Pumpkin Chili is a comforting bowl of warmth and flavor that blends the hearty textures of traditional chili with a touch of pumpkin’s subtle sweetness. It’s packed with beans, tender ground meat (or a plant-based alternative), and plenty of spices that bring out cozy fall vibes. The pumpkin adds a smooth, rich layer that makes this chili feel extra special without being too sweet.
I love making this chili when the weather starts to cool down—it’s like a cozy hug in a bowl. What’s great about it is how easy it is to toss all the ingredients into one pot and let the magic happen while you get on with your day. I usually add a bit of cinnamon and smoked paprika for a little extra warmth, and it turns out so tasty every time. Plus, it’s super satisfying and sticks with you through chilly afternoons.
My favorite way to serve pumpkin chili is with a sprinkle of shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It feels like the perfect balance of creamy, spicy, and crunchy. I’ve shared this recipe with friends, and everyone always asks for seconds, which tells me it’s a winner around any table.
Key Ingredients & Substitutions
Pumpkin Puree: The pumpkin adds smooth texture and gentle sweetness to balance the spices. Use canned unsweetened pumpkin for convenience. If unavailable, you can substitute with butternut squash puree or sweet potato puree — both bring a lovely creaminess.
Beans: The black and white beans build heartiness and protein. Feel free to swap with pinto or kidney beans, or use just one type if preferred. Canned beans save time, but dried soaked beans work well too.
Ground Meat: Ground turkey or beef adds a savory base, but this chili works great vegetarian or vegan with plant-based ground beef or simply extra beans and veggies.
Spices: Chili powder, cumin, smoked paprika, and cinnamon bring warmth and depth. If you don’t have smoked paprika, regular paprika works fine. Adjust cayenne pepper to control heat.
How Do I Get the Best Flavor from the Spices?
To make the spices really shine, toast them briefly in the pot after browning the meat or sautéing the veggies:
- Add the chili powder, cumin, smoked paprika, cinnamon, and cayenne once the meat is cooked or the veggies are soft.
- Cook, stirring constantly, for about 1 minute to release their aromas.
- This step deepens the flavor, making your chili taste richer and more vibrant.
This small technique really boosts the overall taste and brings the flavors together beautifully.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for even cooking and simmering your chili without burning.
- Wooden spoon or heat-resistant spatula – great for stirring thick chili without scratching your pot.
- Measuring spoons – help you add the right amount of spices for balanced flavor.
- Can opener – for quickly opening canned beans and tomatoes.
- Ladle – makes serving the chili easy and mess-free.
Flavor Variations & Add-Ins
- Swap ground turkey with ground beef or chicken for different protein flavors that suit your taste.
- Add corn kernels or diced zucchini for extra veggies and a bit of natural sweetness.
- Stir in a splash of hot sauce or chipotle peppers in adobo for a smoky, spicy kick.
- Top with shredded cheddar or pepper jack cheese to add creamy richness and a little meltiness.
How to Make Pumpkin Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 pound ground turkey or beef (optional, or use plant-based ground meat for vegetarian)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can white beans (cannellini or navy beans), drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 cup pumpkin puree (preferably unsweetened)
- 1 cup vegetable or chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped for garnish
- Sour cream or plain Greek yogurt for garnish (optional)
Time Needed:
This chili takes about 10 minutes to prep and 30 to 40 minutes to simmer. Plan for around 45 to 50 minutes total from start to finish, perfect for an easy weeknight meal.
Step-by-Step Instructions:
1. Cook the Veggies
Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper. Cook them, stirring occasionally, until they’re soft and fragrant – about 5 minutes.
2. Add Garlic and Meat
Stir in the minced garlic and cook for another minute. Then, if you’re using ground meat, add it to the pot. Break it apart with your spoon and cook until it’s browned all over. If you want less grease, drain any extra fat before moving to the next step.
3. Toast the Spices
Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, cayenne pepper, salt, and black pepper. Stir everything well and let the spices cook for about a minute, waking up their flavor.
4. Combine the Rest
Pour in the diced tomatoes with their juice, tomato paste, pumpkin puree, and broth. Add both types of beans. Stir gently to mix everything well.
5. Simmer and Serve
Bring your chili to a boil. Then lower the heat, cover the pot, and let it simmer for 30 to 40 minutes. Give it a stir every now and then. When it’s thick and smells delicious, taste and adjust seasoning if you like.
6. Garnish and Enjoy
Spoon the chili into bowls. Top with fresh parsley or cilantro and a spoonful of sour cream or Greek yogurt if you like. Serve with crusty bread or crunchy tortilla chips for a yummy finish!
Can I Make This Pumpkin Chili Vegetarian?
Absolutely! Simply skip the ground meat and add extra beans or vegetables like zucchini or mushrooms for added texture. Using plant-based ground meat is also a great option.
How Do I Store Leftover Pumpkin Chili?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Roast peeled and cubed pumpkin until tender, then puree it in a blender or food processor. Use the same amount as called for in the recipe.
Is There a Way to Make This Chili Spicier or Milder?
To make it spicier, add more cayenne pepper or a diced jalapeño when cooking the veggies. For a milder version, reduce or omit the cayenne pepper and chili powder.
