Pumpkin Chili is is cozy and delicious with ground turkey, pumpkin, black beans and plenty of spice!  It’s hearty, smoky, and the perfect fall dinner!

pumpkin chili in white bowl with cheese on top

I love incorporating pumpkin into sweet recipes like these pumpkin breakfast cookies and healthy pumpkin muffins, but I love savory pumpkin recipes even more. 

There are so many varieties of heirloom pumpkins out there, and they each have their own unique flavor and texture.

I use cubed kabocha squash in my pumpkin curry, and my fresh pumpkin purée really elevates my pumpkin risotto and this Pumpkin Chili!

overhead shot of pumpkin chili with cheese and peppers

Why you’ll love this recipe:

  • This pumpkin chili is extremely hearty with ground turkey, kidney and black beans, and pumpkin purée, which lends a luxurious, smooth texture and mild sweetness.
  • It’s a cozy fall meal that’s great for meal prep and freezer friendly.
  • It’s easily customized with your favorite ground meat or pantry staples.

Recipe ingredients

The ingredients below may be substituted as follows.

  • Ground turkey. Sub with your favorite ground meat or omit to make it vegetarian.
  • Pumpkin purée. Use store bought or homemade pumpkin puree to make it next level!
  • Beans. Use whatever type of beans you have on hand.
  • Liquid. I used a combination of chicken stock and Guinness stout. The stout adds a nice depth of flavor without tasting like beer. You can sub the stout with your favorite beer or the same amount of stock.
  • Maple syrup. The maple syrup adds just a touch of sweetness that compliments the pumpkin, beer and smokiness.
  • Diced tomatoes and tomato paste. If you don’t have these items on hand, sub with a 15 ounce can of tomato sauce or tomato puree.
  • Bell pepper and corn. These ingredients were added for texture and color. They can be omitted altogether or substituted with your favorite fresh chili peppers, bell pepper or veggies.
front view of pumpkin chili with parsley in background

How to make this recipe

This turkey pumpkin chili recipe takes a minimal amount of prep, and comes together in just 10 minutes if you use canned pumpkin puree or make your own in advance.

Pro tip: If using homemade pumpkin puree, prep it a few days in advance. You can also roast pumpkin until tender, mash it with a fork and stir it right in!

  • Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion and cook 5 minutes until softened. Add the ground turkey and break up into small pieces. Cook 5 minutes or until cooked through.
  • Add the red bell pepper and cook 3 minutes until softened, then add the garlic and spices and cook 30 seconds longer.
  • Stir in the beer, water or stock and tomatoes, and scrape up the brown bits from the bottom and sides of the pan. Add the pumpkin, tomato paste, beans and corn to the pan, and stir well to combine. Bring to a boil, then reduce the heat and simmer for 15 minutes longer until thickened.
  • Add the lime juice and salt and pepper to taste, and serve with optional toppings if desired. Enjoy!
pumpkin chili in dutch oven with wooden spoon

FAQs

What kind of pumpkin should I use for this recipe?

You can use fresh or canned pumpkin for this recipe, but fresh pumpkin definitely gives this dish more flavor.
If you’d like to use fresh pumpkin, see my post on How to Make Pumpkin Puree in the Instant Pot, or How to roast pumpkin in the oven like I did for my pumpkin apple soup.

Can I freeze pumpkin chili?

This pumpkin chili recipe is extremely freezer friendly. Cool completely, then freeze in an air tight container.
Thaw it overnight in the refrigerator then heat well before serving!

Recipe notes

  • Pro tip: If using homemade pumpkin puree, prep it a few days in advance. You can also roast pumpkin until tender, mash it with a fork and stir it right in!
  • Make this pumpkin chili gluten-free by omitting the beer or using a gluten-free beer.  If you prefer not to use beer at all, simply substitute with the same amount of chicken or vegetable stock.
  • Omit the ground turkey to make this recipe vegetarian or vegan.
  • Leftover chili may be stored in an air tight container in the refrigerator for 3-5 days, or frozen for up to 3 months.
pumpkin chili with spoon

More chili recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

pumpkin chili in white bowl with cheese on top

Pumpkin Chili

Pumpkin Chili is hearty and flavorful with ground turkey, pumpkin, black beans and plenty of spice!  It's the perfect fall meal prep dinner and it's freezer friendly!
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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small red onion chopped
  • 1 lb. lean ground turkey sub with favorite ground meat or omit to make vegetarian
  • 1 red bell pepper chopped
  • 2 cloves garlic minced
  • 1 1/2 tablespoons chili powder
  • 1/2 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 bottle beer I used Guinness Stout*; sub with more chicken or vegetable stock if desired
  • 1 cup water or chicken or vegetable stock
  • 14 ounces fire roasted diced tomatoes
  • 1.5 cups pumpkin puree homemade or store bought
  • 1/4 cup tomato paste
  • 2 tablespoons pure maple syrup optional
  • 15 ounces kidney beans rinsed and drained
  • 15 ounces black beans rinsed and drained
  • 1 cup fresh or frozen corn
  • 1 lime juiced
  • Optional toppings: freshly chopped cilantro, cheese and jalapeño

Instructions 

  • Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion and cook 5 minutes until softened. Add the ground turkey and break up into small pieces. Cook 5 minutes or until cooked through.
    1 tablespoon extra virgin olive oil, 1 small red onion, 1 lb. lean ground turkey
  • Add the red bell pepper and cook 3 minutes until softened, then add the garlic and spices and cook 30 seconds longer.
    1 red bell pepper, 2 cloves garlic, 1 1/2 tablespoons chili powder, 1/2 tablespoon smoked paprika, 2 teaspoons ground cumin, 1 teaspoon dried oregano
  • Stir in the beer, water or stock and tomatoes, and scrape up the brown bits from the bottom and sides of the pan. Add the pumpkin, tomato paste, maple syrup, beans and corn to the pan, and stir well to combine. Bring to a boil, then reduce the heat and simmer for 15 minutes longer until thickened.
    1 bottle beer, 1 cup water or chicken or vegetable stock, 14 ounces fire roasted diced tomatoes, 1.5 cups pumpkin puree, 1/4 cup tomato paste, 2 tablespoons pure maple syrup, 15 ounces kidney beans, 15 ounces black beans, 1 cup fresh or frozen corn
  • Remove from heat and add the lime juice and salt and pepper to taste, and serve with optional toppings if desired. Enjoy!
    1 lime, Optional toppings: freshly chopped cilantro, cheese and jalapeño

Notes

  • Pro tip: If using homemade pumpkin puree, prep it a few days in advance. You can also roast pumpkin until tender, mash it with a fork and stir it right in!
  • Make this pumpkin chili gluten-free by omitting the beer or using a gluten-free beer.  If you prefer not to use beer at all, simply substitute with the same amount of chicken or vegetable stock.
  • Omit the ground turkey to make this recipe vegetarian or vegan.
  • Leftover chili may be stored in an air tight container in the refrigerator for 3-5 days, or frozen for up to 3 months.

Nutrition

Calories: 418kcal, Carbohydrates: 57g, Protein: 35g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 42mg, Sodium: 283mg, Potassium: 1246mg, Fiber: 17g, Sugar: 8g, Vitamin A: 11560IU, Vitamin C: 39mg, Calcium: 111mg, Iron: 7mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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