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+ servings
pumpkin chili in white bowl with cheese on top

Pumpkin Chili

Pumpkin Chili is an easy pumpkin chili recipe with ground turkey, pumpkin, black beans and plenty of spice!  This chili is hearty, smoky, and perfect for fall!

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  • 1 tablespoon extra virgin olive oil
  • 1 small red onion chopped
  • 1 lb. lean ground turkey
  • 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*
  • 1 cup water or chicken or vegetable stock
  • 14 ounces fire roasted diced tomatoes
  • 1.5 cups homemade pumpkin puree substitute with store bought pumpkin puree
  • 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


  • 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, 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.
  • Remove from heat and add the lime juice and salt and pepper to taste, and serve with optional toppings if desired. Enjoy!


  • Total time does not include making your own pumpkin puree.  If you make your own, the purée be made a few days in advance.
  • If you roast or cook your own pumpkin for this recipe, there's no need to puree it until it's nice and smooth.  I mashed mine with a fork -- it was rustic and chunky!
  • Make this pumpkin chili gluten-free by omitting the beer or using a gluten-free beer.
  • 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.


Serving: 1g, 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!