Fall comfort food doesn’t get much better than this Pumpkin Chili.

It’s thick, velvety, warmly spiced, and loaded with tender ground turkey, hearty beans, and a rich pumpkin base that makes every spoonful feel like a hug in a bowl.

This is the kind of recipe you’ll want on repeat all season long.

It comes together in one pot, uses mostly pantry staples, and delivers serious flavor without needing hours on the stove.

If you love cozy, nourishing fall dinners, this one is about to become your new favorite.

Why You’ll Love This Pumpkin Chili Recipe

This chili hits all the right notes for a fall weeknight dinner or a lazy weekend meal.

It’s creamy without being heavy, spiced without being overwhelming, and satisfying enough to keep the whole family full.

The pumpkin puree pulls double duty here. It adds a subtle earthy sweetness and also acts as a natural thickener, giving the chili that silky, velvety texture.

Ground turkey keeps it lighter than a beef-based chili without sacrificing any of the heartiness you’d expect from a bowl this good.

It’s also incredibly versatile. You can dress it up with all the toppings or keep it simple for a no-fuss weeknight dinner.

Here’s a quick look at why this recipe works so well:

One-pot meal — minimal cleanup, maximum flavor
Ready in under an hour — perfect for busy weeknights
Naturally creamy — no heavy cream needed (though you can add it!)
Meal prep friendly — tastes even better the next day
Kid approved — mildly spiced with plenty of savory depth
Freezer friendly — make a big batch and store for later

If you’re a fan of hearty fall chilis, my Butternut Squash Chili is another must-try.

Ingredients

This recipe uses a simple lineup of pantry-friendly ingredients with a few fresh aromatics to build serious depth of flavor. Most of what you need is probably already in your kitchen.

Here’s everything you’ll need to make this Pumpkin Chili:

1½ lbs ground turkey
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, undrained
1 cup chicken broth (low-sodium)
½ cup heavy cream
1 medium yellow onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
2 tablespoons olive oil
1½ teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon onion powder
¼ teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
Fresh cilantro, sour cream, shredded cheese, and sliced jalapeños for serving (optional)

Kitchen Equipment Needed

You don’t need any fancy equipment for this recipe. A good sturdy pot and basic kitchen tools are all it takes to bring this chili together.

Here’s what to have on hand:

Large Dutch oven or heavy-bottomed pot (at least 5–6 quart capacity)
Wooden spoon or heat-resistant spatula
Sharp chef’s knife and cutting board
Measuring cups and spoons
Can opener
Ladle for serving
Immersion blender (optional, for blending a portion for extra creaminess)

Step-by-Step Instructions: How to Make Pumpkin Chili

Step 1: Prep Your Vegetables

Dice the yellow onion into small, even pieces (about ¼ inch) so it cooks down evenly without any large chunks.
Dice the red bell pepper into pieces roughly the same size as your onion.
Mince the garlic cloves finely. If you prefer, you can use a garlic press instead of hand-mincing.
Drain and rinse both cans of beans in a colander under cold running water. Set them aside.
Measure out all your spices — chili powder, cumin, smoked paprika, coriander, onion powder, cayenne, salt, and black pepper — and combine them in a small bowl. Having them pre-measured and ready makes the cooking process much smoother.

Step 2: Brown the Ground Turkey

Place your Dutch oven or large pot over medium-high heat and add 2 tablespoons of olive oil.
Let the oil heat up for about 30 seconds until it shimmers slightly.
Add the ground turkey to the pot. Use your wooden spoon or spatula to break it apart into small crumbles as it cooks.
Cook the turkey, stirring occasionally and breaking up any large pieces, for about 6–8 minutes until it is completely cooked through with no pink remaining.
Season the turkey lightly with a pinch of salt and pepper while it cooks.
Once cooked, use your spoon to push the turkey to the sides of the pot, or transfer it to a plate temporarily if needed.

