There's something wonderfully cozy about a bowl of chili that warms you from the inside out. This Pumpkin Chili Recipe brings a delightful twist with creamy pumpkin puree blending seamlessly into hearty beans and savory ground beef. Trust me, it’s a comforting game-changer that you’ll want to make again and again.

A white bowl filled with thick chili made of beans and meat in a rich red-brown sauce, topped with melted bright yellow cheddar cheese and scattered green onion pieces. Two large triangular yellow corn chips are standing upright in the chili. A black spoon is partially dipped in the chili on the right side of the bowl. The bowl sits on a white marbled surface with several corn chips scattered around it. There is a wooden bowl of shredded cheddar cheese and a wooden bowl of chopped green onions visible in the top right corner. A white cloth with black stripes is placed under the bowl at the bottom. 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

I've tried lots of chili recipes over the years, but this Pumpkin Chili Recipe always wins me over with its rich flavors and comforting texture. It’s a simple way to add seasonal vibrancy without complicating your cooking.

Unique Ingredient: The pumpkin puree adds subtle sweetness and creaminess that perfectly balances the spices.
Hearty and Healthy: Packed with beans and lean ground beef, it’s both filling and nutritious.
Simple One-Pot Meal: Everything cooks together, making cleanup a breeze.
Adaptable Flavors: You can easily tweak the spices or add your favorite toppings to suit your taste buds.

A large white pot with red handles is filled with thick, rich chili, showing beans and pieces of meat in a deep reddish-brown sauce, with a gray spatula with a wooden handle resting inside. Around the pot, there are yellow tortilla chips scattered on a white marbled surface, along with two small white bowls filled with shredded yellow cheese and chopped green onions. A striped cloth is placed underneath the pot. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pumpkin Chili Recipe plays a role, from the base flavors to the texture enhancers. Here’s why they work so well together and what to look for when shopping:

Flat lay of two peeled garlic cloves, one whole yellow onion with natural skin, a small white ceramic bowl of golden olive oil, raw ground beef portioned in a simple white ceramic bowl, a small white ceramic bowl filled with shiny dark red kidney beans, another small white ceramic bowl with glossy black beans, a small white ceramic bowl holding bright red petite diced tomatoes, a small white ceramic bowl with smooth orange pumpkin purée, a small white ceramic bowl containing deep red tomato paste, a small white ceramic bowl of clear water, and five small white ceramic bowls each with chili powder, smoked paprika, ground cumin, garlic powder, onion powder, freshly cracked black pepper, and salt arranged symmetrically, all 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: Adds pungent aromatic depth that forms the foundation of the savory chili flavor.
Yellow Onion: Sweetens as it cooks, complementing the earthiness of the pumpkin and spices.
Olive Oil: Helps soften onions and garlic while adding a subtle richness.
Ground Beef: Provides hearty protein and meaty flavor that balances the beans and pumpkin.
Kidney Beans: Offer creamy texture and mild sweetness that contrasts the spices perfectly.
Black Beans: Add extra fiber and a slightly firmer bite for textural balance.
Petite Diced Tomatoes: Bring acidity and fresh tomato flavor with convenient small pieces.
Pumpkin Purée: The star ingredient, it blends in creaminess and a subtle sweetness without overpowering the chili.
Tomato Paste: Concentrated tomato flavor that thickens the chili and boosts richness.
Water: Helps the flavors meld while simmering to the perfect consistency.
Chili Powder & Spices: The custom blend of chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper builds layers of warm, smoky 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

One of the things I love about this Pumpkin Chili Recipe is how flexible it is—feel free to tweak the heat level or swap ingredients to fit your mood or pantry. Since I started adding pumpkin, this chili became my go-to fall comfort food, but I often jazz it up seasonally.

Variation: I sometimes swap ground beef for turkey or even skip meat for a vegetarian version—just add more beans or lentils to keep it hearty.
Spice Level: Add a diced jalapeño or red pepper flakes if you like it spicy, or leave them out for a milder bowl.
Seasonal Twist: Stir in some cooked butternut squash or sweet potato chunks alongside the pumpkin for extra texture and sweetness.
Slow Cooker Option: After browning the beef and sautéing the aromatics, transfer everything to a slow cooker and let it simmer on low for 4-6 hours.

