There’s something irresistibly cozy about a bowl of chili that warms you from the inside out, especially when it’s packed with a delightful twist—like this Pumpkin Chili Recipe. It's not just hearty and comforting but brings in a subtle sweet earthiness that you might not expect, making it a real standout dish for chilly days.
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Why You'll Love This Recipe
I remember the first time I made this Pumpkin Chili Recipe—it was a cool fall evening, and the pumpkin added such a lovely depth and richness to the chili that everyone kept going back for seconds. It’s a cozy, satisfying bowl that feels both familiar and a little unexpected.
- Perfect blend of flavors: The pumpkin adds subtle sweetness and creaminess that balances the spicy and savory elements beautifully.
- Easy to make: Minimal fuss with simple ingredients, yet the taste feels gourmet and indulgent.
- Nutritious comfort food: With wholesome ingredients like beans, tomatoes, and pumpkin, it’s hearty but nourishing.
- Great for batch cooking: It reheats well, making it perfect for meal prep or feeding a crowd.
Ingredients & Why They Work
Each ingredient in this Pumpkin Chili Recipe plays an important role, combining to build layers of flavor and texture that make it extra special. Using pantry staples makes shopping a breeze, and each component brings something unique to the pot.
- Garlic: Adds aromatic warmth; fresh is best for that punch of savory goodness.
- Yellow Onion: Provides a sweet base when sautéed, balancing savory and sweet notes.
- Olive Oil: Essential for sautéing and adds a subtle richness without overpowering.
- Ground Beef: The hearty protein that makes this chili filling and comforting.
- Kidney Beans: Offer a classic chili texture and help soak up the flavors.
- Black Beans: Their creaminess contrasts nicely with the kidney beans and beef.
- Petite Diced Tomatoes: Bring acidity and freshness to balance the richness.
- Pumpkin Purée: The star ingredient—adds creaminess and a gentle sweetness without overpowering.
- Tomato Paste: Concentrated flavor that deepens the tomato presence.
- Water: Adjusts consistency and helps bring all the ingredients together.
- Chili Powder: The foundation of heat and flavor that ties the chili spices together.
- Smoked Paprika: Adds subtle smoky notes, enhancing that "cooked over fire" flavor.
- Ground Cumin: Earthy warmth that’s essential in any good chili.
- Garlic Powder: Boosts the garlic flavor subtly without overpowering.
- Onion Powder: Enhances the savory depth of the sautéed onion.
- Freshly Cracked Black Pepper: A bit of heat and bite for balance.
- Salt: Essential for waking up all the flavors and seasoning perfectly.
Make It Your Way
One of the things I adore about this Pumpkin Chili Recipe is how flexible it is. I like to experiment with the spice level or swap beef for turkey when I want it lighter. Don’t hesitate to make this chili your own—you’ll find it forgiving and adaptable.
- Variation: I once added diced sweet potatoes for a chunkier texture and a little extra natural sweetness—it was a hit with my family!
- Vegetarian twist: Replace the ground beef with extra beans or lentils for an equally satisfying meatless meal.
- Spicier version: Add a diced jalapeño or a pinch of cayenne if you like things with a kick.
- Seasonal spin: Swap canned pumpkin for fresh pumpkin purée when in season for an even fresher taste.
Step-by-Step: How I Make Pumpkin Chili Recipe
Step 1: Sauté the Aromatics
Start by mincing the garlic and dicing the onion. Heat olive oil in a large pot over medium heat, then add the garlic and onion. Sauté them for about 5 minutes until the onions become soft and translucent—I always keep an eye so they don’t brown, which can change the flavor for this dish.
Step 2: Brown the Ground Beef
Add the ground beef to the pot, breaking it up with your spoon as it cooks. Stir occasionally until it’s fully browned with no pink left, roughly 7–8 minutes. This step builds the savory base, so take your time and don’t rush it.
Step 3: Add Beans, Tomatoes, and Pumpkin
Drain the kidney and black beans well, then toss them into the pot along with the diced tomatoes (juice and all), pumpkin purée, and tomato paste. This combo is what makes this chili truly unique and satisfying.
Step 4: Season and Simmer
Add the water and all the spices: chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt. Stir everything together, cover with a lid, and bring the chili to a simmer. Let it bubble gently for 30 minutes, stirring every so often to keep the flavors marrying beautifully.
Step 5: Taste and Adjust
After simmering, taste your chili. If it needs a bit more salt or a touch more spice, go ahead and tweak it just how you like. This is your moment to perfect the balance.
Top Tip
Having made this Pumpkin Chili Recipe several times, I’ve learned a few things that make a big difference in the final dish. These tips helped me get consistent, delicious results, and I’m excited to share them with you.
