Save This cozy pumpkin spice chili is my favorite way to welcome fall. It takes classic chili and gives it an autumn spin with creamy pumpkin puree and the warmth of pumpkin pie spice. Lean ground turkey and two kinds of beans make it hearty and filling for chilly nights or game days.
The first time I made this, I doubted pumpkin belonged in chili. But the whole house smelled like fall, and no one could resist seconds(not even the pumpkin skeptics in my family.)
Ingredients
- Lean ground turkey: This keeps the chili light yet hearty Use fresh ground turkey for best texture and avoid pre-seasoned varieties for full control over flavor
- Yellow onion: Diced onion forms the flavor base Choose firm onions with no soft spots or sprouting
- Red bell pepper: Adds sweetness and color Look for peppers with glossy skin and no wrinkles
- Garlic: Infuses depth and savoriness Fresh cloves are best but you can use pre-minced in a pinch
- Diced tomatoes: Keep their juice for extra richness I always try to use fire-roasted for extra flavor
- Pumpkin puree: Provides creaminess and signature fall flavor Make sure to buy pure pumpkin not pie filling
- Kidney beans: Bring subtle earthiness and hold their shape well Choose beans with intact skins and rinse thoroughly
- Black beans: Creamy bite and mild flavor which balance the chili Check for organic or low sodium if possible
- Low-sodium chicken broth: Brings everything together without extra salt Homemade or boxed works
- Chili powder and cumin: The classic chili backbone Use a fresh chili powder blend with coriander for best taste
- Smoked paprika: Adds a touch of smokiness I love using Spanish smoked paprika
- Cayenne pepper: For a little heat but totally optional Start with a pinch and add more if you want extra kick
- Salt and black pepper: Essential basics always taste and adjust at the end
- Pumpkin pie spice: This is the magic touch If you blend your own aim for a balance of cinnamon nutmeg ginger and allspice
- Sour cream Greek yogurt shredded cheddar cilantro and green onions: All optional for topping Mix and match to your liking but sharp cheddar and a dollop of yogurt are my favorites
Instructions
- Brown the Turkey:
- Add the ground turkey to a large Dutch oven set over medium heat Cook using a wooden spoon to break up any clumps Keep cooking until the meat loses its pink color and begins to brown which should take about six to eight minutes This step forms the savory foundation of the chili
- Sauté the Vegetables:
- Add the diced onion red bell pepper and minced garlic to the pot Stir to combine Let the vegetables cook for about four to five minutes until they soften and the onions turn translucent This step builds sweetness and complexity
- Toast the Spices:
- Sprinkle in the chili powder cumin smoked paprika optional cayenne salt black pepper and the pumpkin pie spice Stir constantly for around one minute Aromas should bloom and coat the vegetables and turkey This prevents raw spice flavor later
- Add Wet Ingredients and Beans:
- Pour in the canned diced tomatoes with their juices add the pumpkin puree and both the kidney and black beans Then pour in the chicken broth Stir thoroughly to combine everything well The mixture might seem soupy but it will thicken as it cooks
- Simmer and Meld the Flavors:
- Raise the heat just enough to bring the pot to a gentle boil Once bubbling reduce to low and let it simmer uncovered for thirty to thirty five minutes Stir occasionally so nothing sticks to the bottom with each stir scrape the pan Corners for that deep flavor development
- Adjust and Serve:
- Taste the chili and add more salt pepper or a dash more pumpkin spice if needed Spoon into bowls and top with your favorites such as grated cheddar a swirl of Greek yogurt or a sprinkle of cilantro Serve steaming hot for maximum coziness
Save Pumpkin is my secret weapon in this chili It gives creamy body and autumn soul without overpowering anything My sister once claimed she did not like pumpkin but after her first bowl she was immediately converted and asked for the recipe
Storage Tips
Store leftovers in a tightly sealed container in the refrigerator for up to four days Chili flavors improve overnight so it is even tastier on day two For longer storage freeze in small portions chill first in the fridge then freeze flat in zip top bags for up to three months Reheat gently on the stove with a splash of broth if it thickens too much
Ingredient Substitutions
If you prefer ground chicken over turkey swap it directly For a vegetarian or vegan version just leave out the turkey and add an extra can of kidney or black beans or some cooked lentils Do not skip the smoked paprika even if you change other spices as it adds unique depth
Serving Suggestions
Serve this chili with warm cornbread or over steamed rice for an extra hearty meal It is also delicious topped with crunchy pumpkin seeds or crushed tortilla chips My family likes to pile on sharp cheddar cilantro and a little bit of Greek yogurt for creamy balance
Cultural and Historical Note
While chili is an American favorite pumpkin is a nod to traditional Indigenous North American cooking Pumpkins and beans were staple crops long before chili powder reached our kitchens This autumnal twist honors that original combination while bringing a little new world spice
Seasonal Adaptations
Use sweet potatoes diced small in addition to or in place of some beans for an earthier fall flavor Bulk up the chili with extra root veggies like carrots or parsnips when pumpkins are fresh at the market Try roasted fresh pumpkin cubes instead of canned puree for a rustic touch
Save Double the batch using a bigger pot and freeze half flat in bags Thaw in the fridge overnight and reheat slowly on the stove for easy weeknight dinners It is almost better after a good freeze
Recipe Questions & Answers
- → Can I substitute ground chicken for turkey?
Yes, ground chicken works well and delivers similar texture and flavor.
- → Is pumpkin puree the same as pumpkin pie filling?
No, use plain pumpkin puree, not pie filling which contains added sugars and spices.
- → How spicy is this meal?
This meal has mild heat; adjust cayenne pepper for more or less spiciness to suit your taste.
- → Can I make this dish vegetarian?
Yes, omit turkey and add extra beans or lentils to boost protein and texture.
- → What toppings pair well?
Sour cream, cheddar, cilantro, and green onions add creaminess and freshness to each serving.
- → What's the best way to serve?
Serve hot with cornbread or spooned over rice for a more filling, hearty meal.