This Pumpkin Chili is a cozy autumn take on traditional chili featuring a hearty blend of ground turkey, sweet potatoes, and aromatic spices. Warm up to a bowl of seasonal goodness, brimming with savory ingredients that define comfort food at its finest.
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Updated September 2023
Pumpkin Chili: A Hearty Fall Delight
Looking for a warm and comforting dish to embrace the flavors of fall? This Pumpkin Chili is a delightful blend of seasonal ingredients that will surely become a family favorite.
What could be better on a cold day than having a big pot of simmering hot chili waiting for you? Not only is this chili hearty and flavorful, it’s the perfect cozy meal to warm up with all winter long or on game day to feed a crowd. Plus, it can easily be customized to suit any diet using whatever vegetables or protein you like or have in your fridge or pantry. With so many options for toppings and substitutions, this healthy chili makes a perfect comfort meal for anyone.
Ingredients for Pumpkin Chili
Our Pumpkin Chili features a harmonious mix of ingredients that contribute to its deliciousness. Here’s a breakdown of why each component is used:
- Oil: Used for sautéing the aromatics and adding a subtle richness to the dish.
- Onion: Provides a savory base and adds depth of flavor.
- Garlic: Infuses the chili with aromatic goodness.
- Red Bell Pepper: Adds a sweet and slightly smoky element, along with vibrant color.
- Ground Turkey: Offers a lean source of protein, but feel free to substitute with chicken, beef, or your preferred protein.
- Tomato Paste: Enhances the tomato flavor and helps thicken the chili.
- Pumpkin Puree: The star of the show, it brings a creamy, earthy sweetness.
- Kosher or Sea Salt: Balances the flavors and enhances the overall taste.
- Chili Powder: Provides heat and that classic chili flavor.
- Ground Cumin: Adds earthy, warm notes.
- Smoked Paprika: Adds a hint of smokiness, heat and warmth.
- Dried Oregano: Gives a hint of herbal aroma.
- Diced Tomatoes: Offers a burst of tomato goodness; fire-roasted adds a smoky twist.
- Chicken Broth: Adds liquid and depth; adjust for your preferred consistency.
- Dark Red Kidney Beans: Offer a hearty texture; you can mix in black beans for variety.
- Sweet Potatoes: Infuse natural sweetness and a satisfying bite.
Instructions: How to make Pumpkin Chili
- Sauté Aromatics: Heat oil in a large pot, sauté onion, garlic, and red pepper until onion is translucent.
- Cook Ground Turkey: Add ground turkey, cook until done, then stir in tomato paste, pumpkin puree, salt, chili powder, cumin, smoked paprika and oregano.
- Add Tomatoes and Broth: Pour in diced tomatoes, chicken broth, sweet potatoes, and kidney beans. Bring to a boil, then simmer for 30-45 minutes until thickened.
- Adjust Seasonings: Taste and adjust salt and seasonings to your liking.
- Serve: Ladle into bowls and garnish with toppings of choice, such as avocado, cilantro, jalapeno, and dairy-free sour cream.
Instant Pot and Slow Cooker Instructions
The great thing about this easy chili recipe is that you can prep all the ingredients in advance and throw everything into your crockpot or a pressure cooker. We love pulling out the slow cooker and Instant Pot once September rolls around.
Slow Cooker instructions:
Cook on LOW for 2-3 hours or until the vegetables are soft.
Instant Pot Instructions
Cook on HIGH PRESSURE for 2 minutes, then NATURAL RELEASE for 15 minutes.
Tips for Success
To make this Pumpkin Chili a smashing success:
- Use a large pot or dutch oven for ample space.
- Brown the turkey until fully cooked for the best flavor.
- Adjust the chili’s thickness with more or less chicken broth.
- Simmer patiently; the longer, the richer the flavors.
- Taste and season as you go; personal preference matters.
Variations and Substitutions
Get creative with your Pumpkin Chili:
- Vegetarian Option: Swap the meat for plant-based options like Abbot’s Butcher or tofu.
- Squash Substitution: Try butternut squash or pumpkin instead of sweet potatoes.
- Spice It Up: Adjust the chili powder and jalapeno for your preferred spice level.
