Pumpkin, pumpkin, pumpkin! Everywhere you look, you’ll find scents and flavors that pull you into the season. While I’m not a pumpkin fanatic, I do appreciate using pumpkin on occasion, when I want to switch things up in the kitchen.
Jump to RecipeThis Pumpkin Chili is a warm, comforting one-pot meal that blends the earthy sweetness of pumpkin with the smoky depth of chili spices. It’s a fall favorite because it uses seasonal ingredients, fills your kitchen with cozy aromas, and delivers a satisfying, nutrient-rich dinner that’s perfect for chilly nights.
Whether you’re feeding a crowd or meal prepping for the week, this chili is a winner. Top tip: if you enjoy leftovers, don’t be afraid to double the batch! I love having extra helpings for lunch the next day.
RELATED: One-Pot Chili Mac
Pumpkin Chili
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper. Cook for 5–7 minutes until softened. Add garlic and cook for 1 more minute.
- Add ground turkey (or beef/plant-based meat) to the pot. Cook until browned, breaking it up with a spoon.
- Stir in chili powder, cumin, paprika, cinnamon, salt, pepper, and cayenne. Cook for 1–2 minutes to bloom the spices.
- Stir in pumpkin purée, diced tomatoes, beans, broth, corn (if using), maple syrup, and apple cider vinegar. Mix well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20–30 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Add more salt, spice, or a splash of vinegar for brightness.
- Ladle into bowls and top with your favorite garnishes. Enjoy with warm cornbread or a side salad.
Notes
Storage Suggestions
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.
- Meal Prep Tip: Freeze in individual containers for easy grab-and-go lunches.
Ingredient Alternatives
| Ingredient | Alternatives & Notes |
|---|---|
| Ground turkey/beef | Lentils, black beans, or plant-based crumbles for a vegan version |
| Pumpkin purée | Mashed sweet potato or butternut squash purée |
| Bell pepper | Zucchini, carrots, or omit for picky eaters |
| Onion & garlic | Use onion powder and garlic powder for a milder flavor |
| Broth | Use low-sodium broth or water with bouillon |
| Spices | Adjust to taste or use a pre-made chili seasoning blend |
| Toppings | Use dairy-free options or skip for simpler prep |