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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:
Elizabeth Cash says
This is my favorite chili to bring to potlucks or to make for a cool day! I’ve made it several times since I found it years ago!
Jacci Lissick says
Do you drain and rinse beans first?
Leigh Anne says
Good question, yes I do drain them.
Audrey Bowers says
Leigh Anne,
Made your spaghetti with meat sauce for our Sunday noon meal and what a hit. Had mixed it up on Sat night and put in crockpot before going to church to cook on low and it turned out perfect. I only browned the ground turkey and added rest of ingredients and the crockpot did the work. Thanks for sharing this recipe for it is a keeper.
Leigh Anne says
I am so glad you loved the recipe too – thanks for letting me know!
Elizabeth Cash says
Yummy! This is my family’s favourite fall/winter dinner.
Rachel says
Incredible recipe! I made this delicious chili tonight and my family LOVED it! Great flavor and easy to prepare. Thanks so much for this great recipe!
Leigh Anne says
Yeah!! I love hearing that. I am so glad you loved it!!
Leigh Anne says
Rachel Yeah! I love to hear that!!