Pumpkin Chili

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There are two things that remind me of Fall: a good ole’ fashioned beef chili and then pumpkin spice everything!

Recently, I had the idea to combine my two autumn loves into a cozy chili recipe. (I love giving traditionally sweet ingredients a savory spin. Check out this Pumpkin Curry recipe if you do too!)

What resulted was one of the BEST re-creations of a classic. This recipe is perfect for the whole family, and game day won’t know what hit it!

Ingredients

For the exact measurements and detailed instructions, you can jump to the recipe.

• Pumpkin. Grab a can of pumpkin purée. Note, this is different than pumpkin pie filling! You only want the pumpkin, without extra sugar and additives. If you choose to make your own homemade pumpkin purée, go with a sugar pumpkin, not a carving one, for the best pumpkin flavor.
• Onion. You don’t want to skip a diced onion, as it layers flavor throughout the cooking process.
• Jalapeño. This ingredient is entirely optional. Leave it out if you don’t like spice. Or, add extra or sub in a spicier pepper if you really like the heat.
• Garlic. Minced garlic is another necessity. Chilis are all about creating deep, rich flavor with simple ingredients, and fresh garlic is the way to go.
• Ground meat. I opted for ground beef. But it would be just as easy to choose ground turkey, ground chicken, or ground sausage. You could also leave it out and include extra beans if you’re avoiding meat.
• Broth. Chicken broth, beef broth, or vegetable broth will work interchangeably, though with slight flavor differences. 
• Tomatoes. A 15-ounce can of crushed tomatoes is needed. Look for a better quality brand for the best taste. You’ll also need a couple of tablespoons of tomato paste.
• Beans. While the recipe was tested with black, you can sub in different kinds of beans if you prefer, like pinto beans or kidney beans. Look for unseasoned, unsalted beans, though.
• Seasonings. Worcestershire sauce, brown sugar, salt, pepper, chili powder, cumin, paprika, oregano, and cinnamon round out the flavor. Cayenne pepper is optional, but adds a nice kick.
• Toppings. Sprinkle some cilantro or chopped green onions along with shredded cheddar cheese and a dollop of sour cream on top before serving.

How to Make Pumpkin Chili

Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.

• Sauté the veggies. Pour the oil into a large pot or Dutch oven. Allow it to warm up over medium heat, then add the diced onion and jalapeño. Sauté the vegetables for 2 to 3 minutes. The onions should be translucent. Then, stir in the minced garlic and continue cooking for 30 more seconds.

• Add the meat, beans, and pumpkin. Push the cooked veggies to the side of the pot into a pile. Then, drop the ground meat in the open space. Cook it for 6 to 7 minutes until it’s no longer pink. Then, use a potato masher to break the meat up into smaller crumbles. Pour in the broth, crushed tomatoes, pumpkin purée, and beans into the pot. Give everything a good stir until it’s well combined.

• Season and cook. Put the chili seasonings in a medium-sized bow and whisk until they’re well incorporated. (You can also use some of this homemade Chili Seasoning if you have it on hand!) Then, stir the seasonings along with the tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper into the chili. Increase the heat to high until the mixture reaches a full, rolling boil. Then, reduce the heat to medium low. Cover the pot with a tight-fitting lid and let it simmer for 25 to 30 minutes.
• Serve the chili. After simmering, the chili is ready to enjoy! You can enjoy it as is, or go with your favorite chili toppings, like chopped green onions, cilantro, shredded cheese, and sour cream.

(Wanting to shortcut this recipe? Save time with this Instant Pot Pumpkin Chili.)

Meal Prep and Storage

• Prep-Ahead: You can mix together the chili seasoning ahead of time and dice the onion the day before.
• Storage: Place leftover chili in an airtight container and keep it in the fridge for up to 3 to 4 days.
• Freezing: You can definitely freeze this recipe. It will keep in a freezer-safe container for up to 4 to 6 months. (Learn more about how to freeze soup – it works for chili, too!)
• Reheating: Warm the chili back up on the stove over medium-low heat.

FAQs

What to Serve with Pumpkin Chili

Pumpkin chili is a warm and satisfying meal on its own or with any of these sides in the colder months.

Jalapeño Cornbread and Mini Cornbread Muffins are the perfect accompaniment. Or go with Homemade Tortilla Chips or Homemade Croutons.

You can’t go wrong with Pickled Jalapeños or even Pickled Onions as toppings.

Or, fill up with Instant Pot White Rice or an Air Fryer Baked Potato.

More Chili Recipes

There’s nothing like a big bowl of chili in the Fall. Try one of these recipes next.

If you’re in the mood for a quick dinner, try this Instant Pot Ground Turkey Chili, Instant Pot Beef Chili, or Instant Pot Chicken Pumpkin Chili.

Or, if you like twists on classics, this Sweet Potato Turkey Chili is delicious.

Make your own Chili Seasoning for any recipe!