- Brown the beef thoroughly: Don’t rush this step; well-browned meat adds rich flavor and better texture.
- Don’t skip stirring during simmer: It prevents sticking on the bottom and helps develop a harmonious flavor.
- Use canned pumpkin purée, not pie filling: It keeps the savory balance just right without added spices or sugar.
- Adjust spices gradually: You can always add more, but it’s tough to fix if it gets too spicy.
How to Serve Pumpkin Chili Recipe
Garnishes
I like topping my pumpkin chili with a dollop of sour cream, a sprinkle of shredded sharp cheddar cheese, and some chopped green onions for freshness. A handful of crunchy corn chips on the side adds a fun texture contrast that my kids especially enjoy.
Side Dishes
To round out the meal, I often serve it with a simple green salad or some baked cornbread. Both complement the chili perfectly without stealing the spotlight.
Creative Ways to Present
For a fun dinner party, try serving the chili in mini pumpkin bowls or hollowed-out bread bowls—that wow factor always gets compliments. It makes mealtime feel festive and cozy, especially during the fall.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day.
Freezing
This Pumpkin Chili freezes really well! I portion it out into freezer-safe containers or bags and keep it for up to 3 months. Just thaw in the fridge overnight for a quick, comforting meal later on.
Reheating
When reheating, I prefer gently warming it on the stovetop over low-medium heat, stirring often. This method keeps the texture consistent and brings out the fresh flavors without drying it out.
Frequently Asked Questions:
It’s best to use canned pumpkin purée rather than pumpkin pie filling because pie filling contains added sugar and spices that can overpower the savory flavors of the chili. Pumpkin purée provides a natural, mild sweetness and creamy texture perfect for this recipe.
Yes! You can easily make it vegetarian by omitting the ground beef and adding extra beans or lentils for protein. The pumpkin and spices ensure it remains flavorful and satisfying without meat.
This chili is mildly spiced with warming flavors from chili powder and smoked paprika, but it isn’t extremely hot. You can control the heat by adjusting the chili powder or adding jalapeños if you want a spicier version.
Toppings like sour cream, shredded cheese, green onions, and crunchy corn chips are some of my favorite ways to add creaminess, freshness, and texture. Feel free to customize with avocado slices, cilantro, or a squeeze of lime for extra brightness.
Final Thoughts
This Pumpkin Chili Recipe holds a special place in my kitchen rotation because it’s simple, hearty, and a little surprising in the best way. Sharing it feels like sharing a little warmth and comfort. I hope you’ll give it a try and discover how pumpkin can take chili to a whole new delicious level!
Print
Pumpkin Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This easy pumpkin chili combines hearty ground beef, beans, and savory spices with the subtle sweetness of pumpkin purée for a delicious and warming meal. Perfect for chilly days, this chili is packed with flavor and simple to prepare.
Ingredients
Chili
- 2 cloves garlic
- 1 yellow onion
- 2 tablespoon olive oil
- 1 lb. ground beef
- 1 15oz. can kidney beans, drained
- 1 15oz. can black beans, drained
- 1 15oz. can petite diced tomatoes
- 1 15oz. can pumpkin purée
- ½ 6oz. can tomato paste (5 Tbsp)
- 2 cups water
Chili Seasoning
- 1 tablespoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon salt
Instructions
- Prepare aromatics and sauté: Mince the garlic and dice the onion. In a large pot, heat olive oil over medium heat, then add garlic and onion. Sauté until onions are tender, about 5 minutes.
- Cook ground beef: Add ground beef to the pot with sautéed onions and garlic. Cook until beef is browned and cooked through, breaking up any chunks.
- Add remaining ingredients: Add drained kidney beans, drained black beans, diced tomatoes with juices, pumpkin purée, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt. Stir everything together to combine well.
- Simmer the chili: Cover the pot with a lid and bring the chili to a simmer. Maintain heat to let it simmer, stirring occasionally, for 30 minutes to develop flavors.
- Adjust seasoning and serve: Taste the chili and add more salt if needed. Serve hot with your favorite toppings such as sour cream, cheese, green onions, or corn chips.
Notes
- You can substitute the homemade chili seasoning with a store-bought chili seasoning blend if preferred.
- For a spicier chili, add cayenne pepper or chopped jalapeños.
- Ground turkey or chicken can replace ground beef for a leaner option.
- Use vegetable broth instead of water for extra flavor.
- Leftover chili keeps well in the refrigerator for up to 4 days and freezes well for up to 3 months.
Nutrition
- Serving Size: 1.25 cups
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 70 mg
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