Pumpkin Chili blends classic chili with the warmth of fall. With hearty flavors and a hint of pumpkin, it’s the perfect cozy dinner!
What To Expect From This Pumpkin Chili
While most pumpkin recipes here are sweet, I have a few savory favorites that I make every autumn. (Is it even fall without Pumpkin Pasta?)
This Pumpkin Chili is one of them! Adding a can of pumpkin to a hearty chili is a game changer. The pumpkin adds a smooth creaminess and a hint of sweet nuttiness.
So, what’s the flavor like? It’s your classic chili with a subtle pumpkin note—not pumpkin pie or cinnamon, but a savory, meaty chili with a twist. If you want a stronger pumpkin flavor, check out our favorite Pumpkin Soup recipe, which also uses canned pumpkin!
Pumpkin Chili Ingredients
- Olive oil: Extra-virgin olive oil adds a richer taste to the chili.
- Yellow onion: Pick firm onions with smooth skin. Store in a cool, dry place.
- Ground beef: I suggest lean (93/7) ground beef for a lighter option. Lean ground turkey works too; just thaw fully before using.
- Tomato paste: This is key for adding flavor without making the chili too watery.
- Minced garlic: Jarred minced garlic saves time.
- Chili powder and spices: Always check the freshness of your spices. For less heat, add chili powder slowly and taste as you go.
- Pumpkin: Use canned 100% pure pumpkin, not pie filling, which has extra spices and sugars.
- Black beans: Drain and rinse well before using.
- Chili beans: If you can’t find them, ranch or pinto beans (drained and rinsed) are good alternatives.
- Crushed tomatoes: Quality matters! Brands like Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen® give sweeter flavors and better texture for the chili.
- Chicken broth: It adds flavor, but water can work in a pinch.
Toppings Seal The Deal!
Toppings are the finishing touch for chili, adding bursts of flavor and balancing the spice of Pumpkin Chili.
- Tortilla chips: Dip, crunch, or sprinkle them on top for added texture and crunch.
- Avocado: Dice a ripe avocado for smooth creaminess that pairs well with the chili’s warmth.
- Cheese: Shredded sharp Cheddar is our top choice; its tangy richness melts beautifully into the chili.
- Sour cream: A dollop adds a cool, creamy contrast. It’s a classic for a reason!
- Cilantro: Sprinkle freshly chopped cilantro for a bright, herbaceous touch that complements the flavors.
- Fresh lime: Squeeze a lime wedge over your bowl for zesty acidity that enhances the richness.
How To Make Pumpkin Chili (Tips)
- Heat levels: Adjust your chili’s spice. Add diced jalapeño or a pinch of cayenne for heat, or use less chili powder for a milder, kid-friendly option. Just remember, using less chili powder will also reduce flavor.
- Spice check: Not sure if your spices are fresh? Rub a pinch between your fingers; if it doesn’t smell strong, it’s time for new ones.
- Meat or not: Our recipe uses lean beef or turkey, but for a vegetarian option, replace it with more cans of beans.
- Consistency: If your chili is too thick, add more chicken broth or water to get the right texture. If it’s too thin, simmer it longer.
- Pumpkin puree: Want to use fresh pumpkin puree? Good choice! Use a sugar or pie pumpkin, roast it, and blend until smooth.
- Toppings: Make eating Pumpkin Chili fun! Set up a toppings bar so guests can load their bowls with their favorites.
Storage
Chili rest time: Let your Pumpkin Chili sit for a few hours or overnight to boost its flavors. If made a day ahead, warm it gently over low heat, covered.
Freezing: Chili freezes nicely! Store it in a sealed container with a date label for an easy meal on busy nights. For best results, thaw in the fridge overnight before reheating.
Pumpkin Chili
Pumpkin Chili brings cozy fall vibes to classic chili with a meaty base and a hint of pumpkin that elevates the flavor. It's autumn comfort in a bowl!
Equipment
- Large cast-iron pot
Ingredients
- 2 tablespoons olive oil
- 1-1/2 cups yellow onion 1 large, finely diced
- 1 pound lean ground beef or ground turkey, 93/7
- 1 tablespoon minced garlic
- 3 tablespoons chili powder see note 1
- 2 teaspoons ground cumin
- 1 teaspoon beef bouillon powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/3 cup tomato paste
- 1 (15-ounce) can pumpkin
- 1 (15-ounce) can black beans drained and rinsed
- 1 (16-ounce) can chili beans undrained, see note 2
- 1 (14-ounce) can crushed tomatoes see note 3
- 1 cup chicken broth use up to 1 cup additional if needed
- 1/4 cup finely chopped cilantro optional
- Serving suggestions see note 4
Instructions
- Heat olive oil in a large cast-iron pot over medium-high, then sauté onions for 3 minutes. Push onions to the edges, increase heat to high, and place ground beef in the center of the pot. Sear beef about 1 minute per side. Break it apart and cook for 5 minutes or until browned, stirring in onions. Drain excess grease if needed.
- Add garlic, all listed spices (including bouillon powder), and tomato paste, then stir and cook for 1–2 minutes or until fragrant. Stir in pumpkin, crushed tomatoes, black beans, chili beans, and chicken broth (start with 1 cup and add more if a thinner chili consistency is preferred). Bring to a boil, then reduce heat, cover, and simmer for 20–30 minutes. Taste and adjust seasoning if necessary; stir in cilantro if using.
- Ladle chili into bowls. Top with cheese, sour cream, lime juice, chips, cornbread, or other toppings of your choice. Enjoy!
Recipe Notes
Note 1: Chili powders can vary greatly in heat; I use McCormick®, which I find to be milder. If concerned about heat, start with 1 tablespoon chili powder and increase from there. Keep in mind that cooling toppings (sour cream, cheese, avocado) tame the heat quite a bit. To increase heat, add 1/4 up to 1/2 teaspoon cayenne pepper.
Note 2: You can find chili beans near other canned beans in the grocery store. Don’t drain or rinse these beans; the sauce they’re in adds loads of flavor. Use drained and rinsed pinto beans or undrained ranch beans if you can't find chili beans.
Note 3: When it comes to tomatoes, quality counts. Brands like Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen® are top choices. The right crushed tomatoes bring a sweeter, fuller flavor and add a rich consistency to the chili.
Note 4: Don’t skip toppings! They add loads of flavor and help to tame the heat of the chili! Our “must-haves” are tortilla chips, sharp Cheddar, sour cream, and diced avocado.
Storage: Letting Pumpkin Chili rest for a few hours or overnight enhances its flavor. If made ahead, reheat gently on low before serving. To freeze, store in an airtight container. Thaw in the fridge overnight for best results, then reheat and enjoy!
Nutrition
Calories: 202kcal | Carbohydrates: 25g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 509mg | Potassium: 751mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6302IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This was fantastic! My family and I couldn’t taste the pumpkin but it made a nice thick consistency in the soup.
So thrilled to hear this! Thanks Leigh!