Easy Creamy Pumpkin Chili

Pumpkin Chili

🎃🌶️ Pumpkin Chili — Cozy Comfort with a Spicy Kick

Pumpkin purée meets chili spice in a bowl so cozy, it’s basically wearing a chunky knit sweater and handing you a hug.

Chili is already the MVP of comfort food — hearty, flavorful, and endlessly customizable. But when you stir in pumpkin purée, you’re not just making chili, you’re making a statement. This Pumpkin Chili is bold, creamy, and just a little unexpected. It’s got all the smoky, spicy notes you love in a classic chili, but the pumpkin adds a velvety texture and subtle sweetness that makes people go, “Wait… what’s in this?!”

It’s the perfect recipe for chilly nights, game days, or anytime you want to feel like you’ve got your life together (even if you’re eating it in sweatpants while ignoring the laundry pile). Bonus: it’s packed with protein, fiber, and vitamins, so you can feel smug about your life choices while going back for seconds.

Why this recipe is a keeper:

Flavor bomb — smoky, spicy, savory, and just a little sweet.
Balanced — protein, veggies, beans, and pumpkin all in one pot.
Family‑friendly — mild enough for kids, customizable for spice lovers.
Budget‑friendly — pantry staples, nothing fancy.
Meal prep magic — tastes even better the next day.

💬 Reader prompt: Are you team “chili should always have beans” or team “beans don’t belong in chili”?

When Fall is in the air, that means it’s time for chili! I make chili at least once a week in the Fall and Winter months. My Lisa would request it even more but I try to mix it up a little.

When I heard about pumpkin in chili, I was a skeptic. Would you taste the pumpkin too much? Would anyone in my family even try it? I’m here to tell you that you will absolutely love this!

The pumpkin adds a creamy, smooth texture to the chili and I couldn’t even taste the pumpkin.

Mix it Up

Have fun with this recipe! You can use a different bean instead of the pinto bean. If you don’t have a bell pepper, that’s fine, you can use celery to add a crunch! If you stay with the base of this chili including the spices, onion, garlic, broth, pumpkin, and diced tomatoes– you can really add what you want.

Ingredients

2 tbsp. butter
1 small yellow onion, diced
1 jalapeno, seeded and diced
1 green pepper, chopped
3 cloves garlic, minced
1 lb. ground turkey
1 15 oz. can pumpkin puree
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 14 oz. can diced tomatoes
1 6 oz. can tomato paste
2 tbsp. chili powder
2 tsp cumin
1 tsp smoked paprika
2 tsp pumpkin pie spice
2 tsp salt
1 tsp pepper
Pinch of cayenne (optional)
1–2 cups chicken broth (depending on how thick you want it)

directions

1. Heat large stock pot or Dutch oven on stove. Add butter when warm.
2. Add in onion, jalapeno, and pepper and let sauté for a few minutes until slightly soft.
3. Add in garlic and let cook for one more minute.
4. Add in ground turkey, breaking it up and cooking until no longer pink.
5. Reduce heat to medium-low and stir in your pumpkin, beans, diced tomatoes and tomato paste.
6. Mix all spices in a little bowl and then add into your chili mixture.
7. Pour in three cups of chicken broth.
8. Let simmer for 15-20 minutes over low heat.
9. Serve! Add cheese, sour cream, Greek yogurt, jalapenos or any other toppings you desire.

🔢 Calorie Count (Per Serving, Serves 6)

Calories: ~320
Protein: 24g
Carbs: 28g
Fat: 12g
Fiber: 8g
Sugar: 6g

🥕 Nutritional Facts & Fun

Pumpkin: Vitamin A powerhouse + creamy texture.
Turkey: Lean protein + flavor.
Beans: Fiber + plant protein.
Spices: Flavor bombs + metabolism boost.
Veggies: Color + nutrients + crunch.

💬 Reader prompt: Do you like your chili thick and chunky, or thinner and soupier?

👩‍🍳 Cooking Tips

Spice control: Add cayenne for heat, or skip for mild.
Pumpkin hack: Canned purée is easiest, but fresh roasted pumpkin works too.
Consistency: Add more broth for soupier chili, less for thick and hearty.
Flavor boost: Let it simmer longer for deeper flavor.
Serving suggestion: Pair with cornbread or tortilla chips.

🔄 Recipe Variations

Veggie Lovers: Add zucchini, corn, or mushrooms.
Meat Swap: Use ground beef or chicken instead of turkey.
Vegan: Skip turkey, add extra beans or lentils.
Sweet & Spicy: Add a splash of maple syrup or hot sauce.
Extra Indulgent: Top with shredded cheddar and crispy bacon.

💬 Reader prompt: Which version would your family devour first — veggie, vegan, or extra cheesy?

🧒 Kid Tips

Call it “pumpkin power chili” to make it sound fun.
Keep spice mild for little taste buds.
Let kids add their own toppings.
Serve with cornbread muffins for dipping.

🛒 Grocery Hacks

Pumpkin: Stock up in fall — it sells out fast.
Beans: Buy canned in bulk — rinse to reduce sodium.
Turkey: Freeze extra packs when on sale.
Spices: Pumpkin pie spice = shortcut blend.
Broth: Bouillon cubes are budget‑friendly.

💬 Reader prompt: Do you usually keep pumpkin purée in your pantry year‑round, or just in fall?

🎯 Reader Challenge

This week, I challenge you to make Pumpkin Chili and serve it in a fun way. Maybe it’s in bread bowls, maybe it’s topped with avocado, maybe it’s part of a chili cook‑off. Post your creation with #LouLouGirlsPumpkinChiliGlow so we can all drool together.

🥪 Leftover Remix

Pumpkin Chili Nachos: Spoon over tortilla chips, top with cheese.
Pumpkin Chili Mac: Stir into macaroni and cheese.
Pumpkin Chili Quesadillas: Use as filling with cheese.
Pumpkin Chili Stuffed Peppers: Spoon into peppers, bake until bubbly.
Pumpkin Chili Breakfast Hash: Fry with eggs and potatoes.

💬 Reader prompt: Would you rather turn leftovers into nachos or mac and cheese?

💭 Final Thoughts

This Pumpkin Chili is proof that comfort food doesn’t have to be complicated. It’s hearty, flavorful, and versatile enough to be a weeknight dinner, a game‑day star, or a “just because” indulgence. Plus, it’s the kind of recipe that makes everyone smile — and isn’t that the best kind of cooking?

Here’s the thing about chili — it’s never just chili. It’s the smell of garlic sizzling, the joy of pumpkin turning silky, the comfort of knowing you’ve got a dish that’s both playful and nourishing.

And this Pumpkin Chili? It’s a keeper. It’s hearty, it’s spicy, it’s indulgent, it’s fun. It’s the kind of recipe that makes you feel like you’ve turned pantry staples into something restaurant‑worthy.

But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over chili‑splattered counters, and building little traditions that make life tastier.

So here’s my challenge to you: make this dish, share it with your people, and then tell me your twist. Did you add corn? Did you sneak in hot sauce? Did you double the pumpkin just because you could? (No judgment — I’d be first in line for that version.)

💬 Reader prompt: Should we do a “Chili Series” next? I’m dreaming up white chicken chili, vegetarian chili, and maybe even chili mac.

Until then, may your pumpkin be silky, your spices bold, your beans hearty, and your kitchen filled with laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about cooking — they’re about celebrating the little joys that make life delicious.

And if you take nothing else from this post, let it be this: chili isn’t just dinner, it’s a lifestyle. 🎃🌶️✨

Did you try this pumpkin chili? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram.

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