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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
Recipe by Erin Antoniak and Photos by Bake and Bacon
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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Lo says
I was blown away by how good this chili was. My boyfriend and I were craving a cozy meal on a chilly fall evening and this was perfect – will definitely be making during the fall and winter months. It was so easy to make in the instant pot. I used 2 cups of broth, which gave it the perfect thick consistency. It is incredibly filling thanks to all the protein and fiber. Erin’s recipes are always equal parts healthy and hearty and this one is as no different. Can’t wait to eat the leftovers this week!
★★★★★
Erin says
Hi Lo, I am so happy you both enjoyed it! Thanks for sharing!!
Mal says
I’ve tried a lot of pumpkin chili’s and I always come back to this one!
★★★★★
Erin says
Hi Mal, so glad you loved it!!
Emily says
This is a staple in our house for dinners! The pumpkin flavor is so unique for chili and absolutely delicious. We make it all year long! We leave out the meat and use extra beans and veggie broth.
★★★★★
Erin says
Hi Emily, so happy you love it! 🙂
Andrea says
Love how simple but delicious this recipe is! The pumpkin makes it the perfect texture but doesn’t change the taste too much for me. Would highly recommend.
★★★★★
Erin says
Hi Andrea, so glad you loved it!!
Ashley says
Who says pumpkin has to be limited to the Fall? I made this for the 1st time yesterday for the super bowl and am glad I did! The pumpkin purée and spices gave it a subtle sweetness and elevated the all around yumminess.
★★★★★
Erin says
Hi Ashley, I am so glad you enjoyed it!!
Ashley says
I love, love, love this recipe! So flavorful and nutritious.
★★★★★
Erin says
Hi Ashley, so happy you enjoyed it!
Carley says
Amazing!! Added zucchini and celery too!
★★★★★
Erin says
Hi Carley, so glad you liked it and great additions!
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!!
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!
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!
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!
Kylie R says
SSOOOOO GOOD!!!!!!!
★★★★★
Erin says
Hi Kylie, so glad you liked it!
Sarah says
Easy and delicious. Still making this into the winter months!
★★★★★
Erin says
Hi Sarah, so glad you liked 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!
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!!
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!!
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!
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!
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!
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!