Easy Pumpkin Chili is a wonderful twist on classic chili that brings a hint of fall warmth to your bowl. It’s packed with hearty beans, rich spices, and just the right touch of pumpkin to add a cozy, slightly sweet flavor. This chili is thick, comforting, and perfect for cool days when you want something filling but not too complicated to make.
I love making this chili because it feels like a hug in a bowl. The pumpkin adds this smooth texture that balances out the spices and beans so nicely. Plus, it’s a great way to sneak in some extra veggies without anyone noticing. I usually make a big batch so there’s enough for leftovers—chili always tastes even better the next day!
My favorite way to enjoy Easy Pumpkin Chili is with a little shredded cheese and a dollop of sour cream on top, paired with some warm cornbread or tortilla chips on the side. It’s perfect for a casual weeknight dinner or serving up at a casual get-together with friends. I always find it’s a crowd-pleaser that feels both hearty and a little bit special at the same time.
Key Ingredients & Substitutions
Pumpkin Puree: This is what makes the chili unique. Use pure pumpkin puree, not pie filling, to avoid added sugar and spices. If you can’t find pumpkin, try butternut squash puree as a tasty twist.
Ground Meat: Ground beef adds richness, but ground turkey is a lighter option. For a vegetarian chili, skip the meat and add extra beans or vegetables.
Beans: Black beans and kidney beans give a great mix of texture and flavor. You can swap in pinto or cannellini beans if you prefer.
Spices: Chili powder, cumin, and smoked paprika create deep, warm flavors. Use fresh spices for the best taste, and add cayenne for gentle heat or leave it out if you want it milder.
How Do I Get the Best Flavor From the Spices in Pumpkin Chili?
Cooking spices with the meat is key. This step helps release their oils and brings out the full flavor. Here’s how I do it:
- After browning the meat, add your chili powder, cumin, paprika, oregano, and cayenne.
- Stir them into the meat and cook for about 1 minute, until you smell a warm, fragrant scent.
- This little step wakes up the spices and gives the chili a rich, layered taste.
Don’t skip it! It’s simple but makes a big difference in flavor.
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it evenly distributes heat and prevents sticking while the chili simmers.
- Wooden spoon or silicone spatula – makes stirring easy and gentle on your cookware.
- Measuring spoons and cups – helps you add spices and liquids accurately for the best taste.
- Can opener – for opening beans, tomatoes, and pumpkin puree without hassle.
- Serving bowls and spoons – to enjoy your warm, comforting chili with family or friends.
Flavor Variations & Add-Ins
- Protein swap: Try ground chicken or plant-based crumbles for a different flavor or vegetarian option.
- Cheese: Top with shredded Monterey Jack or pepper jack for extra creaminess and a spicy kick.
- Veggies: Add diced bell peppers, corn, or chopped spinach for more color and nutrition.
- Spicy twist: Mix in a chopped chipotle pepper in adobo sauce for smoky heat, perfect if you like it spicy.
Easy Pumpkin Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 (15-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheddar cheese (optional, for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, for a total of approximately 40 minutes. It’s a quick and satisfying meal that fills your kitchen with warm, cozy aromas.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it’s softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until you can smell the lovely garlic aroma.
2. Brown the Meat:
Add the ground beef or turkey to the pot. Break it up with your spoon as it cooks, until it’s fully browned and no longer pink, which usually takes 6 to 8 minutes. If there’s extra fat, carefully drain it off.
3. Add Spices:
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir everything well and cook for about 1 minute to allow the spices to release their flavors.
4. Combine Remaining Ingredients and Simmer:
Pour in the black beans, kidney beans, pumpkin puree, diced tomatoes, tomato sauce, and broth. Stir nicely to mix all the ingredients together.
Bring the chili to a gentle simmer. Lower the heat and let it simmer uncovered for 25 to 30 minutes, stirring occasionally. This will help the chili thicken and let the flavors blend beautifully.
5. Taste and Serve:
Give your chili a taste and add more salt or pepper if you think it needs it. When ready, serve the chili hot, topped with chopped fresh cilantro and shredded cheddar cheese if you like.
This easy pumpkin chili is perfect served with cornbread or tortilla chips. Enjoy a warm, hearty bowl that’s both comforting and full of delicious fall flavors!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree, not pumpkin pie filling, because pie filling contains added sugar and spices that can alter the chili’s flavor. If you only have pie filling, use less and taste as you go to avoid sweetness.
Can I Make This Chili Vegetarian?
Absolutely! Simply skip the meat and add extra beans or vegetables like bell peppers and zucchini. You can also use plant-based ground crumbles for a similar texture.
How Should I Store Leftover Pumpkin Chili?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Freeze Pumpkin Chili?
Yes, this chili freezes well! Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.