Step 3: Sauté the Aromatics

Reduce the heat to medium. In the same pot (with the turkey still in it), add the diced onion and red bell pepper.
Cook, stirring occasionally, for about 4–5 minutes until the onion is softened and translucent and the bell pepper has softened slightly.
Add the minced garlic and stir it into the vegetables. Cook for another 60 seconds, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic burn, as it will turn bitter.
Add 1 tablespoon of tomato paste. Stir it into the onion and garlic mixture and cook for 1–2 minutes, allowing it to caramelize slightly. This step deepens the flavor of the tomato paste.

Step 4: Add the Spices

Pour the combined spice blend — chili powder, cumin, smoked paprika, coriander, onion powder, cayenne, salt, and black pepper — directly into the pot over the turkey and vegetable mixture.
Stir everything together thoroughly, making sure the spices coat the meat and vegetables evenly.
Toast the spices in the pot for about 60 seconds, stirring constantly. This brief toasting step wakes up the spices and dramatically deepens their flavor in the finished chili. You’ll notice the mixture becoming very aromatic.

Step 5: Build the Chili Base

Add the entire can of pumpkin puree to the pot. Stir well to incorporate it fully into the meat and spice mixture.
Pour in the undrained can of diced tomatoes, including all the juices.
Add the 1 cup of chicken broth and stir to combine all the ingredients.
Add 1 teaspoon of Worcestershire sauce and stir it in.
Stir in both cans of drained and rinsed beans — the cannellini beans and the kidney beans.
Give everything a thorough stir to make sure all the components are well combined.

Step 6: Simmer the Chili

Bring the chili to a boil over medium-high heat, stirring occasionally to prevent anything from sticking to the bottom.
Once boiling, reduce the heat to low and cover the pot with a lid, leaving it slightly ajar to allow some steam to escape.
Let the chili simmer gently for 20–25 minutes, stirring every 5–6 minutes.
As it simmers, the flavors will meld together and the chili will thicken to a rich, hearty consistency. If it looks too thick, add a splash more chicken broth. If it looks too thin, let it simmer uncovered for the last 5–8 minutes.

Step 7: Add the Cream and Final Seasoning

Remove the pot from the heat, or reduce the heat to the lowest setting.
Pour in the ½ cup of heavy cream and stir it through the chili. You’ll see the color shift from deep orange-red to a warm, creamy reddish-orange. This is what gives the chili that signature creamy texture.
Optional for extra creaminess: Use an immersion blender to blend 1–2 cups of the chili directly in the pot, then stir it back in. This creates a beautifully thick, velvety base while still leaving plenty of chunky pieces throughout.
Taste the chili and adjust the seasoning. Add more salt, pepper, or cayenne as needed to suit your preferences.
Let the chili sit for 3–5 minutes off the heat to allow the cream to fully integrate and the flavors to settle.

Step 8: Serve and Garnish

Ladle the hot chili into bowls.
Top with your choice of garnishes: a dollop of sour cream, a handful of shredded cheddar cheese, sliced fresh jalapeños, a few sprigs of fresh cilantro, or a drizzle of hot sauce.
Serve immediately alongside warm cornbread, crusty bread, or tortilla chips for dipping.

Tips for The Best Pumpkin Chili

A few small adjustments make a big difference between a good chili and a truly exceptional one. Keep these tips in mind the next time you make this recipe.

Here are the best tips for making this chili:

Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will throw off the savory flavor balance of this chili entirely.
Toast your spices. That 60-second step of cooking the spices in the pot before adding liquids is not optional if you want maximum depth of flavor. Don’t skip it.
Don’t rush the simmer. The 20–25 minute simmer time is what allows all the ingredients to meld together into a cohesive, deeply flavored chili. Keep the heat low and patient.
Taste as you go. Chili seasoning is highly personal. Start with the amounts listed, then taste and adjust toward the end of cooking.
Add cream off the heat. Pouring cream into a boiling pot can cause it to separate or curdle. Always reduce the heat before adding the heavy cream.
Make it ahead of time. This chili is genuinely better the next day once the flavors have had time to develop overnight in the fridge.
Adjust the heat level. The cayenne in this recipe is mild as written. Add more cayenne or a diced jalapeño in step 3 if you want more heat.

I love serving this alongside a thick slice of Old Fashioned Pumpkin Bread for the ultimate fall spread.

