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Pumpkin Chili

Pumpkin Chili

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6

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.

Notes

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.