Name: Pumpkin Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound ground beef or turkey; 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 1 can (15 ounces) pumpkin puree; 1 can (15 ounces) diced tomatoes; 2 cans (15 ounces each) kidney beans, drained and rinsed; 2 tablespoons chili powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper; Salt and black pepper to taste

Hey y'all! If you're looking to spice up your fall menu or need a crowd-pleasing comfort dish, this Pumpkin Chili is just what you need. The rich pumpkin puree adds a creamy, subtle sweetness that perfectly balances out the robust spices and savory beans. Whether you're hosting a game day potluck, family dinner, or just craving something cozy on a chilly night, this bowl of goodness ticks all the boxes. Grab your favorite soup pot—let's get cooking!

Why You'll Love This Pumpkin Chili

Rich, velvety texture with a perfect blend of sweet and savory flavors.
Super easy to make—just one pot and ready in under an hour!
Packed with protein and fiber, making it both filling and nutritious.
Vegan & gluten-free with simple swaps for any dietary needs.
Perfect leftovers that taste even better the next day.

Pumpkin Chili Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground turkey or beef (optional for non-vegan)
1 red bell pepper, diced
1 (15-ounce) can pumpkin puree
2 (15-ounce) cans diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional for heat)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon maple syrup (optional for added sweetness)

Step-by-Step Pumpkin Chili Directions

Step 1: Sauté Aromatics

In a large Dutch oven or soup pot, heat olive oil over medium heat. Add diced onion and cook for 4-5 minutes until softened, then stir in the garlic and cook for another 1 minute until fragrant.

Step 2: Brown the Meat (Optional)

If using ground turkey or beef, add it to the pot and cook, breaking it up, until browned and cooked through—about 5-7 minutes. For a vegan version, skip this step.

Step 3: Add Vegetables and Pumpkin

Stir in the bell pepper and cook for 2-3 minutes. Pour in the pumpkin puree, diced tomatoes (with their juice), drained beans, and vegetable broth. Mix thoroughly.

Step 4: Season and Simmer

Sprinkle in chili powder, cumin, smoked paprika, cayenne (if using), salt, black pepper, and maple syrup. Stir well to combine all ingredients.

Step 5: Simmer the Pumpkin Chili

Bring the chili to a gentle boil, reduce the heat to low, and let it simmer uncovered for 30-35 minutes, stirring occasionally. The chili should thicken and the flavors will meld beautifully.

Step 6: Taste and Serve

Taste the Pumpkin Chili and adjust seasonings as needed. Serve hot, with your favorite toppings!

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6

Pumpkin Chili Cooking Notes

For even more flavor, make the chili a day ahead; the spices deepen overnight (Serious Eats on chili tips).
Use homemade pumpkin puree for a fresher flavor (here’s how: Food Network Pumpkin Puree Guide).
If the chili gets too thick, simply add extra broth to reach your desired consistency.

Pumpkin Chili Variations

Vegan Pumpkin Chili: Skip the meat and add extra beans or lentils for texture.
Spicy Pumpkin Chili: Double the cayenne or add diced jalapeños for more heat.
Creamy Pumpkin Chili: Stir in ¼ cup coconut milk or cream just before serving for a rich, velvety twist.

Pumpkin Chili Required Equipment

Large Dutch oven or soup pot
Wooden spoon
Measuring cups and spoons
Sharp knife and cutting board

Pumpkin Chili Storage Instructions

Allow leftovers to cool completely, then transfer to airtight containers. Store in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until steaming hot.

Serving Suggestions & Pairings for Pumpkin Chili

Serve with a hunk of crusty bread or homemade cornbread for dunking.
Top with diced avocado, shredded cheese, or a dollop of sour cream.
Pair with a crisp green salad or roasted vegetables for a full meal.

Pro Tips for the Best Pumpkin Chili

For ultra-savory flavor, add a teaspoon of cocoa powder or unsweetened chocolate (Bon Appétit Chili Guide).
Let the chili rest off the heat for 10 minutes before serving to allow the flavors to meld.
Customize your toppings—try roasted pumpkin seeds or fresh cilantro for extra crunch and color.

Pumpkin Chili FAQ

Can I use fresh pumpkin instead of canned?: Absolutely! Just roast and puree your pumpkin before adding—use about 1 ¾ cups.
Is Pumpkin Chili spicy?: The basic recipe is mild, but you can adjust the heat with more cayenne or add fresh chiles.
Can Pumpkin Chili be made in a slow cooker?: Yes! Brown the aromatics and meat first, then add everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Pumpkin Chili