The Best Pumpkin Chili | Easy + Cozy Fall Dinner

This Pumpkin Chili is the ultimate cozy fall dinner, made with lean ground turkey, real pumpkin puree, black beans, kidney beans, diced tomatoes, bell peppers, and a smoky blend of chili powder, cumin, paprika, garlic, and warming cinnamon. It”s thick, hearty, protein-packed, and full of savory flavor with just the right touch of sweetness and spice. Vegetarian, Vegan, Make Ahead, Slow Cooker, + Freezer Options!

If there’s one thing I love about fall cooking, it’s finding ways to use pumpkin beyond the usual pies and lattes—and this Pumpkin Chili might just be one of my favorites! It’s thick, hearty, and packed with ground turkey, black beans, kidney beans, tomatoes, bell peppers, and real pumpkin puree, all simmered together with smoky spices for the ultimate cozy fall dinner.

And if you’re wondering whether pumpkin belongs in chili, trust me on this one! The pumpkin doesn’t make the chili overly sweet or taste like pumpkin pie. Instead, it melts right into the tomato-rich broth, giving it a creamy, velvety texture and subtle earthy sweetness that pairs beautifully with chili powder, cumin, smoked paprika, garlic, and just a hint of cinnamon. For a vegan option, I highly recommend my Spicy Vegan Chili. And for a hearty option—–this Authentic Jamaican Brown Stew Chicken, Vegan Sweet Potato Stew, Best White Lasagna Soup, and Braised Apple Cider BBQ Beef Pot Roast are the best!

Perfect for chilly weeknights, Sunday dinners, game day, or easy meal prep, this Pumpkin Turkey Chili comes together in one pot and can easily be customized with your favorite ground meat, beans, spice level, and toppings. Finish your bowl with sour cream or Greek yogurt, shredded cheese, creamy avocado, and fresh herbs for an easy fall comfort meal everyone can make their own.

Why You’ll Love This Pumpkin Chili

• Pumpkin—But Make It Savory. If you usually associate pumpkin with pie and lattes, this recipe shows just how good it can be in savory dishes. The pumpkin blends into the tomato-rich chili, adding creaminess, body, subtle earthy sweetness, and plenty of fall flavor without making your dinner taste like pumpkin pie.
• Protein-Packed + Satisfying. Between the ground turkey, black beans, and kidney beans, this chili makes a hearty, filling meal that’s especially good when you want something substantial without making an overly heavy dinner.
• An Easy One-Pot Dinner. Everything comes together in one pot, which means easy cooking, easy cleanup, and plenty of time for all those flavors to mingle.
• Sweet, Smoky + Savory. Chili powder, cumin, smoked paprika, garlic, cinnamon, and optional red pepper flakes create layers of warmth and spice, while just a tablespoon of brown sugar balances the tomatoes and pumpkin.
• Great for Meal Prep. Like many chili recipes, the flavor gets even better after everything has had time to sit together, making this a great option for make-ahead lunches and dinners.
• Completely Customizable. Switch the turkey for another ground meat, adjust the beans, add vegetables, turn up the heat, or pile on your favorite chili toppings.

What Is Chili?

Chili—often called chili con carne when made with meat—is a hearty stew-like dish generally built around chile peppers or chili seasoning, aromatics, and often meat, tomatoes, and/or beans depending on the style and region.

There isn’t just one way to make chili. You’ll find everything from beef-heavy Texas-style chili without beans to turkey chili, vegetarian chili, white chicken chili, bean chili, and plenty of creative seasonal variations.

This Pumpkin Chili takes a cozy fall approach. Ground turkey, black beans, kidney beans, tomatoes, aromatics, and classic chili spices create the savory foundation, while pumpkin puree adds richness and body.

And don’t worry—this isn’t supposed to taste like pumpkin pie! The pumpkin works alongside the savory ingredients rather than overpowering them.

