If you’re looking for a cozy, hearty dish that brings a fresh twist to a beloved classic, this Pumpkin Chili Recipe is exactly what you need. It marries the rich, savory flavors of traditional chili with the subtle sweetness and creamy texture of pumpkin, creating a vibrant bowl packed with warmth and comfort. Perfect for chilly evenings or casual gatherings, this recipe balances robust spices, tender beef, and wholesome pumpkin to deliver a dish that’s utterly unforgettable and wonderfully satisfying.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the first step to nailing this Pumpkin Chili Recipe. Each component plays a crucial role, whether it’s the smoky chipotle chili powder adding depth or the pumpkin lending smooth texture and a hint of natural sweetness.

2-3 tbsp avocado or olive oil: For sautéing, these oils offer a neutral base and healthy fats.
1 large onion: Adds sweetness and a savory backbone once sautéed.
2 tomatoes: Fresh tomatoes bring acidity and brightness to the chili.
1 oz garlic (4-6 cloves): Garlic amps up the flavor with its aromatic punch.
1 red bell pepper: Contributes a sweet crunch and vibrant color.
12 oz diced pumpkin (half of a small 2.5 lbs pie pumpkin): Adds creaminess and natural sweetness that balances spices.
2 lbs ground beef: The star protein providing hearty richness and texture.
1 cup beef stock: Deepens the savory notes and enriches the broth.
8 oz tomato sauce: Helps to thicken the chili and add robust tomato flavor.
3 oz tomato paste: Concentrated tomato flavor that intensifies the dish.
1 cup pumpkin puree: Smooth and creamy, it enhances that lovely pumpkin essence throughout.
15 oz can kidney beans (drained): Adds protein and a meaty texture contrast.
15 oz can white beans (drained): Offers creaminess to balance the chili’s bite.
1 tbsp chipotle chili powder: Smokes and spices the chili with a mild heat (adjust to taste).
2 tsp paprika: Brings earthiness and a mild pepper flavor.
2 tsp garlic powder: Reinforces the fresh garlic taste, enhancing complexity.
2 1/2 tsp cumin: Adds that unmistakable warm, slightly nutty chili flavor.
2 tsp white granulated sugar: Balances acidity and spice with a touch of sweetness.
1 tsp dried oregano: Herbs add depth and a subtle herbal aroma.
1-2 tsp coarse sea or kosher salt: Essential for flavor enhancement.
1/2 tsp fresh cracked black pepper: Adds sharp, fresh heat at the finish.

How to Make Pumpkin Chili Recipe

Step 1: Prep Your Pumpkin and Veggies

Start by removing the stem of your pumpkin, cut it in half, and scoop out the seeds and membrane. Using an ice cream scoop is my favorite trick here because it makes cleaning easier. Then peel off the tough skin with a vegetable peeler and dice the pumpkin into even pieces along with the onion, red bell pepper, and tomatoes. This uniform cutting ensures everything cooks evenly and melds beautifully.

Step 2: Sauté the Aromatics

Heat your pot over medium and add the avocado or olive oil. Toss in the diced onions and cook until they turn transparent and tender—this stage builds the flavor base for your chili. Then add the pumpkin and bell peppers, cooking for a few minutes before stirring in the fresh tomatoes. Let this mixture soften together, melding sweetness and freshness.

Step 3: Add the Garlic and Brown the Meat

Make a little space in the pot’s center for the minced garlic. Sauté it until fragrant, then stir it all well so those lovely garlic flavors coat the veggies. Next, push the veggies aside, add the ground beef in the center, and break it apart. Cover and let it brown slowly, stirring occasionally until it’s cooked through and no longer pink. This step locks in flavor and texture, essential for a hearty pumpkin chili recipe.

Step 4: Mix in Seasonings and Liquids

Once your beef is mostly browned, stir in your chipotle chili powder, paprika, garlic powder, cumin, sugar, oregano, salt, and pepper. Pour in the beef stock, pumpkin puree, tomato sauce, and tomato paste for layers of richness and body. Finally, add the drained kidney and white beans, which contribute to a thick, filling chili.

Step 5: Simmer to Perfection

Bring everything up to a low boil, then reduce the heat to low. Cover the pot with the lid slightly off to let some steam escape. Let your chili simmer for 1.5 to 2 hours, stirring occasionally. Halfway through, remove the lid completely to let the chili thicken. This slow cooking melds flavors, tenderizes the pumpkin, and brings out the rich, complex notes that make this Pumpkin Chili Recipe so special.

How to Serve Pumpkin Chili Recipe

Garnishes

Simple garnishes can elevate your pumpkin chili to restaurant quality. Freshly chopped cilantro or parsley adds brightness, while a dollop of sour cream or Greek yogurt brings creaminess that contrasts beautifully with the smoky spices. If you like a little crunch, some toasted pumpkin seeds or crushed tortilla chips make delightful toppings that add texture.

Side Dishes

This pumpkin chili pairs wonderfully with crusty bread or warm cornbread to soak up every last bit of the rich sauce. For lighter accompaniments, offer a crisp green salad or steamed vegetables to balance the meal. A side of rice or quinoa also complements the chili nicely, making the meal extra satisfying.

