Warm, hearty, and full of fall flavor, this Instant Pot Turkey and Bean Pumpkin Chili is the ultimate cozy fall dinner! Made with lean ground turkey, beans, and pumpkin puree. The pumpkin creates a rich, creamy texture without adding overpowering flavor. Pair with your favorite chili toppings or cornbread for a filling meal, this is also great for meal prep or dinner throughout the week.
A Quick Look At The Recipe
Recipe: Creamy Pumpkin Chili with Turkey & Beans
Ready In: 1 hour
Serves: 6 servings
Staple Ingredients: ground turkey, beans, pumpkin puree, beef broth, garlic, peppers, onion
What Makes It Special: using the Instant pot makes it easy to sauté and pressure cook in one, most of this chili is hands off so you can prep a salad or side dish while cooking so you have a balanced meal ready in no time.
Chili is a must make in the fall when the weather starts to change, from cozy family dinners to game days! The Instant Pot makes chili stress-free, you can sauté and pressure cook in one! Packed with protein from black beans, kidney beans, and ground turkey. A bowl of this packs 32 grams protein and 11 grams of fiber!
Try my southwest chicken chili or this vegetarian lentil chili, find all of my cozy soups, stews, and chili here for more inspiration!
Topping ideas
- Sliced green onions
- Sour cream or Greek yogurt
- Chopped cilantro
- Corn chips or tortilla chips
- Shredded cheese
- Cubed avocado
Key Chili Ingredients
Ground Turkey: Lean protein base; ground chicken or beef works too.
Southwest Blend: Seasoning for warmth and depth; chili powder or taco seasoning can be swapped in.
Red Onion: Finely diced for sweetness and flavor.
Bell Pepper: Adds color and crunch; use any color you like.
Jalapeño: Seeds removed for mild heat, keep them in if you want it spicier.
Tomato Paste: Richens the base and adds concentrated tomato flavor.
Pumpkin Puree: Not pie filling, 100% pumpkin puree, gives body and creaminess without overpowering.
Petite Diced Tomatoes: Adds acidity and texture without the hassle, don’t strain the juice; fire-roasted tomatoes are a nice swap.
Beef Broth/Stock: Deep, savory flavor; chicken stock works if that’s what you have.
Beans: this uses a mix of black beans and kidney beans, pinto, cannellini beans, great northern beans also work.
How To Make The Pumpkin Chili
Let’s talk a little about how to make this Instant Pot Turkey and Bean Pumpkin Chili (The printable instructions are in the recipe card below.)
Quick overview:
- Sauté ground turkey with seasoning. Add in veggies.
- Mix in the puree and tomato paste. Then mix in the beans, tomatoes, and broth.
- Cook and enjoy with your favorite toppings.
- Turn Instant Pot onto sauté function. Once warm, add in the ground turkey and cook until browned. Mix in seasoning. Add in diced onion, bell pepper, jalapeno, and garlic, sauté for another 2-3 minutes, until fragrant.
- Add in the pumpkin puree and tomato paste, stir to combine. Mix in the diced tomatoes, beans, and stock.
- Secure the lid onto the pressure cooker, turn on, select the “Pressure Cook” setting, set to “high pressure” for 20 minutes, and start. Once the timer has expired allow the pressure to release naturally. Taste, and adjust seasoning as needed.
- Serve warm topped with green onions, cilantro, extra shredded cheese, or other favorite toppings. Leftover chili will keep for 4-5 days in an airtight container in the fridge.
Rachel’s Chef Tips
- Brown turkey: Take the time to really brown the turkey in the Instant Pot before adding liquid.
- Balance the Heat: remove the seeds from the jalapeno if desired, or for a spicier chili leave them in or add extra!
- Pumpkin Power: The pumpkin doesn’t make this chili taste sweet, instead, it adds creaminess that balances the acidity of the tomatoes. Make sure you use 100% pumpkin puree.
- Topping Bar: Set out bowls of shredded cheese, avocado, sour cream, tortilla chips, and green onions so everyone can customize their bowl.
