Pumpkin Chili Recipe for Cozy Fall Dinners

Our pumpkin chili recipe is packed with bold fall flavors. This hearty chili combines lean ground turkey, canned pumpkin puree, pinto beans, and roasted poblano peppers for a comforting, nutritious meal the whole family will enjoy.

Mouthwatering Pumpkin Chili Recipe

When pumpkin puree meets classic turkey chili seasonings, the result is a deliciously balanced bowl of savory, slightly sweet, and smoky flavors. This turkey-pumpkin chili uses a full can of pumpkin puree along with roasted poblano peppers to add depth and mild heat.

The recipe is made with lean ground turkey, pinto beans for extra fiber and protein, diced tomatoes and tomato paste for a rich base, and a touch of maple syrup to round out the flavors. It’s simple to prepare and ready in about an hour.

Featured Ingredients

• Poblano peppers: Roasting poblano peppers brings out a smoky flavor and adds a mild heat that complements the pumpkin.
• Ground turkey: A lean protein that keeps the chili hearty without excess fat.
• Whole head of garlic: Roasting a full head of garlic creates a mellow, sweet garlic flavor that blends smoothly into the pumpkin puree.
• Canned pumpkin: Pure pumpkin puree adds body, color, and subtle sweetness while increasing fiber and nutrients.
• Pinto beans: A classic chili addition that boosts fiber and keeps the chili satisfying; swap for another bean if preferred.
• Tomato products: Diced tomatoes and tomato paste form the savory backbone of the chili.
• Maple syrup: A splash of maple balances the heat and enhances the pumpkin’s natural sweetness.
• Spices: Chili powder and smoked paprika add warmth and complexity; salt and pepper finish the dish.

How to Make Turkey Pumpkin Chili

1. Roast the poblanos and garlic: Preheat the oven to 400ºF. Toss two large poblano peppers with 1 tablespoon olive oil and a pinch of salt. Cut the top off a head of garlic, drizzle with 1 teaspoon olive oil, wrap it in foil, and place it on the baking sheet. Roast for about 15 minutes, flipping the peppers halfway through, until the skins are blistered.
2. Prepare the pumpkin-pepper puree: Let the peppers cool slightly, remove the stems and seeds, and squeeze the roasted garlic cloves from their skins. Combine the roasted poblanos, roasted garlic, and one 15-ounce can of pumpkin puree in a food processor and blend until smooth. Set aside.
3. Brown the turkey: In a large Dutch oven or heavy-bottomed pot, heat 1/2 tablespoon olive oil over medium-high heat. Add 1 pound ground turkey and break it into pieces. Cook for 2–3 minutes, then add 1/2 large minced white onion, 1 teaspoon salt, and 1/2 teaspoon pepper. Continue cooking until the turkey is nearly cooked through.
4. Combine the ingredients: Pour the pumpkin-poblano puree into the pot with the turkey. Add 30 ounces canned diced tomatoes, 15 ounces drained and rinsed pinto beans, 3 tablespoons tomato paste, 1 tablespoon maple syrup, 1/2 cup chicken broth (or any broth), 1 tablespoon chipotle hot sauce (or preferred hot sauce), 3 tablespoons chili powder, and 1 teaspoon smoked paprika. Stir thoroughly to combine.
5. Simmer and serve: Bring the chili to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 10–15 minutes to allow flavors to meld. Adjust seasoning to taste and serve with your favorite toppings.

Serving Suggestions

Top it your way: Classic chili toppings work beautifully with this pumpkin version — try sour cream or Greek yogurt, shredded cheese, chopped fresh herbs, diced avocado or guacamole, and crunchy chips or Fritos.

On a baked potato: Spoon chili over a warm baked potato for a filling meal.

Walking taco: For a fun twist, top a single-serve bag of chips with a scoop of pumpkin chili and your chosen toppings for an easy walking taco.

Storage

Allow the chili to cool completely, then transfer it to an airtight container. Refrigerate for 3–5 days.

Freezer Instructions

1. Cool the chili completely.
2. Pack into airtight containers or freezer-safe bags, removing as much air as possible.
3. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove.

Ingredients (serves 6)

• 2 large poblano peppers
• 1 head of garlic
• 2 tablespoons olive oil, divided
• 2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper
• 1 lb ground turkey
• 1/2 large white onion, minced
• 15 oz canned pumpkin puree (1 can)
• 30 oz canned diced tomatoes
• 15 oz canned pinto beans, drained and rinsed
• 3 tablespoons tomato paste
• 1 tablespoon maple syrup
• 1/2 cup chicken broth or other broth
• 1 tablespoon chipotle hot sauce (or to taste)
• 3 tablespoons chili powder
• 1 teaspoon smoked paprika

Instructions

1. Preheat the oven to 400ºF and prepare a baking sheet with a light coating of nonstick spray or oil.
2. Drizzle the poblanos with 1 tablespoon olive oil and 1/4 teaspoon salt. Trim the top of the garlic head, rub with 1 teaspoon olive oil, wrap in foil, and place on the sheet with the peppers. Roast 15 minutes, turning the peppers once, until blistered.
3. Cool slightly, peel and seed the peppers, and squeeze roasted garlic cloves from their skins. Blend peppers, roasted garlic, and pumpkin puree until smooth.
4. Heat 1/2 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown the ground turkey for 2–3 minutes, add the minced onion, 1 teaspoon salt, and 1/2 teaspoon pepper, and cook until turkey is nearly done.
5. Stir in the pumpkin-poblano puree, diced tomatoes, beans, tomato paste, maple syrup, broth, hot sauce, chili powder, and smoked paprika. Bring to a boil, then reduce heat and simmer, covered, 10–15 minutes.
6. Taste and adjust seasonings. Serve hot with desired toppings.

Nutrition (approx. per serving)

• Calories: 281 kcal
• Carbohydrates: 32 g
• Protein: 24 g
• Fat: 7 g
• Fiber: 9 g
• Sugar: 11 g

Nutrition information is an approximation based on the listed ingredients.