How to Make Pumpkin Chili

Start by heating the olive oil in a large pot or Dutch oven. Brown the ground turkey, breaking it into crumbles as it cooks. Add the chopped onion and bell pepper and cook until they begin to soften, followed by the fresh garlic.

Stir in the tomato paste and seasonings, allowing them to cook briefly so the spices become fragrant and the tomato paste develops deeper flavor. Then add the pumpkin puree, diced tomatoes, drained beans, chicken stock, and brown sugar.

Stir everything together and allow the chili to simmer until it becomes thick, rich, and flavorful. As it cooks, the pumpkin will melt into the broth while the tomatoes, spices, meat, and beans come together.

Taste and adjust the salt, heat, and sweetness as needed before serving with all your favorite toppings.

Ingredients

• Pumpkin Puree. Use 100% pure pumpkin puree—not pumpkin pie filling. Pumpkin puree thickens the chili while adding creaminess, subtle earthy sweetness, and beautiful fall color.
• Ground Turkey. Lean ground turkey makes this chili hearty and adds plenty of protein without overwhelming the other flavors. I’m using 94% lean ground turkey, but you can substitute another ground meat if preferred.
• Extra Virgin Olive Oil. Olive oil helps brown the turkey and sauté the vegetables and aromatics.
• Bell Pepper. Any color works! Red, yellow, and orange peppers will generally taste sweeter, while green bell pepper provides a more vegetal flavor.
• Onion + Garlic. Fresh onion and garlic form the aromatic base and are essential for building savory flavor from the beginning.
• Black Beans + Kidney Beans. Using two beans gives the chili more interesting color, texture, and heartiness. Drain and rinse canned beans before adding them to remove the excess canning liquid.
• Diced Tomatoes. Canned diced tomatoes provide acidity, texture, and the familiar tomato flavor we associate with this style of chili.
• Tomato Paste. Tomato paste gives the broth concentrated tomato flavor while helping create a richer, thicker consistency.
• Chicken Stock. You can substitute vegetable stock, beef stock, or water depending on what you have available.
• Brown Sugar. Honey or pure maple syrup can also be used.
• Chili Powder + Cumin. Chili powder brings warmth and depth, while cumin adds that distinctive earthy flavor that works beautifully with turkey, beans, and tomatoes.
• Smoked Paprika. Smoked paprika adds subtle smokiness and another layer of savory depth.
• Red Pepper Flakes. These are completely optional.
• Garlic Powder + Sea Salt. These simple seasonings reinforce the fresh aromatics and bring all of the other flavors together.
• Cinnamon. Just ½ teaspoon of cinnamon adds background warmth that complements the pumpkin without making the chili taste sweet.

Does Pumpkin Chili Taste Like Pumpkin?

Not nearly as much as you might expect!

Pumpkin has a relatively mild flavor, particularly when surrounded by bold ingredients like tomatoes, garlic, onion, chili powder, cumin, smoked paprika, and beans.

Instead of screaming “pumpkin,” it gives the chili a thicker, silkier consistency and subtle earthy sweetness.

Think of pumpkin as part of the chili’s base rather than the dominant flavor.

That makes this a great recipe for someone who likes fall cooking but doesn’t necessarily want everything to taste like pumpkin spice.

Best Beans for Pumpkin Chili

I love the combination of black beans + red kidney beans because they provide contrasting textures while making the chili especially hearty.

But you can easily substitute:

Pinto beans: Creamy and classic for chili.

Cannellini beans: Softer and milder.

Navy beans: Small, creamy, and subtle.

Great Northern beans: Mild and tender.

Chickpeas: Firmer with a slightly nutty flavor.

You can also use all black beans or all kidney beans if that’s what you have.

The Best Ground Meat for Pumpkin Chili

Ground turkey is my favorite for this particular recipe because its mild flavor allows the pumpkin and spices to shine.

But you have plenty of options.

Ground Turkey

My top pick. Lean, protein-rich, and mild enough to take on all the seasonings.

