Easy Pumpkin Chili
This easy Pumpkin Chili Recipe combines and cooks in one pot in under an hour! Loaded with protein and tender veggies in a savory, spiced broth, it’s hearty and filling for the perfect fall comfort food.
Obviously, pumpkin is a MUST in the fall. And we love recipes like our pumpkin protein cake and pumpkin bread. However, today, we’re challenging you to use pumpkin in a whole new way with this chili recipe!
We understand if you’re skeptical. We were, too, but it’s one of those trust-the-process moments, okay? We promise you can’t actually taste the pumpkin.
Instead, it just helps create a thick, slightly creamy consistency while adding tons of fiber and nutrients to the dish. The result is a family-friendly comfort food that’s quick and easy to make and so full of nutrients!
Recipe Ingredients
Below is an overview of the ingredients and instructions for this easy pumpkin chili recipe. Be sure to scroll down to the recipe card below for the complete details!
- Meat – We usually use lean ground turkey, but ground beef, ground chicken, venison, or buffalo will work!
- Veggies – Onion, bell pepper, pure pumpkin puree, and petite diced tomatoes add tons of flavor, nutrients, and bulk.
- Tomato Sauce – This forms the base of the chili and enhances its flavor.
- Beans – We use chili beans and kidney beans, but you can use one or the other. Or, add pinto beans or black beans instead.
- Honey – Trust us on this! It doesn’t make the chili sweet, but balances out the spices nicely.
- Spices – Chili powder, ground cumin, garlic salt, pumpkin pie spice, and pepper add a touch of heat and a bold, savory flavor, adding lots of depth to the flavor.
Note: We use our homemade pumpkin pie spice and haven’t tested this recipe with store-bought pumpkin pie spice.
How to Make This Pumpkin Chili Recipe
- Brown the meat. Brown the beef in a large pot over medium heat, breaking it into pieces as it cooks.
2. Simmer. Add the remaining ingredients, and simmer uncovered, stirring occasionally.
3. Rest. Turn off the heat, and let the chili rest and thicken. Adjust the seasonings to taste.
4. Enjoy! Portion the chili into bowls, add your favorite toppings like tortilla chips, shredded cheese, sour cream, Greek yogurt, and sliced avocado, and dig in.
Serving Suggestions
You can’t have chili without cornbread! We love to stick with the pumpkin theme and add a side of healthy pumpkin cornbread. However, it’s also great with cheesy jalapeño cornbread or healthy maple cornbread.
Then, if you want to add even more nutrients, feel free to include a side like roasted cabbage salad or a spinach and roasted eggplant salad.
How to Store and Reheat Pumpkin Chili
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- Freeze leftovers for up to 3 months. Thaw in the fridge overnight when you’re ready to eat.
- Reheat your leftover turkey pumpkin chili recipe in the microwave, or warm large portions in a pot over medium heat. Add extra tomato sauce or chicken broth as needed to loosen it back up.
Common Questions
This recipe is savory with warm spices and just a hint of sweet and spicy flavors.
No! Thanks to the honey, this recipe is not spicy at all. If you prefer a little heat, feel free to add a dash of hot sauce, cayenne, or red pepper flakes.
Yes! This homemade pumpkin chili makes for an excellent slow cooker recipe. Brown the beef in a skillet. Then, transfer all the ingredients to a slow cooker, cover, and cook until the veggies are tender and the flavors blend together.
More Comfort Food Recipes
Easy Pumpkin Chili Recipe
Equipment
- 1 knife
Ingredients
- 1 lb ground meat (turkey, beef, venison, bison)
- 1 onion, diced
- 1 orange bell pepper, diced
- 15 ounce canned pumpkin puree
- 15 ounce petite diced tomatoes
- 15 ounce tomato sauce
- 15 ounce chili beans, undrained
- 15 ounce kidney beans, undrained
- 2 cups water
- 2 Tablespoons honey
- 5 teaspoons chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons garlic salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon black pepper
Instructions
- In a large soup pot, brown the ground meat.1 lb ground meat (turkey, beef, venison, bison)
- Add in the remaining ingredients and bring to a simmer. Simmer for at least 30 minutes, stirring occasionally.1 onion, diced, 1 orange bell pepper, diced, 15 ounce canned pumpkin puree, 15 ounce petite diced tomatoes, 15 ounce tomato sauce, 15 ounce chili beans, undrained, 15 ounce kidney beans, undrained, 2 cups water, 2 Tablespoons honey, 5 teaspoons chili powder, 1 Tablespoon ground cumin, 2 teaspoons garlic salt, 1 teaspoon pumpkin pie spice, 1/2 teaspoon black pepper
- Let the chili rest for 15 minutes. Adjust seasonings, if desired (see notes).
- Serve in a bowl with tortilla chips, shredded cheese, sour cream (plain Greek yogurt), or sliced avocado.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Video
Notes
Nutrition
Did you enjoy this easy Pumpkin Chili Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
Our family’s favorite fall chili recipe!
Thank you Sammi! I will get the ingredients I need to make this delicious recipe. Looks so tasty !
Hi Esther! I love seeing you here. So thankful Instagram has brought us together. Enjoy this yummy chili! Thanks for giving it a try. 🙂
This sounds so good. Can you give me an idea of the calories per serving?
Hi Clarice, thank you so much for stopping by. I do not have the nutritional content for this chili, but you can easily find the calories/serving at websites such as http://www.calculator.net and http://www.my-calorie-counter.com or IOS apps like Lose It or My Fitness Pal. 🙂 Happy eating!