There’s something about a simmering pot of chili that feels like home. When I first came across the Abby Turner Pumpkin Chili Recipe, I wasn’t sure how pumpkin would play with the bold flavors of chili. But let me tell you, the first spoonful was a surprise—in the best way.
The pumpkin doesn’t overpower; instead, it brings a natural sweetness and creamy texture that balances the spices beautifully. Now, I find myself craving this Pumpkin Chili Recipe every fall, especially when I want something hearty but with a comforting twist.
Today, I’m walking you through exactly how I make it in my kitchen, with all the tips, tricks, and variations that will help you bring this bowl of comfort to life.
Abby Turner Pumpkin Chili Recipe With Ground Turkey
The Abby Turner Pumpkin Chili Recipe is a flavorful and hearty dish that combines classic chili ingredients with pumpkin puree for a rich, smooth texture. It’s perfect for family dinners, game days, or cozy fall evenings.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Cuisine: American
- Course: Main Dish
- Difficulty: Easy
- Yield: 6 servings
- Calories Per serving: ~320
What Are The Ingredients In Pumpkin Chili?
Here’s everything you’ll need to bring this chili with pumpkin to life:
Ingredients
- 1 lb ground turkey (substitute with ground beef or chicken if preferred)
- 1 medium white onion, diced
- 2 garlic cloves (or 1 tsp garlic paste)
- 2 carrots, diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups chicken broth (or vegetable broth)
- 2 tbsp chili powder
- 1 tsp cumin powder
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 tsp salt (adjust to taste)
- ½ tsp ground black pepper
- 2 tbsp olive oil
Ingredient Notes
- Pumpkin puree: Go for plain canned pumpkin, not pumpkin pie filling.
- Protein swap: Ground turkey keeps it light, but beef gives it a deeper flavor.
- Beans: You can add black beans instead of pinto beans for variety.
- Spices: The pumpkin pie spice may sound odd, but it ties everything together with warmth.
Instructions – Step By Step
Step 1: Sauté The Base
Heat olive oil in a large pot over medium heat. Add onion, carrots, and peppers. Cook for about 5 minutes until softened and fragrant. Stir in garlic and cook for another minute.
Tip: A wooden spoon works best here—you’ll want to scrape up all those little flavor bits.
Step 2: Brown The Turkey
Add ground turkey to the pot. Break it apart with a spoon and cook until no longer pink. Season lightly with salt and pepper.
Step 3: Add The Pumpkin Flavor
Stir in the pumpkin puree. This is where the magic happens—the mixture will look thick and creamy.
Step 4: Spice It Up
Sprinkle in chili powder, cumin, pumpkin pie spice, and cinnamon. Mix well to coat everything evenly.
Step 5: Build The Chili
Pour in chicken broth, then add pinto beans and kidney beans. Stir, bring to a gentle boil, then reduce heat to low. Cover and let it simmer for about 25–30 minutes.
Tip: The longer it simmers, the better the flavors meld.
Step 6: Taste And Adjust
Check the seasoning. Add more chili powder if you like extra heat, or an extra pinch of cinnamon for warmth.
Is Pumpkin A Good Substitute For Homemade Chili?
Yes, pumpkin works beautifully in chili. It doesn’t replace the base of chili but enhances it with a mild sweetness and silky texture.
Instead of overwhelming the dish, pumpkin balances the spices and makes the broth thicker and more satisfying.
What Is The Trick To A Good Chili?
The secret is layering flavor. From sautéing the vegetables first to browning the meat, every step builds depth.
Adding pumpkin here takes it to another level, making the chili rich without being heavy. Letting it simmer long enough for the spices to marry is another key step.
Why Do People Put Pumpkin In Chili?
Pumpkin isn’t just for pies. Adding it to chili brings a creamy texture and a gentle sweetness that mellows out the spice. It’s a smart way to add nutrition too, since pumpkin is packed with vitamins and fiber.
What Not To Do When Making Chili?
- Don’t rush the simmering—flavors need time to develop.
- Don’t skip seasoning in layers (veggies, meat, then the pot).
- Don’t use pumpkin pie filling—it’s too sweet and spiced differently.
- Don’t drown it in broth; you want it hearty, not soupy.
Pairing & Serving Suggestions
I love topping my Pumpkin Chili with shredded cheddar, diced avocado, or a dollop of sour cream. Cornbread on the side is a must in my house.
If you want something lighter, serve it with a crisp green salad. For drinks, a cold glass of apple cider or a dark beer pairs well.
Personal Touch & Tips For The Perfect Recipe
The first time I made this pumpkin chili recipe, I went light on the spices because I wasn’t sure how they’d mix with pumpkin. Big mistake—it tasted flat.
Don’t be afraid of seasoning! The pumpkin can handle bold flavors. Another tip: cook it a day ahead if you can. Chili always tastes better the next day after the flavors have rested.
FAQs
Can I Make Abby Turner Pumpkin Chili Recipe Vegetarian?
Yes! Just leave out the ground turkey and add an extra can of beans or even lentils. Use vegetable broth instead of chicken broth.
How Do I Store Pumpkin Chili?
Keep it in an airtight container in the fridge for up to 4 days. It freezes really well too—just reheat gently on the stove.
Can I Make This Chili Spicy?
Definitely. Add fresh jalapeños, cayenne pepper, or extra chili powder depending on your heat tolerance.
What’s The Best Pumpkin To Use For Chili?
Canned pumpkin puree is the easiest and gives consistent results. If you prefer fresh, roast and puree your own pumpkin, but make sure it’s smooth.
Can I Use Beef Instead Of Turkey?
Yes, ground beef works just as well and gives a richer taste. Turkey just keeps it on the lighter side.
The Abby Turner Pumpkin Chili Recipe has become one of my go-to meals when I want something cozy and filling.
It’s hearty enough for a main dish yet has that comforting pumpkin flavor that feels just right in the fall. Give it a try in your kitchen—I’d love to hear how you made it your own!
Easy Abby Turner Pumpkin Chili Recipe For Dinner
Ingredients
- 1 lb ground turkey substitute with ground beef or chicken if preferred
- 1 medium white onion diced
- 2 garlic cloves or 1 tsp garlic paste
- 2 carrots diced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 can 15 oz pumpkin puree
- 1 can 15 oz pinto beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 2 cups chicken broth or vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin powder
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 tsp salt adjust to taste
- ½ tsp ground black pepper
- 2 tbsp olive oil
Instructions
Step 1: Sauté The Base
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and peppers. Cook for about 5 minutes until softened and fragrant. Stir in garlic and cook for another minute.
- Tip: A wooden spoon works best here—you’ll want to scrape up all those little flavor bits.
Step 2: Brown The Turkey
- Add ground turkey to the pot. Break it apart with a spoon and cook until no longer pink. Season lightly with salt and pepper.
Step 3: Add The Pumpkin Flavor
- Stir in the pumpkin puree. This is where the magic happens—the mixture will look thick and creamy.
Step 4: Spice It Up
- Sprinkle in chili powder, cumin, pumpkin pie spice, and cinnamon. Mix well to coat everything evenly.
Step 5: Build The Chili
- Pour in chicken broth, then add pinto beans and kidney beans. Stir, bring to a gentle boil, then reduce heat to low. Cover and let it simmer for about 25–30 minutes.
- Tip: The longer it simmers, the better the flavors meld.
Step 6: Taste And Adjust
- Check the seasoning. Add more chili powder if you like extra heat, or an extra pinch of cinnamon for warmth.
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