Easy One Pot Pumpkin Chili – Gluten Free

This Easy Pumpkin Chili is loaded with flavor and texture as well as warm spices that bring out a whole new level of pumpkin deliciousness. It is all made in one pot and is the perfect healthy, comforting meal to warm you up this fall.

Pumpkin Chili is my new absolute favorite meal for fall! It is just packed with so much flavor and the pumpkin really shines in this recipe, which is what makes it so delicious. I love the combination of canned vs. fresh ingredients mixed in with a crazy good spice combo that brings it to a whole new level.

I love chili this time of year like this Healthy Turkey Chili that we make all winter long. This Pumpkin version is perfect for fall and is so easy to make.

You can also customize this recipe and make it a meatless chili, if that’s your thing. See “Variations” below.

Why you will love this recipe

• It is an incredibly flavourful chili recipe
• Packed with healthy ingredients like peppers, onions, ground turkey, beans and spices
• You can make it all in one pot for easy clean up!
• Perfect meal prep recipe since it tastes even better the next day
• It’s a wonderful healthy meal everyone will love!

Ingredients needed to make Pumpkin Chili

How To Make Homemade Pumpkin Chili

You can make this recipe easily in one pot in under 30 minutes.

1. Cook the veggies. Sauté the onions, peppers and garlic in a large pot or dutch oven with some olive oil. Stir in the tomato paste and let it all cook for 1-2 more minutes.
2. Add the meat. Add in the ground turkey and seasoning and toss and cook that all together until the turkey is no longer pink.
3. Pour in the rest of the ingredients. Add in the beans, tomatoes, pumpkin puree and vegetable stock. Stir all together until combined and season everything with more salt and pepper to taste.
4. Simmer. Cover and simmer on medium-low heat for 20-25 minutes.
5. Serve and top. Remove the chili from the heat, ladle into bowls and top with your favorite chili toppings like sliced avocado, lime juice, shredded cheese and diced red onion.

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Get full list of ingredients and recipe instructions in the recipe card below.

Recipe Variations

This recipe is so great because it is totally adaptable based on your diet and what ingredients you have on hand. Many of the ingredients come right from your pantry, making this a quick and easy throw together meal your family will love.

Here are a few variations that I have tested with this recipe that make it still turn out A-MAZING!

• Make it a meatless chili. Swap the ground turkey with another can of beans to make this a vegan/vegetarian chili or use meatless crumbles. I suggest adding in a 15 ounce can of either pinto beans, kidney beans or black beans. Make sure to drain and rinse the beans before adding them to the chili.
• Use ground beef or ground sausage. You can mix up the meat and use any type of ground meat you have.
• Sub the pumpkin puree with pureed sweet potato. Although the pumpkin flavor in this recipe is everything it is still delicious with sweet potato.
• Add some diced sweet potato or squash. You can add in some diced sweet potato or squash right when you add in the beans, tomatoes, pumpkin and stock. Cook the chili until the potatoes or squash are tender and cooked though.
• Switch up the spice blend. Use any chili spice blend you like in this pumpkin chili, although I really think that the cinnamon adds a nice hint of flavor and really brings out the flavors of the pumpkin.

Storing and freezing pumpkin chili

Like most chili, pumpkin chili is a great make-ahead recipe since it stores and freezes well. You can store this chili in an airtight container in the refrigerator for up to 5 days. Easily reheat it in the microwave or on the stovetop.

To freeze pumpkin chili, transfer to a freezer-friendly ziplock bag, press out the air, close it up and store it flat in your freezer. This is the best method since it will take up less space in your freezer and you can easily remove and defrost it in the refrigerator when you are ready to eat it. It should last 2-3 months if stored in the freezer.

Chili Topping Ideas

• Sliced avocado
• Shredded cheese – I used shredded cheddar cheese
• Diced red onion or regular yellow onion
• Diced bell peppers
• Sour cream
• Greek yogurt – plain of course
• Lime juice
• Cilantro
• Jalapeños

Recipe tips

• Do not skip sautéing the veggies and browning the meat. This step gives the chili a lot of flavour.
• The combination of beans in this recipe is just perfect, so try to mix it up and use a few different types of beans rather than one type.
• Make sure you use canned pumpkin puree and not pumpkin pie filling.
• Any type of canned tomatoes will work. I used petite diced since my kids are not fans of the larger chunks of tomatoes.
• See recipe notes in the recipe card for how to make this pumpkin chili in the Slow Cooker or the Instant Pot.

More Pumpkin Recipes to try

• Vegetarian Pumpkin Lasagna
• Healthy Pumpkin Protein Muffins
• Healthy Baked Pumpkin Donuts
• Pumpkin Chocolate Chip Cookies
• Homemade Granola with Pumpkin Spice

Did you make this recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.

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