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Pumpkin chili is the perfect hearty meal for cold weather. It features perfectly seasoned ground beef, tender beans, and velvety pumpkin puree. Each bowl is packed with fall flavor, making it a cozy and delicious choice for chilly days.
Reasons You’ll Love This Recipe
- Healthy: Pumpkin chili is packed with vitamins A and C, fiber, and antioxidants. It’s a great way to stave off fall colds.
- Family-Friendly: The bold flavors in this warm chili will make the whole family happy. Serve it with tortilla chips and sour cream if it’s too spicy for some of them!
- Comfort Food: Nothing’s better than coming home to a warm bowl of chili on a cold fall day. Serve it with my favorite cornbread and these maple-roasted Brussels sprouts, and you’re all set!
The BEST Pumpkin Chili Recipe Ingredients
Standard chili ingredients with a twist! Each plays a part in making this pumpkin chili so irresistible. The exact measurements are in the recipe card below.
- Olive Oil: For cooking onions and garlic.
- Onion: The flavor booster in the pumpkin chili, chopped to add a touch of sweetness and texture.
- Garlic: A tiny clove with a big punch, garlic makes everything taste better.
- Ground Beef: The main source of protein in the pumpkin chili. You can also use ground turkey if you want something leaner.
- Bell Peppers: I used red and green bell peppers to add some color and crunch.
- Kidney Beans, Pinto Beans, Black Beans: The best trio of beans that add protein and creaminess to the pumpkin chili.
- Rotel Tomatoes: Spiced tomatoes for a kick of flavor.
- Pumpkin Puree: The secret to the chili’s creamy richness and fall flavor.
- Tomato Paste: Concentrated tomato goodness in a can for extra depth and flavor.
- Chicken Broth: A savory base for the chili.
- Chilli Powder: Gives the chili a nice little kick to warm you on a cold day.
- Cumin: Adds an earthy note with a slightly nutty flavor.
- Dried Oregano: Provides an nice herbal flavor.
- Smoked Paprika: Gives a smoky, slightly sweet flavor.
- Salt & Pepper: To taste
- Bay Leaves: Adds a complexity to the flavor.
Let’s Make Pumpkin Chili!
Gather those ingredients, grab your soup pot, and let’s get cooking! Pumpkin chili is pretty easy to prepare. All you need to do is give your onions and garlic a quick sauté, brown your beef, and then combine all of the ingredients together. Let it cook until it’s hearty, rich, and packed with flavor!
- Sauté Onion and Garlic: Heat a large pot over medium-high heat. Add the oil and onion and cook until the onions are tender. Then add the minced garlic and cook for an additional minute.
- Brown Beef: Add the ground beef and cook until no longer pink and cooked through.
- Combine Ingredients: Add the kidney beans, black beans, pinto beans, Rotel (with juices), pumpkin puree, tomato paste, chicken broth, chili powder, cumin, oregano, smoked paprika, salt, pepper, and bay leaves to the pot. Then stir to combine.
- Simmer: Place a lid on top of the pot and simmer for 30 minutes, stirring occasionally.
- Serve: Remove the bay leaves from the pot. Taste and adjust the seasonings if needed. Garnish with your favorite toppings, and enjoy!
Pumpkin Chili Tips and Variations
Whether you’re looking to switch up the flavor of this chili or want to make it in an Instant Pot, here are some tips to get you started:
- More Spice: Adjust the chili powder and smoked paprika to your preferred level of spiciness. Use less for a milder chili, and add extra for more heat.
- Make it Meatless: For a hearty vegetarian chili, skip the meat altogether and load up on extra beans and veggies.
- Pumpkin Chili in the Slow Cooker: Follow recipe instructions up to step 2, then add all of your ingredients to a slow cooker or Crockpot. Cook on low for 6 hours or high for 4. Stir occasionally. This is a great hands-off version of this dish.
- Pumpkin Chili in an Instant Pot: Use the “saute” function of your Instant Pot to cook the onion and garlic and brown the ground beef. Then add the remaining ingredients, seal, and pressure cook on high pressure for about 10 minutes. Turn the valve to release pressure naturally, and then serve!
Storing Leftovers & Making Ahead
This is a great recipe for meal prep. The flavors meld together the longer it sits, and you will love warming it up over the next few days.
- In the Refrigerator: Once your chili has cooled, transfer it to an airtight container and store it in the fridge for up to 4 days. Reheat it in the microwave or over the stove on medium heat, stirring to ensure it cooks thoroughly.
- In the Freezer: Pumpkin chili can also be frozen. Once it has cooled, transfer to an airtight bag and freeze. I recommend enjoying it within 2-3 months. Thaw overnight in the fridge before reheating for the best texture.
Other Great Chili Recipes to Try
Chili is a fall staple in our home, and I absolutely love how hearty and satisfying it is. It’s a one-pot wonder that feeds the whole family! Here are some of my favorite chili recipes that I know you’ll love.
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Pumpkin Chili
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 1/2 pounds ground beef
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 15 ounces kidney beans
- 15 ounces pinto beans
- 15 ounces black beans
- 10 ounces Rotel tomatoes, with juices
- 15 ounces can pumpkin puree
- 6 ounces can tomato paste
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 bay leaves
Instructions
- Heat a large pot over medium-high heat. Add the oil and onion and cook until the onions are tender. Add the minced garlic and cook an additional minute.
- Add the ground beef and cook until no longer pink and cooked through.
- Add the kidney beans, black beans, pinto beans, Rotel (with juices), pumpkin puree, tomato paste, chicken broth, chili powder, cumin, oregano, smoked paprika, salt, pepper, and bay leaves to the pot. Stir to combine.
- Place a lid on top the pot and simmer for 30 minutes, stirring occasionally.
- Remove the bay leaves from the pot. Taste and adjust the seasonings if needed. Garnish with your favorite toppings and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I mad a similar chilli recipe a few years ago and the flavour was awesome!
I’ll let you know when I make it using your recipe the first cool day we have!
This was delicious! The pumpkin adds a very subtle flavor, it is not overpowering at all. I used the slow cooker method. My slight variations were: using ground turkey instead of ground beef, omitted the kidney beans (so used only 2 cans of beans altogether), and also omitted the Rotel tomatoes because no one in my family likes chunky tomatoes in their chili. And used 2 yellow peppers (a bit sweeter) instead of one red/one green. Other than that, followed the recipe exactly, and we all really enjoyed it. Served it over rice. Definitely recommend it!!! Thank you!!!!
This was very good. Will be making it for the winter.
Can you please tell me when we add the bell peppers? Your recipe doesn’t say when to add them.
Thank you.
Sorry about that! I’ll update the instructions. You can throw them in with the beans, puree, and broth.
Couple of quick edits/questions. I assuming by the picture you add the peppers with the onion. Also, should the canned beans be drained?