Pumpkin Chili

Why You’ll Love This Recipe

I love Pumpkin Chili because it gives me the familiar flavors of classic chili while adding extra richness from pumpkin puree. The pumpkin practically disappears into the tomato-based sauce, creating a thick and satisfying consistency.

I also appreciate that I can make the entire recipe in one pot. After browning the meat and softening the vegetables, I simply add the remaining ingredients and let everything simmer.

This recipe is also easy to customize. I can change the beans, adjust the spices, make it vegetarian, or add extra vegetables depending on what I have in my kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground turkey or ground beef
• Pumpkin puree
• Kidney beans
• Black beans
• Diced tomatoes
• Tomato sauce
• Chicken broth or vegetable broth
• Yellow onion
• Bell pepper
• Garlic cloves
• Olive oil
• Chili powder
• Ground cumin
• Smoked paprika
• Dried oregano
• Ground cinnamon, optional
• Cayenne pepper, optional
• Salt
• Black pepper
• Fresh cilantro, optional
• Shredded cheese, for serving
• Sour cream or Greek yogurt, for serving
• Avocado, for serving

I always use plain pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that I don’t want in my savory chili.

Directions

I start by heating olive oil in a large, heavy pot over medium-high heat. I add the ground turkey or beef and cook it until browned, breaking it into smaller pieces as it cooks.

I add the chopped onion and bell pepper and continue cooking until the vegetables begin to soften. Next, I stir in the minced garlic and cook briefly until fragrant.

I add the chili powder, cumin, smoked paprika, oregano, and optional cinnamon or cayenne. I stir the spices into the meat and vegetables for about a minute to help develop their flavors.

Next, I stir in the pumpkin puree, diced tomatoes, tomato sauce, beans, and broth. I mix everything thoroughly until the pumpkin is evenly incorporated.

I bring the chili to a gentle simmer, then reduce the heat and partially cover the pot. I let it cook for approximately 25–35 minutes, stirring occasionally.

If my chili becomes thicker than I want, I add a splash of broth. If I want it thicker, I let it simmer uncovered for a little longer.

Before serving, I taste the chili and adjust the salt, black pepper, and spices. I spoon it into bowls and finish each serving with cheese, sour cream or Greek yogurt, avocado, cilantro, or other toppings I enjoy.

Servings and Timing

This Pumpkin Chili makes approximately 6 servings.

I allow about 15 minutes for preparation and approximately 35–45 minutes for cooking, giving me a total time of around 50 minutes to 1 hour.

I can simmer the chili longer over low heat when I have extra time. I find that this gives the flavors even more opportunity to develop.

Variations

For Vegetarian Pumpkin Chili, I leave out the meat, use vegetable broth, and add another can of beans. I can use chickpeas, pinto beans, kidney beans, or black beans.

When I want extra vegetables, I add corn, diced zucchini, carrots, sweet potatoes, or additional bell peppers.

For spicy Pumpkin Chili, I add jalapeño, cayenne pepper, chipotle peppers, or crushed red pepper flakes. I can also finish each bowl with hot sauce.

When I want smoky flavor, I add chipotle chili powder or a small amount of minced chipotle in adobo.

For a slightly sweeter and warmer version, I add a small pinch of cinnamon. I use it sparingly because I want it to complement the chili spices rather than make the dish taste sweet.

I can also make the recipe with ground chicken or turkey instead of beef when I want a lighter variation.

Storage/Reheating

I let leftover Pumpkin Chili cool before transferring it to an airtight container. I store it in the refrigerator for up to 3–4 days.

I find that chili often tastes even better the following day because the spices have more time to blend with the other ingredients.

For reheating, I place the chili in a saucepan over medium-low heat and stir occasionally until thoroughly hot. If it has thickened considerably in the refrigerator, I add a splash of broth or water.

I can also microwave individual portions, stirring partway through so they heat evenly. When reheating leftovers, I heat them thoroughly to 165°F (74°C).

Pumpkin Chili also freezes well. I divide cooled chili into freezer-safe containers, leaving a little room for expansion, and freeze it in meal-sized portions for convenient future dinners.

FAQs

Does Pumpkin Chili taste like pumpkin?

