There's something about the warm, cozy blend of spices and pumpkin in this Pumpkin Chili Recipe that feels like a big, comforting hug on a chilly day. It's a hearty twist on classic chili that’s not only delicious but surprisingly easy to make—and you won’t believe how the pumpkin adds creamy depth without overpowering those classic chili flavors.

A white bowl filled with thick chili made of beans and meat in a rich red-brown sauce, topped with melted bright yellow cheddar cheese and scattered green onion pieces. Two large triangular yellow corn chips are standing upright in the chili. A black spoon is partially dipped in the chili on the right side of the bowl. The bowl sits on a white marbled surface with several corn chips scattered around it. There is a wooden bowl of shredded cheddar cheese and a wooden bowl of chopped green onions visible in the top right corner. A white cloth with black stripes is placed under the bowl at the bottom. 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 still remember the first time I tried this pumpkin chili—my kitchen smelled incredible, and the rich, slightly sweet undertones from the pumpkin totally caught me by surprise in the best way. It’s one of those recipes that feels special but comes together so simply.

Unique Flavor Boost: Pumpkin adds subtle creaminess and a hint of sweetness, balancing the spice perfectly.
Easy One-Pot Meal: Everything cooks together in one pot, making cleanup a breeze—a win in my book.
Hearty & Nourishing: Packed with ground beef, beans, and veggies, it’s filling and comforting on cool days.
Customizable to Taste: You can easily tweak the spice levels or swap ingredients to suit what you have on hand.

A large white pot with red handles is filled with thick, rich chili, showing beans and pieces of meat in a deep reddish-brown sauce, with a gray spatula with a wooden handle resting inside. Around the pot, there are yellow tortilla chips scattered on a white marbled surface, along with two small white bowls filled with shredded yellow cheese and chopped green onions. A striped cloth is placed underneath the pot. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Chili Recipe plays its role to create a harmonious bowl of comforting chili. The pumpkin isn’t just for color; it blends beautifully with the tomato base to add smoothness and a slight sweetness that counterbalances the robust chili spices. Here’s why I love these pantry staples for this recipe:

Flat lay of two peeled garlic cloves, one whole yellow onion with natural skin, a small white ceramic bowl of golden olive oil, raw ground beef portioned in a simple white ceramic bowl, a small white ceramic bowl filled with shiny dark red kidney beans, another small white ceramic bowl with glossy black beans, a small white ceramic bowl holding bright red petite diced tomatoes, a small white ceramic bowl with smooth orange pumpkin purée, a small white ceramic bowl containing deep red tomato paste, a small white ceramic bowl of clear water, and five small white ceramic bowls each with chili powder, smoked paprika, ground cumin, garlic powder, onion powder, freshly cracked black pepper, and salt arranged symmetrically, all 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 and Yellow Onion: These aromatics build the flavor foundation with sweetness and depth.
Olive Oil: Helps sauté the garlic and onion just right without burning.
Ground Beef: Adds rich, savory meatiness—feel free to swap for turkey or a plant-based alternative if you prefer.
Kidney Beans and Black Beans: Give the chili a hearty texture while boosting fiber and protein.
Petite Diced Tomatoes: Their juices create the chili’s vibrant, slightly tangy base.
Pumpkin Purée: The star of the show—adds creaminess and a subtle sweet note that’s unexpected but delightful.
Tomato Paste: Concentrates tomato flavor and thickens the chili for the perfect consistency.
Water: Balances thickness and allows the flavors to meld during simmering.
Chili Powder, Smoked Paprika, Cumin, Garlic Powder, Onion Powder, Black Pepper, Salt: This spice mix brings warmth, earthiness, and just the right kick to tie everything together.

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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

One of the best things about this pumpkin chili recipe is how easy it is to tweak to suit your preferences. I often like to amp up the smoky notes with a little extra smoked paprika or add a pinch of cayenne for heat. You should definitely play around with the spices and beans—or swap beef for a vegetarian option. Trust me, it’ll still come out fantastic!

Variation: I've made this chili using ground turkey instead of beef when I wanted something a bit lighter, and it still soaked up all those pumpkin and spice flavors beautifully.
Dietary Modifications: For a vegan version, skip the meat and use vegetable broth instead of water, plus add extra beans or lentils for protein.

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

Step 1: Sauté Your Base Ingredients

Start by mincing two cloves of garlic and dicing one yellow onion. Heat about two tablespoons of olive oil in a large pot over medium heat, then add the garlic and onions. Sauté them gently for about 5 minutes until the onions are tender and translucent. This step is crucial—don't rush it! It really brings out the natural sweetness and sets a flavorful base for the chili.

Step 2: Brown the Ground Beef

Next, add one pound of ground beef to the pot. Break it up with your spoon and cook until browned and no longer pink. This usually takes around 6-8 minutes. Make sure to stir occasionally so the meat cooks evenly and starts to get that savory, caramelized flavor that's key to great chili.

