This Pumpkin Chili with beans and spices is the ultimate fall comfort food. It’s hearty, flavorful, and filled with warming spices that make it perfect for those crisp autumn evenings.
The first time I made this chili, I was looking for something cozy yet a little different from traditional chili. Adding pumpkin puree was a game-changer! It gives the dish a subtle sweetness and a velvety texture, making it satisfying and unique.
Whether you’re hosting a holiday dinner, feeding a hungry family, or meal–prepping for the week, this recipe is sure to become a fall favori.
What’s Inside This Recipe?
Ingredients for Pumpkin Chili
To make this comforting pumpkin chili, you’ll need a handful of simple ingredients. Here’s what to gather:
- 1/2 tablespoon olive oil
- 1 pound lean ground beef
- 1 green bell pepper, diced
- 1 onion, diced
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional:
- 1/4-1/2 teaspoon chipotle chili powder for extra smokiness & heat
- 1 (28 oz) can fire-roasted diced tomatoes (don’t drain)
- 1 (15 oz) can pumpkin puree (NOT pie filling)
- 1 (15 oz) can pinto beans, drained
- 1 (15 oz) can black beans, drained
- 1/2-1 cup water or broth, as needed
For garnish:
- Chopped cilantro
- Sliced green onions or snipped chives
- Sliced jalapeño
- Diced avocado
- Sour cream, yogurt, cheddar cheese, or dairy-free cheese
*Feel free to substitute with ground turkey, chicken if you prefer.
How to Make Pumpkin Chili
This pumpkin chili comes together in a few easy steps. Let me walk you through it:
1. Brown the Meat
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook for 5-7 minutes, stirring occasionally, until it’s browned and fully cooked.
2. Add Veggies & Seasonings
Once the meat is cooked, toss in the diced bell pepper, onion, and all the seasonings (chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and chipotle chili powder if using). Cook for 4-5 minutes, stirring occasionally, until the veggies are softened and fragrant.
3. Add Pumpkin, Beans & Tomatoes
Next, stir in the fire-roasted diced tomatoes (with their juices), pumpkin puree, and drained beans. Mix everything well to combine. The mixture will be thick at this point, but don’t worry—it’ll loosen up as it simmers.
4. Simmer to Perfection
Cover the pot and let the chili simmer on medium-low heat for 30-40 minutes, stirring occasionally. If it’s too thick for your liking, add 1/2 to 1 cup of water or broth to thin it out. This simmering time is key for the flavors to meld together, so don’t rush it!
5. Garnish and Serve
Once the chili is ready, ladle it into bowls and sprinkle with your favorite garnishes. Chopped cilantro, sliced green onions, and a dollop of sour cream are my go-to toppings, but you can mix and match to suit your taste.
How to Serve Pumpkin Chili
This pumpkin chili is hearty enough to be a meal on its own, but it pairs wonderfully with cornbread, tortilla chips, or a simple green salad.
For a fun twist, serve it in a hollowed-out pumpkin or alongside some roasted vegetables. It’s the perfect dish for cozy fall dinners, game days, or even a holiday gathering.
Storing and Enjoying Leftovers
Leftovers? Lucky you! This chili tastes even better the next day as the flavors deepen overnight. Here’s how to store and reheat it:
- Refrigerate: Store in an airtight container in the fridge for up to 3-4 days.
- Freeze: For longer storage, freeze the chili in a freezer-safe container for up to 2 months.
- Reheat: Warm it up on the stovetop over medium heat or in the microwave. Add a splash of water or broth if it thickens too much.
Top Tips for Customizing Your Pumpkin Chili
- Make it vegetarian: Skip the meat and add an extra can of beans or some diced sweet potatoes for a plant-based version.
- Spice it up: Use more chipotle chili powder or add a diced jalapeño for extra heat.
- Paleo-friendly: Omit the beans and add another bell pepper plus 1/2 pound of ground meat.
- Add a cinnamon twist: For a hint of pumpkin spice, simmer the chili with a cinnamon stick and remove it before serving.
Your Questions About Pumpkin Chili Answered
Can I make this chili in a slow cooker?
Absolutely! Brown the meat and sauté the veggies as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Is pumpkin chili healthy?
Yes! This chili is packed with protein, fiber, and vitamins from the beans, veggies, and pumpkin. It’s a great option for a balanced, satisfying meal.
Can I use fresh pumpkin instead of canned?
You can! Use about 1 3/4 cups of cooked and pureed fresh pumpkin in place of the canned puree.
What’s the best way to thicken or thin chili?
If your chili is too thick, stir in more water or broth until it reaches your desired consistency. To thicken it, let it simmer uncovered for a few extra minutes.
Cozy, hearty, and full of fall flavor!
This pumpkin chili with beans and spices is a cozy, satisfying dish that’s perfect for autumn nights. I can’t wait for you to try it, your taste buds are in for a treat!
If you give it a go, let me know how it turns out in the comments below. I’d also love to hear about your favorite toppings or any fun variations you try.
Be sure to share this recipe with friends or family who love fall cooking, and don’t forget to explore more savory pumpkin recipes on WandaRecipes.com.
Happy cooking!
Pumpkin Chili
Ingredients
- 1/2 tablespoon olive oil
- 1 pound lean ground beef
- 1 green bell pepper diced
- 1 onion diced
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional:
- 1/4-1/2 teaspoon chipotle chili powder for extra smokiness & heat
- 1 28 oz can fire-roasted diced tomatoes (don’t drain)
- 1 15 oz can pumpkin puree (NOT pie filling)
- 1 15 oz can pinto beans, drained
- 1 15 oz can black beans, drained
- 1/2-1 cup water or broth as needed
For garnish:
- Chopped cilantro
- Sliced green onions or snipped chives
- Sliced jalapeño
- Diced avocado
- Sour cream yogurt, cheddar cheese, or dairy-free cheese
Instructions
Brown the Meat
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook for 5-7 minutes, stirring occasionally, until it’s browned and fully cooked.
Add Veggies & Seasonings
- Once the meat is cooked, toss in the diced bell pepper, onion, and all the seasonings (chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and chipotle chili powder if using). Cook for 4-5 minutes, stirring occasionally, until the veggies are softened and fragrant.
Add Pumpkin, Beans & Tomatoes
- Next, stir in the fire-roasted diced tomatoes (with their juices), pumpkin puree, and drained beans. Mix everything well to combine. The mixture will be thick at this point, but don’t worry—it’ll loosen up as it simmers.
Simmer to Perfection
- Cover the pot and let the chili simmer on medium-low heat for 30-40 minutes, stirring occasionally. If it’s too thick for your liking, add 1/2 to 1 cup of water or broth to thin it out. This simmering time is key for the flavors to meld together, so don’t rush it!
Garnish and Serve
- Once the chili is ready, ladle it into bowls and sprinkle with your favorite garnishes. Chopped cilantro, sliced green onions, and a dollop of sour cream are my go-to toppings, but you can mix and match to suit your taste.
