Pumpkin chili is one of my favorite cozy-weather recipes to make when fall rolls around. I love how it fills the kitchen with a savory aroma and brings such a comforting, hearty twist to traditional chili. Whether you’re new to pumpkin chili or looking for fresh ways to enjoy it, let’s dig into what makes this dish so special.
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Pumpkin Chili Recipe
Pumpkin chili is a flavorful, nutrient-packed version of chili that features pureed pumpkin. This version introduces pumpkin for extra creaminess and subtle sweetness. It blends beautifully with beans, ground meat (or plant-based proteins), and warming spices. The gentle earthiness of the pumpkin gives the chili depth while making it feel a bit more wholesome and filling.
This chili is also incredibly versatile. You can make it meat-heavy, vegetarian, or even vegan. The pumpkin ensures it always has a rich, velvety texture. Besides boosting the nutrition and fiber content of the dish, pumpkin adds amazing color and a bit of nostalgia for autumn days.
This dish pairs well with warm cornbread, crusty sourdough, or classic tortilla chips. It can be served over rice, quinoa, or even a baked sweet potato for a filling meal. For toppings, try shredded sharp cheddar, a dollop of sour cream, fresh cilantro, or sliced jalapeños.
The chili also goes hand-in-hand with a crisp green salad, roasted vegetables, or avocado slices. On chilly evenings, the stew is lovely alongside apple cider or a hoppy pale ale. For a non-alcoholic option, it works with iced tea or a spiced herbal beverage. Whatever you choose, there’s a combination bound to please everyone at the table.
Here’s how to make the pumpkin chili:
Pumpkin Chili
Nutrition
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or turkey
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red/yellow bell pepper diced
- 15 oz pumpkin puree
- 15 oz kidney beans drained and rinsed
- 15 oz black beans drained and rinsed
- 14.5 oz diced tomatoes
- 2 cups chicken or vegetable broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon optional, for warmth
- Salt & pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add ground meat and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in onion, garlic, and bell pepper. Cook for about 5 minutes, until softened.
- Stir in pumpkin puree, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1 minute to release flavors.
- Stir in kidney beans, black beans, diced tomatoes, and broth.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
- Adjust seasoning if needed. Serve hot with bread, tortilla chips, or over rice.
Notes
- Skip the meat and use an extra can of beans or lentils for a vegetarian chili.
- Add a diced jalapeño or a pinch of cayenne pepper for extra heat.
- This chili tastes even better the next day, great for meal prep.
- Freeze in airtight containers for up to 3 months. Reheat on the stove or in the microwave.
SIMILAR RECIPES:
Variations
From this recipe, you can create other versions of the pumpkin chili:
- Vegan Pumpkin Chili uses only beans and vegetables, skipping the meat entirely for a plant-based, protein-rich meal.
- Spicy Black Bean Pumpkin Chili adds diced jalapeños or chipotle peppers for heat and includes hearty black beans for extra texture.
- Slow Cooker Method lets all the flavors meld together over several hours.
- White Pumpkin Chili features white beans, ground chicken, and green chilies. It’s a lighter, creamy take on the classic.
- Pumpkin and Sweet Potato Chili doubles up on the autumn vibes by including diced sweet potato along with the pumpkin.
- Version with Cocoa introduces a touch of unsweetened cocoa powder for richer depth and a subtle dark chocolate undertone.