Pumpkin Chili is a cozy, hearty twist on classic chili, blending savory spices with creamy pumpkin puree for a rich, slightly sweet flavor. It’s comforting, healthy, and perfect for fall and winter meals, tailgating, or weeknight dinners.
Why You’ll Love This Recipe
Pumpkin Chili is the ultimate cold-weather comfort food—filling, flavorful, and full of wholesome ingredients. The pumpkin doesn’t overpower the chili but adds a creamy texture and subtle depth that makes the dish stand out. It’s easy to customize, loaded with fiber and nutrients, and great for meal prep. Whether you’re feeding a crowd or freezing leftovers for later, this dish delivers every time.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef or ground turkey
- Olive oil
- Onion, diced
- Garlic, minced
- Canned pumpkin puree (not pumpkin pie filling)
- Diced tomatoes (with juice)
- Tomato sauce
- Canned beans (kidney, black, or pinto)
- Chicken or vegetable broth
- Chili powder
- Cumin
- Smoked paprika
- Cinnamon (optional, for a warm depth)
- Salt and black pepper
- Red pepper flakes (optional, for heat)
directions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in the ground meat and cook until browned and crumbled. Drain excess grease if necessary.
- Add pumpkin puree, diced tomatoes, tomato sauce, beans, broth, and all the spices. Stir to combine well.
- Bring the chili to a gentle boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Serve hot with your favorite toppings.
Servings and timing
This recipe serves 6 and takes about 45 minutes total (10 minutes prep, 35 minutes cooking time).
Variations
- Vegetarian version: Omit the meat and double the beans or add lentils.
- Spicy chili: Add chopped jalapeños or more red pepper flakes.
- Add-ins: Corn, bell peppers, or zucchini are great additions.
- Swap meats: Try ground chicken or a plant-based meat substitute.
storage/reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or microwave individual servings for 1–2 minutes. This chili also freezes well—cool completely, then freeze in containers for up to 3 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Does pumpkin chili taste like pumpkin?
Not strongly—pumpkin adds creaminess and a subtle earthy sweetness without overpowering the savory chili flavor.
Can I use fresh pumpkin instead of canned?
Yes, just roast and puree it first. You’ll need about 1½ cups of puree.
Is pumpkin chili healthy?
Yes, it’s full of fiber, vitamins, and protein, especially when using lean meat and low-sodium broth.
Can I make it in a slow cooker?
Yes, brown the meat and sauté the onions and garlic first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
What toppings go well with pumpkin chili?
Sour cream, shredded cheese, green onions, avocado, tortilla chips, or pumpkin seeds are great options.
Can I make this chili vegan?
Yes, just use veggie broth, skip the meat, and load up on beans or plant-based crumbles.
Does it freeze well?
Absolutely. Pumpkin chili freezes beautifully for up to 3 months.
What beans are best to use?
Kidney, black, or pinto beans all work well. You can use one kind or a mix.
Can I make it thicker?
Simmer uncovered longer to reduce the liquid, or mash some of the beans to thicken naturally.
Can I add sweet potatoes?
Yes, diced sweet potatoes make a great addition and pair well with the pumpkin and spices.
Conclusion
Pumpkin Chili is a unique, delicious twist on a classic comfort dish. With its warm spices, creamy texture, and hearty ingredients, it’s the perfect meal to keep you full and satisfied through the colder months. Easy to make, freezer-friendly, and totally customizable, this chili is sure to become a seasonal favorite.
PrintPumpkin Chili
This pumpkin chili is a cozy, flavorful twist on the classic. It’s made with ground meat, beans, tomatoes, and pumpkin puree for extra richness and a hint of sweetness. Perfectly spiced and loaded with fiber and protein, it’s a satisfying one-pot meal you’ll want all season long.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner, Soup
- Method: One Pot/One Pan
- Cuisine: American
Ingredients
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1 lb ground beef or ground turkey
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1 tbsp olive oil (if using lean meat)
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1 small onion, diced
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1 bell pepper, chopped
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3 cloves garlic, minced
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1 (15 oz) can pumpkin puree (not pumpkin pie filling)
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1 (14.5 oz) can diced tomatoes
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1 (15 oz) can black beans, drained and rinsed
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1 (15 oz) can kidney beans, drained and rinsed
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1 1/2 cups chicken or beef broth
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2 tbsp chili powder
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1 tsp ground cumin
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1/2 tsp smoked paprika
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1/2 tsp cinnamon (optional, for warmth)
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Salt and pepper, to taste
Instructions
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In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and bell pepper, and cook until softened, about 5 minutes.
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Add the ground meat and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
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Stir in garlic, chili powder, cumin, paprika, cinnamon (if using), salt, and pepper. Cook for 1–2 minutes until fragrant.
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Add pumpkin puree, diced tomatoes, beans, and broth. Stir until everything is well combined.
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Bring to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally.
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Taste and adjust seasonings as needed.
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Serve hot with your favorite toppings: sour cream, shredded cheese, green onions, or tortilla chips.
Notes
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Make it vegetarian by skipping the meat and adding more beans or lentils.
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Leftovers taste even better the next day!
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Freezes well for up to 3 months.