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Easy Pumpkin Chili Recipe

ByLucy
Jump to Recipe· 4.4 from 15 reviews

If you love cozy, hearty meals that warm you up from the inside out, then you’re going to adore this Easy Pumpkin Chili Recipe. I first stumbled upon the idea of adding pumpkin to chili when I wanted to sneak in some extra veggies and a subtle natural sweetness without overpowering the classic spicy vibe. Trust me, this chili is a total game-changer – rich, comforting, and surprisingly simple to pull together on a busy weeknight. Stick with me and I’ll share all my best tips so you end up with a pot of chili that’ll have everyone asking for seconds.

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Why This Recipe Works

  • Balanced Flavors: The pumpkin purée adds a subtle sweetness and silky texture that perfectly complements the savory spices and beans.
  • Simple Ingredients: You likely already have everything in your pantry, making it a quick and budget-friendly option.
  • One-Pot Comfort: Everything cooks together in one pot, reducing cleanup and blending flavors beautifully.
  • Customizable: Whether you like it spicy, mild, or with different beans, this recipe easily adapts to your taste buds and what’s in your kitchen.
A close-up view of a large white pot with bright red handles filled with thick chili stew. The chili has a rich reddish-brown color with visible chunks of meat, black beans, and bits of tomato, creating a textured and hearty look. Inside the pot, a gray spoon with a wooden handle stirs the chili. Nearby on the white marbled surface, there are scattered yellow triangular tortilla chips, a wooden bowl with chopped green onions, and another bowl with shredded yellow cheese. A striped white and gray cloth rests below the pot. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The magic of this Easy Pumpkin Chili Recipe lies not just in what goes in but how those ingredients play off each other. From the savory ground beef to the creamy pumpkin and the warming spices, each element brings something to the table. I always recommend fresh garlic and onion for that deep flavor base, and canned beans and tomatoes for convenience without sacrificing taste.

  • Garlic: Fresh garlic adds a punch of aromatic flavor that’s essential for a robust chili.
  • Yellow Onion: Adds sweetness and depth when sautéed, forming the base layer of the chili’s flavor.
  • Olive Oil: Helps brown the aromatics and beef without overpowering the chili.
  • Ground Beef: Provides hearty protein and richness; I find 80/20 blend works well for flavor without too much grease.
  • Kidney Beans: Classic chili bean with a firm texture that holds up well in cooking.
  • Black Beans: Adds variety in texture and color along with a creamy bite.
  • Petite Diced Tomatoes: The juicy acidity balances the savory and sweet notes in the chili.
  • Pumpkin Purée: This is the star—gives the chili a velvety consistency plus a hint of natural sweetness and loads of nutrients.
  • Tomato Paste: Concentrates tomato flavor and thickens the chili for that perfect cozy mouthfeel.
  • Water: Just enough to create a saucy consistency without thinning it out too much.
  • Chili Powder & Spices: These spice blends create the classic chili warmth and smokiness; I recommend fresh spices for maximum flavor.
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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 my favorite things about this Easy Pumpkin Chili Recipe is how easy it is to tweak depending on your mood or dietary needs. I often swap out the ground beef for turkey or even try a meatless version with extra beans and veggies. It’s your kitchen—feel free to make it yours!

  • Variation: I once doubled the amount of smoked paprika for a deeper smoky flavor that my family loved, especially when we served this over cornbread.
  • Vegetarian Friendly: Replace beef with extra beans or lentils for a meatless option that’s just as hearty.
  • Spice Level: Add diced jalapeños or hot sauce if you want to turn up the heat—just go slow and taste as you go!
  • Seasonal Touch: In cooler months, I add a dash of cinnamon or nutmeg to complement the pumpkin’s natural sweetness.

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

Step 1: Soften the Aromatics

Start by mincing your garlic and dicing that sweet yellow onion. I like to get them going in a large pot with olive oil over medium heat. Stir them every once in a while until the onions turn translucent and soft, around 5 minutes. This step is crucial because it builds the flavor foundation for your chili—don’t rush it or crank the heat too high or those aromatics might burn and turn bitter!

