Delicious Pumpkin Chili Recipe and Variations to Try

Pumpkin chili wasn’t something people always made but more like a happy accident when someone had extra pumpkins lying around. It’s this cozy stew that brings together the sweet, creamy pumpkin and all the spicy, savory stuff you expect in chili. Most folks whip it up in fall when pumpkins are everywhere, and it’s a nice twist on the old chili recipe. What began as a way to use up leftover pumpkin soon turned into a go-to meal in many homes, ’cause it’s easy to tweak for diets, filling, and good for you too.

The secret is using seasonal ingredients at their peak. Pumpkins aren’t just pretty jack-o’-lanterns, they pack vitamins and fiber, plus they make the chili thick without needing tons of cream or butter. When you mix pumpkin’s natural sweetness with chili’s heat, you get this perfect balance of flavors. It’s sorta like magic in a pot that people of all ages can enjoy.

This guide is gonna walk you through everything you need to know to make pumpkin chili. We’ll list the must-have ingredients, give you step-by-step directions, and share tips to make it even better. You’ll also get ideas for variations—veggie, extra spicy, whatever you like—plus serving ideas, storage hacks, and why pumpkin chili is actually good for you. By the end, you’ll be ready to cook up a batch that’s sure to warm you up and keep you coming back for more.

What is Pumpkin Chili?

Pumpkin chili is pretty much like regular chili but with pumpkin mixed right in, giving it a creamy twist. You still get the usual base of meat (or beans), tomatoes, and spices, but the pumpkin puree or chunks add a bit of sweetness and a smoother texture. It’s comfort food turned up a notch.

What makes pumpkin chili different is that it balances sweet and spicy all at once. Regular chili usually leans hard on chili powder and cayenne for heat. With pumpkin in there, the natural sugars tame the spice so it’s not too hot for those who can’t handle crazy heat.

On top of taste, pumpkin chili is loaded with good stuff. Pumpkins are full of vitamin A, fiber, and antioxidants, so you get a hearty meal that’s also pretty healthy. It isn’t just filling—it’s nourishing, too.

Nutritional Benefits of Adding Pumpkin to Chili

Throwing pumpkin into your chili does more than change the color. You get:

• Vitamin A: Helps you see better and keeps your immune system strong.
• Fiber: Good for digestion and keeps you feeling full longer.
• Antioxidants: Fight off bad stuff in your body and keep you healthy.

Plus, pumpkin makes the chili thicker so you don’t need extra fats or cream. That means you can still get a rich texture without feeling guilty. Perfect for cold days when you want something warm and tasty.

The Ingredients List

To make great pumpkin chili, you need the right stuff—not just meat and beans but also spices that bring out the flavor. Here’s what you’ll want on hand:

Essential Ingredients

• Types of pumpkins: Canned pumpkin puree is easy and smooth, but fresh cubes give a rustic feel. Pie pumpkins or sugar pumpkins are best since they’re sweeter and not too watery.
• Common beans: Kidney beans, black beans, whatever you like. Chickpeas work too for extra texture.
• Choice of meat: Ground beef or turkey are classics. For a meatless option, use lentils or TVP (textured vegetable protein).

Flavor Enhancers

• Spices: Chili powder for heat, cumin for earthiness, and cinnamon for a warm hint that pairs with pumpkin.
• Aromatics: Onions, garlic, bell peppers. Sauté them until they smell amazing before adding other ingredients.
• Broth: Chicken or veggie broth helps everything meld together. Pick a good one for extra flavor.

Detailed Pumpkin Chili Recipe

Ingredients

• 1 can (15 oz) pumpkin puree or 2 cups fresh pumpkin, cubed
• 1 lb ground turkey or beef (or plant-based substitute)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup vegetable or chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 tablespoon chili powder
• 2 teaspoon cumin
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, cilantro

Directions

1. Heat a tablespoon of oil in a big pot over medium heat. Toss in the onions and bell pepper and cook ’til soft, about 5 minutes.
2. Add the garlic and stir a minute more until it smells good.
3. Put in the ground meat (or substitute) and cook until browned, breaking it up with a spoon.
4. Mix in pumpkin puree, beans, broth, chili powder, cumin, cinnamon, salt, and pepper. Stir good.
5. Bring to a simmer, then turn heat down low. Let it cook 20–30 minutes, stir now and then so it doesn’t stick.
6. Give it a taste and add more spices or salt if needed.
7. Serve hot with sour cream, cheese, or cilantro on top.

