This pumpkin chili recipe is cozy, like classic chili, made lighter with pumpkin puree. It’s rich, saucy, and packed with beans, ground beef, and spices. The flavors of fall in a bowl!
There are more ways to use a can of pumpkin puree than just classic pumpkin pie. If you’re looking for another delicious and cozy way to use pumpkin this season, check out my curried butternut squash soup.
If there’s one thing I love most in the fall, that’s pumpkin. The second is cozy soups, stews, and chili. I’ve tried just about every chili variation, from beef chili and white chicken chili in the slow cooker to my favorite turkey chili recipe. Today’s pumpkin chili brings together my love of all things pumpkin and my chili obsession in one delicious, hearty bowlful.
Why I Love This Pumpkin Chili Recipe
- It’s packed with cozy flavors. Pumpkin makes the chili taste a little saucier and lighter, and a pinch of cinnamon is just enough to add a hint of fall spice.
- Easy to make. Everything gets sautéed, browned, and simmered in one pot on the stovetop.
- Delicious leftovers. Like most chili recipes, this pumpkin chili only gets better with time. Leftovers store and reheat like a dream after a day or two in the fridge.
What Does Pumpkin Chili Taste Like?
If the idea of adding pumpkin puree to chili sounds a bit strange to you, trust me. I promise your chili won’t come out tasting like pumpkin soup! Adding pumpkin doesn’t change the texture of the chili much, and the flavor is subtle. I like to think of it as a chili enhancer! The flavors are richer, but not heavy, with a hint of sweetness. After you’ve loaded the chili up with spices, it’s hardly noticeable.
Ingredients You’ll Need
Including pumpkin puree, here are notes on the rest of the easy ingredients you’ll need to make the best pumpkin chili (ever). Scroll down to the recipe card for a printable ingredients list with the complete recipe details.
- Olive Oil – Or another cooking oil, for sautéeing.
- Onion and Bell Pepper – Diced yellow onion and green bell pepper (or any color), chopped up.
- Garlic – Freshly minced.
- Ground Beef – I use 80% lean ground beef. You could also use ground chicken, turkey, or pork.
- Canned Beans – I like a mix of black beans and pinto beans. Remember to drain and rinse canned beans before adding them to the chili. There’s also the option to skip the beans, Texas style, like in no beans chili.
- Diced Tomatoes – You’ll need a can of diced tomatoes, juice and all. Fire-roasted tomatoes are a great way to add more flavor.
- Pumpkin Puree – I had leftover slow cooker pumpkin puree in the fridge, so that’s what I used. You can use canned or fresh. If you buy canned puree, make sure it’s 100% pumpkin and NOT pumpkin pie filling, which won’t work here.
- Tomato Juice – Choose your preferred tomato juice, like Mott’s or V8.
- Chili Seasonings – This recipe calls for chili powder, cumin, and paprika (sweet or smoked), plus a pinch of cinnamon to compliment the pumpkin puree. You can season with salt and pepper to taste.
Can I Make This Recipe Vegetarian?
Absolutely. To make this pumpkin chili vegetarian, or even vegan, simply replace ground meat with extra canned beans, cooked lentils, or meatless mince (you could even mix in leftover tofu sofritas). You won’t miss the beef at all.
How to Make Pumpkin Chili
This one-pot pumpkin chili recipe is great for parties and holidays since it makes a big batch in a single pot on the stovetop. I recommend letting chili simmer for at least a good 30 minutes, but you can let it cook for longer (just maybe not for HOURS, that’s what your slow cooker is for!). Follow these quick steps:
- Sauté the veggies. First, get your onions and bell pepper sautéeing in a large pot with oil. After a few minutes, add the garlic.
- Add the ground beef. Next, stir in ground beef and break it up while it browns. Season the beef with salt and pepper and let it brown until it’s cooked through.
- Add the other ingredients. Now, you’ll add the beans, canned tomatoes, pumpkin, tomato juice, and seasonings to the pot. Stir that in and bring it to a simmer.
- Cook. Simmer the chili for 30-35 minutes, stirring every so often so that the flavors can mingle. Taste for seasoning, and then serve! Continue reading for some easy serving suggestions.
Tips and Variations
- Let the chili simmer. I always say you shouldn’t taste your chili until after it’s simmered for AT LEAST 20 minutes. After that, taste and adjust the seasoning accordingly. This pumpkin chili can simmer anywhere between 30 minutes and up to 2 hours on low. Letting chili simmer for long enough ensures that all those flavors and ingredients have time to blend. Don’t rush it!
- Make it spicy (or not). Chili recipes are as spicy as the seasonings used to make them, so if you’d prefer a spicier pumpkin chili, feel free to use hot chili powder or cayenne, or add diced jalapeños or chipotles in adobo. On the other hand, if you’re sensitive to heat, opt for a mild chili powder or skip the spice altogether.
- Adjust the consistency. The longer you simmer the chili, the more liquid will evaporate, so keep an eye on it while it cooks. If you find that the chili becomes too thick, add a splash of tomato juice or broth to thin it out again.
- Different beans. You can use any kind of white or colored bean that you prefer (kidney beans, cannellini beans, red beans). If you’d rather leave the beans out of the chili, consider adding extra ground beef or veggies instead.
Chili Toppings
As far as chili toppings go, you can’t go wrong with a dollop of sour cream (or plain yogurt) and a sprinkle of shredded cheese. Feel free to put your own spin on it! Here are some more ideas:
Storing and Reheating Leftovers
- Refrigerate. Store leftover pumpkin chili in an airtight container in the fridge for up to 3 days.
- Reheat. Warm up leftovers in a saucepan on the stovetop over low heat, until the chili is hot throughout.
- Freeze. Pumpkin chili freezes wonderfully for up to 3 months. Thaw the chili in the fridge overnight before reheating.
More Soups, Stews, and Chili Recipes
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Sauté the veggies. Heat olive oil in a Dutch oven or a large pot set over medium-high heat. Add onions and bell pepper, and cook for about 5 minutes or until tender, stirring frequently. Add the minced garlic and cook for 20 seconds or until fragrant.
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Brown the beef. Add the ground beef to the pot and cook it until browned, breaking the meat lumps during the cooking process. It should take around 6-8 minutes over medium-high heat. Season to taste with salt and pepper and cook for 5 more minutes.
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Add the remaining ingredients. Stir in the black beans, pinto beans, chopped tomatoes, pumpkin puree, tomato juice, chili powder, cumin powder, paprika and cinnamon.
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Cook. Simmer the chili over medium heat for 30-35 minutes or until the flavors are blended. Remove from heat and let it rest for a few minutes.
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Enjoy! Serve the pumpkin chili warm, garnished with some sour cream, cheddar cheese, and jalapeno slices.
Calories: 397kcal | Carbohydrates: 37g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 657mg | Potassium: 1096mg | Fiber: 12g | Sugar: 7g | Vitamin A: 11971IU | Vitamin C: 37mg | Calcium: 135mg | Iron: 7mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