Creative Ways to Present

Try serving the chili in small bowls topped with a swirl of pumpkin puree and a sprinkle of smoked paprika for an elegant look. For a fun twist, scoop the chili into baked sweet potatoes or stuff it inside bell peppers before baking. These ideas bring a little wow factor to your Pumpkin Chili Recipe at any dinner party.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin chili keeps beautifully in the fridge, making for easy next-day meals or snacks. Store it in an airtight container, and it will stay fresh for up to 4 days. The flavors actually deepen after a day, so you might find it tastes even better the next day!

Freezing

This Pumpkin Chili Recipe freezes wonderfully, which is perfect for those busy weeks. Portion it out into freezer-safe containers or bags, leaving some room for expansion. It will keep well for up to 3 months, letting you enjoy a hearty meal anytime you need a comforting boost.

Reheating

When reheating, gently warm your pumpkin chili on the stovetop over low heat, stirring occasionally to prevent sticking. You can add a splash of water or stock if it seems too thick. Microwaving works too—just heat in short intervals, stirring in between to warm evenly without drying out.

FAQs

Can I use canned pumpkin for this Pumpkin Chili Recipe?

Absolutely! While fresh pumpkin brings a lovely texture, canned pumpkin puree works perfectly and saves prep time. Just be sure to use pure pumpkin puree without added spices or sweeteners for the best results.

Is this chili spicy?

The spiciness can be adjusted easily. The chipotle chili powder adds a gentle smoky heat, but you can increase or decrease the amount based on your preference. For a milder dish, start with less chili powder and add more after tasting.

Can I make this recipe vegetarian or vegan?

Yes! Replace the ground beef with hearty veggies like mushrooms, lentils, or a plant-based meat alternative, and use vegetable stock instead of beef stock. This swap keeps the chili just as flavorful while making it meat-free.

What type of pumpkin should I use?

Pie pumpkins or sugar pumpkins, which are smaller and sweeter than carving pumpkins, work best for this recipe. Their firm flesh holds up well in cooking and has a naturally sweet flavor that complements the chili spices.

How thick should the chili be?

The chili should be thick and hearty but still stew-like enough to spoon easily. If it gets too thick, just add a bit more stock or water while reheating to loosen it up.

Final Thoughts

There’s something truly special about this Pumpkin Chili Recipe that turns everyday chili into a cozy celebration of fall flavors. Whether you’re feeding a crowd or craving a comforting solo meal, this recipe is a must-try for any chili lover. Dive in, savor each bite, and enjoy the warmth that pumpkin and spices bring to your table!

Pumpkin Chili Recipe

★★★★★

5.1 from 9 reviews

Author: lilan
Total Time: 2 hours 10 minutes
Yield: 8 servings 1x
Diet: Low Fat

Print Recipe

Description

This hearty Pumpkin Chili recipe combines the rich flavors of ground beef, fresh pumpkin, and a blend of spices to create a comforting, savory dish perfect for fall and winter. With a balance of tender vegetables, beans, and savory tomato elements, this chili offers a unique twist on a classic favorite, delivering warmth and nutrition in every bowl.

Instructions

Prepare the Pumpkin and Vegetables: Cut the pumpkin by removing the stem with a knife facing away from you, then halve the pumpkin. Scoop out the seeds and membrane using an ice cream scoop for ease. Cut the halves again and peel the tough skin off with a vegetable peeler. Dice the pumpkin along with the onion, bell pepper, and tomatoes into even pieces.
Sauté Onions: Preheat a large pot over medium heat and add the oil. Add the diced onions and sauté until they become transparent and fragrant.
Add Pumpkin and Bell Pepper: Stir in the diced pumpkin and bell pepper, cooking for several minutes until they start to soften. Add the diced tomatoes and cook for a couple more minutes.
Cook Garlic: Make a space in the middle of the pot and add the minced garlic. Sauté until fragrant, then mix it into the vegetables. Continue cooking until all veggies are softened.
Brown the Ground Beef: Push the vegetables to the sides of the pot and add the ground beef in the center. Break the meat apart, cover with a lid, and let it cook for a few minutes. Stir often to break up lumps, cooking until the beef is mostly browned.
Add Seasonings and Liquids: Stir in the chipotle chili powder, paprika, garlic powder, cumin, sugar, oregano, salt, and pepper. Pour in the beef stock, pumpkin puree, tomato sauce, and tomato paste, mixing thoroughly. Add the drained kidney and white beans.
Simmer the Chili: Bring the mixture to a low boil, then reduce heat to low. Cover the pot partially to allow steam to escape through a crack in the lid.
Cook Slowly: Let the chili simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking. Remove the lid halfway through cooking to let the chili thicken and flavors concentrate.

Notes

Adjust the chipotle chili powder to control the spiciness of the chili.
Using fresh pumpkin and pumpkin puree enhances the flavor and texture.
For a leaner option, substitute ground turkey or chicken for beef.
Serve pumpkin chili with toppings like shredded cheese, sour cream, or fresh cilantro.
This chili freezes well; store in airtight containers for up to 3 months.

Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Category: Main Dish
Method: Simmering, Sautéing
Cuisine: American