Step 2: Brown the Beef

Next, add your ground beef straight into the pot with the softened onion and garlic. Break it up with your spoon and cook until it’s no longer pink, about 6-8 minutes. I like to let it get a little golden bits here and there—that’s where some of the best flavor develops. Drain any excess fat if it looks too greasy, but I usually keep a little for richness.

Step 3: Combine the Good Stuff

Now comes the fun part—dump in those kidney beans, black beans, diced tomatoes with their juices, pumpkin purée, tomato paste, and water. Sprinkle in your chili powder, smoked paprika, cumin, garlic and onion powders, salt, and pepper. Give everything a good stir so that the flavors start to mingle. Don’t forget to scrape the bottom of the pot to pick up any browned bits—you want all that flavor mixed in!

Step 4: Simmer to Perfection

Put a lid on your pot and bring the chili to a gentle simmer. I usually lower the heat to medium-low and let it bubble quietly for about 30 minutes, stirring every now and then to prevent sticking. This slow simmer helps all those spices blend and the pumpkin infuses the chili with creamy warmth. Before serving, taste and adjust salt or spice levels as needed—this little step makes all the difference!

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Tips from My Kitchen

  • Don’t Skip Sautéing: Taking the time to soften onions and garlic adds layers of flavor you just can’t get by dumping everything in at once.
  • Pumpkin Purée Quality: Use plain pumpkin purée, not pumpkin pie filling, to avoid unwanted sweetness or spices that can alter the chili.
  • Adjust Liquid as Needed: Depending on your pot and heat, you may want to add a splash more water to keep that perfect chili texture.
  • Taste and Adjust: Chili powder and salt levels can vary widely in different brands, so always taste and tweak before serving.

How to Serve Easy Pumpkin Chili Recipe

A white bowl filled with thick chili that has a reddish-brown color, mixed with visible beans and chunks of tomato. On top, there is melted yellow cheese with some green chopped scallions sprinkled over it. Two large triangular tortilla chips are placed upright in the chili on the left side. A black spoon lifts a portion of the chili with a string of melted cheese stretching between the bowl and the spoon. The bowl sits on a white marbled surface with a black and white striped cloth nearby, and blurred small brown bowls with green garnish are in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this Easy Pumpkin Chili Recipe with a dollop of sour cream to balance the spice and a generous sprinkle of sharp cheddar cheese that melts just perfectly. A handful of chopped green onions adds freshness and a pop of color. If I’m feeling a little extra, I throw on some crushed tortilla chips for crunch—it’s a texture game-changer!

Side Dishes

For sides, I’m all about something simple but satisfying. Cornbread (preferably warm and buttery) is a classic pairing, and sometimes I’ll roast some Brussels sprouts or make a crisp green salad to lighten things up. Tortilla chips or warm flour tortillas are also great for scooping up every last bit.

Creative Ways to Present

One fun way I’ve served this chili is in mini pumpkin bowls for a festive fall dinner party—it’s festive and perfect for single servings. Another time, I made chili bar-style toppings and had friends customize their bowls with avocado, jalapeños, and different cheeses. It’s a great way to make the meal interactive and fun!

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin chili in airtight containers in the fridge, usually for up to 4 days. I find the flavors actually deepen overnight, so leftovers taste even better than the day you make them. Just make sure to cool the chili a bit before refrigerating to keep it fresh and avoid condensation.

Freezing

Freezing this chili works wonderfully. I portion it into freezer-safe containers or heavy-duty zip-top bags (flattened for faster thawing). When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove or in the microwave. The texture and flavor hold up beautifully, which makes it great for batch cooking.

Reheating

When reheating, I prefer simmering the chili on low heat on the stove with a splash of water or broth to loosen it up and prevent sticking. Stir often and warm it through gently to keep the pumpkin’s creaminess intact without drying out the beef or beans. Microwave reheating works too, just stir halfway through to heat evenly.

