Easy Pumpkin Chili
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This cozy pumpkin chili is thick and packed with ground meat, beans and vegetables. It comes together in one pot, and the pumpkin makes it extra rich and hearty. You’d never guess it’s in there!
If the idea of adding pumpkin to chili makes you pause, trust me on this one! You’d never guess there’s a whole can hiding in the pot. It blends right in with the tomatoes, beans and spices, making the chili extra thick, rich and hearty.
I love this pumpkin chili for an easy fall dinner because it has all the smoky, savory flavor of my slow cooker chili with a seasonal twist. It’s also a delicious way to use pumpkin in a savory recipe when you need a break from pumpkin bread and pumpkin muffins.
Table of Contents
Why I Love This Pumpkin Chili Recipe
- Thick and hearty: Pumpkin adds richness and body while blending seamlessly into the chili.
- Filling and satisfying: With ground beef or turkey, two types of beans and pumpkin, each serving is packed with 34 grams of protein and has 16 grams of fiber to help keep you full.
- Made in one pot: Everything cooks together for an easy dinner with minimal cleanup.
- Great for meal prep: The flavors get even better as it sits, making the leftovers something to look forward to.
- Easy to customize: Adjust the broth, spice level, meat and beans to suit your preferences.
Ingredients Needed
- yellow onion and garlic – adds a savory base and a touch of natural sweetness.
- red bell pepper – adds color, flavor and a little crunch. Feel free to use a green, yellow or orange bell pepper instead.
- seasonings – a combination of chili powder, cumin, cinnamon, salt, black pepper and optional cayenne gives the chili its warm, savory flavor. The cinnamon complements the pumpkin without making the chili taste sweet.
- lean ground beef or turkey – either works! Ground beef creates a richer chili, while ground turkey keeps it a little lighter.
- pumpkin purée – this is the secret to the chili’s thick, creamy texture. Make sure you use plain pumpkin purée, not pumpkin pie filling. You can use store-bought or homemade pumpkin puree.
- black beans and kidney beans – drain and rinse both before adding them to the chili.
- crushed and diced tomatoes – crushed tomatoes form the thick base, while fire-roasted diced tomatoes add texture and smoky flavor. Regular or petite diced tomatoes work too.
- broth – use beef broth, chicken broth or bone broth. Start with 1 cup for a thicker chili and add more as needed.
- apple cider vinegar –stirred in at the end to brighten the rich flavors.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- Meat: Use ground beef, turkey or chicken.
- Beans: Swap the black beans or kidney beans for pinto beans.
- Vegetarian: Skip the meat, add another can of beans and use vegetable broth. You can also try my vegetarian chili for a fully meatless option.
- Spice level: Leave out the cayenne for a milder chili or add more cayenne or diced jalapeño for extra heat.
- Add more vegetables: Corn, diced zucchini, carrots or chopped spinach would all work well.
- Make it smoky: Add smoked paprika or a chopped chipotle pepper in adobo sauce.
How to Make Pumpkin Chili
Step 1: Warm the olive oil in a large pot or Dutch oven. Add the onion and bell pepper and cook until they begin to soften. Stir in the garlic and cook for another minute.
Step 2: Add the ground beef or turkey. Break it into small pieces as it cooks and continue cooking until no pink remains. Drain any excess grease, if needed.
Step 3: Sprinkle in the chili powder, cumin, cinnamon, salt, black pepper and cayenne. Stir everything together and cook briefly, just until the spices smell fragrant.
Step 4: Add the pumpkin, black beans, kidney beans, crushed tomatoes, diced tomatoes and 1 cup of broth. Stir well until the pumpkin is fully incorporated into the tomato mixture.
Step 5: Bring the chili to a gentle simmer, then reduce the heat and partially cover the pot. Cook for 30–45 minutes, stirring occasionally. Add more broth until the chili reaches your preferred consistency.
Step 6: Stir in the apple cider vinegar, taste and add more salt if needed. Ladle the chili into bowls and load it up with your favorite toppings.
