Pumpkin Chili is a cozy twist on the classic chili we all love, packed with hearty beans, spices, and smooth pumpkin that adds a subtle sweetness and creaminess. It’s a one-pot meal that feels both comforting and a little different, perfect for chilly days when you want something warm and filling but with a fun seasonal touch.
I love making this chili because it’s so easy to throw together and smells amazing as it simmers on the stove. The pumpkin not only gives it a beautiful color but also balances out the spices in a way that makes every bite feel just right—not too spicy, not too heavy. I usually add extra beans to keep it full of protein, and sometimes a little handful of corn for a nice pop of sweetness.
My favorite way to enjoy Pumpkin Chili is with a big scoop of sour cream and some shredded cheese melted on top, along with a side of warm cornbread. It’s great for family dinners or for meal prepping because it tastes even better the next day. Whenever I make this, people always ask for seconds, and it quickly becomes a fast favorite in the fall and winter months.
Key Ingredients & Substitutions
Pumpkin puree: This adds creaminess and a gentle sweetness that balances chili spices. Use canned pumpkin puree, not pumpkin pie filling. If you can’t find it, mashed butternut squash works great, too.
Beans: Black beans and chickpeas give protein and texture. You can swap chickpeas for kidney or pinto beans to keep things classic or suit your pantry.
Ground meat: Ground turkey or beef adds heartiness. For a vegetarian version, leave it out or add extra beans or lentils. It’s just as tasty without meat!
Spices: Chili powder, cumin, and smoked paprika are the flavor backbone. Cinnamon is a small surprise that adds warmth. Adjust cayenne pepper to your heat preference or skip for milder chili.
How Do I Develop Deep Flavor in Pumpkin Chili?
Building flavor comes from layering ingredients and cooking them carefully:
- Sauté onions and bell peppers first until soft. This helps release their sweetness and softens their texture.
- Add garlic last to avoid burning, just a minute until fragrant.
- Toast spices in the pot for 1-2 minutes after adding meat or veggies. This releases their aromas and intensifies flavor.
- Simmer the chili gently for at least 30 minutes so all ingredients meld. Stir occasionally and adjust thickness with broth or water.
- Taste near the end and tweak salt, pepper, and spices to balance sweetness from the pumpkin and acidity from tomatoes.
Taking these small steps makes a big difference in a cozy, well-rounded chili that tastes like home.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even cooking and simmering your chili without burning.
- Wooden spoon – great for stirring and scraping the bottom without damaging your pot.
- Cutting board and sharp knife – essential for chopping onions, garlic, and bell peppers quickly and safely.
- Measuring spoons – helpful to keep your spice amounts just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground turkey or beef for cooked shredded chicken for a lighter protein option that soaks up chili spices well.
- Add diced sweet potatoes instead of pumpkin for a different sweet and earthy texture that pairs nicely with beans.
- Stir in corn kernels in the last 10 minutes of cooking for a pop of sweetness and extra crunch.
- Mix in a bit of dark chocolate or cocoa powder to deepen the chili’s flavor with subtle richness and complexity.
How to Make Pumpkin Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 pound ground turkey or beef (optional for a vegetarian version)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) pumpkin puree (not pie filling)
- 1 cup vegetable or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Sour cream or Greek yogurt (optional topping)
How Much Time Will You Need?
Preparation and cooking will take about 50 minutes in total. You’ll spend 10-15 minutes on prep—chopping veggies and browning meat if using—and around 30-40 minutes simmering the chili so all the flavors blend beautifully.
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, until they soften—this will take about 5 minutes. Then add minced garlic and sauté for 1 more minute until fragrant.
2. Cook the Meat (Optional):
If you’re using ground turkey or beef, add it now to the pot. Break it up with a spoon and cook until it’s browned and cooked through.
3. Add Spices:
Stir in chili powder, cumin, smoked paprika, cinnamon, cayenne pepper (if using), salt, and pepper. Let the spices cook for 1-2 minutes, stirring constantly to release their flavors.
4. Combine Main Ingredients:
Add diced tomatoes, pumpkin puree, black beans, chickpeas, and broth. Stir well to combine all the ingredients evenly.
5. Simmer the Chili:
Bring the chili to a gentle simmer. Lower the heat, cover the pot, and let it cook for 30-40 minutes. Stir occasionally to prevent sticking and ensure even cooking. If the chili looks too thick, add a splash more broth or water to reach your preferred consistency.
6. Taste and Serve:
Give your chili a taste. Adjust salt and pepper as needed. Serve it hot, topped with chopped fresh cilantro or parsley and a dollop of sour cream or Greek yogurt if you like.
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree, not pie filling, as the pie filling contains added sugars and spices that can alter the chili’s flavor. If you only have pie filling, reduce any added sweet spices and taste as you go.
Can I Make This Pumpkin Chili Vegetarian?
Absolutely! Simply skip the ground meat and add extra beans or lentils for added protein. The pumpkin and spices provide plenty of rich flavor, so it won’t feel lacking.
How Should I Store Leftover Pumpkin Chili?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stove or microwave, adding a splash of broth or water if it’s too thick.
Can I Freeze Pumpkin Chili?
Yes! Pumpkin chili freezes well. Cool it completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
