Pumpkin Chili is a cozy twist on classic chili that brings together hearty beans, tender meat, and the subtle sweetness of pumpkin. The pumpkin adds a creamy texture and a gentle earthiness that makes this chili both comforting and a little different from your usual bowl. It’s loaded with warming spices like chili powder and cumin, making it perfect for cool evenings when you want something filling and flavorful.
I love making pumpkin chili because it’s such a fun way to sneak in a seasonal veggie without it feeling like a dessert. The pumpkin blends right in, giving the chili body while keeping it fresh and exciting. It’s also a one-pot meal, which means less cleanup and more time to enjoy with family or friends. I usually like to double the recipe because it reheats really well for busy weeknights.
When I serve pumpkin chili, I often top it with shredded cheese, a dollop of sour cream, and some fresh cilantro for a pop of color and creaminess. It’s especially great with a side of warm cornbread or over a bed of rice. This dish always brings a smile and a warm feeling, perfect for gatherings or just curling up with a big bowl and some good company.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not pie filling. It adds moisture and a subtle sweetness that balances the spices. If you don’t have pumpkin, butternut squash puree works well too.
Ground Meat: Ground beef gives a rich flavor, but ground turkey or chicken make a lighter option. For a vegetarian version, swap in firm tofu or extra beans.
Beans: Kidney beans are classic, but black beans or pinto beans are good alternatives. Make sure to rinse canned beans to reduce salt and improve taste.
Spices: Chili powder, cumin, and smoked paprika build the chili’s warm flavor. You can adjust heat with cayenne pepper or add cinnamon for a warm, slightly sweet twist.
How Do You Build Deep Flavor in Pumpkin Chili?
Layering flavors step-by-step is key. Sautéing the onion, garlic, and bell pepper first unlocks their sweetness and aroma. Browning the meat well adds savory depth. Toasting spices for about a minute unlocks their essential oils.
- Cook onions till soft to bring natural sweetness.
- Add garlic and peppers for aromatic base.
- Brown meat thoroughly to develop richness.
- Toast spices in the pot to release full flavor.
- Simmer the chili to let all flavors blend and thicken.
Don’t rush the simmering—it makes the chili taste like it’s been cooking all day!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even heat and slow simmering to build flavor.
- Wooden spoon or heat-resistant spatula – perfect for stirring chili without scratching your pot.
- Can opener – to easily open canned beans and tomatoes.
- Measuring spoons and cups – to get your spices and liquids just right.
- Knife and cutting board – for chopping onions, peppers, and garlic efficiently.
Flavor Variations & Add-Ins
- Swap ground beef for turkey or chicken for a lighter chili that still feels hearty.
- Add corn kernels for a touch of sweetness and crunch.
- Mix in black beans or pinto beans instead of kidney beans for variety in texture and taste.
- Sprinkle in a pinch of cinnamon or a dash of cocoa powder for a warm, rich undertone.
How to Make Pumpkin Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 pound ground beef (or ground turkey)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 2 tablespoons tomato paste
- 2 cups beef broth (or vegetable broth)
Spices & Seasonings:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon (optional)
- Salt and pepper to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped cilantro
How Much Time Will You Need?
This pumpkin chili recipe takes about 15 minutes to prep and around 35 minutes to cook, so plan for about 50 minutes from start to finish. Most of that time is letting the chili simmer to develop rich flavors.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes until it softens. Then add the minced garlic and diced green bell pepper. Cook for another 2 to 3 minutes until they release their aroma.
2. Cook the Meat:
Add the ground beef (or turkey) to the pot. Break it up with a spoon and cook for 6 to 8 minutes until browned and no longer pink. If there’s excess fat, drain it carefully.
3. Add the Spices and Tomato Paste:
Stir in the chili powder, cumin, smoked paprika, cinnamon (if using), salt, and pepper. Let the spices cook for about 1 minute to release their flavors. Then add the tomato paste and cook for another minute, stirring well.
4. Combine the Main Ingredients:
Pour in the diced tomatoes, pumpkin puree, drained kidney beans, and beef broth. Stir everything together until combined.
5. Simmer the Chili:
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for at least 30 minutes, stirring occasionally. This allows the flavors to blend and the chili to thicken.
6. Final Taste and Serve:
Give the chili a taste and add more salt, pepper, or chili powder if needed. Serve hot, topped with shredded cheddar cheese, a spoonful of sour cream, and chopped cilantro if you like. Enjoy it with warm cornbread or over rice for a hearty meal!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that can alter the chili’s flavor and texture.
Can I Make Pumpkin Chili Vegetarian?
Absolutely! Swap the ground beef for extra beans, lentils, or crumbled tofu, and use vegetable broth instead of beef broth for a tasty meat-free version.
How Do I Store Leftover Pumpkin Chili?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Freeze Pumpkin Chili?
Yes! Let the chili cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
