There’s something wonderfully cozy about a hearty bowl that combines warmth and a hint of sweetness — and that’s exactly why this Pumpkin Chili Recipe stands out. It’s a comforting, flavorful twist on classic chili that brings in the subtle creaminess and earthiness of pumpkin, perfect for warming up any chilly evening.

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

I’ve made this Pumpkin Chili Recipe more times than I can count when I want that perfect blend of savory and subtly sweet. It’s easy to throw together, filled with familiar pantry staples, but the pumpkin addition really kicks it up — making it feel special without complicating things.

Unique twist: Pumpkin adds creaminess and natural sweetness that balances the chili spices beautifully.
Super simple: Uses everyday ingredients and minimal steps, so you can have dinner on the table fast.
Hearty and filling: Beans and ground beef give it body, making it a satisfying meal for any day.
Customizable: You can easily adjust the spice level or swap ingredients to suit your taste or dietary needs.

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

Each ingredient in this Pumpkin Chili Recipe plays a key role. From the aromatic garlic and onion to the mix of beans and savory spices, everything blends into a comforting harmony. Here’s why each one matters and some tips I’ve picked up along the way.

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: Adds that essential pungent aroma and depth; fresh cloves make a big difference here.
Yellow onion: Sweetens the base as it softens, creating a mellow flavor foundation for the chili.
Olive oil: Perfect for sautéing and bringing the flavors of garlic and onion together smoothly.
Ground beef: Provides richness and protein, making it a filling and hearty meal.
Kidney beans: Classic chili staple that adds texture and fiber.
Black beans: Complements the kidney beans nicely with a slightly earthier taste.
Petite diced tomatoes: Bring acidity and freshness to brighten the chili.
Pumpkin purée: The star of the show, adding creaminess and subtle sweetness without overpowering.
Tomato paste: Concentrates the tomato flavor and thickens the chili for a rich consistency.
Water: Used to balance the thickness and allowing flavors to meld during simmering.
Chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, salt: This spice blend builds layers of warmth, smokiness, and a little kick—feel free to tweak these to match your heat tolerance.

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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 best things about my Pumpkin Chili Recipe is how flexible it is. I often switch up the protein or add extra veggies depending on what’s on hand, and you should definitely feel empowered to do the same!

Variation: I sometimes swap ground beef for ground turkey or even a plant-based crumble to lighten it up, and it still comes out flavorful and satisfying.
Spice it up: Love heat? Add some chopped jalapeños or a dash of cayenne pepper for a punchier chili.
Make it vegetarian: Omit the meat and add extra beans or cubed butternut squash to keep the heartiness while making it vegetarian-friendly.
Seasonal swap: During summer, I like to add fresh corn kernels for a touch of sweetness that pairs beautifully with the pumpkin.

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

Step 1: Sauté Your Aromatics

Start by mincing your garlic and dicing the onion. I toss these into a large pot with olive oil over medium heat. The key is to cook them until the onions are tender and translucent—usually around 5 minutes. This is when the kitchen starts smelling incredible, and you know you’re off to a great start. Don’t rush this step; let those flavors develop fully.

Step 2: Brown the Beef

Next, add your ground beef right to that pot. Break it up and cook until it’s nicely browned with no pink showing. This usually takes about 6-8 minutes. Browning creates those rich meaty notes that make chili feel so satisfying. I like to drain any excess fat before moving on, but if you want more flavor, leave a little in the pot.

Step 3: Add Beans, Pumpkin & Spices

Now comes the fun part: stir in the kidney beans, black beans, diced tomatoes with their juices, pumpkin purée, tomato paste, and water. Sprinkle all your chili seasoning on top—chili powder, smoked paprika, cumin, garlic powder, onion powder, freshly cracked black pepper, and salt. Stir everything up thoroughly so those spices evenly coat all the ingredients.

Step 4: Simmer Low and Slow

Put a lid on your pot and bring the chili to a gentle simmer. Lower the heat to keep it just bubbling and let it cook for 30 minutes, stirring now and then. This simmering stage melds all those flavors together, making the pumpkin integrate beautifully with the spices and savory ingredients. Patience here really pays off.

Step 5: Taste & Adjust

Give your chili a careful taste after simmering. You might find it needs a pinch more salt or a touch more chili powder, depending on how bold you like it. Adjust accordingly — this step is all about making it your own. Then, serve it piping hot with your favorite toppings!

Top Tip

In my years of making this Pumpkin Chili Recipe, I’ve learned a few tricks that take it from good to unforgettable. These tips will help you get the most flavor and the best texture every single time.

Caramelize the onions: Taking your time when sautéing onions lets their natural sugars come out, adding a subtle sweetness that plays perfectly with the pumpkin.
Don’t skip simmering: Even if you’re hungry, resist the urge to rush the simmer step — slow cooking blends flavors and softens beans for that melt-in-your-mouth experience.
Use fresh spices: I keep my chili powder and cumin fresh by buying smaller amounts more often, which makes a huge flavor difference.
Season gradually: Start with less salt and chili powder, then add more as needed after simmering — it’s easier to build flavor than fix over-seasoning.

How to Serve Pumpkin Chili Recipe

Garnishes

I love topping my pumpkin chili with a dollop of sour cream for creaminess, a sprinkle of shredded cheddar cheese for richness, and a handful of sliced green onions for a fresh bite. Sometimes I add crushed corn chips on top for a bit of crunch, which everyone seems to enjoy. These simple touches really elevate the meal.

Side Dishes

For sides, I usually keep it classic with some warm cornbread or buttery dinner rolls. Occasionally, I whip up a quick green salad to brighten the plate, and roasted sweet potatoes pair surprisingly well, enhancing that cozy fall vibe.

Creative Ways to Present

One of my favorite ways to serve this Pumpkin Chili Recipe for gatherings is in individual bread bowls—hollowed out sourdough loaves make a beautiful, edible bowl that guests love. It’s also great ladled over baked potatoes or even paired with tortilla chips for a fun twist.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge, and it keeps perfectly for up to 4 days. The flavors actually deepen overnight, so if you can wait, it tastes even better the next day. Just reheat gently on the stove or in the microwave.

Freezing

This pumpkin chili freezes wonderfully. I portion it into freezer-safe containers and freeze for up to 3 months. When thawed, the texture is just as good, and the pumpkin keeps everything creamy without any weird separation.

Reheating

I tend to reheat leftovers on the stove over low heat with a splash of water or broth to loosen it up if needed. Stir often so it heats evenly and avoid drying out the chili. Microwaving works fine too, just pause to stir a couple of times.

Frequently Asked Questions:

Can I make this Pumpkin Chili Recipe vegan?

Absolutely! Just skip the ground beef and add more beans or vegetables like zucchini or bell peppers. You can also use plant-based meat substitutes if you like.

What kind of pumpkin purée should I use?

I recommend using pure pumpkin purée (not pumpkin pie filling) from a can or homemade if you prefer. It adds creamy texture without added sugars or spices.

Can I prepare this chili in a slow cooker?

Yes, after browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for great flavor and tender beans.

How spicy is this pumpkin chili?

This recipe is mildly spicy but you can easily adjust the heat by adding more chili powder, cayenne, or fresh peppers depending on your preference. It’s super flexible!

Final Thoughts

This Pumpkin Chili Recipe holds a special place in my kitchen because it’s that cozy, easy meal that feels a little indulgent yet wholesome. Whether you’re feeding a family or just want a comforting dinner for yourself, it’s straightforward, flavorful, and so satisfying. I really hope you give it a try — it might just become your go-to fall recipe too!