Step 3: Add Beans, Tomato, Pumpkin & Spices

Once the beef is browned, it’s time to add the fun stuff: drained kidney beans and black beans, a 15-ounce can of petite diced tomatoes (with juices), a 15-ounce can of pumpkin purée, and about half a 6-ounce can of tomato paste. Pour in 2 cups of water, then sprinkle your chili seasoning mix—1 tablespoon chili powder, ½ teaspoon smoked paprika, 1 teaspoon cumin, plus garlic powder, onion powder, black pepper, and salt. Give it all a good stir so everything gets nicely combined.

Step 4: Simmer and Develop Flavor

Put a lid on the pot and increase the heat just enough to bring the chili to a gentle simmer. Keep an eye on it and stir every so often. Let it simmer for at least 30 minutes—the longer you let it go, the more the flavors will deepen. This is also a great time to taste and adjust the salt or spices if you feel it needs a little extra something.

Step 5: Serve & Enjoy!

Ladle the hot chili into bowls and top with your favorites—sour cream, shredded cheese, chopped green onions, or even some crunchy corn chips add wonderful texture and extra layers of flavor.

Top Tip

After making this Pumpkin Chili Recipe several times, I learned that letting it simmer gently—really low and slow—is what makes it sing. That extra time lets the pumpkin mellow into the chili instead of standing out as a separate flavor, creating that creamy, comforting texture I love.

Low & Slow Simmer: Keep the heat low and let it go for at least 30 minutes for rich, developed flavors.
Season Gradually: Add salt little by little—it's easier to fix under-seasoned than over-salted chili.
Use Fresh Spices: Fresh spices make all the difference. I toss old chili powder and replace it annually.
Drain Beans Well: Drain and rinse canned beans to avoid excess salt or canning liquid altering the chili’s flavor.

How to Serve Pumpkin Chili Recipe

Garnishes

I usually keep it classic with shredded cheddar, a dollop of sour cream, and some chopped green onions for a fresh bite. Sometimes I’ll sprinkle toasted pumpkin seeds on top for an extra pumpkin punch and crunch. If I’m feeling adventurous, a squeeze of lime brightens up the whole bowl beautifully.

Side Dishes

Crusty cornbread or warm tortilla chips are my go-to sides to scoop up every last bit, but a simple green salad or roasted veggies balance the meal nicely too. And honestly, a cold beer or your favorite fall cider pairs beautifully alongside.

Creative Ways to Present

For special occasions, I like serving this chili in hollowed-out mini pumpkins—it’s festive and makes for amazing photo ops. Or try layering it over baked sweet potatoes for a fun twist that showcases the pumpkin flavor even more.

Make Ahead and Storage

Storing Leftovers

I always store leftover pumpkin chili in airtight containers in the fridge, and it keeps perfectly for about 4 days. The flavors actually deepen overnight, so it often tastes even better the next day—which makes for a fantastic next-day lunch or easy dinner.

Freezing

This recipe freezes wonderfully. I let the chili cool completely, then pack it into freezer-safe containers in single-portion sizes. When you're ready to enjoy, just thaw overnight in the fridge and reheat on the stove. The pumpkin texture holds up really well, no weird separation.

Reheating

To reheat, I gently warm the chili in a pot over medium-low heat, stirring frequently to avoid sticking. If it’s too thick, a splash of water or broth loosens it up without diluting the flavor. Reheating slowly preserves the texture, especially that lovely pumpkin creaminess.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned purée in this Pumpkin Chili Recipe?

Fresh pumpkin can be used, but you’ll need to cook it first until tender and puree it smooth. Canned pumpkin is convenient and gives a consistent texture and sweetness, so I usually stick with it for simplicity.

Is this Pumpkin Chili Recipe spicy?

This chili has a gentle warmth from the chili powder and smoked paprika, but it’s not overly spicy. You can easily adjust the heat by adding cayenne pepper or a dash of hot sauce if you prefer more kick. I often customize it to my family’s tastes.

Can I make this recipe vegetarian or vegan?

Absolutely! Skip the ground beef and use vegetable broth instead of water. You can add more beans or lentils for protein, and all the flavors still come together wonderfully thanks to the pumpkin and spices.

What are good toppings for Pumpkin Chili Recipe?

Great toppings include shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, chopped green onions, avocado slices, and even a sprinkle of pumpkin seeds or crushed tortilla chips for crunch. They add texture and layers of flavor that make every bite exciting.

Final Thoughts

Honestly, this Pumpkin Chili Recipe has become my go-to comfort meal when I want something that feels both familiar and a little bit special. There’s a real magic in adding pumpkin to chili—it softens, sweetens, and adds richness in a way that just works beautifully. I hope you enjoy making it as much as I do, and I can’t wait to hear how you customize it in your own kitchen!