Is pumpkin chili sweet?

Only slightly. The pumpkin and sweet potatoes add natural sweetness, but it's balanced by savory and spicy elements.

Can I use fresh pumpkin?

Yes! Sugar pumpkins are ideal. Peel, cube, and roast or simmer until soft.

What kind of beans are best?

Pinto beans are classic, but black beans, kidney beans, and chickpeas all work.

Can I make it in advance?

Absolutely. It tastes even better the next day as the flavors develop.

Is pumpkin chili healthy?

Yes! It's packed with fiber, nutrients, and protein, especially if made with lean meat or plant-based options.

Yes, add more chili powder, jalapeños, or even a chipotle pepper in adobo sauce.

Can I freeze pumpkin chili?

Definitely. Just cool it first, portion it, and store in freezer-safe containers for up to 3 months.

Pumpkin Chili: The Cozy Fall Comfort Food You Didn’t Know You Needed

Description

A warm, cozy, and hearty pumpkin chili made with ground turkey, beans, and spices. Perfect for fall dinners, meal prep, or game day gatherings.

Ingredients

Scale

1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 pound ground turkey
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
0.5 teaspoon cinnamon
0.25 teaspoon nutmeg
1 can (15 oz) pumpkin puree
1 can (15 oz) fire-roasted diced tomatoes
1 can (15 oz) tomato sauce
2 cups chicken broth or vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup sweet potato, peeled and cubed
0.5 cup frozen corn (optional)
1 tablespoon maple syrup (optional, for sweetness)

Instructions

Heat olive oil in a large pot over medium heat.
Sauté onion, garlic, and bell peppers for 5–7 minutes until soft.
Add ground turkey, salt, and pepper. Cook until browned.
Stir in chili powder, cumin, paprika, cinnamon, and nutmeg. Cook 1 minute.
Add pumpkin puree, diced tomatoes, tomato sauce, and broth. Stir well.
Add beans, sweet potato, and corn if using. Bring to a boil.
Reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally.
Taste and adjust seasoning. Stir in maple syrup if more sweetness is desired.
Serve hot with toppings like sour cream, cheddar, avocado, or cilantro.

Notes

This recipe tastes even better the next day as flavors deepen.
For a vegetarian version, omit turkey and add more beans.
Make it spicy by adding chipotle chili powder or jalapeño.
Freeze leftovers for up to 3 months in airtight containers.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 8 g
Sodium: 670 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 9 g
Protein: 25 g
Cholesterol: 45 mg

Keywords: pumpkin chili, fall chili, healthy chili, turkey chili, gluten-free chili