There's something irresistibly cozy about a big pot of chili simmering away on the stove, especially when it’s infused with the subtle sweetness and earthiness of pumpkin. This Pumpkin Chili Recipe is a wonderful twist on a classic comfort food that I can't wait to share with you—it’s hearty, flavorful, and has a touch of fall magic packed in every bite.

A white bowl filled with thick chili, showing layers of dark red beans and chunks of meat in a rich red sauce. On top, there is a melted layer of yellow cheese sprinkled with small pieces of green onion. Three triangular golden-yellow tortilla chips stand upright on the side of the bowl. A black spoon is placed inside the bowl, resting on the right edge. The bowl sits on a white marbled surface with loose tortilla chips and two wooden bowls full of green onions and shredded yellow cheese nearby. A white cloth with black stripes is tucked under the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Chili Recipe
Top Tip
How to Serve Pumpkin Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Chili Recipe

Why You'll Love This Recipe

I’m genuinely excited about this recipe because it transforms everyday chili into something a little unexpected and so delicious. It’s a great way to sneak in some veggies and get a creamier texture without dairy or cream.

Unique Flavor Boost: Pumpkin adds a subtle sweet-earthiness that balances the heat perfectly.
Hearty & Satisfying: Packed with beans and ground beef, it’s filling and comforting for chilly days.
Simple to Make: Uses pantry staples and comes together quickly—perfect for busy weeknights.
Customizable: You can easily adjust spice levels or swap ingredients to suit your tastes and diet.

A large white enamel pot with red handles filled with thick, chunky chili that has a deep reddish-brown sauce mixed with beans and pieces of meat, with a gray spoon with a light wooden handle resting inside the pot. On the white marbled surface around the pot are scattered yellow tortilla chips, a small brown bowl with chopped green onions, and another small brown bowl with shredded yellow cheese. A black and white striped cloth is partially visible under the pot. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Chili Recipe plays an important role to create a layered, balanced dish. I love how the tomato base and beans anchor the chili while pumpkin adds creaminess without heaviness—as well as a bit of natural sweetness. Here’s a quick rundown of the essentials and what to look for when shopping.

Flat lay of two whole garlic cloves with papery skins, one whole yellow onion with smooth golden skin, a small white ceramic bowl of golden olive oil, a mound of fresh ground beef, two small white ceramic bowls each filled with shiny kidney beans and black beans, a small white ceramic bowl of bright red diced tomatoes with juices, a small white ceramic bowl of smooth orange pumpkin purée, a small white ceramic bowl of thick deep red tomato paste, a small white ceramic bowl of clear water, and five small white ceramic bowls each containing vibrant chili powder, smoked paprika, ground cumin, garlic powder, and onion powder, arranged in perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Garlic: Fresh and fragrant, it builds that classic savory chili base.
Yellow Onion: Adds sweetness and depth once sautéed until tender.
Olive Oil: For sautéing and melding flavors together smoothly.
Ground Beef: Use lean if you prefer; it provides hearty protein and richness.
Kidney Beans: Classic chili bean with a firm texture that holds up well.
Black Beans: Adds variety and an earthy note to the bean mix.
Petite Diced Tomatoes: Gives bright acidity and chunks that keep the chili lively.
Pumpkin Purée: The star of this recipe—unsweetened canned pumpkin works best.
Tomato Paste: Concentrated tomato flavor for richness and body.
Water: To adjust the chili’s consistency without diluting flavor.
Chili Powder & Spices: Chili powder, smoked paprika, cumin, garlic & onion powder—all blend for that perfect layered chili flavor with a mild smoky finish.
Salt & Pepper: Essential for seasoning and bringing out all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this Pumpkin Chili Recipe is how easy it is to tweak based on what you have on hand or your own flavor preferences. I often switch up the protein or throw in more veggies when I want an extra boost of nutrition, and it still turns out fantastic every time.

Variation: I’ve made this with ground turkey instead of beef for a lighter version, and it worked beautifully without losing any flavor.
Spice Level: Feel free to add jalapeños or cayenne pepper if you like it hotter—or keep spices mild for kids.
Vegetarian Twist: Skip the meat and add extra beans or diced sweet potatoes for a hearty vegetarian option.
Seasonal Change: In the fall, I sometimes add a pinch of cinnamon or nutmeg to up the cozy vibe.