Ground Chicken

Another lighter option with a similarly neutral flavor.

Ground Beef

Use beef when you want a richer, more traditional-tasting chili. An 85–90% lean option gives you plenty of flavor without excessive grease.

Ground Pork

Ground pork creates an especially rich, savory chili and works beautifully with pumpkin and warming spices.

Turkey or Chicken Sausage

For even more flavor, try a mild or spicy ground sausage. Just keep its existing salt and seasonings in mind before adjusting the rest of the chili.

Tips for Making the Best Pumpkin Chili

Brown the Turkey Instead of Just Cooking It

Give the ground turkey a chance to develop some color. Browning creates deeper savory flavor than simply cooking the meat until it turns gray.

Sauté Your Aromatics

Cooking the onion and bell pepper before adding all the liquid helps develop their sweetness and flavor.

Cook the Tomato Paste

Let the tomato paste cook briefly against the hot pan before adding the stock.

This helps remove some of its raw flavor and creates a richer tomato base.

Bloom the Spices

Give your chili powder, cumin, paprika, and other spices a brief moment in the oil with the aromatics before adding the liquids. Heat helps bring out their aromas and flavors.

Just keep everything moving so the spices don’t burn.

Use Pumpkin Puree—Never Pie Filling

Pumpkin pie filling contains sweeteners and dessert spices.

For savory Pumpkin Chili, you want plain 100% pumpkin puree.

Give the Chili Time to Simmer

Technically, you could eat it as soon as everything is hot—but it’ll taste much better after simmering.

That time allows the broth to reduce, the chili to thicken, and all those spices to become more cohesive.

Don’t Add Too Much Cinnamon

Cinnamon is fantastic here, but it should be a supporting flavor.

A little brings warmth. Too much can push your chili toward dessert territory.

Adjust the Consistency at the End

Too thick? Add a splash of stock.

Too thin? Simmer uncovered a little longer.

You can also mash a small portion of the beans against the side of the pot to naturally thicken the chili.

Taste Before Serving

The final taste test matters.

Tomatoes vary in acidity, stocks vary in saltiness, and chili powders vary considerably in flavor and heat.

Adjust the salt, spice, sweetness, and acidity until everything feels balanced.

Pumpkin Chili Variations

Spicy Pumpkin Chili

Add extra red pepper flakes, diced jalapeño, cayenne, or your favorite hot sauce.

For deeper chile flavor rather than just heat, add chipotle peppers in adobo.

Beef Pumpkin Chili

Swap the turkey for ground beef for a richer, heartier version.

Drain excessive grease after browning if needed.

Chicken Pumpkin Chili

Ground chicken can be substituted directly for the turkey.

Sweet Potato Pumpkin Chili

Add peeled and diced sweet potato for even more fall flavor.

Cut it into small cubes and give it enough simmering time to become tender.

Extra-Veggie Pumpkin Chili

Bulk up the pot with corn, zucchini, carrots, mushrooms, spinach, kale, or additional bell peppers.

Add quick-cooking greens closer to the end.

Smoky Pumpkin Chili

Add a little chipotle in adobo or additional smoked paprika for deeper smoky flavor.

Vegetarian Pumpkin Chili

Leave out the turkey, use vegetable stock, and increase the beans or add lentils, sweet potatoes, mushrooms, or another hearty vegetable.

Vegan Pumpkin Chili

Follow the vegetarian variation and use maple syrup or brown sugar rather than honey. Finish with avocado, dairy-free sour cream, or your favorite plant-based cheese.

How to Make Pumpkin Chili Even More Filling

This recipe is already hearty thanks to the turkey and two types of beans, but you can make it even more substantial by adding sweet potatoes, corn, lentils, quinoa, or extra beans.

You can also serve the chili over a baked potato, sweet potato, or rice for a bigger meal.

