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Pumpkin Chili

  • Author: Kelsey Nixon
  • Total Time: 35 minutes
  • Yield: 6 servings


My FAVORITE chili recipe. The addition of canned pumpkin is a festive touch that is the secret ingredient to the success of this recipe. The pumpkin flavor is super mild, but it add so much depth of flavor and great texture.


  • 1 tablespoon vegetable oil

  • 1/2 yellow onion, chopped

  • 1 bell pepper, chopped

  • 1 clove garlic, minced

  • 1 pound ground turkey

  • 3 tablespoons chili powder

  • 1 teaspoon cumin

  • 1 (14.5 ounce) black beans, drained

  • 1 (14.5 ounce) can diced tomatoes

  • 1 (14.ounce) can pumpkin (about 2 cups)

  • Kosher salt and cracked black pepper, to taste

  • 1 lime, juiced

  • Cheddar cheese, cilantro, and sour cream, for topping


  1. Heat the oil in a large pot over medium heat.
  2. Saute the onion, bell pepper, and garlic until tender.
  3. Stir in the turkey and spices cook until evenly browned.
  4. Add black beans, diced tomatoes, and pumpkin puree. Using the can from the pumpkin puree, add two cans (about 4 cups) of water to the chili mixture.Season to taste with salt and pepper.
  5. Reduce heat to low, cover, and simmer for a minimum of 20 minutes to allow the flavors to develop.
  6. Just before serving, add lime juice and serve topped with cheddar cheese, cilantro, and sour cream.



  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Keywords: chili, pumpkin