Soup is always one of my favorite meals as soon as the cool fall nights creep in. While pumpkin recipes usually bring to mind sweet pies, muffins and lattes, pumpkin purée is an underrated ingredient for savory dishes too. It adds a creamy texture, a subtle earthy flavor and the perfect base for this comforting chili. This pumpkin chili is thick, hearty and loaded with delicious ingredients that make it ideal for a cozy fall or winter night.
Make it Vegan!
What makes this the best pumpkin chili recipe is its versatility. With lean ground beef or ground turkey, it’s a satisfying classic chili recipe. Without meat, it transforms into a vegetarian pumpkin chili or even a vegan chili that’s just as filling and delicious. As a vegan myself, this chili is part of my favorite fall dishes that I crave!
Supplies You’ll Need
To make this easy pumpkin chili, you’ll need a few basic tools:
- Cast iron dutch oven or other large pot
- Cutting board
- Kitchen shears
- Sharp knife
- Can opener
These simple kitchen staples make it possible to create a hearty pot of chili with minimal effort.
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Ingredients for Pumpkin Chili
- 2 lb ground beef (or substitute lean ground beef or ground turkey, can reduce amount to 1 lb for less hearty variation)
- 1 ½ tbsp chili powder
- ½ tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp cayenne
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1 (15 oz) can black beans
- 1 (15 oz) can red kidney beans with chili gravy
- 1 (15 oz) can pinto beans
- Salt and pepper to taste
- 2–3 cups vegetable broth or water
- 1 cup chopped onion, green bell pepper, and celery blend
- Olive oil for cooking
- 1 cup chopped green onions for garnish
- Optional: sour cream, shredded cheddar cheese, crackers, tortilla chips, or crusty baguette for serving
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Step-By-Step Instructions for Pumpkin Chili
Step 1: Heat the dutch oven
Place your dutch oven over medium heat and drizzle with olive oil. Allow it to warm up before adding the ground meat.
Step 2: Brown the ground meat and vegetables
Cook the ground beef (or ground turkey) on medium-high heat until browned. Add the chopped onion, green bell pepper, and celery blend. Sprinkle in the chili powder, cumin, garlic powder, onion powder, and cayenne as everything cooks. The combination of ground meat, seasonings, and fresh vegetables lays the foundation for great flavor.
Step 3: Add beans and pumpkin purée
Pour in the black beans, kidney beans, and pinto beans straight from the cans—do not drain. Stir in the canned pumpkin puree. Don’t worry about an overwhelming pumpkin flavor; it blends beautifully, creating a creamy and hearty texture.
Step 4: Add broth and simmer
Pour in 2 cups of vegetable broth and stir well. Keep the additional cup of broth nearby in case the chili thickens too much while simmering.
Step 5: Simmer slowly
Reduce the heat to medium-low and let the chili simmer for about 1 hour. This step allows the earthy flavor of the pumpkin and the bold spices to infuse into the hearty ingredients.
Step 6: Garnish and serve
Ladle the chili into bowls and top with chopped green onions. Add sour cream, shredded cheddar cheese, or your favorite chili toppings like tortilla chips or crackers. Serve hot with a crusty baguette or cornbread for the perfect way to enjoy a chilly evening.
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Tips for the Best Pumpkin Chili
- Use canned pumpkin puree, not pumpkin pie filling, to avoid unwanted sweetness.
- Fresh pumpkin can be used, but canned pumpkin puree provides consistent results with minimal effort.
- Freeze portions for up to three months for quick and easy pumpkin chili whenever you crave fall flavors.
- To lighten it up, use ground turkey instead of beef, or skip the meat altogether for a hearty meatless chili.
This recipe makes a lot of chili, so store leftovers in an airtight container. Pumpkin chili keeps well in the refrigerator for 3–4 days and tastes even better the next day as the flavors continue to develop.
Common Questions about Pumpkin Chili
Does pumpkin chili really taste like pumpkin?
