When October hits and the air gets that crisp feel, I start thinking about warm bowls of something hearty. This year, I decided to shake up my usual chili routine with pumpkin chili, and honestly? Best decision I've made all season.
I've been making regular beef chili for years (Emily claims she could eat it every week), but adding pumpkin puree changed everything. It makes the chili thicker, adds this subtle sweetness that balances the spices, and gives it a gorgeous color that screams fall.
The recipe came together on a Sunday afternoon when I had a can of pumpkin sitting in my pantry. I thought, "Why not?" and threw it into my usual chili base. Emily walked into the kitchen, took one sniff, and asked what I was making. When I told her it had pumpkin in it, she gave me that look (you know the one), but after her first bite? She went back for seconds.
If you're looking for more cozy fall recipes, you'll want to check out this sweet potato chili that's become another family favorite on chilly evenings.
Jump to:
- Why You'll Love This Pumpkin Chili Recipe
- Ingredients You'll Need For Pumpkin Chili
- How To Make The Best Pumpkin Chili
- Storage Tips For Your Pumpkin Chili
- Tips For Making The Best Pumpkin Beef Chili
- Variations To Try With This Easy Pumpkin Chili
- Frequently Asked Questions About Pumpkin Chili
- Recipes You May Like
- Why This Pumpkin Chili Recipe Works
- Best Pumpkin Chili Recipe
Why You'll Love This Pumpkin Chili Recipe
- Ready in under an hour - Perfect for busy weeknights when you need something filling but don't have hours to spend in the kitchen
- Packed with protein and fiber - The combination of ground beef and black beans keeps everyone satisfied
- Makes great leftovers - Actually tastes better the next day when the flavors have had time to blend
- Budget-friendly ingredients - Most of what you need is probably already in your pantry
- Freezer-friendly - Double the batch and stash some away for those nights when cooking feels impossible
- Secret ingredient magic - The pumpkin adds creaminess without cream, plus it sneaks in extra vitamins
Ingredients You'll Need For Pumpkin Chili
For The Chili Base:
- Pumpkin puree - Make sure you grab pure pumpkin, not pumpkin pie filling (I learned this the hard way once)
- Ground beef - I use 85/15 for better flavor, but 90/10 works if you want less fat
- Black beans - Two cans, rinsed and drained
- Crushed tomatoes - One 15-ounce can
- Chicken or beef broth - Either works, but beef broth adds richer flavor
- Sweet onion - Diced small
- Jalapeño peppers - Seeds removed unless you want extra heat
- Fresh garlic - Three cloves, minced fine
- Tomato paste - Adds depth
- Worcestershire sauce - Don't skip this!
- Brown sugar - Just a tablespoon to balance the acidity
- Oil for cooking - Avocado or olive oil
Spice Mix:
- Chili powder - The star of the show
- Ground cumin - Adds that earthy warmth
- Paprika - For color and mild sweetness
- Dried oregano - A little goes a long way
- Cayenne pepper - Optional, but I always add it
- Cinnamon - Sounds weird, but trust me on this one
- Salt and black pepper
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro or green onions
- Crushed tortilla chips
- Sliced avocado
How To Make The Best Pumpkin Chili
Step 1: Get Your Vegetables Going
Heat your oil in a large pot over medium heat. Toss in the diced onion and jalapeño, and let them cook for about 2-3 minutes.
You want the onions to turn translucent and soft. Then add your minced garlic and cook for another 30 seconds until your kitchen smells amazing.
Step 2: Brown The Ground Beef
Push your veggies to the side of the pot and add the ground beef right in the center. Let it cook for 6-7 minutes, breaking it up with a wooden spoon or potato masher as it browns.
I like using a potato masher because it creates smaller, more uniform crumbles. Keep cooking until there's no pink left.
Step 3: Add The Pumpkin And Liquids
Pour in your broth, crushed tomatoes, pumpkin puree, and black beans. Stir everything together until it's well combined.
The pumpkin might look a bit thick at first, but it'll thin out as everything heats up.
Step 4: Season Your Chili
In a separate bowl, whisk together all your spices - the chili powder, cumin, paprika, oregano, cayenne, and cinnamon. This takes about 30 seconds but makes sure your spices are evenly distributed.
Add this spice mix to the pot along with the tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper. Give it all a good stir.
Step 5: Simmer Until Perfect
Crank the heat up to high until the chili starts bubbling. Once it's boiling, drop the heat down to medium-low and cover your pot with a lid.
Let it simmer for 25-30 minutes, stirring occasionally. This is when all those flavors start getting friendly with each other.
Step 6: Serve And Enjoy
Ladle your pumpkin chili into bowls and add whatever toppings make you happy. I'm a sour cream and cheese person, but Emily loads hers up with green onions.
Storage Tips For Your Pumpkin Chili
This chili keeps really well, which is great news for meal prep.
In the fridge: Transfer cooled chili to an airtight container. It'll stay fresh for 3-4 days. Sometimes I make this on Sunday and eat it throughout the week for quick lunches.
In the freezer: This recipe freezes beautifully! Let it cool completely first, then portion it into freezer-safe containers. Leave about an inch of space at the top because it expands when frozen. It'll keep for 4-6 months.
Reheating: Warm it up on the stove over medium-low heat, stirring occasionally. Add a splash of broth if it seems too thick. Microwave works too - just use 50% power and stir every minute or so.
Tips For Making The Best Pumpkin Beef Chili
After making this recipe at least a dozen times, here's what I've learned:
Don't skip browning the meat properly. Those little browned bits add tons of flavor. Take your time with this step.