Advice for Best Results

Letting the chili simmer longer helps all the flavors blend better. You can even make it a day ahead—flavors get richer overnight. It freezes well too, so you can cook big batches and save some for later.

Variations of Pumpkin Chili

Vegetarian and Vegan Options

To go meat-free, swap the ground meat for:

• Plant-based proteins: Lentils, quinoa, or a mix of beans for protein.
• More legumes and grains: Chickpeas or black-eyed peas add variety. Brown rice or bulgur works good too.

Spicy Pumpkin Chili

If you like heat, try:

• Adding heat: Diced jalapeños, hot sauce, or chipotle peppers for a big kick.
• Cheese and cream: Stir in cream or cheese at the end to balance the spice and add richness.

Serving Suggestions

• Best sides: Cornbread, crusty bread, or rice make it a full meal.
• Toppings and garnishes: Avocado slices, lime wedges, or fresh cilantro for extra flavor.
• Pairing drinks: A craft beer, white wine, or non-alcoholic apple cider go great with it.

Storing and Reheating Pumpkin Chili

• Storage: Let chili cool, then put in an airtight container. Keeps in the fridge up to 5 days.
• Reheating: Warm on the stove or microwave ’til hot. Stir on the stove so it heats evenly.
• Freezing: Freeze up to 3 months in a freezer-safe container. Label it so you know when you made it.

Health Benefits of Pumpkin Chili

• High fiber content: Pumpkin and beans give lots of fiber for good digestion and full feeling.
• Antioxidants: Pumpkin is full of vitamins that fight oxidative stress.
• Heart health and weight management: Low calorie, nutrient-dense, so it’s good if you’re watching weight or heart health.

FAQs about Pumpkin Chili

• Why is pumpkin used in chili? Pumpkin adds sweetness, creaminess, and lots of nutrients, making chili richer overall.
• Can I make pumpkin chili in a slow cooker? Yep. Just dump all ingredients in, cook on low 6–8 hours or high 3–4 hours.
• How do I make pumpkin chili spicier? Add more chili powder, hot peppers, or a dash of hot sauce.
• Can I use fresh pumpkin instead of canned? Sure, peel and cube it, then cook down until it’s soft and puree it.
• How long does pumpkin chili last in the fridge? Up to five days in an airtight container.

Conclusion

Pumpkin chili is a simple but tasty spin on regular chili. It uses pumpkin’s sweetness and creaminess to make a meal that’s cozy, healthy, and easy to adapt. Give it a try—you’ll find it’s perfect for any fall (or any time) dinner.

Pumpkin Chili

This hearty Pumpkin Chili combines the earthy flavor of pumpkin with the spicy warmth of chili spices. It's a comforting dish perfect for fall and winter, offering a nutritious and delicious meal option.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine American

Servings 6 persons

Calories 300 kcal

Equipment

• 1 Large pot or Dutch oven
• 1 Wooden spoon
• 1 Cutting board
• 1 set Measuring cups and spoons

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with juice
• 2 cups vegetable broth
• to taste salt
• to taste pepper

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
• Add the minced garlic and diced bell pepper. Sauté for another 2-3 minutes until fragrant and the bell pepper is slightly softened.
• Stir in the ground cumin, chili powder, and smoked paprika. Cook for another minute, allowing the spices to release their fragrance.
• Add the pumpkin puree, kidney beans, black beans, diced tomatoes (with juice), and vegetable broth to the pot. Stir well to combine all ingredients.
• Season with salt and pepper to taste. Bring the chili to a simmer, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, stirring occasionally.
• Taste and adjust seasoning if necessary. If the chili is too thick, you can add more vegetable broth to reach your desired consistency.
• Serve hot, garnished with optional toppings like sour cream, shredded cheese, avocado, or cilantro.

Notes

This chili can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Feel free to add other vegetables like corn or zucchini for added nutrition and texture.

For a spicier chili, add diced jalapeños or cayenne pepper according to your heat preference.