When the cool breeze starts to roll in, nothing hits the spot quite like a warm bowl of pumpkin chili. Combining the hearty, spicy flavors of classic chili with the subtle sweetness and creaminess of pumpkin turns this into a dish that’s perfect for cozy nights. I’ve been making pumpkin chili for years, and what I love most is how it transforms a simple recipe into something comforting and special. You’ll find the blend of spices, the richness of pumpkin, and the mix of beans and meat come together like old friends welcoming you home.
This recipe is not just about warmth; it’s packed with nutrients and a satisfying depth of flavor. Whether you’re looking for a new twist on chili or a way to sneak some extra veggies into your diet, pumpkin chili delivers on all fronts. I’ve tailored this recipe through trial and error — trust me, you’re going to want this in your weekly rotation once you try it.
Ingredients for Pumpkin Chili
Here’s a straightforward list of what you need to make pumpkin chili that’s rich and packed with flavor. I’ve specified each ingredient carefully to avoid confusion:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes (with juice)
- 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
- 1 cup low-sodium beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional: 1 small jalapeño, seeded and finely chopped (for heat)
Pumpkin Chili
Pumpkin Chili recipe brings bold rich flavors that warm your soul Perfect for anyone craving a hearty comforting meal
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main course
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes (with juice)
- 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
- 1 cup low-sodium beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional: 1 small jalapeño, seeded and finely chopped (for heat)
Instructions
- Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Toss in the minced garlic and jalapeño (if using) and cook for another minute, stirring often so garlic doesn’t burn.
- Add your ground beef or turkey to the pot. Break it apart with a wooden spoon and cook until no longer pink, about 7–9 minutes. Drain any excess fat to keep the chili from getting greasy.
- Sprinkle in chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir everything to coat the meat and onions evenly. Cook the spices for a minute to bring out their aroma.
- Pour in the diced tomatoes (with juice), pumpkin puree, and broth. Stir well to combine. Then mix in the black beans and kidney beans. Bring the chili to a gentle boil.
- Lower the heat to medium-low and let the chili simmer uncovered for at least 30 minutes. Stir occasionally to prevent sticking.
- Taste your chili and add a bit more salt or chili powder if needed. If you like it thicker, let it simmer a bit longer; if thinner, add a splash more broth.
- Let it rest for 10 minutes off the heat. Serve with toppings like shredded cheese, sour cream, or chopped cilantro.
Notes
A warm and comforting pumpkin chili recipe that blends hearty chili flavors with the natural sweetness and creaminess of pumpkin. Perfect for cozy nights, this nutritious dish is easy to make and customizable to suit your spice preferences.
How to Prepare Pumpkin Chili
Making pumpkin chili is easier than it looks, but I always recommend following each step, especially if you’re new to combining pumpkin with chili. Here’s a clear, step-by-step guide to help you make it just right:
- Heat oil and sauté aromatics: Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Toss in the minced garlic and jalapeño (if using) and cook for another minute, stirring often so garlic doesn’t burn.
- Brown the meat: Add your ground beef or turkey to the pot. Break it apart with a wooden spoon and cook until no longer pink, about 7–9 minutes. Drain any excess fat to keep the chili from getting greasy.
- Season the chili: Sprinkle in chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir everything to coat the meat and onions evenly. Cook the spices for a minute to bring out their aroma — this step is crucial for flavor depth.
- Add liquids and beans: Pour in the diced tomatoes (with juice), pumpkin puree, and broth. Stir well to combine. Then mix in the black beans and kidney beans. Bring the chili to a gentle boil.
- Simmer gently: Lower the heat to medium-low and let the chili simmer uncovered for at least 30 minutes. Stir occasionally to prevent sticking. This simmering allows the flavors to meld and the pumpkin to sweeten the chili without overpowering it.
- Taste and adjust: Before serving, taste your chili. Add a bit more salt or chili powder if it needs a kick. If you like it thicker, let it simmer a bit longer; thinner, add a splash more broth.
I always find that letting it rest for 10 minutes off the heat enhances the flavors even more. Serve with your favorite toppings, like shredded cheese, sour cream, or chopped cilantro. Don’t be shy—pumpkin chili is a crowd-pleaser whether it’s for a weekday dinner or a weekend hangout.
Why You’ll Love This Pumpkin Chili Recipe
- Easy to make with simple pantry staples
- Unique twist adding pumpkin for creaminess and natural sweetness
- Nutritious and filling with beans, lean meat, and pumpkin
- Flexible – easily customized with spice levels and toppings
- Stores and reheats well for leftovers or meal prep
Tips for Success with Pumpkin Chili
- Use pure pumpkin puree, not pumpkin pie filling, for the right flavor and texture.
- Don’t skip browning the meat well; it builds a savory base.
- Let the spices cook briefly with the meat to unlock their full flavor.
- Simmering uncovered helps thicken the chili naturally; stir often to avoid burning on the bottom.
- Feel free to swap ground beef for turkey or black beans for pinto beans for your ideal chili.
Nutritional Information Disclaimer
This pumpkin chili recipe varies in nutrition depending on ingredients and brands used. For example, lean meats reduce fat content, and different canned products have varying sodium levels. The nutritional values for calories, fat, protein, and carbs are therefore not provided exactly here but can be estimated using your chosen ingredients and amounts.
Frequently Asked Questions About Pumpkin Chili
Can I make pumpkin chili vegetarian?
Yes! Simply leave out the ground meat and add extra beans or veggies like bell peppers and zucchini. You can also use plant-based meat alternatives if you prefer.
How spicy is pumpkin chili? Can I adjust the heat?
The heat level is mild by default but adding jalapeño and adjusting chili powder lets you control the spice. Remove the seeds from jalapeños for less heat, or add hot sauce after cooking if you want more kick.
Can I freeze pumpkin chili?
Absolutely. Pumpkin chili freezes well in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
What’s the best way to serve pumpkin chili?
I love topping it with shredded cheese, sour cream, avocado slices, and fresh cilantro. Serve with cornbread or over rice for a complete meal.
Why use pumpkin in chili?
Pumpkin adds a subtle natural sweetness and velvety texture that balances the heat and acidity of chili. It also boosts fiber and vitamins without changing the classic chili feel too much.
