This isn’t your average chili recipe! This Pumpkin Chili has a subtle sweetness and extra creaminess from the pumpkin, giving it a unique fall flavor that sets it apart. If you’re looking for a chili that’s maximum Fall comfort food, this is the one to make.
The Best Pumpkin Chili Recipe
If you’re looking for a chili that’s hearty, packed with flavor, and brings a surprising twist, my Pumpkin Chili is the perfect recipe for you.
As a 6th-generation Texan with a lifetime of experience making comforting and nostalgic recipes, I know a thing or two about what makes a chili unforgettable. What sets this chili apart is the rich, slightly sweet addition of pumpkin puree, which balances the spice and makes every bite feel like a warm hug on a cool fall day.
Unlike typical chili recipes that stick to the standard ingredients, my version layers in a depth of flavor by blending savory beef with the sweetness of pumpkin.
You’ll love how easy it is to make, but more importantly, you’ll be thrilled by how the subtle pumpkin flavor improves the heartiness of the chili, giving it that cozy, fall-inspired twist you didn’t know you needed.
Ingredients for Easy Pumpkin Chili
- ground beef – any version is fine, just know that if you use a fattier one rather than a lean ground beef, you’ll need to drain the grease before proceeding with the recipe. This is also really good with ground turkey, ground pork, and ground chicken as well. You’ll want to add a bit of olive oil to the pot if you’re going with turkey or chicken since it’s leaner.
- bell pepper – I like using a combination of orange, yellow, and red bell peppers. Any of those three work great because they’re a touch sweeter.
- onion – you want to grab a small-sized yellow onion. A Texas sweet onion works great in this too.
- carrots – you’re going to need to peel and chop them. You can grab baby carrots if you’d like, but I’d skip grabbing the matchstick style.
- salt – I always use coarse kosher salt when making this
- paprika – you can use regular paprika or smoked paprika. I’m a big fan of smoked paprika to give it that extra flavor.
- chili powder – you can use a standard chili powder or an ancho chili powder for a bit of a different flavor. This is where you’ll control the spice level.
- garlic – grab the jarlic for a shortcut if you want! You might just need to add a little extra if it’s pre-minced.
- canned diced tomatoes – just a simple can of diced tomatoes. Be sure not to grab the Italian seasoned ones.
- pumpkin puree – you want the pure pumpkin puree, where the only ingredient is pumpkin. You can use canned pumpkin puree or even make your own. Make sure you aren’t grabbing pumpkin pie filling. It’s definitely not the same thing! You can also replace it with mashed sweet potato or butternut squash.
- kidney beans – I’m a big fan of kidney beans in this, but you can also substitute black beans or pinto beans as well.
- sugar – just your standard granulated sugar.
- beef broth – you can use broth, stock, or bone broth in this. If you decide to use ground turkey, you can swap this out for chicken broth or vegetable broth.
How to make chili with pumpkin
Detailed instructions and measurements to make Pumpkin Chili are listed in the recipe card at the bottom of this page.
- Add the ground beef to a deep pot over medium-high heat. I like to use an enamel cast iron dutch oven.
- Add the chopped bell pepper, onion, and carrots to the pot with the ground beef. Add the salt, paprika, and chili powder and mix to combine.
- Brown the ground beef, breaking it up until it’s cooked through and longer pink. Stir and cook through until the vegetables have softened.
- Once the vegetables have softened, add in the garlic and saute for about 2 minutes.
- Add the diced tomatoes, pumpkin, and kidney beans to the pot, along with the sugar. Mix to combine.
- Pour in the beef broth and mix.
- Let the chili simmer for 10 minutes.
- Serve and enjoy!
How to serve Beef Pumpkin Chili
Pumpkin chili is delicious on its own, but here are some serving ideas that can take it to the next level:
- Classic Toppings: Top your bowl with shredded cheddar cheese, diced onions, or a dollop of sour cream. These traditional chili toppings add extra texture and flavor.
