Are you on the hunt for some savory pumpkin recipes for fall? Then this pumpkin chili is calling your name!
It’s a delicious, hearty dinner combining savory spices, chunky beans, and a nice kick of pumpkin puree.
The smoked paprika and fire-roasted tomatoes add smoky depth, while the optional sweet potato gives it some sweetness.
Add whatever toppings you like best, then dig in! I know you’ll love it.
Why You’ll Love This Pumpkin Chili
Hearty Family Dinner: This stick-to-your-ribs chili captures the very essence of fall. The pumpkin and spices make it comforting and oh-so-cozy. Perfect for chilly nights and seasonal gatherings.
Perfectly Balanced Flavor: The blend of traditional chili spices with pumpkin and a hint of cinnamon creates a rich, complex flavor. It’ll delight the palate (and the nose!).
Easy One-Pot Meal: You’ll cook everything this recipe needs in a single pot. So, it requires minimal cleanup and is ideal for busy nights and lazy days.
Ingredients
- Lean Ground Beef (or Ground Turkey): The hearty, protein-rich base for the chili. Beef makes it a little more rich, but ground turkey is tasty, too.
- Olive Oil: For sauteing the veggies.
- Onion, Red Bell Pepper, & Garlic: Add depth, spice, and a subtle sweetness.
- Spices: Chili powder for heat, cumin for earthiness, paprika for smokiness, and cinnamon for a bit of cozy warmth. Plus salt and pepper, of course.
- Pumpkin Puree: The secret weapon to transform regular chili into a fall favorite. It makes the chili supremely creamy and adds a bit of natural sweetness and depth.
- Fire-Roasted Diced Tomatoes: The slight acidity balances flavors. They also add a bit of extra smokiness.
- Kidney & Black Beans: For added fiber, heartiness, and an earthy flavor. They make the chili more nutritious and filling, too.
- Broth: I prefer low-sodium chicken broth, but vegetable broth would also work.
- Sweet Potato: I like the texture and flavor, but you can leave it out if you like.
- Optional Toppings: Stick to something simple like cheese, or add more elaborate toppings, such as sour cream, jalapenos, avocado, and cilantro. I also enjoy tortilla chips for crunch.
How to Make Pumpkin Chili
This pumpkin chili is the perfect blend of cozy and comforting, with a unique twist that’ll have your taste buds dancing.
And like most good chili recipes, it’s a cinch and made all in one pot. Here are the steps:
1. COOK the onion and bell pepper in a Dutch oven until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
2. BROWN the ground beef (or turkey) until no longer pink, 5-7 minutes, breaking up the meat with a spoon.
3. STIR in the tomato paste, chili powder, cumin, smoked paprika, salt, cinnamon, and pepper. Cook for 1-2 minutes to toast the spices.
4. ADD the pumpkin puree, diced tomatoes, kidney beans, black beans, broth, and sweet potato (if using). Stir to combine.
5. SIMMER the chili, uncovered, for 30 minutes, stirring occasionally.
6. SEASON with additional salt and pepper to taste. Serve hot with garnishes. Enjoy!
Tips for the Best Pumpkin Chili
Wondering what to serve with chili or which beans are best? I’ve got you covered, friend!
- Use a heavy-bottomed pot. A Dutch oven works best if you ask me, but any heavy-bottomed skillet will do. Just be sure it has tall sides.
- Avoid pumpkin pie filling. This recipe needs pumpkin puree, NOT pumpkin pie filling, which is sweetened and has extra spices.
- Vary the protein. I think ground beef provides the best taste, but ground turkey, chicken, or even pork would also work. Or skip them and add extra veggies and/or beans.
- Add your favorite beans. Feel free to use pinto or great Northern beans for more variety.
- Remember to stir. You don’t have to stir constantly while the chili is simmering, but you should stir occasionally. Doing so prevents sticking and scorching.
- Make a double batch. This chili stores (and even freezes) beautifully. In fact, I like it better on the second day. So, feel free to double the recipe to meal prep for the week.
- Booze it up. Add a bottle of hard cider or pumpkin beer for a unique twist. Don’t worry—the alcohol will cook out, so it’ll still be kid-safe. It just gives it a richer, deeper flavor.
- Serving options. Load it up with toppings and make it a stand-alone meal. Or pair it with a salad, cornbread, breadsticks, or a grilled cheese. Yum!
How to Store
As I mentioned, this chili tastes better on the second day, so be sure to save some leftovers!
To Store: Transfer cooled chili to an airtight container and refrigerate for up to 4 days.
To Freeze: Store the cooled chili in freezer-safe bags or containers. Leave room for expansion and store for up to 3 months in the freezer. Thaw in the fridge overnight before reheating.
To Reheat: Warm individual portions in the microwave for 1 to 2 minutes, stirring halfway through. Or reheat all the leftovers on the stove over medium heat, stirring occasionally. It might need a splash of water to loosen it up.
More Hearty Chili Recipes You Have to Try
Chili Colorado
Easy Chili Mac
Boilermaker Tailgate Chili
Sweet Potato Black Bean Chili
Pumpkin Chili
6
servings15
minutes40
640
kcalWarm up this fall with a bowl of flavorful pumpkin chili! Packed with spices, beans, and a cozy blend of veggies, it’s a hearty dish everyone will love.
Ingredients
2 tablespoons olive oil
1 large onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 pound lean ground beef or turkey
1 tablespoon tomato paste
1-2 tablespoons chili powder, to taste
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1 (15 ounce) can pumpkin puree
1 (15 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
2 cups low-sodium chicken or vegetable broth
1 large sweet potato, cut into 1/2-inch chunks
optional toppings: sour cream, shredded cheddar cheese, sliced jalapenos, sliced avocado, chopped cilantro, tortilla chips
Instructions
- In a Dutch oven or large, heavy-bottomed skillet, warm the olive oil. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
- Add the ground beef (or turkey) and cook until browned, 5-7 minutes. Break up the meat with a wooden spoon while cooking.
- Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, cinnamon, and pepper. Cook and stir constantly for 1-2 minutes to toast the spices.
- Add the pumpkin puree, diced tomatoes, kidney beans, black beans, broth, and sweet potato (if using). Stir well to combine.
- Bring the chili to a boil, then reduce the heat and let it simmer, uncovered, for 30 minutes. Stir occasionally. If the chili seems too thick, add a splash of water or broth.
- Taste and season with additional salt and pepper as needed. Serve hot, topped with desired garnishes. Enjoy!
Notes
- Add a bottle of pumpkin beer or hard cider for more depth.
- The calories listed do not include any toppings.
