Easy Pumpkin Chili (One Pot)

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 

1. Brown the meat. Brown the beef in a large pot over medium heat, breaking it into pieces as it cooks. Add olive oil as needed.
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

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!