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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)
- 1–2 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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Tom Morrissey says
One of my favorites! And it’s so easy to clean up too!
Erin says
Hi Tom, me too and easy clean up is such a big bonus!
Kaitlin says
Could you make this in a slow cooker?
Erin says
Yes! Just brown your turkey ahead of time. Then throw everything in and let it simmer for several hours (6-8 on low or 3-4 on high)
Lori M says
I can’t wait to try this recipe! Looks great!
Erin says
Thanks Lori! Let me know how yours comes out!
Autumn says
So good! First recipe I’ve tried from your blog, and it did not disappoint. I don’t eat meat, so I left the turkey out and used veggie broth, and it’s one of our new favorite meals. Thank you Erin!
Erin says
I love this idea!! Thanks for sharing 🙂 Glad you enjoyed it!
Danielle says
Any suggestions for meat substitutes ? If so, when to add that in?
Erin says
You could add in ground tempeh, or more beans! Right at the end or when you are putting in the other beans.
Tandy says
She thinks Tybees is individuals food.
★★★★★
Erin says
Hi Tandy! Hope you enjoyed it!
Sam says
Already made this a few times! So delicious. I’ll never make chili without pumpkin again!
★★★★★
Erin says
Hi Sam! I am so happy you enjoyed it! Thanks for your kind words! 🙂
Rachel N says
Home-run! The aroma alone is worth making this chili. Whole family devoured it and the leftovers didn’t last long either. Nom nom!
Erin says
So glad you liked it Rachel – and thanks for sharing!!
Mariam A says
Hi!! How might the instant pot cook time vary if I were to use ground beef?
Erin says
Same time!
Jenna says
delicious and so easy. The perfect dinner for a snowy day! Can’t wait for leftovers tomorrow
★★★★★
Erin says
Hi Jenna, I am so happy you enjoyed it two days in a row! 🙂
Judy Jia says
After trying this chili recipe it’s become my new go to! I make it all the time.
★★★★★
Erin says
that makes me so happy. thanks fo sharing! I’m so glad that you are enjoying it!
Erin says
Hi Judy, ah that makes me so happy!! Thanks for your support!
Steph says
Made this with my boyfriend and we both loved it!!
★★★★★
Erin says
that makes me so happy. thanks fo sharing! I’m so glad that you are enjoying it!
Ivy says
Hi Erin,
How many oz in a can of black beans and kidney beans did you put?
Erin says
Hi Ivy, both around 15oz! Enjoy and let me know how your chili comes out.
Cortney says
Seriously the easiest and most delicious chili ever! The addition of the pumpkin really kicked the creaminess up a notch and made it extra cozy and yummy. This will be a fall/winter staple recipe for sure!! And picky boyfriend approved 🙂
★★★★★
Erin says
Hi Cortney, I am so happy you both loved it! Thank you for sharing!!
Katie says
Okay, this is delicious! I had no idea how the pumpkin flavoring would fit in a chili, but now I’m addicted! So easy to put together and so delicious! A great fall meal!
★★★★
Maggie says
Hi Erin, mine came out kinda soupy and I followed the directions to a T with the exception of maybe half the amount of tomato paste. Still super delicious, but any suggestions on the issue? Maybe it was type of ground turkey (got mine from Trader Joe’s).
Erin says
Hi Maggie, hm, I haven’t had anyone else say that! The tomato paste does help thicken it up, but it shouldn’t have been soupy. Let me know if you make it again and have a better result.
Jaci says
Mine also came out very soupy. I’m not sure what I did wrong. I definitely will use less chicken broth next time!
Erin says
Hi Jaci, hmm sorry it came out that way. Let me know if you try it again and use less broth and that helps.
Ellie S. says
Hands down my favorite chili recipe!!! I make it every Sunday in the fall, and it’s my lunch or a quick dinner when I don’t feel like cooking during the work week. Made it for the first time last year and couldn’t wait to make again this year! On repeat since beginning of September, and never get sick of it! 👍
★★★★★
Erin says
Hi Ellie, thanks so much for your kind words! I am so happy you enjoy my chili so much!!
Amy says
I used ground beef – more like 1.5-2 lbs, omitted the pumpkin pie spice and put it all in crockpot after sautéing the veggies and browning meat. Delicious!!!!!
★★★★★
Erin says
Hi Amy, thank you so much for sharing! I love that you made it your own!
Kim says
Hey if I make some for the week and decide to freeze the rest, how long and how do I reheat it?
Thank you!
