glad you loved it so much!!
Ellen J says
Delicious! Warm welcome to fall and I’m not that crazy for chili. My husband loved it too! Definitely a do again!
Erin says
Hi Ellen, so happy you both enjoyed it!!
Lisa B says
So good! I skipped the ground turkey and added an additional can of beans (cannellini beans), otherwise followed the recipe as written. I topped it with some lime juice, cilantro and sliced avocado. Delicious!! This will definitely be in my fall/winter rotation! Thank you Erin!
★★★★★
Erin says
Hi Lisa, so glad you liked it and made it your own!!
Lauren Chamberlain says
This chili is NEXT LEVEL. I made it for my entire family for a fall gathering and everyone was in love. Just a subtle hint of pumpkin and sweetness but those incredible chili flavors. This is going to be a fall staple!
★★★★★
Erin says
Hi Lauren, so happy you all loved it! 🙂
Erin says
OBSESSED with this chili recipe!! The layers of flavor are insane with sweet, spicy, and savory!! Absolutely the best one I have ever made. This is now my Go-To chili recipe!!
★★★★★
Erin says
Hi Erin, so glad you loved it! 🙂
Becca R says
Better than expected! Perfect autumn meal.
★★★★★
Erin says
Hi Becca, so glad you loved it!!
Michele C says
Delish!!!! I enjoyed this much more than the traditional chili I have been making for years. The pumpkin really adds a nice fall flavor to the dish. This will be a fall favorite of ours for sure.
★★★★★
Erin says
Hi Michele, so so glad you loved it! 🙂
Keekee says
Is it possible to make this in a slow
Cooker?
Erin says
Hi Keekee, yes! Cook it on slow 6-8 hours and just brown your meat ahead of time. Let me know how it comes out!
Stephanie says
The ingredients list says 1-2 cups chicken broth, but the instructions say add 3 cups???
Erin says
Hi Stephanie, ah it is 3 cups. Thanks for letting me know!
Tamara says
Absolutely fabulous recipe! Made it for my family even though my husband was skeptical. He was amazed by the taste! A winner and will definitely repeat this again. Thank you so much for sharing.
★★★★★
Erin says
Hi Tamara, so glad you all loved it so much!! 🙂
monica says
added to my dinner rotation and always leaves me satisfied, and with lots of leftovers for the week!
★★★★★
Erin says
Hi Monica, I am thrilled you enjoyed it!! 🙂
Liz S. says
This is so good and so easy! I won third place in my company chili cook off with this recipe! Thanks, Erin!!
★★★★★
Erin says
Hi Liz, yay and ahh congrats! How awesome!!
Dani says
We loved this recipe so much after we made it on Sunday, that I made it again 2 days later! Absolutely fantastic and SO easy, and the clean up was nothing! Only used 1 cup of chicken broth and added a little bit of pumpkin beer. We like chili on the thicker side. Added a small can of corn tonight too, but def not needed. Can’t wait to make this for company! Thanks so much 🙂
★★★★★
Erin says
Hi Dani, so glad you loved the chili and made it your own!! How fun!