There’s something comforting about a warm bowl that’s packed with bold flavors and a hint of fall — that’s exactly why this Pumpkin Chili Recipe has become my go-to. It’s hearty, a little unexpected, and perfect for cozy nights in.

A white bowl filled with thick chili, showing layers of dark red beans and chunks of meat in a rich red sauce. On top, there is a melted layer of yellow cheese sprinkled with small pieces of green onion. Three triangular golden-yellow tortilla chips stand upright on the side of the bowl. A black spoon is placed inside the bowl, resting on the right edge. The bowl sits on a white marbled surface with loose tortilla chips and two wooden bowls full of green onions and shredded yellow cheese nearby. A white cloth with black stripes is tucked under the bowl. 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

Honestly, pumpkin and chili might not be the most obvious pair, but once I discovered this combo, it blew my mind. This pumpkin chili brings together familiar chili flavors with the subtle sweetness and creaminess of pumpkin, creating something wonderfully unique and satisfying.

Seasonal twist: Pumpkin adds amazing depth and richness without overpowering the classic chili vibe.
Hearty & nutritious: Beans, ground beef, and veggies make it filling and well-balanced.
Easy to make: A simple one-pot recipe that’s perfect for weeknights or meal prep.
Highly customizable: You can tweak spices, proteins, or keep it vegetarian with ease.

A large white enamel pot with red handles filled with thick, chunky chili that has a deep reddish-brown sauce mixed with beans and pieces of meat, with a gray spoon with a light wooden handle resting inside the pot. On the white marbled surface around the pot are scattered yellow tortilla chips, a small brown bowl with chopped green onions, and another small brown bowl with shredded yellow cheese. A black and white striped cloth is partially visible under the pot. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Pumpkin Chili Recipe really lies in how the ingredients complement one another. The pumpkin puree adds creaminess and subtle sweetness that balances the savory ground beef and spicy chili seasonings beautifully. Plus, beans add fiber and texture, creating a chili that’s hearty and comforting.

Flat lay of two whole garlic cloves with papery skins, one whole yellow onion with smooth golden skin, a small white ceramic bowl of golden olive oil, a mound of fresh ground beef, two small white ceramic bowls each filled with shiny kidney beans and black beans, a small white ceramic bowl of bright red diced tomatoes with juices, a small white ceramic bowl of smooth orange pumpkin purée, a small white ceramic bowl of thick deep red tomato paste, a small white ceramic bowl of clear water, and five small white ceramic bowls each containing vibrant chili powder, smoked paprika, ground cumin, garlic powder, and onion powder, arranged in perfect symmetry and realistic proportions, 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: Builds a fragrant base, adding essential savory depth.
Yellow onion: Adds sweetness and texture after sautéing.
Olive oil: For sautéing and a mild fruity flavor.
Ground beef: Brings richness and protein, but you can swap with turkey or plant-based options.
Kidney beans: Classic chili staple, soft texture with slight sweetness.
Black beans: Earthy tone that complements kidney beans nicely.
Diced tomatoes: Adds acidity and a juicy, fresh tomato flavor.
Pumpkin puree: The star of the show — gives creaminess plus a hint of seasonal sweetness.
Tomato paste: Concentrated tomato flavor that amps up richness.
Water: Loosens the chili to a nice simmering consistency.
Chili powder & spices: Chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt all come together to create that warm, smoky, comforting chili flavor.

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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

This Pumpkin Chili Recipe is like an open invitation to get creative. Personally, I mix it up by swapping ground beef for turkey or even roasted sweet potatoes for a vegetarian spin. Feel free to tweak the spice levels or add a splash of hot sauce if you like it fiery!

Variation: Last fall, I tried it with ground turkey and a few chipotle peppers — the smoky heat was incredible and made it perfect for game day.
Vegetarian adaptation: Skip the meat and add extra beans or lentils, plus some chopped bell peppers — equally delicious and satisfying.
Make it spicier: A dash of cayenne or a few diced jalapeños can easily bring more heat to the table.

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

Step 1: Sauté Aromatics to Build Flavor

Start by mincing your garlic and dicing the onion. In a large pot, heat 2 tablespoons of olive oil over medium heat and add the garlic and onion. Sauté gently until the onions soften and become translucent, about 5 minutes. This step brings out sweetness and layers flavor — don’t rush it!