Erin says
Hi Kim, if you reheat it in a microwave, depending on the size/amount, I’d start for a minute and then keep taking it out, stirring it and putting it on for another 30 seconds. Or you could reheat it on the stove and I’d put it on medium heat and just watch/stir it until it has heated fully for maybe about 10 minutes again depending if you’re doing the full portion or a smaller/individual serving.
Rachael says
She did it again! I CAN’T stop making ELW recipes. I was excited to give this fall inspired chili a try & it did not disappoint! I followed the IP instructions & only used 2 cups of broth to keep it on the thicker side. Topped it with Greek yogurt! Enjoying another bowl of leftover chili as we speak. It only gets better with time!
★★★★★
Erin says
Hi Rachael, thank you so much! I am so happy you enjoyed it and thanks for all your support! 🙂
Olivia says
Wow, just wow. This is so good. I have made pumpkin chili before but couldn’t even tell the pumpkin was there. This is just the right amount. It’s there, but not overwhelmingly pumpkin-y. 10/10 would recommend and 10/10 will make again for sure!
★★★★★
Erin says
Hi Olivia, thanks for your kind words! I am so happy you enjoyed it!
Cassandra says
I don’t have tomato paste. Can I use an extra can or two of diced tomatoes instead? So excited to make this!
Erin says
Hi Cassandra, yes you can. It just may not be as thick. Let me know how it comes out for you!
Jenna says
I just have to say, I made this chili for my family (full of picky and HONEST eaters) and they absolutely LOVED it. Making it again for the week. Thank you for making easy and delicious (and healthy!) recipes.
★★★★★
Erin says
Hi Jenna, ah I am so happy your family loved it!
Meaghan says
Had about 2/3 of a can of pumpkin left from another recipe, so I decided to make this chili to use the rest of it! SO good! I used 2 cups of broth instead of 3 cups since I like thick chili, and it’s the perfect consistency!
★★★★★
Erin says
Hi Meaghan, I am so glad you loved it so much!
Savannah says
Made this for my parents (dad is super picky). We didn’t tell my dad about the pumpkin because knew he wouldn’t eat if he knew. Omitted the pumpkin spice seasoning. Told him afterwards and he had no idea it wasn’t normal chili. We loved it.
★★★★★
Erin says
Hi Savannah, ah I love hearing that!
Kennedy says
This recipe is so yummy and simple to follow. I have made it in a crockpot and instapot. I shared it with my roommates, and they all loved it!
★★★★★
Erin says
Hi Kennedy, thank you! SO happy it was well enjoyed!!
Peyton says
This is a repeat dinner for us in the winter. I feel you can’t taste the pumpkin much, to me it just tastes like a delicious savory chili! So if you don’t like pumpkin i would still recommend. It’s probably one of my bf’s most requested dinners and we like to have it with pumpkin cornbread from Gathered Nutrition.
★★★★★
Erin says
Hi Peyton, I am so happy you both enjoyed it!!
Steph says
This is the best recipe! I have made it over and over and everyone continues to love it. It’s such a delicious twist on chili with the added pumpkin flavor. Not to mention it was one of the first recipes I followed using my instant pot and it was so easy!
★★★★★
Erin says
Hi Steph, I am so glad it is such a favorite!
Sarah says
Easy and delicious. Still making this into the winter months!
★★★★★
Erin says
Hi Sarah, so glad you liked it!
Kylie R says
SSOOOOO GOOD!!!!!!!
★★★★★
Erin says
Hi Kylie, so glad you liked it!
Maddie says
So tasty and delicious! I made this in a Dutch oven and it was wonderful for a night by the fire place! Thanks, Erin!
★★★★★
Erin says
Hi Maddie, thanks for sharing! So happy you liked it!
Victoria says
One of the best chili recipes I’ve ever made. I was hesitant to make to try the pumpkin in chili, but it was a perfect subtle flavor. Added 2 c. of chicken broth & it was the perfect consistency. Thanks, Erin!
★★★★★
Erin says
Hi Victoria, I am so happy you enjoyed it and made it your own!
Cyndi Klose says
Delicious soup! We couldn’t taste the pumpkin at all but I subbed the chicken broth for beef broth and the ground turkey for ground beef. LOVED IT!!
★★★★★
Erin says
Hi Cyndi, thanks for your kind words! So glad you enjoyed it!
Erin says
This is my absolute favorite chili recipe!! It’s so simple and few ingredients. I’ve made it several times already this winter season. My husband even likes it! The pumpkin adds such good flavor to the chili!
★★★★★
Erin says
Hi Erin, I am so happy you both enjoy the chili!!