Pumpkin Chili Recipe

Pumpkin chili is a hearty, cozy fall dinner that combines ground beef, kidney beans, black beans, tomatoes, and pumpkin purée with a warm blend of chili spices. The pumpkin adds subtle sweetness, richness, and a smooth texture without making the chili taste like dessert.

This easy pumpkin chili recipe comes together in about 50 minutes and makes 6 generous servings, making it a great option for a family dinner, meal prep, or a cozy weekend meal.

Why You’ll Love This Pumpkin Chili

• Easy one-pot dinner: Everything cooks in one Dutch oven.
• Perfect for fall: Pumpkin and warm spices make this chili especially comforting during cooler weather.
• High in fiber: Kidney beans, black beans, tomatoes, and pumpkin add plenty of plant-based fiber.
• Hearty and filling: Ground beef and beans make this a satisfying main course.
• Budget-friendly: Simple pantry ingredients create a flavorful meal.
• Easy to customize: Add your favorite chili toppings before serving.

What Does Pumpkin Chili Taste Like?

Pumpkin chili doesn’t taste like pumpkin pie. Instead, the pumpkin purée blends into the tomatoes, beef, beans, and spices to create a rich and slightly sweet chili base.

The chili powder, cumin, smoked paprika, garlic powder, onion powder, and black pepper add savory warmth, while the pumpkin gives the finished chili a smooth, hearty texture.

How to Make Pumpkin Chili

1. Prepare the Onion and Garlic

Mince the garlic and dice the yellow onion.

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion becomes tender.

2. Brown the Ground Beef

Add 1 pound of ground beef to the Dutch oven.

Break the beef apart with a spoon and cook until it is browned and cooked through. Stir occasionally so the beef cooks evenly.

3. Add the Beans and Vegetables

Add the drained kidney beans and black beans.

Then add the petite diced tomatoes with their juices, pumpkin purée, tomato paste, and water.

Stir everything together until the ingredients are evenly distributed.

4. Add the Chili Seasoning

Add the chili powder, smoked paprika, cumin, garlic powder, onion powder, freshly cracked black pepper, and salt.

Stir well so the spices are incorporated throughout the chili.

5. Simmer the Chili

Place the lid on the Dutch oven and bring the chili to a simmer.

Once simmering, cook for about 30 minutes, stirring occasionally.

As it simmers, the ingredients come together and the pumpkin, tomatoes, beef, beans, and spices develop a rich, hearty flavor.

6. Taste and Adjust

After 30 minutes, taste the chili.

Add more salt if needed, depending on your preference.

Serve the pumpkin chili hot with your favorite toppings.

Best Toppings for Pumpkin Chili

There are plenty of ways to finish a bowl of pumpkin chili. Try:

• Sour cream
• Shredded cheese
• Sliced green onions
• Corn chips
• Fresh herbs
• Diced avocado
• Jalapeños
• Crushed tortilla chips

For a simple presentation, a spoonful of sour cream and sliced green onions add a nice contrast to the rich orange-red chili.

Pumpkin Chili Recipe Tips

Don’t skip browning the beef. Browning develops deeper savory flavor before the other ingredients are added.

Drain the beans. Draining the kidney and black beans helps maintain the intended chili consistency.

Use pumpkin purée, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices and isn’t appropriate for this savory chili.

Let it simmer. The 30-minute simmer gives the ingredients time to blend and allows the chili to develop a richer flavor.

Taste before serving. The final seasoning can vary depending on the brands of beans, tomatoes, chili powder, and other ingredients you use, so taste and add additional salt if needed.