Step 2: Brown the Ground Beef

Add the ground beef right on top of your softened onions and garlic. Break it up with a wooden spoon and cook until there’s no pink left, about 7-8 minutes. I like to keep the heat medium-high here to get a nice browning without burning — that caramelization adds extra flavor.

Step 3: Add Beans, Pumpkin & Spices

Now, throw in the drained kidney and black beans, diced tomatoes with their juices, pumpkin puree, tomato paste, and 2 cups of water. Sprinkle in your chili powder, smoked paprika, cumin, garlic and onion powders, black pepper, and salt. Give everything a good stir, making sure it’s well combined.

Step 4: Simmer Slowly for 30 Minutes

Put a lid on the pot and bring the chili to a gentle simmer. Stir every so often — this is crucial to prevent sticking and let the flavors meld together beautifully. Thirty minutes of simmering softens the beans and lets the pumpkin blend seamlessly into the mix.

Step 5: Taste and Adjust Seasonings

Before serving, always taste your chili. I usually add a pinch more salt and sometimes a dash more smoked paprika or chili powder to brighten it up. Serve it piping hot with your favorite toppings—this is where the fun garnishes come in!

Top Tip

Over time, I’ve learned a few tricks to take this Pumpkin Chili Recipe from good to unforgettable. These tips have saved me from a bland batch more than once!

Don’t rush sautéing: Let those onions and garlic gently soften—they build the foundation for all those cozy flavors.
Use canned pumpkin, not pie filling: The puree keeps the chili creamy without added sugars or spices messing with the balance.
Simmer low and slow: Giving the chili time to meld is worth it—flavors deepen beautifully when you let it bubble gently.
Drain beans well: This prevents your chili from becoming too watery and keeps the texture just right.

How to Serve Pumpkin Chili Recipe

Garnishes

I love topping this chili with a dollop of sour cream for that creamy contrast, shredded sharp cheddar for richness, and a sprinkle of chopped green onions for a fresh bite. Sometimes, I even add crushed corn chips on top for crunch. Honestly, the toppings make the bowl feel extra special.

Side Dishes

Serve this warm pumpkin chili with crusty bread or warm cornbread muffins. A simple side salad with crisp greens and a tangy vinaigrette also balances out the meal nicely. When I want a little more indulgence, I add some roasted sweet potatoes on the side — it’s like fall on a plate.

Creative Ways to Present

For gatherings, I like to serve the chili in mini pumpkin bowls — the visual is amazing and sets such an autumnal mood. Another favorite is layering pumpkin chili over baked potatoes with cheese and sour cream on top—perfect for a cozy weekend dinner that feels special but is so easy to pull together.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pumpkin chili in airtight containers in the fridge. It keeps well for about 4 days, and in my experience, the flavors actually get better with a day or two of resting. Just make sure to cool it slightly before refrigerating to keep it fresh longer.

Freezing

Freezing pumpkin chili works wonderfully — after it cools, portion it into freezer-safe containers or bags. When I thaw it, I do so overnight in the fridge to keep the texture intact. It’s such a lifesaver for quick weeknight meals or when I want to prep ahead for busy days.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the chili feels too thick, I splash in a bit of water or broth to loosen it up. Microwave reheating works too, just cover the bowl and stir halfway through to heat evenly.

Frequently Asked Questions:

Can I make this Pumpkin Chili Recipe vegetarian?

Absolutely! Simply skip the ground beef and add an extra can of beans or some diced bell peppers. You can also add mushrooms for a meaty texture without the meat.

What kind of pumpkin puree should I use?

Use canned pumpkin puree, not pumpkin pie filling. The puree is plain and won’t contain added sugars or spices, which keeps the chili balanced and savory.

How spicy is this Pumpkin Chili Recipe?

This recipe has a moderate spice level thanks to the chili powder and smoked paprika. You can easily adjust the heat by adding cayenne pepper or hot sauce if you prefer more kick.

Can I prepare this Pumpkin Chili Recipe in a slow cooker?

Yes! Brown the beef and sauté the aromatics first, then add everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Just stir occasionally if possible for even flavor distribution.

Final Thoughts

This Pumpkin Chili Recipe is one of those happy discoveries that I keep coming back to year after year. It’s warm, comforting, and brings a touch of fall magic to your dinner table without fuss. I can’t recommend it enough — give it a try and I promise you’ll love the cozy vibes and bold flavor that only a pumpkin chili can deliver.