There's something incredibly comforting about this cozy, flavorful dish that brings a warm hug to your taste buds. The secret? It’s the rich, creamy addition of pumpkin that sets this Pumpkin Chili Recipe apart from your typical chili, making it both hearty and unique—perfect for chilly evenings when you want something filling yet nourishing.

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 genuinely can’t get enough of this Pumpkin Chili Recipe because it brilliantly combines the earthiness of pumpkin with the bold spices of chili. It’s comfort food with a twist, and I love how easy it comes together on a busy night.

Unexpected Creaminess: Pumpkin adds a velvety texture that makes the chili extra cozy without cream or cheese.
Balanced Flavor: The blend of smoky paprika, cumin, and a touch of sweetness from pumpkin hits all the right notes.
Hearty and Nourishing: Loaded with beans and ground beef, it's a satisfying, well-rounded meal that fuels you.
Simple & Budget-Friendly: With easy-to-find pantry staples, this recipe won’t stress your wallet or your schedule.

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 part beautifully: the pumpkin puree replaces heavy cream and adds subtle sweetness, while the beans bulk up the chili with fiber and protein. Plus, the seasoning blend brings in depth and warmth. Before you shop, make sure your pumpkin purée doesn’t have added spices—that freshness is key!

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: Freshly minced garlic infuses the chili with a punch of aroma and flavor.
Yellow onion: Adds sweetness and texture after sautéing till tender.
Olive oil: Helps sauté veggies and adds a mild richness.
Ground beef: My go-to for hearty meatiness, but feel free to swap for turkey or a plant-based option.
Kidney beans: Classic chili staple that adds creaminess and protein.
Black beans: Adds variety in texture and an earthy flavor.
Petite diced tomatoes: Give the chili a fresh tomato base and juiciness.
Pumpkin purée: The star—adds moisture, sweetness, and a smooth finish.
Tomato paste: Concentrates the tomato flavor and thickens the chili beautifully.
Water: Adjusts consistency and helps simmer all flavors together.
Chili powder: Essential spice for warmth and chili character.
Smoked paprika: Introduces subtle smokiness that deepens the dish.
Ground cumin: Earthy, warm spice that enhances the chili's complexity.
Garlic powder & onion powder: Used in tandem with fresh garlic and onion for layered flavor.
Freshly cracked black pepper & salt: To season and brighten all ingredients.

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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

Now this is where you get to play! I often tweak this Pumpkin Chili Recipe depending on my mood or what’s in the fridge. It’s super adaptable, so don’t hesitate to add your personal touch.

Vegetarian version: Skip the ground beef and add an extra can of beans or even lentils. I’ve made this swap for a meatless Friday and loved how hearty it stayed.
Spice it up: If you want some heat, throw in a diced jalapeño or a pinch of cayenne pepper along with the chili powder.
Seasonal add-ins: Toss in diced bell peppers or corn for an extra pop of color and texture when they’re in season.
Make it chunkier: For more bite, use less water or add cooked diced sweet potatoes.

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

Step 1: Sauté Your Aromatics to Start

Mince the garlic and dice the onion finely. Heat 2 tablespoons of olive oil in a large pot over medium heat, then add garlic and onion. Keep an eye on them, stirring frequently to avoid burning, and cook until onions are tender and translucent—about 5 minutes. This step builds the flavor foundation, so don’t rush it!

Step 2: Brown the Beef Perfectly

Add 1 pound of ground beef to the pot. Break it apart with your spatula and cook until browned and no longer pink, approximately 7-8 minutes. I always drain any excess fat here to keep it from getting greasy, but if you want richer chili, you can leave some in.

Step 3: Add All the Good Stuff & Simmer

Now the magic: dump in the drained kidney and black beans, petite diced tomatoes (with their juices), pumpkin purée, tomato paste, and 2 cups of water. Sprinkle in your chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt. Stir everything to combine well.

Put a lid on the pot and bring the chili to a gentle simmer. Let it bubble away on low heat for about 30 minutes, stirring occasionally so nothing sticks to the bottom. This simmer melds all those flavors into one soulful dish.

Step 4: Taste & Adjust

After the simmer, give your chili a taste. Does it need a little more salt? More spice? Adjust accordingly—this is where you make it truly yours before serving it up hot with your favorite toppings.

Top Tip

From personal experience, these tips will save you some headaches and help you nail the perfect Pumpkin Chili Recipe every time.

Don’t Skip the Simmer: Letting the chili sit on low heat for a good 30 minutes deepens the flavor and softens the beans—trust me, it pays off.
Pumpkin Purée Choice: Use plain pumpkin purée, not pumpkin pie filling, to avoid added spices and sugar that change the flavor.
Adjust Water Gradually: If your chili looks too thick, add water a little at a time rather than all at once to get the consistency just right.
Season at the End: Salt can concentrate during simmering, so wait until the very end to adjust seasoning to keep it balanced.

How to Serve Pumpkin Chili Recipe

Garnishes

I keep it simple but classic when garnishing: a dollop of sour cream for creaminess, a sprinkle of shredded cheese, and some chopped green onions for fresh bite. Corn chips or tortilla strips add a fun crunch that I always appreciate.

Side Dishes

To turn this into a full meal, I love pairing this chili with warm cornbread or a side of steamed rice. A crisp green salad adds a refreshing contrast to the rich, spiced chili.

Creative Ways to Present

For fun dinner parties, I’ve served this pumpkin chili inside hollowed mini pumpkins (yes, really!). It looks stunning and adds an extra layer of pumpkin aroma—totally elevates your presentation with little extra effort.

Make Ahead and Storage

Storing Leftovers

I store the leftover chili in airtight containers in the fridge and it typically lasts up to 4 days. I find the flavors deepen overnight, so leftovers taste even better!

Freezing

This Pumpkin Chili Recipe freezes like a charm. I portion it out into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating for a quick, hearty meal.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You may want to add a splash of water or broth to loosen it back up if it thickened too much in the fridge.

Frequently Asked Questions:

Can I make this Pumpkin Chili Recipe vegetarian?

Absolutely! Simply leave out the ground beef and add an extra can of beans or lentils to keep it filling and hearty. It’s just as delicious that way!

What type of pumpkin purée should I use?

Use plain pumpkin purée without added spices or sugar — the kind you find canned in the baking aisle. Pumpkin pie filling contains extra ingredients that can alter the chili’s flavor.

Can I make this recipe ahead of time?

Yes, in fact, letting it sit for a few hours or overnight really lets the flavors deepen. You can also freeze portions for busy days or unexpected guests.

How spicy is this Pumpkin Chili Recipe?

The recipe is mildly spiced and warming but not overly hot. If you prefer more heat, add cayenne pepper or a chopped chili pepper during cooking.

Final Thoughts

This Pumpkin Chili Recipe has become a staple in my kitchen whenever I want something warm, comforting, and just a little bit different. It’s approachable, full of flavor, and always feels like a hug in a bowl. I’m excited for you to try it—you might find it becoming your new favorite chili too!