Adjust the spice level to your taste. If you're not sure about heat, start with half the jalapeño and leave out the cayenne. You can always add hot sauce at the table.
Let it simmer long enough. That 25-30 minute simmer time isn't just a suggestion. The longer it bubbles away (within reason), the better it tastes.
Make it ahead if possible. I'm serious when I say this tastes even better the next day. The flavors meld together overnight in a way that's hard to achieve when you eat it right away.
Use pure pumpkin puree. I mentioned this already, but it's worth repeating. Pumpkin pie filling has added sugar and spices that'll throw off the whole recipe.
Customize your beans. Not a black bean fan? Kidney beans or pinto beans work great too.
Want to try another comforting fall dish? This bacon cheeseburger soup is another crowd-pleaser in my house.
Variations To Try With This Easy Pumpkin Chili
Turkey Pumpkin Chili: Swap the beef for ground turkey if you want something leaner. It works just as well and cooks the same way.
Vegetarian Version: Skip the meat entirely and add an extra can of beans or some cooked lentils. Use vegetable broth instead of beef broth.
Slow Cooker Method: Brown your meat and sauté the vegetables first, then dump everything into your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Instant Pot Option: Use the sauté function for steps 1 and 2, then add everything else and pressure cook on high for 15 minutes with a natural release.
Extra Veggie Boost: Throw in some diced bell peppers, corn, or zucchini. Just add them when you add the onions.
White Bean Version: Replace black beans with white beans and use ground chicken for a lighter take.
Frequently Asked Questions About Pumpkin Chili
Yes! For slow cooker, brown the meat and sauté vegetables first, then add all ingredients and cook on low for 6-8 hours. For Instant Pot, use sauté mode for steps 1-2, then pressure cook on high for 15 minutes with natural release.
Absolutely! Ground turkey works great as a leaner option. For vegetarian, swap the meat with extra beans, lentils, or plant-based ground meat, and use vegetable broth instead of beef/chicken broth.
Pumpkin puree adds natural sweetness, creates a rich creamy texture, and boosts nutrition with extra fiber and vitamins. Make sure to use pure pumpkin puree, not pumpkin pie filling.
The recipe is moderately spicy. Adjust heat by removing jalapeño seeds (less spicy), omitting cayenne pepper entirely (mild), or adding extra cayenne and keeping jalapeño seeds (spicier).
Recipes You May Like
Looking for more cozy comfort food? These recipes pair perfectly with chili season:
- Old Fashioned Baked Macaroni And Cheese - The perfect creamy side dish for chili night
- Irish Soda Bread Recipe - Great for soaking up every last drop of that delicious broth
- Tuscan White Bean And Kale Soup - Another hearty soup for fall evenings
Why This Pumpkin Chili Recipe Works
There's something about combining traditional chili flavors with pumpkin that just works. The pumpkin doesn't overpower anything - it sits in the background, adding body and a subtle sweetness that makes people ask, "What's different about this?"
I love that this recipe comes together in one pot (less dishes to wash!), uses ingredients I usually have on hand, and makes enough for leftovers. Emily takes it in her thermos for lunch, and it's become her go-to request when friends come over for dinner.
The best part? You can have this homemade pumpkin chili on the table in under an hour. No all-day simmering required, though you certainly could let it go longer if you wanted to.
Give this recipe a try next time you're in the mood for something warming and different. It's become my favorite way to use up those cans of pumpkin that somehow multiply in my pantry every fall!
If you make this pumpkin chili, I'd love to hear what you think! Don't forget to save this recipe to Pinterest so you can find it again when you're planning your fall menu.
Best Pumpkin Chili Recipe
Equipment
- Large Pot or Dutch Oven
- Potato Masher
- Medium-sized bowl
Ingredients
Pumpkin Chili:
- 2 tablespoons oil avocado or olive
- 1 small sweet onion diced
- 2 jalapeno peppers seeds removed, finely diced
- 3 cloves garlic finely minced
- 1 pound ground beef 85/15 or 90/10
- 1 cup chicken or beef broth regular sodium
- 15 ounces crushed tomatoes canned
- 15 ounces pumpkin puree canned
- 2 15-ounce cans black beans rinsed and drained
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar or sweetener of choice
- 2 ½ teaspoons salt to taste
- ½ teaspoon black pepper
Chili Seasoning:
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- ¼-1/2 teaspoon cayenne pepper optional
- ¼ teaspoon cinnamon
To Serve (Optional):
- Cilantro or green onions finely chopped
- Cheddar cheese shredded
- Sour cream
Instructions
- Add the oil to a large pot or Dutch oven over medium heat along with the diced onion and jalapeno. Saute for 2-3 minutes, or until the onions turn translucent, and then mix in the minced garlic. Continue sautéing for an additional 30 seconds, or until fragrant.
- Push all of the vegetables to the side of the pot and add the ground meat. Cook for 6-7 minutes, or until no longer pink. Use a potato masher to break the meat apart into smaller crumbles.
- Pour in the broth, crushed tomatoes, pumpkin puree and beans. Mix until combined.
- Add the chili seasoning ingredients to a medium-sized bowl and whisk to combine. Stir this into the chili along with the tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper.
- Increase the heat to high. Once boiling, reduce the heat to medium low, cover the pot with a lid, and simmer for 25-30 minutes.
- Serve with a sprinkle of chopped green onions, shredded cheese, and sour cream, if desired. Enjoy!