Serving Suggestions

This chili is hearty enough to be a complete meal on its own, but there are plenty of ways to round it out into a full spread.

Here are some of my favorite ways to serve Pumpkin Chili:

Cornbread — A skillet of warm Buttermilk Cornbread is the classic pairing and honestly hard to beat for soaking up every last drop.
Toppings bar — Set out bowls of sour cream, shredded cheese, sliced jalapeños, diced red onion, tortilla strips, and fresh cilantro so everyone can customize their bowl.
Over rice — Serve the chili spooned over a bed of fluffy white or brown rice to stretch servings further.
With a side salad — A simple Dense Bean Salad rounds out the meal with a fresh, bright contrast.
Loaded baked potato — Pour a generous scoop of the chili over a baked potato and top with all your favorite fixings.
Tortilla chips — For a more casual, snacky serving style, thick tortilla chips work beautifully for scooping.

Variations of Pumpkin Chili

One of the things that makes this recipe so great is how easily it adapts to different preferences, diets, and whatever you have on hand.

Here are some tried-and-true variations to try.

Here are some ideas to customize this Pumpkin Chili:

Slow cooker version: Brown the turkey and sauté the aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add the cream in the last 20 minutes. For more ideas, check out my Crockpot Turkey Chili.
Vegetarian version: Skip the turkey and double up on beans, or add a can of black beans and some diced zucchini for extra bulk and protein.
Spicier version: Add a diced chipotle pepper in adobo sauce to the pot along with the spices, or increase the cayenne to ½ teaspoon.
Swap the protein: Ground chicken or lean ground beef both work in place of turkey without any other changes needed.
Add more vegetables: Diced sweet potato, corn kernels, or chopped spinach stirred in during the last 10 minutes of simmering all work beautifully here.
Dairy-free version: Replace the heavy cream with full-fat coconut milk for a slightly tropical twist that’s still perfectly creamy.
Extra thick chili: Mash a cup of the beans before adding them to the pot to naturally thicken the base without any blending.

Storage and Reheating

This chili stores and reheats like a dream, which makes it perfect for batch cooking and meal prep. It genuinely tastes better the next day once the flavors have had a full night to meld.

Here’s how to store and reheat your Pumpkin Chili:

Refrigerator: Allow the chili to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4–5 days.
Freezer: Freeze the chili in freezer-safe containers or zip-lock bags for up to 3 months. Freeze in individual portions for easy weeknight meals. Thaw overnight in the refrigerator before reheating.
Stovetop reheating: Pour the chili into a pot and warm over medium-low heat, stirring occasionally, until heated through. Add a splash of chicken broth if the chili has thickened too much in storage.
Microwave reheating: Reheat in a microwave-safe bowl, covered loosely, in 90-second intervals, stirring between each interval until hot.
Note on cream: If the chili was frozen, the cream may separate slightly during thawing. Simply stir it vigorously while reheating and it will come back together. You can also stir in a fresh splash of cream after reheating.

Nutritional Facts

The following nutritional information is an estimate per serving based on 6 servings. Actual values will vary based on specific brands and any modifications made.

Nutrient	Per Serving (approx.)
Calories	390 kcal
Total Fat	17g
Saturated Fat	7g
Cholesterol	95mg
Sodium	620mg
Total Carbohydrates	30g
Dietary Fiber	8g
Sugars	6g
Protein	32g
Vitamin A	180% DV
Vitamin C	35% DV
Iron	20% DV

Health Benefits of Key Ingredients

Beyond being delicious, this chili is genuinely packed with nutritious ingredients that support your overall wellbeing. It’s comfort food you can feel good about eating.

