Pumpkin Chili with Pumpkin Spice Croutons Recipe

Embrace all the fall feels with this warming soup and spiced Sara Lee Honey Wheat Bread croutons.

30+ Minutes


  • 3 cups Sara Lee® Honey Wheat Bread cubes
  • 2 tablespoons butter
  • 2½ teaspoons pumpkin pie spice, divided
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 pound ground turkey
  • 1 (14-ounce) can pumpkin purée
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 2 tablespoons tomato paste
  • ¾ cup chicken broth
  • ¼ teaspoon cayenne
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon ground pepper
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • Pumpkin seeds, to garnish


  1. In a large skillet, melt butter. In a bowl toss bread cubes with 2 teaspoons pumpkin pie spice to coat. Add spiced bread to skillet and cook for 8 minutes or until toasted, turning occasionally. Set aside at room temperature until ready to serve chili.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the onions and bell peppers and sauté for 5 minutes or until the onion becomes translucent. Add the turkey and sauté until browned. Transfer mixture to a slow cooker.
  3. Add pumpkin purée, kidney beans, tomato paste, chicken broth, cayenne pepper, chili powder, paprika, pepper, salt, cumin and remaining ½ teaspoon pumpkin pie spice to slow cooker and stir until combined.
  4. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.
  5. Serve chili topped with croutons, pumpkin seeds and other favorite toppings.