FAQs

  1. Can I make this Easy Pumpkin Chili Recipe vegetarian or vegan?

    Absolutely! Simply skip the ground beef and add extra beans or lentils for protein. To keep it vegan, use olive oil instead of butter (if any) and top with plant-based sour cream or avocado. The pumpkin purée adds plenty of creamy texture even without meat.

  2. What type of pumpkin purée should I use in this chili?

    Use plain canned pumpkin purée — not pumpkin pie filling, which contains added sugar and spices that could alter the chili’s flavor. You can also make your own pumpkin purée from roasted pumpkin if you prefer fresh.

  3. Can I prepare this chili in a slow cooker or Instant Pot?

    Yes! For a slow cooker, brown the beef and sauté the aromatics first, then combine all ingredients and cook on low for 4-6 hours or high for 2-3 hours. For Instant Pot, use the sauté function then pressure cook for about 15 minutes, followed by natural release.

  4. How spicy is this Easy Pumpkin Chili Recipe?

    The spice level is mild to medium by default, which is great for most palates. You can easily turn up the heat by adding jalapeños, cayenne pepper, or hot sauce according to your preference.

  5. How long will leftover chili stay good in the fridge?

    Leftover chili will stay delicious for up to 4 days in the fridge when stored properly in airtight containers. If you don’t think you’ll eat it within that time, freezing is a great option.

Final Thoughts

If you’re looking for a chili recipe that’s a little different but still wonderfully comforting and easy to make, this Easy Pumpkin Chili Recipe is one you’ve got to try. It’s that perfect balance of savory and sweet with a creamy yet hearty texture that feels like a warm hug on a chilly day. I love how it comes together quickly, and the pumpkin adds a special twist that makes this chili stand out from the crowd. Give it a go—your taste buds (and family) will thank you!

Print
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Easy Pumpkin Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 15 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

A hearty and flavorful Easy Pumpkin Chili combining ground beef, beans, diced tomatoes, and pumpkin purée seasoned with a homemade chili spice blend. Perfect for warming up on chilly days, this chili simmers slowly to develop rich, comforting flavors served hot with your favorite toppings.

Ingredients

Chili

  • 2 cloves garlic
  • 1 yellow onion
  • 2 Tbsp olive oil
  • 1 lb ground beef
  • 1 15oz can kidney beans, drained
  • 1 15oz can black beans, drained
  • 1 15oz can petite diced tomatoes
  • 1 15oz can pumpkin purée
  • 5 Tbsp (1/2 6oz can) tomato paste
  • 2 cups water

Chili Seasoning

  • 1 Tbsp chili powder
  • 1/2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp salt

Instructions

  1. Prepare aromatics: Mince the garlic and dice the onion. Add them along with olive oil to a large pot and sauté over medium heat until the onions are tender, about 5 minutes.
  2. Cook ground beef: Add the ground beef to the pot and cook until browned and cooked through, breaking it up as it cooks.
  3. Add remaining ingredients: Stir in the drained kidney beans, drained black beans, diced tomatoes with juices, pumpkin purée, tomato paste, water, and all chili seasonings. Mix well to combine.
  4. Simmer chili: Cover the pot with a lid and bring the chili to a simmer. Cook uncovered at low heat for 30 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
  5. Adjust seasoning and serve: Taste the chili and add additional salt if needed. Serve hot topped with sour cream, cheese, green onions, corn chips, or your preferred toppings.

Notes

  • You can substitute the homemade chili seasoning with your favorite store-bought chili seasoning blend.
  • For a vegetarian version, replace ground beef with extra beans or a plant-based meat alternative.
  • If you prefer a thicker chili, simmer uncovered for an additional 10 minutes.
  • Leftovers store well and taste even better the next day after flavors meld.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 8 g
  • Protein: 22 g
  • Cholesterol: 65 mg

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