Here’s a closer look at what some of the key ingredients bring to the table:

Pumpkin puree is one of the most nutrient-dense canned vegetables available. It’s loaded with beta-carotene (a precursor to Vitamin A), which supports immune function, skin health, and eye health. One cup provides well over 200% of your daily recommended Vitamin A intake.
Ground turkey is a lean, high-protein meat that provides all essential amino acids along with important B vitamins like B6 and B12, which support energy metabolism and brain health.
Cannellini and kidney beans are excellent sources of plant-based protein and soluble fiber. The fiber in beans helps regulate blood sugar, supports gut health, and contributes to long-lasting satiety.
Garlic contains allicin, a natural compound with powerful anti-inflammatory and antimicrobial properties. Regular consumption of garlic has been linked to improved cardiovascular health.
Smoked paprika and chili powder both contain capsaicin, the compound responsible for heat in peppers. Capsaicin has been shown to support metabolism and has anti-inflammatory effects.
Olive oil is rich in monounsaturated fats and antioxidants, making it one of the healthiest cooking fats available. It’s a cornerstone of the Mediterranean diet for good reason.

Read Also: Slow Cooker Pumpkin Chicken Curry

FAQs About Pumpkin Chili

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can absolutely use fresh pumpkin. Roast a sugar pumpkin or pie pumpkin, scoop out the flesh, and blend it until smooth before adding to the chili.

Just make sure to use about 1¾ cups of the fresh puree to match the volume of a standard 15 oz can.

2. Does this chili taste like pumpkin?

The pumpkin flavor is subtle rather than prominent. It blends into the background, contributing body and a gentle earthiness rather than tasting like a pumpkin dessert.

The savory spices, turkey, and tomato flavors are what you’ll notice most in the finished dish.

3. Can I make this chili without the heavy cream?

Absolutely. The chili is still delicious without the cream and has a more traditional, tomato-forward flavor profile.

For a creamy result without dairy, stir in ½ cup of full-fat coconut milk or a few tablespoons of cream cheese at the end instead.

4. Is this recipe gluten-free?

Yes, this Pumpkin Chili is naturally gluten-free as written. Just be sure to check the labels on your chicken broth, canned tomatoes, and Worcestershire sauce, as some brands may contain gluten-based additives.

5. Can I double this recipe?

Definitely. This recipe doubles well with no adjustments needed beyond using a large enough pot (8–10 quart).

The cook time remains roughly the same, though the pot may take slightly longer to come to a boil initially. It’s a great option for feeding a crowd or stocking your freezer.

Conclusion

This Pumpkin Chili is truly one of those recipes that earns a permanent spot in your fall and winter rotation.

It’s warm, satisfying, and just special enough to feel like a real treat on a cold evening.

The best part? It’s simple enough for a busy weeknight but impressive enough to serve to guests.

I genuinely hope you love this recipe as much as my family does. Give it a try this fall and let me know how it goes in the comments below.

If you made any fun variations or had a favorite topping combination, I’d love to hear about it.

And if you enjoyed this recipe, sharing it with a friend who loves fall cooking is always appreciated.

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Quick Recipe Summary
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	6 servings
Difficulty Level	Easy

Why You’ll Love This Pumpkin Chili Recipe

Ingredients

Kitchen Equipment Needed

Recommended Products for This Recipe

1. Libby’s 100% Pure Pumpkin Puree

2. Le Creuset Enameled Cast Iron Dutch Oven

3. Smoked Paprika (Spanish Style)

4. KitchenAid Immersion Blender

Step-by-Step Instructions: How to Make Pumpkin Chili

Step 1: Prep Your Vegetables

Step 2: Brown the Ground Turkey

Step 3: Sauté the Aromatics

Step 4: Add the Spices

Step 5: Build the Chili Base

Step 6: Simmer the Chili

Step 7: Add the Cream and Final Seasoning

Step 8: Serve and Garnish

Tips for The Best Pumpkin Chili

Serving Suggestions

Variations of Pumpkin Chili

Storage and Reheating

Nutritional Facts

Health Benefits of Key Ingredients

FAQs About Pumpkin Chili

1. Can I use fresh pumpkin instead of canned pumpkin puree?

2. Does this chili taste like pumpkin?

3. Can I make this chili without the heavy cream?

4. Is this recipe gluten-free?

5. Can I double this recipe?

Creamy Turkey Pumpkin Chili

Ingredients

Equipment

Method

Nutrition

Notes

Private Notes

Tried this recipe?

Conclusion

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