Pumpkin Chili is a delightful twist on a classic favorite, blending the hearty, spicy flavors of chili with the smooth, comforting texture of pumpkin. This dish brings together rich tomatoes, beans, ground meat or veggies, and zesty spices with a subtle sweetness from the pumpkin that makes every bite cozy and satisfying.
I love making Pumpkin Chili when the weather starts to cool down because it feels like a warm hug in a bowl. The pumpkin not only adds a beautiful color but also gives the chili a creamy consistency without needing extra cream or cheese. A little tip from me: letting it simmer low and slow really helps the flavors get comfy and blend perfectly.
My favorite way to enjoy this chili is with a sprinkle of shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s perfect for a casual family dinner or serving friends on a cozy night in. Plus, leftovers taste even better the next day—if there are any, that is!
Key Ingredients & Substitutions
Pumpkin Puree: It adds a nice creamy texture and gentle sweetness. Use plain canned pumpkin puree, not pumpkin pie filling. You can also substitute with butternut squash puree for a similar taste.
Ground Beef or Turkey: Ground beef gives a rich, hearty flavor, while turkey is leaner. For a vegetarian version, use cooked lentils or plant-based ground meat.
Beans: Kidney beans are classic here but black beans or pinto beans work just as well. Remember to rinse canned beans to reduce sodium.
Spices: Chili powder, cumin, and smoked paprika build the chili’s flavor. Adjust the cayenne if you want it spicier or milder. A pinch of cinnamon adds a warm hint that pairs nicely with pumpkin.
How Do You Get the Best Flavor & Texture in Pumpkin Chili?
Cooking the spices with the meat is key. It helps release their flavors fully before adding liquids. Also, simmering the chili uncovered lets it thicken and lets flavors blend beautifully.
- Start by sautéing onions and peppers until soft for a tender base.
- Brown the meat fully, breaking it into small pieces for even texture.
- Toast spices in the pan with meat for 1-2 minutes to deepen their taste.
- Simmer low and slow for 30-40 minutes, stirring occasionally to prevent burning and encourage thickening.
These steps help you get a chili that’s rich, balanced, and creamy thanks to the pumpkin. Don’t rush the simmering—it really pays off!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking chili evenly and simmering all day without burning.
- Wooden spoon – great for stirring thick chili without scratching your pot.
- Measuring spoons – help you add spices accurately for balanced flavor every time.
- Can opener – handy for opening canned beans, tomatoes, and pumpkin puree.
- Colander – useful for rinsing and draining beans quickly and easily.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili that’s still filling.
- Add black beans or pinto beans in place of kidney beans for a different texture and mild flavor.
- Mix in chopped chipotle peppers or a dash of hot sauce to give your chili a smoky heat kick.
- Stir in corn kernels or diced zucchini for extra veggies and a bit of crunch.
How to Make Pumpkin Chili?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can diced tomatoes (with juice)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 cup beef or vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, adjust to heat preference)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Sour cream or plain Greek yogurt for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus around 40 minutes of simmering to let the flavors develop and the chili thicken. In all, expect about 55 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper, cooking for about 5 minutes until they soften.
2. Add Garlic and Brown the Meat:
Stir in minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it into pieces with a spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain any excess fat if you like.
3. Spice It Up:
Mix in chili powder, ground cumin, smoked paprika, cinnamon, cayenne pepper (if using), salt, and pepper. Cook the spices with the meat for 1-2 minutes to bring out their flavors.
4. Combine the Main Ingredients:
Add the diced tomatoes with juice, tomato paste, pumpkin puree, kidney beans, and broth. Stir everything well to mix all the flavors together.
5. Simmer the Chili:
Bring the chili to a boil, then lower the heat and let it simmer uncovered for 30-40 minutes. Stir occasionally until it thickens and the flavors meld nicely.
6. Final Touches:
Taste your chili and adjust salt, pepper, or chili powder as needed. Serve hot with a dollop of sour cream or plain Greek yogurt and some fresh cilantro or parsley on top for a pop of color and flavor.
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree, not pumpkin pie filling, since the pie filling is sweetened and spiced, which can change the flavor of the chili.
How Can I Make This Pumpkin Chili Vegetarian?
Simply skip the meat and add extra beans, lentils, or plant-based ground meat substitutes. You might also want to boost the spices for deeper flavor.
Can I Make Pumpkin Chili Ahead of Time?
Absolutely! This chili tastes even better the next day as the flavors develop. Store leftovers in an airtight container in the fridge for up to 3 days.
How Do I Store and Reheat Leftover Chili?
Keep leftovers in a sealed container in the fridge. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short bursts until warmed through.