Step-by-Step: How I Make Pumpkin Chili Recipe

Step 1: Sauté your aromatics

Start by mincing the garlic and dicing the yellow onion. Heat olive oil in a large pot over medium heat, then add the onions and garlic. Stir frequently and cook until the onions are translucent and tender—about 5 minutes. Doing this right sets the flavor foundation, so don’t rush. If your garlic starts to brown too fast, turn down the heat.

Step 2: Brown the ground beef

Add the ground beef to the pot with your softened aromatics. Use a wooden spoon to break it apart and cook until there’s no pink left and the meat is nicely browned. This step builds richness, so make sure to let it brown well without stirring too often.

Step 3: Add the beans, pumpkin & seasoning

Drain the kidney and black beans, then add them to the pot along with diced tomatoes (with their juices), pumpkin purée, and tomato paste. Pour in the water, and stir in the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Mixing well now ensures an even flavor throughout your chili.

Step 4: Simmer & let flavors meld

Put a lid on your pot and bring your chili up to a gentle simmer. Stir occasionally so nothing sticks to the bottom, and let it cook for about 30 minutes. This simmering is key—it allows all those spices and pumpkin to deepen in flavor, making the chili rich and comforting.

Step 5: Taste & season

After simmering, give your chili a taste and adjust salt or spices if needed. This final step is important because it lets you customize the balance of flavors to your liking right before serving.

Top Tip

From my experience cooking this Pumpkin Chili Recipe multiple times, a few small adjustments can make a big difference in texture and flavor—these tips helped me get it just right.

Brown the meat well: Don’t rush browning the ground beef—letting it develop color adds so much flavor and a little crustiness.
Don’t skip the simmer: 30 minutes might seem long but it’s what softens the pumpkin and lets flavors marry beautifully.
Adjust liquid thoughtfully: If your chili feels too thick, add water gradually; too thin, lift the lid and simmer uncovered a bit longer.
Season gradually: Taste twice—once before and once after simmering—to get that perfect balance.

How to Serve Pumpkin Chili Recipe

Garnishes

I like topping mine with a dollop of sour cream or plain Greek yogurt to cut through the spice and add creaminess. Some shredded cheddar cheese and sliced green onions bring color and extra flavor. If I’m feeling crunchy, tortilla chips or roasted pepitas on the side are a must-have.

Side Dishes

To complete the meal, I often serve this chili with warm cornbread or a simple green salad. Roasted sweet potatoes or even some steamed rice make excellent hearty companions, especially if you want a bit more bulk.

Creative Ways to Present

For gatherings, I love serving the chili in mini pumpkin bowls—that always gets a smile and saves on dishes! Another fun idea is creating a chili bar setup with various toppings so everyone can customize their bowl just right.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover chili to airtight containers and keep it in the fridge for up to 4 days. It actually tastes even better the next day, so leftovers are always a win in my book!

Freezing

This Pumpkin Chili Recipe freezes beautifully. I portion it into meal-sized containers or freezer bags, and it keeps well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stove over low heat, stirring occasionally until warmed through. Adding a splash of water helps restore the chili’s creamy consistency without making it watery.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned purée?

Yes, you can! But make sure to roast or steam the pumpkin until soft, then puree it smooth. Fresh pumpkin has more water content, so you might want to reduce the water added to the chili slightly to keep it from getting too thin.

Is this chili spicy?

This Pumpkin Chili Recipe is mildly spiced, making it approachable for most palates. If you prefer it spicier, feel free to add extra chili powder, cayenne, or fresh chili peppers to your taste.

Can I make this recipe vegetarian or vegan?

Absolutely! Simply skip the ground beef and add an extra can or two of beans, or some hearty vegetables like sweet potatoes or mushrooms. Use olive oil or your favorite plant-based oil for sautéing, and double-check your seasonings to keep it flavorful.

How do I know when the chili is done simmering?

After simmering for about 30 minutes, the chili should be thickened and the flavors melded together—taste to check if the seasoning is balanced. The beans should be tender and the pumpkin fully incorporated, making the chili creamy yet hearty.

Final Thoughts

Making this Pumpkin Chili Recipe feels like a warm hug after a busy day, and I hope you’ll find it just as comforting. It’s one of those recipes that’s simple but special, easy enough for weeknights but impressive enough for guests. Give it a try—you might be surprised how pumpkin changes the chili game in the best way!