Pumpkin Chili Recipes

Pumpkin Chili is a hearty and comforting dish that brings a fun twist to the classic chili we all love. It’s packed with warm spices, tender beans, ground meat (or…

By Grace • October 5, 2025 • Reading time: 6 min

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Pumpkin Chili is a hearty and comforting dish that brings a fun twist to the classic chili we all love. It’s packed with warm spices, tender beans, ground meat (or veggies if you prefer), and a generous helping of smooth pumpkin puree that adds a subtle sweetness and creamy texture. The pumpkin blends perfectly with the chili spices, creating a dish that feels both cozy and full of flavor.

I love making this pumpkin chili on chilly evenings when you just want something filling and warming. It feels like a little bit of fall in every bite, even when the weather outside might not be quite there yet. One of my favorite things is how easily it comes together in one pot, which means less mess and more time to enjoy the yumminess. Plus, pumpkin chili is great for leftovers because the flavors get better the next day.

When I serve this pumpkin chili, I like to top it with a scoop of sour cream or shredded cheese and some fresh cilantro or green onions. It’s great with a side of cornbread or over a bed of rice. This recipe always brings smiles to the table, and I’ve found that everyone, even those who aren’t usually pumpkin fans, ends up asking for seconds. It’s a simple way to shake up your weeknight dinners and add a little extra cozy to your meal time.

Key Ingredients & Substitutions

Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling, which is sweetened and spiced. If fresh pumpkin is available, roast, peel, and mash it for a fresh touch. Pumpkin adds a creamy texture and mild sweetness that balances the spices.

Beans: Black beans and chickpeas add hearty texture and protein. Feel free to swap with kidney beans, pinto beans, or cannellini for variety or what you have on hand.

Ground Meat or Substitute: Ground beef is traditional, but turkey or chicken also work well. For a vegetarian option, try lentils, crumbled tofu, or plant-based ground meat replacements.

Spices: Chili powder, cumin, smoked paprika, and cinnamon create depth and warmth. Remember, cinnamon is subtle and not sweet here—it rounds out the flavors nicely.

How Do I Make Sure the Chili Has Great Flavor and Texture?

Building layers of flavor is key in chili. Here’s how to do it:

• Start by sautéing onions until soft and translucent, which brings out their sweetness.
• Add garlic last to avoid burning and keep it fragrant.
• Brown your meat well to develop rich, deep flavors.
• Toast the spices in the pot for a minute to unlock more aroma and taste.
• Add pumpkin puree and liquids last, then simmer gently. This helps thicken the chili and blend all flavors together.
• Simmer for at least 30 minutes—longer if you have time—for the best taste.

Try tasting partway through cooking and adjust salt, pepper, or spice to your liking. This recipe welcomes your personal touch!

Equipment You’ll Need

• Large pot or Dutch oven – perfect for cooking chili evenly and holding all ingredients comfortably.
• Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
• Measuring spoons – to get your spices just right.
• Can opener – to open your cans of beans, tomatoes, and pumpkin puree easily.
• Knife and cutting board – for chopping onions, garlic, and fresh herbs.

Flavor Variations & Add-Ins

• Swap ground beef for ground turkey or chicken to lighten the dish while keeping protein.
• Add diced sweet potatoes or butternut squash for extra sweetness and texture.
• Mix in a chipotle pepper in adobo for a smoky, spicy kick.
• Top with shredded cheddar or pepper jack cheese for creamy, melty richness.

How to Make Pumpkin Chili?

Ingredients You’ll Need:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 pound ground beef (or turkey, or vegetarian substitute)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup vegetable or beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)

How Much Time Will You Need?

This pumpkin chili recipe takes about 10 minutes to prep and 30 minutes to simmer. It’s easy and quick, making it a perfect cozy meal for chilly days.

Step-by-Step Instructions:

1. Sauté Onions and Garlic:

Warm the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute to bring out its aroma.

2. Brown the Meat or Substitute:

Add the ground beef (or your choice of substitute) to the pot. Cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. If there’s excess fat, drain it to keep the chili from being greasy.

3. Toast the Spices:

Mix in the chili powder, ground cumin, smoked paprika, cinnamon, and oregano. Cook for 1 to 2 minutes while stirring to toast the spices and unlock their flavors.

4. Add Remaining Ingredients and Simmer:

Pour in the diced tomatoes, pumpkin puree, black beans, chickpeas, and broth. Stir everything together well. Bring the chili to a gentle simmer and reduce the heat to low. Partially cover the pot and let it simmer for at least 30 minutes, stirring occasionally. This helps the flavors blend and the chili to thicken.

5. Taste and Garnish:

Try a small spoonful and add salt and black pepper if needed. When ready to serve, sprinkle chopped fresh parsley or cilantro on top for a fresh touch.

Enjoy your warm and tasty pumpkin chili!

Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?

It’s best to use plain pumpkin puree, not pie filling, because pie filling contains added sugars and spices that can alter the flavor and texture of the chili.

How Can I Make This Chili Vegetarian or Vegan?

Simply swap the ground meat for plant-based crumbles, lentils, or extra beans. Use vegetable broth instead of beef broth to keep it fully vegetarian or vegan.

Can I Make Pumpkin Chili Ahead of Time?

Absolutely! Chili often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.

What’s the Best Way to Store Leftovers?

Keep leftovers in airtight containers in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat slowly on the stovetop or in the microwave, adding a splash of broth if needed to loosen the chili.