Pumpkin Chili is a cozy twist on the classic chili we all love, blending hearty beans, spicy seasonings, and a touch of sweet pumpkin for a perfect fall flavor. It’s thick, comforting, and just the right balance of spice and sweetness that makes each bite so satisfying.
I love making this chili when the weather starts to cool down because it fills the house with amazing smells and warms you up from the inside out. The pumpkin adds a little creaminess without being overpowering, and I find it makes the chili feel a bit more special than the usual recipe.
My favorite way to enjoy this pumpkin chili is with some crunchy cornbread or a sprinkle of cheese on top. It’s also fantastic on a busy weeknight because it’s easy to make in one pot and tastes even better the next day. This chili has become a regular go-to for me when I want comfort food that feels a little different but still familiar and cozy.
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin, not pie filling, for the best flavor. It adds a creamy texture and subtle sweetness that balances the spices nicely. You can swap with butternut squash puree if pumpkin isn’t available.
Ground Meat: I usually go with ground beef, but ground turkey or chicken works well for a leaner chili. For a vegetarian version, try lentils or textured vegetable protein instead of meat.
Beans: Kidney and black beans always bring great texture and color. Feel free to switch up the beans with pinto or cannellini beans if you prefer.
Spices: Chili powder and cumin are must-haves for that classic chili taste. The cinnamon and smoked paprika add a warm, cozy edge, but you can leave out the cinnamon if you don’t love the flavor combo.
How Can You Make Sure the Chili Has Just the Right Thickness?
Getting the perfect chili thickness can be tricky, but here’s what I do:
- Simmer uncovered for at least 30 minutes. This reduces the liquid and lets the flavors deepen.
- Stir occasionally to prevent sticking and to help evaporate water more evenly.
- If it’s too thick, add a splash of broth or water until you reach your desired consistency.
- If too thin, keep simmering longer or add a spoonful of tomato paste to thicken.
Patience here is key—the slow simmer really brings out the best taste and texture in your pumpkin chili!
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for even cooking and simmering the chili without burning.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pot.
- Can opener – essential for opening your canned pumpkin, beans, and tomatoes quickly.
- Measuring spoons and cups – helps you get the spices and liquids just right.
Flavor Variations & Add-Ins
- Swap ground beef for turkey or chicken for a lighter version that still tastes hearty.
- Add diced bell peppers or corn for extra sweetness and crunch.
- Mix in chipotle peppers in adobo sauce to boost smoky heat and depth.
- Top with sour cream or Greek yogurt to add creaminess and balance the spices.
How to Make Pumpkin Chili?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 cup beef broth (or vegetable broth)
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Shredded cheddar cheese, for garnish
- Fresh parsley or cilantro, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 30-45 minutes to simmer on the stove, so plan for about 45-60 minutes total. This allows the flavors to blend nicely and the chili to thicken perfectly.
Step-by-Step Instructions:
1. Cook the Aromatics and Meat:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until soft. Then stir in the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef (or turkey) and cook, breaking it up, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
2. Add the Spices and Tomato Paste:
Stir in chili powder, cumin, smoked paprika, cinnamon, cayenne pepper (if using), salt, and black pepper. Cook for about 1 minute to bring out the flavors. Next, add the tomato paste and stir continuously for another minute.
3. Combine Pumpkin, Beans, Tomatoes, and Broth:
Mix in the pumpkin puree, diced tomatoes with their juice, kidney beans, black beans, and beef broth. Stir well to combine all ingredients evenly.
4. Simmer and Serve:
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30-45 minutes, stirring occasionally. This helps the chili thicken and the flavors to meld together. Taste and adjust seasoning with extra salt, pepper, or chili powder if needed.
Serve the chili hot, garnished with shredded cheddar cheese and fresh parsley or cilantro. Enjoy with cornbread or tortilla chips for a cozy, filling meal!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure pumpkin puree because pumpkin pie filling contains added sugar and spices that can alter the flavor of your chili. Pure pumpkin puree provides the right texture and subtle sweetness.
How Should I Store Leftover Pumpkin Chili?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Pumpkin Chili Vegetarian?
Absolutely! Replace the ground beef with lentils, textured vegetable protein, or simply add extra beans and vegetables for a hearty vegetarian version.
Is It Okay to Freeze Pumpkin Chili?
Yes, pumpkin chili freezes well. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
