This pumpkin chili is a cozy twist on classic homemade chili, made with ground meat, black beans, kidney beans, plenty of vegetables, and a little pumpkin puree. The pumpkin adds a subtle earthy flavor and helps create a hearty texture without overpowering the chili's savory spices. Make it on the stovetop or in the slow cooker for an easy fall dinner.
Why You’ll Love This Recipe
- It has all the comforting flavors of classic chili, with a little pumpkin puree for added richness and subtle fall flavors.
- It's packed with protein, fiber, beans, and vegetables to make a satisfying main dish. Another great satisfying recipe is our butternut squash white bean sausage skillet.
- You can use ground turkey, chicken, or beef depending on what you have on hand.
- It includes both stovetop and slow cooker instructions, so you can choose the method that works best for your schedule.
- It makes a generous batch that's great for meal prep, leftovers, and easy lunches the next day.
Looking for another great recipe for the fall season? Give these a try!
Ingredient Notes
- Ground meat – Ground turkey, ground chicken, or lean ground beef all work well. Ground turkey makes a lighter pumpkin turkey chili, while ground beef adds a richer flavor. Brown the meat before adding it to the slow cooker for the best flavor and texture.
- Pumpkin puree – Use plain canned pumpkin puree made with only pumpkin, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will change the flavor of the chili. You can also use homemade pumpkin puree if it has a similar consistency.
- Beans – This recipe uses black beans and kidney beans for a hearty texture. Pinto beans or white beans can also work if you prefer a different combination. Drain and rinse canned beans before adding them to the chili.
- Broth – Chicken broth complements ground turkey and chicken, while beef broth pairs nicely with ground beef. Vegetable broth is another option if you prefer it or want to keep the chili vegetarian, provided you also omit the meat.
- Chili powder – Start with 1 tablespoon for a milder chili or use 2 tablespoons for a bolder flavor. Different chili powders vary in heat, so adjust the amount to suit your preference.
- Brown sugar or coconut sugar – A small amount balances the acidity of the tomatoes and the spices. You can adjust it to taste or leave it out if you prefer a less sweet chili.
See the recipe card below for a complete list of ingredients and measurements for this turkey pumpkin chili recipe.
Recipe Tips & Variations
- Brown the ground meat and cook the vegetables with the tomato paste before transferring everything to the slow cooker. This extra step helps build a deeper, more flavorful chili.
- For a spicier chili, add chipotle chili powder, minced chipotle peppers in adobo sauce, or a pinch of cayenne. Start with a small amount and adjust to taste.
- Add diced sweet potatoes for extra heartiness, or swap one of the cans of beans for pinto beans. You can also try our turkey sweet potato chili recipe!
- For a vegetarian version, omit the ground meat, use vegetable broth, and add an extra can of beans. You can also include diced sweet potatoes or additional vegetables to make it more filling.
- Serve with your favorite chili toppings, such as shredded cheddar cheese, sour cream, green onions, or fresh cilantro. Tortilla chips add a nice crunch, too.
How to Make Easy Pumpkin Chili
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Heat the oil in a large skillet over medium heat. Add the ground meat and cook for 6-8 minutes, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
Step 2: Add the onion, carrots, celery, bell pepper, garlic, oregano, chili powder, cumin, salt, brown sugar, and tomato paste to the same skillet, coating the meat and vegetables evenly. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften. If the pan looks dry, add a splash of the broth to loosen anything stuck to the bottom.
Step 3: Transfer the meat and vegetable mixture to the slow cooker. Add the black beans, kidney beans, crushed tomatoes, pumpkin puree, and remaining broth, stirring to combine.
Cover and cook on low for 4 hours or on high for 2 hours, until the vegetables are tender.
Step 4: Give the chili a good stir before serving. Taste and adjust the seasoning, adding more salt or chili powder if needed.
Alternatively, if you’d like to make this chili on the stovetop, brown the meat in a large pot or Dutch oven, then add the onion, carrots, celery, bell pepper, garlic, seasonings, and tomato paste. Cook until the vegetables begin to soften, then stir in the beans, crushed tomatoes, pumpkin puree, and broth. Bring to a gentle simmer and cook uncovered for about 25–35 minutes, stirring occasionally, until the vegetables are tender and the chili reaches your preferred thickness.
Homemade Pumpkin Chili FAQs
Let the chili cool, then transfer it to an airtight container and refrigerate for 3–4 days.
Reheat individual portions of leftover chili in the microwave, stirring occasionally, until heated through. You can also reheat the chili in a large pot over medium-low heat, stirring occasionally. Add a splash of broth or water if it has thickened too much in the refrigerator.
