Pumpkin Chili is a cozy twist on classic chili, blending hearty beans, tender meat, and the smooth sweetness of pumpkin. It’s rich, comforting, and perfect for chilly days when you want something filling but with a little something special. The pumpkin adds a mild sweetness and creamy texture that balances the spices beautifully.
I love making this chili when fall rolls around because it feels like a warm hug in a bowl. The pumpkin gives it a gentle, unexpected flavor that surprises everyone in the best way. I usually add a pinch of cinnamon or nutmeg to highlight the pumpkin even more, which makes it feel extra homey and unique. It’s also great for making ahead since the flavors deepen over time.
One of my favorite ways to serve Pumpkin Chili is with a dollop of sour cream and some crunchy tortilla chips on the side. It’s an easy dinner that brings everyone together, whether for a weeknight meal or a casual weekend get-together. Trust me, once you try this, you’ll want to make it your go-to chili recipe every fall season!
Key Ingredients & Substitutions
Pumpkin Puree: This adds creaminess and a subtle sweetness to the chili. Use canned pure pumpkin, not pumpkin pie filling, which has added sugar and spices. You can swap with butternut squash puree for a similar texture and flavor.
Beans: Black beans and kidney beans give the chili its hearty texture. If you prefer, pinto or chickpeas work well too. Using canned beans saves time, but dried beans can be used if soaked and cooked first.
Ground Meat: Beef or turkey adds protein, but this chili is just as tasty vegetarian without it. For a vegan option, skip meat and boost spices or add textured vegetable protein.
Spices: Chili powder, cumin, and smoked paprika build chili’s classic flavor. The cinnamon is a nice touch to bring out pumpkin’s warmth, but if you don’t have it, you can leave it out or add a tiny bit of nutmeg.
How Do You Get the Perfect Thickness and Flavor in Pumpkin Chili?
Simmering the chili slowly is key. It helps the flavors blend and thickens the chili for that cozy, rich feel. Here’s how to do it:
- After mixing all ingredients, bring the chili to a boil.
- Lower the heat to a gentle simmer—small bubbles are what you want.
- Simmer uncovered for 25-30 minutes, stirring now and then so nothing sticks.
- This slow cook time lets the pumpkin soften and mix with the spices, creating a silky texture.
- If it’s too thick, add a splash of broth or water. If too thin, simmer a little longer.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking chili evenly and allowing flavors to blend.
- Wooden spoon – gentle on your pot and great for stirring without scratching.
- Sharp knife – makes chopping onions, garlic, and bell peppers quick and safe.
- Cutting board – a sturdy base to chop all your veggies easily.
- Measuring spoons – help you add spices accurately for the best flavor.
Flavor Variations & Add-Ins
- Add diced sweet potatoes for extra sweetness and heartiness that pairs well with pumpkin.
- Swap ground beef with ground turkey or chicken for a leaner chili option.
- Mix in corn kernels for a bit of crunch and natural sweetness.
- Try adding chipotle peppers in adobo sauce to give your chili a smoky, spicy kick.
How to Make Pumpkin Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef or turkey (optional for a meat version)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juice
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable or beef broth
- 1 small bell pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional, adjust to taste)
- Salt and black pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prepping ingredients and about 35-40 minutes to cook and simmer to bring all the flavors together. In total, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Base:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it’s soft and translucent. Then add the minced garlic and sauté for another 1-2 minutes until you can smell its wonderful aroma.
2. Cook the Meat (Optional):
If you’re using ground beef or turkey, add it now. Break it apart with your spoon and cook until it’s nicely browned all over. Drain any excess fat before continuing.
3. Add Veggies and Spices:
Stir in the diced bell pepper and let it cook for 2-3 minutes. Then add the chili powder, ground cumin, smoked paprika, cinnamon, cayenne pepper (if using), and some salt and pepper. Mix everything well to coat the meat and veggies with the spices.
4. Build the Chili:
Pour in the diced tomatoes with their juice, pumpkin puree, black beans, kidney beans, and broth. Give it a good stir so all ingredients are mixed.
5. Simmer to Finish:
Bring the chili mixture to a boil. Then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally. This will let the chili thicken and let all the flavors meld together.
6. Taste and Serve:
After simmering, taste your chili and adjust salt, pepper, or chili powder if needed. Serve your pumpkin chili hot, topped with fresh chopped cilantro or parsley. It’s delicious with cornbread, tortilla chips, or a scoop of sour cream if you like.
Can I Make Pumpkin Chili Vegetarian or Vegan?
Absolutely! Just skip the ground meat and use vegetable broth instead of beef broth. You can also add extra beans or veggies like sweet potatoes for more heartiness.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, but be sure to cook and puree the fresh pumpkin first. Roast or boil pumpkin chunks until soft, then blend until smooth before adding it to the chili.
How Long Does Pumpkin Chili Keep in the Fridge?
Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or microwave, stirring occasionally for even warming.
Can I Freeze Pumpkin Chili?
Yes! Let the chili cool completely, then freeze in portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