No! The pumpkin flavor is extremely subtle. It adds a creamy texture and mild earthy flavor that enhances the overall dish without making it taste like pumpkin.
Can I make this a vegetarian or vegan chili?
Yes, simply omit the ground meat and add an extra can of beans or more vegetables like zucchini or mushrooms. The result is a hearty vegetarian pumpkin chili with the same comforting chili taste.
What are the best toppings for pumpkin chili?
Green onions, sour cream, shredded cheddar cheese, and tortilla chips are classic. Crackers or crusty bread are also great options.
Can I make this chili ahead of time?
Yes! This is one of those delicious recipes that tastes even better the next day. Store in an airtight container and reheat before serving.
What types of beans work best?
Black beans, red kidney beans, and pinto beans provide texture and protein, but you can mix in other types of beans you enjoy.
Can I substitute fresh pumpkin for canned pumpkin puree?
Yes, but canned pumpkin puree provides convenience and consistency. Fresh pumpkin will need to be roasted and blended first.
This easy pumpkin chili is one of those savory pumpkin recipes that belongs on repeat all fall and winter. With hearty ingredients, fall flavors, and great options for customization, it’s sure to become a favorite chili recipe for your family. Whether you make it with lean ground beef, ground turkey, or skip the meat entirely, it’s a classic chili recipe with a cozy autumn twist.
Pumpkin season is the perfect time to try something new in the kitchen, and this comforting chili is a delicious way to celebrate the flavors of fall. Give this pumpkin chili a try and share your version—I’d love to see your favorite toppings! Follow me on social media @returninggrace and tag me, or leave a comment with your version of this project.
Equipment
- Cast iron dutch oven or other large pot
- Cutting board
- Kitchen shears
- Sharp knife
- Can opener
Ingredients
- 2 lb ground beef or substitute lean ground beef or ground turkey
- 1 ½ tbsp chili powder
- ½ tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp cayenne
- 1 15 oz can pumpkin purée (not pumpkin pie filling)
- 1 15 oz can black beans
- 1 15 oz can red kidney beans with chili gravy
- 1 15 oz can pinto beans
- Salt and pepper to taste
- 2 –3 cups vegetable broth or water
- 1 cup chopped onion green bell pepper, and celery blend
- Olive oil for cooking
- 1 cup chopped green onions for garnish
- Optional: sour cream shredded cheddar cheese, crackers, tortilla chips, or crusty baguette for serving
Instructions
- Heat the dutch oven. Place your dutch oven over medium heat and drizzle with olive oil. Allow it to warm up before adding the ground meat.
- Brown the ground meat and vegetables. Cook the ground beef (or ground turkey) on medium-high heat until browned. Add the chopped onion, green bell pepper, and celery blend. Sprinkle in the chili powder, cumin, garlic powder, onion powder, and cayenne as everything cooks. The combination of ground meat, seasonings, and fresh vegetables lays the foundation for great flavor.
- Add beans and pumpkin purée. Pour in the black beans, kidney beans, and pinto beans straight from the cans—do not drain. Stir in the canned pumpkin puree. Don’t worry about an overwhelming pumpkin flavor; it blends beautifully, creating a creamy and hearty texture.
- Add broth and simmer. Pour in 2 cups of vegetable broth and stir well. Keep the additional cup of broth nearby in case the chili thickens too much while simmering.
- Simmer slowly. Reduce the heat to medium-low and let the chili simmer for about 1 hour. This step allows the earthy flavor of the pumpkin and the bold spices to infuse into the hearty ingredients.
- Garnish and serve. Ladle the chili into bowls and top with chopped green onions. Add sour cream, shredded cheddar cheese, or your favorite chili toppings like tortilla chips or crackers. Serve hot with a crusty baguette or cornbread for the perfect way to enjoy a chilly evening.
Can this be frozen?
Hi Abi! I haven’t tried to freeze it but I’m sure it would freeze well just like any other chili. I’ll try to freeze some of my next batch and keep you posted 🙂 Hope you’re enjoying the chili!