Brittany’s Recipe Tips
- Use pumpkin purée, not pumpkin pie filling: Pumpkin pie filling contains sugar and spices that will make your chili taste sweet.
- Start with less broth: It’s easy to thin out chili, but much harder to thicken it again. Begin with 1 cup and add more as it simmers.
- Don’t skip the simmer: The chili needs time for the spices to mellow and all the flavors to come together.
- Taste at the end: Broths and canned ingredients vary in saltiness, so wait until the chili has simmered before adding more salt.
- Make it ahead: This is one of those recipes that tastes even better the next day.
What to Serve With Pumpkin Chili
Serve this pumpkin chili with my vegan cornbread or pumpkin cornbread muffins for dipping. To add something fresh, pair it with my spinach salad or a side of roasted vegetables like roasted sweet potatoes.
When it comes to toppings, try Greek yogurt, shredded cheese, avocado, jalapeño, pepitas or fresh herbs.
How to Store Leftovers
- In the refrigerator: Let the chili cool, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- In the freezer: Portion the cooled chili into freezer-safe containers and freeze for up to 3 months. Leave a little room at the top of each container because the chili will expand as it freezes.
- To reheat: Thaw frozen chili overnight in the refrigerator. Reheat it on the stovetop over medium-low heat or in the microwave until warmed through. Add a splash of broth or water if it has thickened too much.
Frequently Asked Questions
Not really! The pumpkin blends into the tomatoes, beans and spices, adding thickness and richness without a noticeable pumpkin flavor.
Yes. Sauté the vegetables, brown the meat and briefly cook the spices on the stovetop. Transfer everything to your slow cooker and add the remaining ingredients except the apple cider vinegar. Cook on low for 6–8 hours or high for 3–4 hours, then stir in the vinegar before serving.
This recipe has a mild kick, but the heat will depend on your chili powder. Skip the cayenne for less heat or add more to make it spicier.
More Cozy Soup and Chili Recipes to Try
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Pumpkin Chili
Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 lb lean ground beef, or ground turkey
- 3 Tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon salt, plus more to taste if desired
- ½ teaspoon black pepper
- Pinch of cayenne, optional
- 1 15 oz can canned pumpkin or homemade pumpkin puree
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 28 oz can crushed tomatoes
- 1 14.5 oz can fire roasted diced tomatoes or petite diced tomatoes, with juices
- 1–2 cups beef broth, chicken broth or bone broth, use 1 cup for a thicker chili or up to 2 cups for a brothier consistency
- 1 Tablespoon apple cider vinegar
Toppings
- Pepitas, Greek yogurt, jalapeno, avocado and/or shredded cheese
- Cilantro, parsley or green onions (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high. Add onion, bell pepper and garlic and cook until softened and fragrant, about 5 minutes.
- Add the ground meat and cook until browned, breaking it up as it goes, about 7-8 minutes.
- Add the chili powder, cumin, cinnamon, salt, pepper, and cayenne. Stir for about 30 seconds to toast the spices.
- Stir in the pumpkin purée, both cans of beans, crushed tomatoes, diced tomatoes, and 1 cup of the broth. Bring to a simmer over medium-high heat, stirring occasionally to prevent sticking, adding more broth to reach your preferred consistency.
- Reduce heat to low, cover partially, and simmer for 30–45 minutes, stirring occasionally. Stir in apple cider vinegar just before serving. Taste and adjust salt, if needed.
- Portion into bowls and top with a dollop of Greek yogurt, avocado, shredded cheese, pepitas and fresh herbs, if desired.
Notes
- Broth: Start with 1 cup for a thicker chili and add more as needed for a brothier consistency. Beef, chicken or bone broth all work.
- Slow cooker: Sauté the vegetables, brown the meat and cook the spices as directed. Transfer to a slow cooker with the remaining ingredients, except the apple cider vinegar. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the vinegar before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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