For more protein, add additional lean ground meat or serve each bowl with Greek yogurt and shredded cheese.

And if you’re feeding a crowd, stretching the chili with another can of beans is an easy and budget-friendly way to make the pot go further without sacrificing flavor.

Can I Use Dried Beans Instead of Canned Beans?

Absolutely! You can use dried black beans and dried kidney beans instead of canned beans in this Pumpkin Chili. The key is to cook the dried beans before adding them to the chili rather than adding them dry directly to the pot.

As a general rule, ½ cup of dried beans yields roughly 1½ cups cooked, which is close to the amount in one 15-ounce can of drained beans. Since this recipe uses one can each of black beans and kidney beans, you’ll need approximately ½ cup dried black beans + ½ cup dried kidney beans, cooked until tender before adding them to the chili.

How to Prepare Dried Beans

First, sort through the dried beans and discard any small stones, debris, or damaged beans. Rinse them thoroughly under cool running water.

For an overnight soak, cover the beans with plenty of water and allow them to soak for 8–12 hours. Drain and rinse before cooking.

For a quicker option, cover the beans with water in a pot, bring them to a boil for a few minutes, remove from the heat, cover, and let them soak for about an hour. Drain and rinse before proceeding.

Add the soaked beans to a pot with fresh water and simmer until completely tender, then drain them before adding them to your Pumpkin Chili. Cooking time will vary depending on the variety, age, and size of the beans, so use tenderness rather than the clock as your best indicator.

An Important Note About Dried Kidney Beans

Dried red kidney beans need to be thoroughly cooked before using them in the chili. Raw or undercooked kidney beans naturally contain high levels of phytohaemagglutinin (PHA), a lectin that can cause illness.

After soaking and draining them, cook kidney beans in fresh water at a full boil for at least 10 minutes, then continue cooking until completely tender. Don’t use a slow cooker to cook raw dried kidney beans from scratch because its lower temperature may not adequately destroy the lectin.

Once your black beans and kidney beans are fully cooked, use them just as you would the drained and rinsed canned beans in the recipe.

Why Use Dried Beans?

Using dried beans is a great option because they’re budget-friendly, easy to keep stocked in the pantry, and allow you to control the salt and final texture.

You can also cook a large batch ahead of time, portion the beans, and freeze them so they’re ready whenever you’re making chili, soups, stews, or other bean-based meals.

The Best Pumpkin Chili Toppings

The toppings might be one of the best parts of making chili because everyone can customize their own bowl.

• Sour Cream. A cool, creamy spoonful of sour cream balances the smoky spices and any heat from the red pepper flakes.
• Greek Yogurt. Greek yogurt gives you that same creamy contrast while adding some extra protein.
• Shredded Cheese. Try sharp cheddar, Monterey Jack, pepper Jack, Colby Jack, or a Mexican-style cheese blend. Sharp cheddar would be my first pick.
• Avocado. Fresh diced avocado adds buttery creaminess without dairy.
• Fresh Herbs. Parsley works beautifully, but cilantro or sliced green onions are also great options.
• Toasted Pumpkin Seeds. Lean into the pumpkin theme with crunchy pepitas.
• Jalapeños. Add fresh or pickled jalapeño slices when you want extra heat.
• Tortilla Chips. Crush them right over the top for salty crunch—or use them to scoop up the chili.
• Cornbread. Okay, technically not a topping—but a warm piece of cornbread alongside this chili is hard to beat.

What to Serve With Pumpkin Chili

Because chili is already hearty, I love pairing it with something simple.

Cornbread is the obvious choice—the slightly sweet, buttery bread is perfect for soaking up the thick chili.

You could also serve it with:

• Garlic bread
• Dinner rolls
• Baked potatoes
• Sweet potatoes
• Simple green salad
• Roasted Brussels sprouts
• Roasted broccoli
• Rice
• Tortilla chips
• Cornbread muffins

For a fall-inspired dinner, serve Pumpkin Chili with warm cornbread and a crisp apple salad. The fresh, tart apples provide a nice contrast against the warm, savory chili.

