Pumpkin Chili
This Pumpkin Chili Recipe is rich and hearty with ground turkey, beans, veggies and velvety texture from pumpkin purée! It’s a delicious fall dinner that’s great for meal prep and it’s freezer friendly!
Pumpkin is one of the ingredients that I use the most during the fall season. While I really enjoy pumpkin desserts, I love savory pumpkin recipes even more.
Of course canned pumpkin is super convenient, but my homemade pumpkin purée takes my recipes to the next level.
There are so many varieties of heirloom pumpkins on the market, and they each have their own unique flavor and texture.
The fresh flavor truly makes recipes like my pumpkin curry and pumpkin risotto shine!
This Pumpkin Chili recipe is another example of the way pumpkin can enhance a savory dish. It adds a velvety texture and layer of flavor, and the fun part is that nobody can pinpoint what it sets is apart when they taste it.
This chili is a great way to sneak in a few extra nutrients, and it can be our little secret. 🙂
Table of contents
Why you’ll love this recipe:
- It’s not your average chili recipe. This pumpkin chili is thick and rich with ground turkey, hearty beans and warm spices. Pumpkin purée is a surprise ingredient, which lends a velvety texture and mild sweetness.
- It’s comforting. It doesn’t get better than a cozy, warm bowl of chili on a cold autumn evening!
- It’s great for meal prep. Chili is one of those meals that tastes even better a day or more later, making it a great make ahead meal. It’s freezer friendly as well!
- It’s customizable. This turkey pumpkin chili can be customized with your favorite ground meat, spices or pantry staples.
Recipe ingredients
There are quite a few ingredients in this turkey pumpkin chili recipe, but many of them may be substituted as outlined below.
- 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!
- Aromatics. Onion and garlic are essential to a flavorful chili!
- 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 sub with stock to make it gluten-free.
- Maple syrup. The maple syrup adds just a touch of sweetness that compliments the pumpkin, beer and the smoky flavor. It can be subbed with your favorite sweetener or omitted entirely.
- 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.
- Herbs and spices. A combination of chili powder, smoked paprika, cumin and dried oregano give this pumpkin chili a nice warm, smoky flavor.
How to make turkey pumpkin chili
This turkey pumpkin chili recipe takes a minimal amount of prep, and comes together in just 10 minutes if you use canned pumpkin puree.
Pro tip: Homemade pumpkin purée takes this pumpkin chili to another level. It can be prepped a few days in advance, or you can use canned pumpkin purée as a time saver.
See the recipe card below for full 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.
- 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, 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.
FAQs
You can use fresh or canned pumpkin in this pumpkin turkey chili, 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 you can roast it like I did for my roasted pumpkin soup.
Roasted butternut squash is a great alternative, or you can sub with canned sweet potato purée or butternut squash purée.
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!
Serving suggestions
This pumpkin turkey chili is fabulous served any of the ways listed below!
- Serve it as-is or topped with sour cream, grated cheese, sliced jalapeño or diced avocado.
- Cornbread is always a good idea with a bowl of chili! Try my honey cornbread muffins or skillet cornbread.
- It’s great served with a simply side of tricolore salad or air fryer broccoli.
Recipe notes
- Pro tip: Homemade pumpkin purée takes this pumpkin chili to another level. It can be prepped a few days in advance, or you can use canned pumpkin purée as a time saver.
- 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.
More chili recipes you’ll love:
- Guinness beef chili
- Lentil chili by Minimalist Baker
- Slow cooker turkey chili
- Vegetarian quinoa chili
- White bean turkey chili
- White chicken chili
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Pumpkin Chili
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 chicken stock sub with 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
Equipment
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 with a wooden spoon. 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
- Add the beer, stock and tomatoes, and stir well to combine, then 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. Bring to a boil, then reduce the heat and simmer for 15 minutes longer until thickened.1 bottle beer, 1 cup chicken 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: Homemade pumpkin purée takes this pumpkin chili to another level. It can be prepped a few days in advance, or you can use canned pumpkin purée as a time saver.
- 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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in October 2019. Step by step photos have been added and the text has been modified to include more recipe information.
5 Comments on “Pumpkin Chili”
I’m so sorry about the fires going on, Marcie. I hope they can get it under control soon! This chili looks so hearty and comforting my friend!
I’ve been seeing the coverage on the news and thinking about you Marcie. I hope you continue to stay safe. As for this chili, I’ve always wanted to try a pumpkin chili and now I know where to start!
I can’t get over the fires in CA – it breaks my heart watching it on TV. Hope you guys all stay safe. But on a happier note – this chili looks SO GOOD. All I want lately is all the cozy things!
Maple syrup isn’t listed in the ingredients
I’m so sorry…I will fix that now!