Give dinner a fall twist with pumpkin chili!! Here’s a hearty homemade chili recipe with savory flavor that will have you reaching for another ladleful!

Make this pumpkin chili when you want a generous bowl of browned turkey, tender beans, and smoky tomato sauce, with enough richness to make you reach for a piece of cornbread before you have finished your first spoonful!!

Why Pumpkin Works So Well in Chili?

A full 15-ounce can of pumpkin purée gives this recipe thickness without flour or cream, while one pound of ground turkey and two cans of beans keep each bowl generous.

Fire-roasted tomatoes add a lightly charred flavor, tomato paste adds concentration, and a little lime juice at the end makes those rich ingredients taste brighter.

My recommendation is to keep pumpkin pie spice out of this particular pot, since cumin, chili powder, and smoked paprika give you all the warmth you need.

Ingredients

For the Chili

• 2 tablespoons olive oil, divided
• 1 pound (454 g) ground turkey, preferably 93% lean
• 1 medium-large yellow onion, finely diced
• 1 medium red bell pepper, finely diced
• 4 medium garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (14.5 ounces/411 g) fire-roasted diced tomatoes, with their juices
• 1 can (15 ounces/425 g) plain pumpkin purée
• 1 can (15 ounces) black beans, drained and rinsed.
• 1 can (15 ounces) kidney beans, drained and rinsed.
• 1½ cups (360 ml) low-sodium chicken broth, plus up to ½ cup more as needed
• 1 teaspoon fine sea salt, divided, plus more to taste
• 1 tablespoon fresh lime juice, plus more to taste

For the Seasoning

• 2 tablespoons mild chili powder blend, preferably salt-free.

Use a seasoning blend made for chili, usually containing ground chiles, cumin, garlic, and other spices. Pure hot red chile powder or cayenne can be much stronger, so neither is a tablespoon-for-tablespoon substitute. Two tablespoons of cayenne would make this a very different dinner!

• 2 teaspoons ground cumin.
• 1 teaspoon smoked paprika.
• 1 teaspoon dried oregano.
• ½ teaspoon freshly ground black pepper.
• ¼ teaspoon ground chipotle, optional

Optional Toppings

Set out shredded sharp cheddar, sour cream or plain Greek yogurt, sliced green onions, chopped cilantro, avocado, and lime wedges. Choose two or three toppings for each bowl so you can still taste pumpkin and spices underneath.

Servings: 6 generous bowls

How to Make Pumpkin Chili 

Dice onion and bell pepper, mince garlic, rinse both cans of beans, and measure your spices into a small bowl before turning on the stove.

Open pumpkin and tomatoes now, too, because once garlic and spices hit hot oil, you will want those ingredients within reach.

Leave drained beans in a strainer while you prepare everything else; excess rinse water would thin a sauce you are trying to keep nicely thick.

Set your pot over medium-high heat, add 1 tablespoon olive oil, and let it warm until oil shimmers without smoking, usually 1 to 2 minutes.

Add turkey in several broad pieces, sprinkle with ¼ teaspoon salt, and press it gently against the bottom.

Leave it alone for about 3 minutes before turning and breaking it into bite-size crumbles, then cook for another 4 to 6 minutes, stirring occasionally, until you see golden patches.

If turkey releases a puddle of liquid, allow that moisture to evaporate before expecting much browning. Transfer turkey to a bowl while you immediately continue with vegetables, keeping any juices to return to your chili.

Reduce heat to medium and add remaining 1 tablespoon olive oil, followed by onion, bell pepper, and ¼ teaspoon salt.

Cook for 7 to 8 minutes, stirring every minute or two, until onion looks translucent with a few golden edges and pepper bends easily under your spoon.

If browned bits on the bottom start getting very dark, add a tablespoon of your measured broth and scrape gently. Give vegetables this time to soften, because a crunchy piece of onion is surprisingly noticeable in an otherwise silky spoonful!

Stir in garlic and cook for about 30 seconds, just until its smell becomes noticeable, then add tomato paste and stir for 2 minutes.

Smear paste across vegetables and exposed areas of the pot so it can cook evenly, watching for a change from bright red to a slightly deeper brick color.