Freezer: Pumpkin chili freezes well, making it a great option for meal prep. Let it cool completely, then portion it into freezer-safe containers or bags. Freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until hot throughout.
Not at all! The pumpkin adds a subtle earthy flavor and a thicker, heartier texture, while the tomatoes, chili powder, cumin, and oregano keep the chili savory with a classic chili taste. It's a great way to use pumpkin during pumpkin season without making the dish taste like pumpkin pie.
Yes! Leave out the ground meat, use vegetable broth, and add another can of beans for a vegan pumpkin chili. Check that your toppings are plant-based, too. You can add sweet potatoes or extra vegetables for more texture and substance.
Absolutely. Brown the meat in a large pot or Dutch oven, then add the onion, carrots, celery, bell pepper, garlic, seasonings, and tomato paste. Cook until the vegetables begin to soften, then stir in the beans, crushed tomatoes, pumpkin puree, and broth. Bring to a gentle simmer and cook uncovered for about 25–35 minutes, stirring occasionally, until the vegetables are tender and the chili reaches your preferred thickness.
You can use homemade pumpkin puree as long as it has a similar consistency to canned puree. Cook the pumpkin until tender, then blend it until smooth. Avoid adding raw chunks of pumpkin directly to the chili unless you plan to cook it long enough for them to become tender. Canned pumpkin puree is the easiest option and provides consistent results.
Shredded cheddar cheese, sour cream, sliced green onions, and fresh cilantro are all delicious options. You can also serve it with tortilla chips, cornbread (try our favorite cornbread recipe!), or crusty bread for a cozy fall meal.
Try Another Homemade Chili Recipe
If you make this pumpkin chili recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Cozy Pumpkin Chili (Stovetop or Crockpot)
Ingredients
- 2 teaspoons olive or avocado oil
- 1 pound lean ground meat of choice (turkey, chicken, beef)
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 3 ribs celery, diced
- 1 large red bell pepper, diced
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 1-2 tablespoons chili powder (depending on spice preference)
- 1 tablespoon cumin
- 1 teaspoon salt
- 2 teaspoons brown sugar or coconut sugar
- 1, 15-ounce can of black beans, drained and rinsed
- 1, 15-ounce can of kidney beans, drained and rinsed
- 1, 28-ounce can crushed tomatoes
- 1, 6-ounce can tomato paste
- 1 cup pumpkin puree (only one ingredient, pumpkin)
- 1 cup chicken or beef broth
Instructions
- Heat the oil in a large skillet over medium heat. Add the ground meat and cook for 6-8 minutes, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
- Add the onion, carrots, celery, bell pepper, garlic, oregano, chili powder, cumin, salt, brown sugar, and tomato paste to the same skillet, coating the meat and vegetables evenly. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften. If the pan looks dry, add a splash of the broth to loosen anything stuck to the bottom.
- Transfer the meat and vegetable mixture to the slow cooker. Add the black beans, kidney beans, crushed tomatoes, pumpkin puree, and remaining broth, stirring to combine.
- Cover and cook on low for 4 hours or on high for 2 hours, until the vegetables are tender.
- Give the chili a good stir before serving. Taste and adjust the seasoning, adding more salt or chili powder if needed.
- Alternatively, if you’d like to make this chili on the stovetop, brown the meat in a large pot or Dutch oven, then add the onion, carrots, celery, bell pepper, garlic, seasonings, and tomato paste. Cook until the vegetables begin to soften, then stir in the beans, crushed tomatoes, pumpkin puree, and broth. Bring to a gentle simmer and cook uncovered for about 25–35 minutes, stirring occasionally, until the vegetables are tender and the chili reaches your preferred thickness.
Notes
- Save time/prep ahead:
- Dice the onion, carrots, celery, and red bell pepper up to a day ahead. Store them in an airtight container in the refrigerator.
- Measure the dried oregano, chili powder, cumin, salt, and sugar into a small bowl so the seasonings are ready to add.
- Drain and rinse the beans ahead of time, and measure out the pumpkin puree, crushed tomatoes, and broth before cooking.
- For slow cooker prep, brown the meat and cook the vegetables with the seasonings and tomato paste the night before. Refrigerate the mixture promptly, then transfer it to the slow cooker with the remaining ingredients when you're ready to cook.
- Make a full batch for easy lunches and dinners throughout the week. The flavors develop as the chili sits, so leftovers can be especially delicious the next day.
- The recipe can be found on My Fitness Pal by searching "BWB Pumpkin Chili." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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