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This hearty pumpkin chili is rich, cozy, and flavorful and has a subtle pumpkin flavor. A perfect easy, fall dinner that’s easy, comforting, and family-approved!
Why You’ll Love This Recipe
Perfectly cozy and hearty. This chili is packed with flavor, protein, and comfort — everything you want in a fall dinner.
The pumpkin is subtle. Even if you’re not a big pumpkin fan, you’ll still love this recipe! The pumpkin adds richness and body without an overpowering flavor.
Wholesome and nourishing. Pumpkin gives this chili a boost of vitamins, fiber, and creamy texture — no one will guess it’s secretly healthy.
Easy weeknight meal. Simple ingredients, minimal prep, and it comes together quickly on the stove or in the slow cooker.
Perfect for leftovers or meal prep. Like all great chili recipes, it tastes even better the next day and freezes beautifully.
Ingredients Needed
- Chicken Stock
- Ground Chicken
- Kidney Beans, red and white
- Pumpkin Puree
- Diced Tomatoes
- Onion
- Green Bell Pepper
- Jalapeño
- Garlic
- Olive Oil
- Chili Powder, Cumin, and Salt
How To Make Pumpkin Chili
- Heat oil in large pot and add in onion, peppers and garlic. Saute until tender.
- Add in turkey and cooked until browned.
- Add in tomatoes, pumpkin, chicken brown, chili powder, cumin, salt. Bring to a boil
- Reduce heat and add in beans.
- Cover and simmer, stir occasionally for 30 minutes or more.
Tips from Leigh Anne
- Switch up the protein. Ground turkey, beef or even a vegetarian version with extra beans all work great — the pumpkin helps keeps everything thick and hearty.
- White kidney beans are also known as cannellini beans. If you can’t find white kidney beans, just use two cans of red kidney beans, black beans or pinto beans. Feel free to mix and match based on what you have on hand.
- Add a little spice to your chili by adding in some red pepper chili flakes or paprika.
- If you are serving this at a party, use a slow cooker to keep it warm, it works perfectly.
- Add texture and toppings and finish your bowl off with shredded cheese, sour cream, avocado, or crushed tortilla chips for extra flavor and crunch.
Frequently Asked Questions
Can I make this in the slow cooker?
Definitely! Brown your meat first, then add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. It’s an easy, hands-off dinner
How do I store leftover pumpkin chili?
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. It reheats beautifully — just thaw overnight and warm on the stove.
Can I use fresh pumpkin instead of canned pumpkin?
You sure can! Just roast and puree your pumpkin until smooth. You’ll need about 1 ½ cups of puree to replace one 15-ounce can.
Does this chili taste like pumpkin?
Not at all! The pumpkin adds a creamy texture and mild richness, but it doesn’t have a strong pumpkin flavor. Even pumpkin skeptics love this recipe!
Check out more of my favorite pumpkin recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Pumpkin Chili Recipe
Ingredients
- 2 Tbsp olive oil
- 1 small onion chopped
- 1 green bell pepper cored, seeded and chopped
- 1 jalapeno seeded and finely chopped
- 2 cloves garlic finely chopped
- 1 lb. ground chicken turkey, or beef
- 2 cans 15 oz. diced tomatoes with liquid
- 1 15 oz. can pumpkin puree
- 2 C chicken stock
- 1 Tbsp chili powder
- 2 tsp cumin
- 1/2 tsp salt
- 1 can kidney beans drained, rinsed
- 1 can white kidney beans drained, rinsed
Instructions
- Heat oil in large pot and add in onion, peppers and garlic. Saute until tender.
- Add in turkey and cooked until browned.
- Add in tomatoes, pumpkin, chicken brown, chili powder, cumin, salt. Bring to a boil
- Reduce heat and add in beans.
- Cover and simmer, stir occasionally for 30 minutes or more.
Tips & Notes:
- Switch up the protein. Ground turkey, beef or even a vegetarian version with extra beans all work great — the pumpkin helps keeps everything thick and hearty.
- White kidney beans are also known as cannellini beans. If you can’t find white kidney beans, just use two cans of red kidney beans, black beans or pinto beans. Feel free to mix and match based on what you have on hand.
- Add a little spice to your chili by adding in some red pepper chili flakes or paprika.
- If you are serving this at a party, use a slow cooker to keep it warm, it works perfectly.
- Add texture and toppings and finish your bowl off with shredded cheese, sour cream, avocado, or crushed tortilla chips for extra flavor and crunch.
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Nutrition Facts:
Mandi says
Hi,
I’d like to make this as an entree for a baby shower. I was wondering if you know about how many cups or quarts this recipe makes.
Thank you,
Mandi
Leigh Anne says
Mandi, Unfortuantely I don’t. I need to make it again so I can figure it out.
Melissa says
I’m making this for a freezer meal swap tomorrow. Do you know how many servings it makes?
Leigh Anne says
Depending on your serving size I would say it would feed 6
Andrea says
Ooh! I’ve got a bunch of pumpkin to use up and I live with a pumpkin hater… So this will be PERFECT! Making tonight with a side or cornbread! Thank you! 🙂
LaDonna says
Is there any way you could make this without tomatoes, I am allergic to tomatoes! ( I know so sad!!)
Leigh Anne says
That is so sad. I have no idea what it would be like without tomatoes but you could give it a try!
Mentor Mom says
Absolutely DELICIOUS! The kids could not believe there was pumpkin in it. (Thought it sounded “gross”, but they had already tasted it and determined it was “great”.)
Looking forward to your cornbread recipe.
Laurel
mama of 12 (ages 10, 11, 12, 13, 16, 19, 22, 23, 23, 25, 27, 28)
Leigh Anne says
So glad they liked it!! Yeah – just called it Roasted Vegetable Soup!!