- Cornbread: Serve it with warm, buttery cornbread on the side. The sweetness of cornbread perfectly complements the savory, slightly sweet flavors of the pumpkin chili.
- Over Rice: Spoon your pumpkin chili over white or brown rice for a more filling option. Cauliflower rice also works as a low-carb alternative if you’re watching your carbs.
- Tortilla Chips: Add some crunch by serving your chili with a handful of tortilla chips. You can even use the chips to scoop up the chili.
- In Bread Bowls: Make it cozy and serve your pumpkin chili in hollowed-out bread bowls. The crusty bread soaks up the chili, giving you a comforting, hearty meal.
- With a Side Salad: Balance out the hearty chili with a fresh side salad. A simple autumn salad with mixed greens, apples, nuts, and a light vinaigrette can complement the richness of the chili.
- Taco-Style: Use the chili as a filling for tacos! Spoon it into soft tortillas and top with shredded lettuce, cheese, and avocado slices for a fun twist.
- Pumpkin Chili Nachos: Turn this chili into nachos by layering tortilla chips, pumpkin chili, and your favorite toppings (cheese, jalapeños, green onions) on a sheet pan. Bake until the cheese is melted, and serve with sour cream or guacamole.
- Baked Potatoes: For a comforting meal, serve your pumpkin chili over baked potatoes. The chili soaks into the fluffy potato, making every bite even more satisfying.
- With Polenta: For something a little different, try serving pumpkin chili over creamy polenta. The smooth texture of polenta pairs beautifully with the chunky chili.
crockpot pumpkin chili
You can also make this easy pumpkin chili in a slow cooker. Just combine the ingredients in a slow cooker and cook on low for 4 hours.
Mix to combine before serving!
Pumpkin Chili Recipe FAQs
Use the amount of chili powder you prefer. Going with more will result in a spicier chili, but keeping it light will keep it from being too spicy.
Be sure to get pumpkin puree and not pumpkin pie filling. These are two very different items.
If you are concerned about how spicy it is, you can omit the chili powder all together. It does change the overall taste.
Pumpkin chili is a delicious, hearty chili that has a combination of sweet, spicy, and savory flavors. The pumpkin adds a touch of sweetness, while the chili powder and seasonings add a bit of spice.
If you decide to add this to the slow cooker, I recommend cooking it on low for 4 hours to simmer and let the flavors combine.
Either option works great as long as you give it a chance to simmer together.
How to store Pumpkin Chili
Once the chili has cooled to room temperature, place the chili in an airtight container.
Refrigerator – You can store it in the refrigerator up to 4 days.
Freezer – You can store it in the freezer for up to 6 months. Allow it to thaw overnight in the refrigerator before reheating.
When you’re ready to eat, heat it on the stove or in the microwave. I personally prefer the stove by heating it over medium-low heat stirring often until it’s heated through.
other chili recipes you might like
- Instant Pot White Chicken Chili
- Crockpot Mexican Chili
- Smoked Brisket Chili
- Ground Beef Chili
- Crockpot Chicken Chili
- Crockpot Salsa Verde Chicken
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Chili with Pumpkin
Ingredients
- 1 pound ground beef
- 2 whole bell pepper chopped
- 1 small onion chopped
- 3 whole carrots peeled and chopped
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 3 cloves garlic minced
- 15 ounces diced tomatoes
- 15 ounces pumpkin puree
- 15 ounces kidney beans
- 2 tablespoons sugar
- 3 cups beef broth
Instructions
- Add the ground beef to a deep pot. I like to use an enamel cast iron dutch oven.
- Brown the ground beef over medium-high heat.
- Add the chopped bell pepper, onion, and carrots to the pot.
- Add in the salt, paprika, and chili powder. Cook until the ground beef is cooked through and the vegetables have softened.
- Once the vegetables have softened, add in the garlic and saute about 2 minutes.
- Add the diced tomatoes, pumpkin, and kidney beans to the pot along with the sugar. Mix to combine.
- Pour in the beef broth and mix. Let the chili simmer for 10 minutes. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
