Pumpkin Chili is a cozy twist on the classic chili you know and love. It combines hearty beans, flavorful spices, and a generous helping of creamy pumpkin, giving it a rich texture and subtle sweetness. It’s that perfect mix of comforting and slightly different, making it great for cooler days when you want something filling and warm.
I love how the pumpkin adds an extra layer of flavor without overpowering the dish. It gives the chili a smoothness that blends beautifully with the tomatoes and spices. Whenever I make this, I like to double the recipe because it tastes even better the next day after the flavors have had time to meld together.
My favorite way to serve Pumpkin Chili is with a big spoonful of sour cream and some shredded cheese on top, along with crunchy tortilla chips or warm cornbread on the side. It’s a crowd-pleaser every time and always brings people together around the table. Plus, it’s a fun way to sneak some extra veggies into dinner without anyone noticing!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star that gives the chili a creamy texture and a subtle sweetness. Canned pumpkin works great for convenience, but homemade pumpkin puree or even butternut squash puree are excellent substitutes.
Ground Beef: I often swap ground turkey or chicken for a leaner option. For a vegetarian version, try crumbled tofu or cooked lentils instead — they soak up the spices nicely.
Beans: Kidney beans are classic, but black beans or pinto beans are good alternatives. Just be sure to drain and rinse canned beans well to keep the chili from becoming too salty or thick.
Spices: Chili powder and cumin build the flavor base, while smoked paprika adds a nice smoky depth. The cinnamon is a little secret that pairs wonderfully with pumpkin’s sweetness—don’t skip it!
How Do I Get the Best Flavor From the Spices?
To bring out the full flavor of your spices, it’s best to toast and bloom them a bit before adding liquids. Here’s how:
- After sautéing the onions and garlic, add your chili powder, cumin, smoked paprika, cinnamon, and cayenne directly to the pot.
- Stir constantly for about 30 seconds to 1 minute, letting the spices toast slightly but not burn.
- Then, add your liquids (tomatoes, broth, pumpkin puree) and other ingredients.
This quick toasting releases the essential oils in the spices, making the chili more aromatic and flavorful. It’s a simple step that really lifts the whole dish!
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even cooking and simmering the chili without burning.
- Wooden spoon – great for stirring thick chili without scratching your pot.
- Measuring spoons – to get your spice amounts just right.
- Can opener – to easily open canned pumpkin, tomatoes, and beans.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the dish without losing flavor.
- Add diced zucchini or corn for extra veggies and a bit of crunch.
- Mix in black beans instead of kidney beans for a different texture and taste.
- Stir in a tablespoon of cocoa powder for a deeper, slightly chocolatey chili.
How to Make Pumpkin Chili?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 cup pumpkin puree (canned or homemade)
- 1 cup beef or vegetable broth
- 1 red bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- Optional toppings: sour cream, shredded cheddar cheese, chopped cilantro
Time You’ll Need:
Preparing and cooking this pumpkin chili takes about 50 minutes total. Plan for 15 minutes of chopping and sautéing, plus 30-40 minutes simmering so all those flavors can come together wonderfully.
Step-by-Step Instructions:
1. Cook Your Aromatics and Meat:
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and cook until you see it turn soft and clear, about 5 minutes. Add minced garlic and cook another minute until fragrant. Next, add the ground beef, breaking it up with a spoon, and cook until no longer pink, around 6 to 8 minutes. Drain excess fat if needed.
2. Add Vegetables, Beans, and Pumpkin:
Stir in the diced red bell pepper, kidney beans, diced tomatoes with their juice, and pumpkin puree to the pot. Mix everything until combined.
3. Spice It Up and Simmer:
Pour in broth and add your chili powder, cumin, smoked paprika, cinnamon, cayenne pepper, salt, and pepper. Bring the chili to a boil, then lower the heat and let it simmer uncovered for 30 to 40 minutes. Stir it now and then until it thickens and all the flavors blend nicely.
4. Final Taste and Serve:
Give it a taste and adjust the salt, pepper, or spices if needed. Serve your delicious pumpkin chili hot, topped with sour cream, cheddar cheese, or fresh cilantro if you like. Enjoy!
Can I Use Frozen Pumpkin Puree?
Yes! Frozen pumpkin puree works well—just thaw it completely in the fridge or microwave before using. Make sure there’s no excess water to avoid thinning out the chili.
Can I Make Pumpkin Chili in a Slow Cooker?
Absolutely! Brown the meat and sauté the onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for a rich, flavorful chili.
How Do I Store Leftover Pumpkin Chili?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Is There a Good Vegetarian Version?
Yes! Replace the ground beef with extra beans, lentils, or plant-based meat alternatives. Use vegetable broth and you’ve got a tasty, hearty vegetarian chili.