Can I Make Pumpkin Chili in a Slow Cooker?

Absolutely! This Pumpkin Chili works beautifully in the slow cooker and is a great option when you want to get dinner started earlier in the day and let all those cozy fall flavors develop while it cooks.

How to Make Slow Cooker Pumpkin Chili

Start by heating the olive oil in a skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it into crumbles as it cooks. Add the chopped onion and bell pepper and sauté until they begin to soften, then stir in the garlic.

For even more flavor, stir the tomato paste, chili powder, cumin, smoked paprika, garlic powder, cinnamon, and optional red pepper flakes into the skillet and cook briefly until fragrant.

Transfer everything to your slow cooker. Add the pumpkin puree, black beans, kidney beans, diced tomatoes, brown sugar, and chicken stock, then stir until well combined.

Cover and cook on:

• LOW for about 6–7 hours, or
• HIGH for about 3–4 hours

Since the turkey is already browned and the canned beans are already cooked, you’re primarily giving the vegetables time to soften and allowing all those flavors to develop.

Should I Use All 2½ Cups of Stock?

For slow cooker chili, I recommend starting with slightly less stock than you would on the stovetop because very little liquid evaporates from a covered slow cooker.

Start with around 1½–2 cups of chicken stock, then add more toward the end if the chili is thicker than you’d like.

If your finished chili is too thin, remove the lid and cook on HIGH for a little longer to help some of the liquid evaporate.

Do I Have to Brown the Ground Turkey First?

I highly recommend it.

Browning the turkey creates deeper savory flavor and gives the meat a better texture. Sautéing the onion, pepper, garlic, tomato paste, and spices at the same time also builds a much more flavorful base before everything goes into the slow cooker.

Can I Put Dried Beans Directly Into the Slow Cooker?

For this particular recipe, use canned beans or dried beans that have already been properly cooked.

This is especially important with red kidney beans. Raw or undercooked kidney beans contain a naturally occurring lectin that can cause illness, and slow cookers may not reach the necessary temperature quickly enough to safely cook raw kidney beans from scratch.

Cook dried beans separately first, then add the fully cooked beans to your Pumpkin Chili.

Finish + Serve

Once the chili is thick and flavorful and the vegetables are tender, taste and adjust the salt, heat, sweetness, and consistency.

Then pile on your favorite toppings—sour cream or Greek yogurt, shredded cheddar, diced avocado, fresh herbs, toasted pumpkin seeds, or jalapeños.

Serve it with warm cornbread or tortilla chips, and you’ve got one seriously cozy slow cooker fall dinner.

Can I Make Pumpkin Chili Ahead of Time?

Absolutely—and I actually encourage it.

Chili is one of those dishes that can taste even better the next day after the spices and aromatics have had more time to mingle.

Prepare the chili, allow it to cool, and store it covered in the refrigerator. When you’re ready to serve, gently reheat it on the stovetop, adding a splash of chicken stock if it has thickened considerably overnight.

Keep your toppings separate until serving.

Storage + Freezing

Store leftover Pumpkin Chili in an airtight container in the refrigerator for about 3–4 days.

Reheat individual portions in the microwave or warm a larger amount gently on the stovetop. Add a splash of stock or water if necessary to loosen the consistency.

Pumpkin Chili is also a great candidate for freezing. Allow it to cool completely before transferring it to freezer-safe containers, leaving a little room for expansion.

For easier meal prep, freeze it in individual portions so you can thaw exactly what you need.

Thaw overnight in the refrigerator when possible and reheat until completely warmed through.

Common Q + A’s for this Best Pumpkin Chili

More Favorite Pumpkin Recipes For the Family!

If you thoroughly enjoyed this Best Pumpkin Chili recipe, don’t forget to add these delicious creations to your “must-make” list:

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