Don’t skip this step: cooking tomato paste briefly makes its flavor rounder and more concentrated. Lower heat if it begins catching before those 2 minutes are up.

Turn heat down to medium-low, sprinkle in chili powder, cumin, smoked paprika, oregano, black pepper, and optional chipotle, and stir continuously for about 30 seconds.

You should smell warm cumin and smoky pepper almost immediately; once that happens, pour in ½ cup of your measured broth and scrape up those flavorful browned bits.

Have broth ready before you add spices, since ground seasonings can go from fragrant to bitter quickly in a dry, hot pot.

Return turkey and any collected juices, then add diced tomatoes with their liquid, pumpkin purée, both cans of beans, remaining 1 cup measured broth, and remaining ½ teaspoon salt.

Stir thoroughly, pressing any lumps of pumpkin against the side until sauce looks evenly reddish-orange.

Raise heat to medium or medium-high and bring everything to a gentle simmer, which usually takes about 4 to 6 minutes; stir a couple of times as it heats so dense pumpkin doesn’t settle and catch underneath.

Reduce heat to low or medium-low, whichever gives you small, steady bubbles, and simmer uncovered for 20 to 25 minutes, stirring along the bottom about every 5 minutes.

You are looking for a sauce that coats turkey and beans, with no separate watery layer around its edges.

If it starts looking pasty or sticking, stir in reserved broth ¼ cup at a time; if it still looks loose after simmering, give it another 5 minutes uncovered.

Before finishing, check that turkey and chili have reached at least 165°F (74°C), using a thermometer in several places, including larger turkey crumbles, without touching the pot. FoodSafety.gov cooking temperature guidance

Turn off heat, stir in 1 tablespoon lime juice, and let a small spoonful cool enough to taste properly. If flavors seem muted, add salt a pinch at a time; if chili tastes rich but needs a brighter finish, add another teaspoon of lime juice and taste again.

Let your pot stand for 5 minutes, then check consistency once more, since it will thicken a little as it rests.

A spoonful should fall back into your bowl in a thick, soft mound that slowly settles, and a small splash of broth will loosen it if needed. Ladle into bowls and add toppings just before serving!

Serving Suggestions

• With warm cornbread: Serve a wedge alongside each bowl for scooping up smoky sauce, especially if you are adding sharp cheddar and sour cream.
• Over rice: Spoon a smaller portion over about ½ cup cooked rice when you want dinner to stretch a little further. Finish with green onions and lime.
• With a baked potato: Split a hot potato, fluff its center with a fork, and spoon chili over it before adding cheese. This is particularly useful for giving leftovers a different feel.
• With something crisp: A simple cabbage slaw with lime dressing or a green salad gives you a fresh, crunchy bite between spoonfuls of rich chili.

For toppings, my pick would be sharp cheddar, a small spoonful of sour cream, and sliced green onions. Cheese melts into warm sauce, sour cream softens any extra heat, and green onions add a little freshness without requiring another pan.

How to Store, Freeze, and Reheat

Divide leftovers into shallow containers and refrigerate promptly, within 2 hours of cooking, or within 1 hour if your surroundings are above 90°F (32°C).

You can refrigerate chili while it is still warm; avoid leaving a large pot out until it reaches room temperature. 

Keep refrigerated chili at 40°F (4°C) or below and use within 3 to 4 days. For longer storage, freeze individual portions without toppings, leaving a little space for expansion, and aim to use them within 2 to 3 months for best quality. Thaw overnight in your refrigerator. 

Reheat in a saucepan over medium-low heat, stirring often and adding broth or water a tablespoon at a time until you like its consistency.

For a microwave, use a loosely covered microwave-safe bowl and stir between short heating intervals. Either way, heat throughout to 165°F (74°C), checking several spots, then add fresh toppings. 

Bring this pumpkin chili to your table with warm cornbread, lime wedges, and a little bowl of cheddar, then let everyone finish their own serving.

Between tender turkey, creamy beans, and that thick, smoky sauce, you get a generous dinner with plenty of flavor in every spoonful.

Make enough room in your fridge for leftovers, because tomorrow’s lunch deserves a little sour cream and cheddar, too!