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

Step 1: Sauté the Aromatics

Start by finely mincing your garlic and dicing the onion. Heat olive oil in a large pot over medium heat. Toss in the onion and garlic, stirring often. You'll want the onions to become translucent and tender, which usually takes about 5 minutes. This step sets the flavor base, so don’t rush it! A gentle sauté really brings out the natural sweetness and mellows the garlic.

Step 2: Brown the Ground Beef

Add the ground beef to your pot. Break it apart with your spoon or spatula as it cooks, stirring periodically until fully browned and no pink remains. This usually takes 6-8 minutes. Make sure to drain any excess fat if there’s a lot, so your chili doesn’t get greasy.

Step 3: Add the Rest of the Ingredients

Into the pot go the kidney beans and black beans (both drained), diced tomatoes with their juices, pumpkin puree, tomato paste, water, and all your spices. Give everything a good stir—it might look a bit thick at this point, but it will loosen as it simmers.

Step 4: Simmer to Perfection

Cover your pot with a lid, bring it up to a gentle simmer over medium-low heat, and stir occasionally to prevent sticking. I usually leave it simmering for about 30 minutes to allow all those bold flavors to marry together. This slow simmer makes the chili rich and comforting.

Step 5: Taste and Serve

After simmering, taste your chili and adjust the salt or spices if needed. Sometimes I like to add a little extra chili powder for a punch! Serve it hot with your favorite toppings and enjoy the magic of this cozy dish.

Top Tip

From my experience making this Pumpkin Chili Recipe over the years, a few simple tips can make all the difference between a good chili and a great one. I’ve learned these tricks the hard way and now swear by them every time I cook chili.

Brown the Meat Well: Browning ground beef until it forms those lovely caramelized bits adds extra flavor depth you don't want to skip.
Simmer Low and Slow: Giving the chili 30 minutes or more to simmer lets the spices blend fully and the pumpkin add its creamy magic.
Don’t Rush Sautéing: Cooking the onion and garlic slowly prevents bitterness and builds a mellow base.
Adjust Seasoning Late: Wait until the end to add salt or more chili powder—you’ll get a better sense of the final flavor balance.

How to Serve Pumpkin Chili Recipe

Garnishes

I’m a sucker for classic chili toppings: a dollop of sour cream, shredded sharp cheddar cheese, and thinly sliced green onions. Sometimes I sprinkle crushed corn chips on top for that extra crunch and nostalgic touch. These add-ons make each bite exciting and complement the creamy pumpkin perfectly.

Side Dishes

This chili pairs beautifully with warm cornbread, a fresh green salad, or even a simple bowl of steamed rice. On chilly nights, I often serve it alongside a slice of crusty bread to soak up all that rich sauce.

Creative Ways to Present

For special gatherings, I love serving this Pumpkin Chili Recipe in mini pumpkins or hollowed-out bread bowls. It adds a festive, cozy vibe that really impresses guests and makes the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

I always cool leftover chili to room temperature before transferring it to airtight containers. Stored in the fridge, it keeps well for about 3 to 4 days. The flavors actually deepen overnight, so leftovers taste even better the next day.

Freezing

This Pumpkin Chili Recipe freezes wonderfully. I portion it into freezer-safe containers or bags and it stays good for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, I warm the chili gently on the stovetop over medium-low heat, stirring occasionally to prevent burning. If it feels too thick, add a splash of water or broth to loosen it up and bring it back to the perfect consistency.

Frequently Asked Questions:

Can I make this Pumpkin Chili Recipe vegetarian?

Absolutely! Skip the ground beef and increase the beans or add lentils for more protein. You might want to use vegetable broth instead of water for extra flavor.

Does pumpkin change the texture of the chili?

Yes, the pumpkin purée adds a creamy and slightly thick texture which makes the chili rich without being heavy. It blends perfectly with the beans and tomatoes.

Can I prepare this recipe in a slow cooker?

Definitely. After browning the beef and sautéing your aromatics, just transfer everything to a slow cooker and let it cook on low for 4-6 hours.

What toppings do you recommend?

I love sour cream, shredded cheddar, green onions, and sometimes crushed corn chips for extra texture and flavor. Feel free to experiment with avocado, fresh cilantro, or hot sauce!

Final Thoughts

This Pumpkin Chili Recipe is one of those cozy dishes that reminds me of crisp fall evenings and casual dinners with friends. It’s honest food, full of warmth and depth, but easy enough to throw together after a busy day. I know you’ll enjoy how the pumpkin adds that unexpected creamy layer without overcomplicating the classic chili you love. Give it a try—you might just find your new favorite chili twist!