Sara Lee
Chili made with pumpkin puree, an assortment of vegetables, ground turkey, topped with pumpkin spiced croutons

Our Recipe

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


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.
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.
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.
Cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Serve chili topped with croutons, pumpkin seeds and other favorite toppings.

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