- Beans: Mix and match different beans for variety.
Serving Suggestions
Chili is delicious on its own but you can also serve it with cauliflower mash, sweet potato fries, cauliflower tacos or nachos.
Storage and Freezer Instructions
This chili is perfect for meal prep and freezing:
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze in portioned containers for up to 3 months.
- To reheat, thaw frozen chili overnight in the fridge and warm it on the stove or in the microwave.
Frequently Asked Questions (FAQ)
Q1: Can I use a different protein instead of turkey? A1: Absolutely! You can substitute ground chicken, beef, or even plant-based options like Abbot’s Butcher or tofu.
Q2: What can I use if I don’t have sweet potatoes? A2: Butternut squash, pumpkin, or other types of squash make great alternatives.
Q3: How can I adjust the spice level? A3: To control the heat, modify the amount of chili powder and jalapeno according to your preference.
Q4: Can I make this chili in advance? A4: Yes, it’s perfect for meal prep. Store leftovers in the fridge for up to 3-4 days or freeze in portions for up to 3 months.
Q5: Can I make this chili vegetarian or vegan? A5: Certainly! Swap out the meat for plant-based protein and use dairy-free sour cream for a vegan-friendly option.
Q6: How can I make the chili thicker or thinner? A6: Adjust the thickness by adding more or less chicken broth according to your desired consistency.
Q7: Can I use fresh pumpkin instead of pumpkin puree? A7: Yes, you can use fresh pumpkin puree. Simply cook and puree the pumpkin before adding it to the chili.
Q8: What other toppings can I use? A8: Get creative! Try green onions, shredded dairy-free cheese, or even a squeeze of lime for extra flavor.
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This Pumpkin Chili is a cozy autumn take on traditional chili featuring a hearty blend of ground turkey, sweet potatoes, and aromatic spices. Warm up to a bowl of seasonal goodness, brimming with savory ingredients that define comfort food at its finest.
- 1 tbsp avocado oil or olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 red bell pepper deseeded & chopped
- 1 pound lean ground turkey , feel free to sub with ground chicken, ground beef or ground protein of choice if preferred. We like Abbot’s Butcher for a plant-based option.
- 2 tbsp tomato paste , not pumpkin pie filling
- 1/2 cup pure pumpkin puree , not pumpkin pie filling
- 1/2 - 1 tsp kosher or sea salt more or less to taste
- 2 tbsp chili powder
- 2-3 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 28-ounce can diced tomatoes or crushed tomatoes , (we like fire-roasted)
- 1 1/2 cups chicken broth , or more as needed to desired consistency
- 2 15 oz cans red kidney beans , rinsed and drained (feel free to use 1 can of red kidney beans and 1 can of black beans if preferred). If you're not a fan of beans in chili or want a lower carb option, feel free to leave the beans out and sub with chopped walnuts or add in extra veggies such as portobello mushrooms for added texture.
- 1 cup peeled and cubed sweet potatoes , feel free to sub with chopped butternut squash, pumpkin or other squash of choice
- Diced avocado
- Fresh cilantro
- Jalapeno
- Dairy-free or regular sour cream
- Heat the oil in a large pot or dutch oven over medium-high heat. Add the onion, garlic and red pepper and sauté for 5-6 minutes, (until the onion is translucent) stirring frequently.
Add the ground turkey, breaking it up into small pieces with a meat masher, wooden spoon or spatula, cooking until cooked through. Add the tomato paste, pumpkin puree and season with salt, chili powder, cumin, smoked paprika and oregano and stir for another 30 seconds.
- Pour in the canned tomatoes with juices, chicken broth, sweet potatoes and drained kidney beans. Increase the heat and bring to a boil, then reduce the heat and let it simmer for 30-45 minutes, until the chili thickens. Taste and adjust seasonings and salt as necessary.
- Ladle into a serving bowl(s) and garnish with sour cream, avocado, green onion, cilantro, jalapeño and other toppings of choice.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze in portioned containers for up to 3 months.
- To reheat, thaw frozen chili overnight in the fridge and warm it on the stove or in the microwave.
Did you try this recipe?
Nami | Just One Cookbook -
This looks so good, Kelly! I love the pumpkin in here!