This hearty Pumpkin Chili captures all the best fall flavors. It’s a comforting turkey chili made with bell peppers and creamy white beans, deglazed with white wine and simmered in a velvety pumpkin broth.
Serve the chili with sweet cornbread and a seasonal cocktail for a cozy autumn meal.
Why You’ll Love This Pumpkin Chili Recipe
Pumpkin Chili is a standout fall recipe: vegetable-packed, creamy and warming on crisp evenings. It’s ideal for weeknight dinners, holiday gatherings, and game-day menus. The recipe adapts well to make-ahead preparation and keeps beautifully in a slow cooker or on the stovetop. Unsweetened pumpkin puree lends a subtle, comforting sweetness and silky texture that rounds out the chili without overpowering the savory elements.
- Easy to Make: After a little chopping and browning the turkey, this is essentially a dump-and-simmer recipe.
- Make Ahead: The flavor deepens if made a day in advance, which makes hosting much easier.
- Party Favorite: It’s a memorable and seasonal dish that guests will ask about.
- Unique Twist: Pumpkin adds creaminess and autumn character that sets this chili apart from ordinary recipes.
Ingredients You’ll Need
The ingredient list is straightforward and uses pantry staples. Use unsweetened pumpkin puree (not pumpkin pie filling) and white cannellini beans for the best texture. See the recipe card below for exact measurements.
- Ground turkey: 93% or 99% lean works well.
- Cannellini (white) beans: Rinsed and drained.
- Pumpkin puree: Unsweetened.
- Yellow onion: Diced.
- Bell peppers: Any color, diced.
- Celery: Diced for texture and flavor.
- Garlic: Minced.
- Fresh rosemary: Or substitute thyme or parsley.
How To Make Pumpkin Chili
This chili comes together quickly. After softening the vegetables and browning the turkey, you’ll add the liquids, pumpkin and beans and let everything simmer until flavors meld. The full step-by-step method is in the recipe card below.
- Step 1 – Cook the vegetables: Heat olive oil in a large pot over medium heat. Sauté onions, green and red peppers until softened, about 7–8 minutes. Add cumin, chili powder, paprika, salt, pepper and garlic; stir to combine.
- Step 2 – Add the ground turkey: Move the vegetables to the side, add a bit more oil and brown the turkey, seasoning with additional kosher salt to taste. Break the meat into crumbles as it cooks. Stir the turkey into the vegetables and sprinkle with flour; cook 1 minute.
- Step 3 – Deglaze and add liquids: Pour in dry white wine to deglaze, let reduce briefly while scraping brown bits from the pot. Add chicken broth, drained beans, pumpkin puree and rosemary sprigs; bring to a simmer.
- Step 4 – Simmer: Uncovered, simmer the chili for about 30 minutes, stirring occasionally. Adjust seasonings to taste, remove rosemary sprigs, then stir in cream or half-and-half if using for added richness.
Can Pumpkin Chili Be Made Ahead?
Yes. Chili is an excellent make-ahead dish because the flavors develop while it rests. Store refrigerated for 3–4 days; ground turkey-based dishes should generally be used within that window. If you need to prep in advance without cooking the full recipe, dice the vegetables ahead of time to save hands-on minutes.
Will It Taste Like Pumpkin?
You will detect pumpkin, but it is a subtle, complementary flavor rather than the dominant note. Unsweetened pumpkin puree adds creaminess and a gentle autumnal character without making the dish sweet. The savory spices, turkey and beans remain front and center.
Pumpkin Chili Variations
This recipe is versatile and easy to adapt to what you have on hand. Consider these substitutions and additions:
- Proteins: Ground chicken, lean ground beef or plant-based crumbles.
- Vegetables: Zucchini, carrots, corn or extra tomatoes.
- Beans: Black beans, kidney beans or chickpeas for variety.
- Flavors: Try diced green chiles, different herbs such as thyme or oregano, or fresh cilantro for garnish.
How To Store and Reheat Chili
Cool the chili to room temperature, then transfer to airtight containers. Refrigerate for up to 3–4 days, or freeze for up to six months. When ready to serve, reheat on the stovetop over medium-low heat or in the microwave until warmed through. Top with sliced avocado, sour cream, scallions, or tortilla chips.
Recipe Card
Pumpkin Chili
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
This cozy Pumpkin Chili blends turkey, peppers and white beans in a creamy pumpkin broth. It’s a satisfying, seasonal dish perfect for cooler weather.
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups diced onions
- 1 cup diced green pepper
- 1 cup diced red pepper
- 1 cup diced celery
- 1 1/2 teaspoons cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 1/2 – 2 teaspoons kosher salt, divided
- Fresh black pepper, to taste
- 2 tablespoons minced garlic
- 2 pounds ground turkey (93% or 99% lean)
- 1 tablespoon flour
- 1/4 cup dry white wine (or beer or extra chicken broth)
- 4 cups chicken broth
- 15 ounce can pumpkin puree (not pie filling)
- 15.5 ounce can cannellini beans, drained and rinsed
- 2 sprigs fresh rosemary
- 1/3 cup heavy cream or half-and-half (optional)
Instructions
- Heat oil in a large 6–8 quart dutch oven over medium heat. Sauté onions and peppers for 7–8 minutes until softened. Add cumin, chili powder, paprika, salt, pepper and garlic; stir to combine.
- Push vegetables to the side, add a bit more oil and brown the ground turkey, seasoning with the remaining salt. Break into crumbles until mostly cooked.
- Stir the turkey into the vegetables, sprinkle with flour and cook 1 minute.
- Pour in wine to deglaze and reduce for about 1 minute, scraping up browned bits. Add chicken broth, beans, pumpkin puree and rosemary; bring to a simmer.
- Simmer uncovered for 30 minutes, stirring occasionally. Adjust seasoning to taste, remove rosemary sprigs, and stir in cream if using.
- Serve in bowls with tortilla chips, bread or your favorite toppings.
Recipe Notes
Store: Refrigerate in airtight containers for up to 3–4 days.
Freeze: Freeze in airtight containers or freezer bags for up to six months. Thaw in the refrigerator before reheating.
Reheat: Warm on the stove or in the microwave until heated through.
- Category: Dinner
- Method: Stove top
- Cuisine: American