Pumpkin Chili

Ingredients & Substitutions

Here I explain the best ingredients for my pumpkin chili recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Pumpkin Puree – I used canned pumpkin for convenience. You can roast pumpkin yourself until very soft and puree it — you’ll need 1 3/4 cups for an equivalent amount. I recommend sugar pie pumpkins, or even roasted butternut squash (mashed) would work beautifully.
• Ground Turkey – I went with ground turkey to lighten things up. Ground beef, ground pork, or ground chicken would all work.
• Olive Oil – This is my go-to for sauteeing. Any neutral cooking oil works.
• Aromatics – Including garlic and onion! If you’re short on time, jarred garlic is okay — about 4 teaspoons is the equivalent. You can also sneak in extra veggies with this step, like carrots or bell peppers.
• Tomato & Chile Base – I used a mix of diced tomatoes (with liquid), tomato paste, and canned green chiles. It gives the pumpkin chili a tangy, slightly smoky base without extra steps.
• Beans – I used one can of kidney beans, but chili is super flexible. Black beans, pinto beans, or whatever you’ve got will work. You can also omit them to lighten it up more, or add an extra can to make it even heartier.
• Chicken Broth – I usually have homemade chicken broth or bone broth in the fridge, but if not, I just go with reduced sodium from a carton.
• Worcestershire Sauce – A splash adds a savory depth that makes the chili taste like it’s been simmering for hours. Coconut aminos makes an okay substitute if you need one.
• Herbs & Spices – To give it that classic chili vibe, I used a simple blend of chili powder, cumin, dried oregano, sea salt, black pepper, and a bay leaf.

How To Make Pumpkin Chili

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Saute the aromatics. Heat some oil in a Dutch oven, and cook the onion until it starts to soften and get a little color. Toss in the garlic and saute until it smells amazing.
2. Brown the turkey. Turn up the heat and add the ground turkey. Break it up with a wooden spoon and cook until browned.

3. Add the rest. Stir in the tomatoes, pumpkin puree, tomato paste, green chiles, beans, broth, Worcestershire, and all the spices. I also add a bay leaf.
4. Simmer and serve. Bring the pumpkin chili to a boil, then turn it down low and let everything simmer until the flavors come together. I highly recommend toppings (see below) for serving!

Serving Ideas

Pumpkin chili is already cozy on its own, and it gets even better with a few toppings or sides to turn it into a full fall meal:

• Toppings – I like sour cream, shredded cheese, avocado, and fresh cilantro. You can also add sliced jalapenos, lime wedges, or even a handful of tortilla chips for crunch.
• Breads – This turkey pumpkin chili is perfect with a side of cornbread or my almond flour biscuits.
• Salad – Keep those fall vibes rolling and pair it with a fall salad or sweet pomegranate salad. If you swapped the pumpkin for butternut squash, use the extra to make my vibrant roasted butternut squash salad.