Creamy Pumpkin Chili with Turkey and Beans (Instant Pot Friendly)
Equipment
Ingredients
- 1 lb. Ground turkey
- 1 tbsp Southwest Blend
- 1 medium Red onion, finely diced
- 1 medium Bell pepper, finely diced
- 1 small Jalapeño, seeds removed, finely diced
- 3-4 cloves Garlic, minced
- 3 tbsp Tomato paste
- 3/4 cup Pumpkin puree, not pumpkin pie filling
- 2, 15 ounce cans Petite diced tomatoes
- 32 oz. Beef stock, or chicken stock
- 1, 15 ounce can Kidney beans, drained
- 1, 15 ounce can Black beans, drained
- Chips, sour cream, cheese, green onions, or avocados, for toppings
Instructions
- Turn Instant Pot onto sauté function. Once warm, add in the ground turkey and cook until browned. Mix in seasoning. Add in diced onion, bell pepper, jalapeno, and garlic, sauté for another 2-3 minutes, until fragrant.1 lb. Ground turkey , 1 tbsp Southwest Blend , 1 medium Red onion, 1 medium Bell pepper, 1 small Jalapeño, seeds removed, 3-4 cloves Garlic
- Add in the pumpkin puree and tomato paste, stir to combine. Mix in the diced tomatoes, beans, and stock.3 tbsp Tomato paste, 3/4 cup Pumpkin puree, 2, 15 ounce cans Petite diced tomatoes, 32 oz. Beef stock, 1, 15 ounce can Kidney beans, 1, 15 ounce can Black beans
- Secure the lid onto the pressure cooker, turn on, select the "Pressure Cook" setting, set to "high pressure" for 20 minutes, and start. Once the timer has expired allow the pressure to release naturally. Taste, and adjust seasoning as needed.
- Serve warm topped with green onions, cilantro, extra shredded cheese, or other favorite toppings. Leftover chili will keep for 4-5 days in an airtight container in the fridge.Chips, sour cream, cheese, green onions, or avocados
Notes
- Beans: Use a mix of black beans and kidney beans for texture, but any canned beans will work. Make sure to drain the liquid.
- Pumpkin: this adds a rich, creamy texture and slight flavor that isn’t overpowering.
- Spice Level: Adjust heat with jalapeños, chili powder, or even chipotle peppers for smoky depth. Or use extra southwest seasoning!
- Serving Ideas: Top with shredded cheese, avocado, tortilla strips, or green onions for color and crunch.
- Make Ahead: this is a great make-ahead option for meal prep or weeknight dinners.
- Freezer-Friendly: Cool completely, then freeze in airtight containers for up to 3 months.
Nutrition
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Perfect Pairing: Southwest Blend
Bold, smoky, and full of warm spices, this blend adds the perfect kick to anything from tacos and rice bowls to grilled chicken and roasted veggies. It brings depth without heat, giving every dish that crave-worthy Southwest flavor.
Storage & Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Store in a freezer-safe container for up to 3 months.
- Reheating: Warm on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth if the chili has thickened too much.
Recipe FAQs
Yes! Brown the turkey in a large pot or Dutch Oven on the stovetop, add the remaining ingredients, then simmer for 30–40 minutes until thickened and flavorful.
No, pumpkin adds creaminess and body without adding an overpowering flavor. It balances the spices and beans while keeping the chili hearty.
Absolutely. Black beans and kidney beans work great, but you can swap in pinto beans, white beans, or even chickpeas.
Yes, it freezes very well. Cool completely, portion into freezer-safe bags or containers, and freeze for up to 3 months.
Use hot diced chiles, double the jalapeño, or stir in chipotle peppers in adobo for smoky heat.
Helpful Tools You’ll Need
- Ladle – a must to have a ladle on hand for soups, sauces, or stocks.
- Instant Pot – I use this for rice, quinoa, soups, and more!
- Cheese Grater – I always try to grate my own cheese, it melts much better without the anti-caking agents of the store-bought cheese. Plus I like to be able to control the shred size!
- Wooden Spoons – wooden utensils are my go to since they don’t scratch my cooking surfaces.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