I find that pumpkin adds more texture and subtle earthy sweetness than an obvious pumpkin flavor. Tomatoes, chili powder, cumin, garlic, and the other savory ingredients remain the dominant flavors in my finished chili.

Can I use pumpkin pie filling instead of pumpkin puree?

No. I use plain pumpkin puree because pumpkin pie filling usually contains added sugar and dessert spices. Those ingredients can significantly change the flavor of a savory chili.

Can I make Pumpkin Chili vegetarian?

Yes. I leave out the ground meat, use vegetable broth, and increase the beans or vegetables. I find that the pumpkin and beans still create a hearty, satisfying texture.

Can I make Pumpkin Chili in a slow cooker?

Yes. I brown the meat first and sauté the onion, pepper, and garlic, then transfer everything to my slow cooker with the remaining ingredients. I cook it until the flavors are well developed and the chili is hot throughout.

What should I serve with Pumpkin Chili?

I like serving Pumpkin Chili with cornbread, tortilla chips, baked potatoes, or a simple green salad. For toppings, I use shredded cheese, avocado, sour cream or Greek yogurt, cilantro, green onions, and jalapeños.

Conclusion

Pumpkin Chili is a hearty one-pot meal I love making when I want traditional chili flavors with a seasonal twist. Pumpkin puree gives the sauce a thick, velvety texture while beans, tomatoes, ground meat, vegetables, and warm spices make every bowl satisfying.

Pumpkin Chili

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Pumpkin Chili is a hearty one-pot meal made with ground meat, beans, tomatoes, vegetables, pumpkin puree, and warm chili spices. The pumpkin adds subtle earthy sweetness and a thick, velvety texture without overpowering the classic savory chili flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35–45 minutes
• Total Time: 50 minutes–1 hour
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 1 tablespoon olive oil
• 1 lb ground turkey or ground beef
• 1 medium yellow onion, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon, optional
• 1/4 teaspoon cayenne pepper, optional
• 1 can (15 oz) plain pumpkin puree
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 cup chicken broth or vegetable broth, plus more as needed
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• Fresh cilantro, optional, for serving
• Shredded cheese, for serving
• Sour cream or Greek yogurt, for serving
• Avocado, for serving

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Instructions

1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the ground turkey or beef and cook until browned, breaking the meat into smaller pieces as it cooks.
2. Add the chopped onion and bell pepper and cook until the vegetables begin to soften.
3. Stir in the minced garlic and cook briefly until fragrant.
4. Add the chili powder, cumin, smoked paprika, oregano, and optional cinnamon and cayenne. Stir the spices into the meat and vegetables and cook for about 1 minute.
5. Add the pumpkin puree, kidney beans, black beans, diced tomatoes, tomato sauce, and broth. Stir thoroughly until the pumpkin is evenly incorporated.
6. Bring the chili to a gentle simmer, then reduce the heat and partially cover the pot.
7. Simmer for 25–35 minutes, stirring occasionally. Add a splash of broth if the chili becomes too thick, or simmer uncovered for longer if a thicker consistency is desired.
8. Taste and adjust the salt, black pepper, and spices as needed.
9. Spoon the chili into bowls and serve with cilantro, shredded cheese, sour cream or Greek yogurt, avocado, or other desired toppings.

Notes

• Use plain pumpkin puree rather than pumpkin pie filling, which contains added sugar and dessert spices.
• Ground turkey, beef, or chicken can be used depending on your preference.
• For vegetarian Pumpkin Chili, omit the meat, use vegetable broth, and add an additional can of beans.
• Corn, zucchini, carrots, sweet potatoes, or additional bell peppers can be added for extra vegetables.
• For more heat, add jalapeño, cayenne, chipotle peppers, crushed red pepper flakes, or hot sauce.
• For extra smoky flavor, add chipotle chili powder or a small amount of minced chipotle in adobo.
• A small pinch of cinnamon adds warmth, but use it sparingly to keep the chili savory.
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Reheat leftovers thoroughly to 165°F (74°C), adding broth or water if the chili has become too thick.
• For longer storage, freeze cooled chili in freezer-safe containers in meal-sized portions.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 390 kcal
• Sugar: 10 g
• Sodium: 820 mg
• Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 12 g
• Protein: 27 g
• Cholesterol: 55 mg