Pumpkin Chili

Why You’ll Love This Recipe

• Pumpkin adds natural sweetness and body without overwhelming the savory chili flavors.
• The spices (chili powder, cumin, smoked paprika, etc.) balance the pumpkin so it doesn’t taste like dessert.
• It’s flexible: you can make it vegetarian or include meat.
• Very make‑ahead friendly. Leftovers taste even better once flavors meld.

Ingredients

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

• ground meat (beef, turkey, pork, or a mix), optional
• canned beans (e.g. black beans, kidney beans, or pinto beans), drained
• onion, chopped
• bell pepper, chopped
• garlic cloves, minced
• pumpkin purée (100% pumpkin, not pumpkin pie filling)
• diced tomatoes (plain or fire‑roasted)
• broth or water
• chili powder
• ground cumin
• smoked paprika (optional)
• salt and pepper
• bay leaves, optional
• additional warming spices (e.g. cinnamon, chipotle, oregano), optional
• toppings: sour cream or Greek yogurt, shredded cheese, cilantro, chopped onions, sliced jalapeños, avocado (optional)

Directions

1. Brown the meat (if using)
   In a large pot or Dutch oven over medium heat, add a bit of oil. Add the ground meat and cook until browned, breaking it up as you go. Drain any excess fat if needed.
2. Sauté vegetables & aromatics
   Add chopped onion, bell pepper and garlic. Cook until softened and fragrant.
3. Add spices
   Stir in chili powder, cumin, smoked paprika, salt, pepper, and any optional spices (like a pinch of cinnamon, oregano, or chipotle). Let them toast lightly for a minute or two to bring out their flavor.
4. Add pumpkin & tomatoes
   Pour in the pumpkin purée and the diced tomatoes (with juices). Stir to combine.
5. Add beans & liquid
   Add the beans, then enough broth or water to reach a consistency you like. If using bay leaves, add them now.
6. Simmer
   Bring to a low boil, then reduce heat to a simmer. Let cook for at least 25‑30 minutes, stirring occasionally. If it becomes too thick, add more liquid. Taste and adjust seasonings (salt, spice level) toward the end.
7. Serve with toppings
   Remove bay leaves if used. Ladle into bowls and add desired toppings: sour cream, cheese, cilantro, etc.

Servings and timing

• Servings: Makes about 6‑8 servings (depending on portion size).
• Prep time: ~15‑20 minutes
• Cook time: ~30‑45 minutes simmering
• Total time: ~1 hour

Storage/Reheating

• Storage: Let it cool and store in airtight containers in the refrigerator. Good for 3‑4 days.
• Freezing: This chili freezes well. Portion into freezer‑safe containers; freeze up to 2‑3 months.
• Reheating: Thaw if frozen, then reheat over medium heat on stovetop, stirring occasionally. Add a splash of broth if too thick.

FAQs

What kind of pumpkin purée should I use?

Use 100% pumpkin purée (canned is easiest), not pumpkin pie filling, which has sugar and spices already added. Fresh purée from roasted pumpkin also works well.

Can I make this chili vegetarian or vegan?

Yes. Omit meat and use extra beans or add lentils. Replace broth with vegetable broth. Choose plant‑based toppings.

Will the pumpkin make the chili taste sweet like dessert?

No, not if balanced properly. The savory base (tomatoes, spices, onions) and aromatics counteract sweetness. The pumpkin mainly adds richness and a subtle sweet‑earthy note.

How spicy is this chili and can I adjust the heat?

Spiciness depends on your choice of chili powder, peppers, or any hot spices. You can adjust by using mild spices or adding jalapeño/chipotle for heat. Taste as you go.

Can I substitute the meat for something else?

Yes. Ground turkey, chicken, pork, or even meat substitutes like textured vegetable protein work. You can also use shredded cooked chicken or turkey instead of ground meat.

What beans are best?

Black beans, kidney beans, or pinto beans are good. You can use a mix. If using dried beans, cook them beforehand. Canned beans work well.

Can I make this ahead of time?

Absolutely. This chili tastes even better the next day once the flavors meld. You can cook it, cool it, refrigerate, then reheat before serving.

How do I prevent it from being too thick or too watery?

If it’s too thick, add broth or water gradually. If too watery, simmer uncovered so liquid reduces. Also, pumpkin purée itself thickens, so adjust accordingly.

What are good side dishes or toppings to serve with this chili?

Sides: cornbread, rice, tortilla chips, crusty bread. Toppings: sour cream or Greek yogurt, chopped cilantro, shredded cheese, sliced jalapeño, diced avocado, green onions, lime wedge.

Does this recipe work in a slow cooker or Instant Pot?

Yes. For slow cooker, brown meat and sauté vegetables first, then transfer all to slow cooker. Cook 4‑6 hours on low. For Instant Pot, brown using sauté mode, then add remaining ingredients and cook under pressure for about 20 minutes, with natural pressure release.

Conclusion

Pumpkin Chili is a comforting, delicious twist on a classic. It brings together hearty beans or meat, rich pumpkin, and warming spices to create a bowl that’s both satisfying and uniquely flavorful. It’s especially perfect for cooler days, as leftovers get even better. Whether you want it meat‑free, spicy, or mild, this recipe adapts well and becomes a go‑to for cozy meals.

Pumpkin Chili

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A hearty and comforting chili with a fall twist—rich pumpkin puree adds body and subtle sweetness, balancing perfectly with beans, tomatoes, spices, and optional meat. Perfect for cool weather and make-ahead meals.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6–8 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 lb ground meat (beef, turkey, pork, or plant-based; optional)
• 2 cans (15 oz each) beans (black, kidney, or pinto), drained and rinsed
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) pumpkin purée (100% pumpkin, not pie filling)
• 1 can (14.5 oz) diced tomatoes (plain or fire-roasted)
• 2–3 cups broth or water
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika (optional)
• Salt and black pepper to taste
• 1–2 bay leaves (optional)
• Optional additional spices: 1/4 teaspoon cinnamon, chipotle powder, oregano
• Optional toppings: sour cream or Greek yogurt, shredded cheese, cilantro, chopped onions, jalapeños, avocado

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Instructions

1. In a large pot or Dutch oven, heat oil over medium heat. Add ground meat (if using) and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
2. Add chopped onion, bell pepper, and garlic. Cook for 5–7 minutes, until vegetables are softened and fragrant.
3. Stir in chili powder, cumin, smoked paprika, salt, pepper, and optional spices. Toast for 1–2 minutes to release aroma.
4. Add pumpkin purée and diced tomatoes with their juices. Stir to combine.
5. Stir in beans and enough broth or water to reach desired consistency. Add bay leaves if using.
6. Bring to a gentle boil, then reduce heat and simmer uncovered for 30–45 minutes, stirring occasionally. Add more liquid as needed to maintain consistency.
7. Taste and adjust seasoning. Remove bay leaves before serving.
8. Ladle into bowls and serve with desired toppings like cheese, sour cream, cilantro, or avocado.

Notes

• Use canned 100% pumpkin purée—avoid sweetened pumpkin pie filling.
• For vegetarian or vegan chili, omit meat and use vegetable broth and plant-based toppings.
• This chili thickens as it simmers and sits—adjust liquid accordingly.
• Flavor improves with time—make ahead for even better taste the next day.
• Freezes and reheats well—perfect for batch cooking.

Nutrition

• Serving Size: 1.5 cups
• Calories: 320
• Sugar: 6g
• Sodium: 580mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 9g
• Protein: 20g
• Cholesterol: 40mg