There’s something irresistible about the arrival of fall the crisp air, colorful leaves, and the unmistakable urge to simmer a big pot of something hearty and soul-warming on the stove. Every year, I look forward to cozy nights when the house fills with the aroma of simmering spices and savory vegetables. Pumpkin chili is the dish that always makes an appearance first. It’s a unique, nourishing twist on classic chili, featuring pureed pumpkin for creamy richness, deep flavor, and a subtle sweetness that perfectly balances smoky chili spices. Served in a pumpkin bowl and topped with melty cheese and a dollop of sour cream, this chili is pure comfort food, made just a little bit magical by the flavors of the season.

What Is Pumpkin Chili?

Pumpkin chili is a hearty, comforting stew that blends the robust flavors of traditional chili with the earthy, creamy goodness of pumpkin puree. Unlike standard chili, pumpkin chili includes canned or fresh pumpkin, which adds a beautiful orange hue, extra nutrients, and a subtle sweetness. It’s made with ground beef or turkey, kidney beans, tomatoes, onions, bell pepper, and a blend of classic chili spices. The pumpkin acts as both a thickener and a flavor enhancer, making each spoonful rich and velvety. It’s perfect for fall gatherings, game days, or any night you crave a new take on a classic favorite.

Why You’ll Fall in Love with This Recipe

Ultimate Comfort Food: Creamy, savory, a little sweet, and loaded with flavor.

Perfect for Fall: Pumpkin gives the chili a seasonal twist and added nutrition.
Crowd-Pleaser: Everyone from kids to adults will love the subtle pumpkin flavor.

Easy to Make: Comes together in one pot with minimal prep.
Great for Meal Prep: Leftovers taste even better the next day.

Naturally Gluten-Free: No flour or thickeners needed.

How Does Pumpkin Chili Taste?

Pumpkin chili is everything you love about chili, plus a gentle sweetness and creaminess from pumpkin that mellows out the spice and adds depth. The beans and meat make it hearty and filling, while the pumpkin rounds out the tomato tang and spice. There’s a hint of cinnamon warmth in the background, and every bite is rich, balanced, and deeply satisfying. The toppings—melty cheese, tangy sour cream, fresh herbs—make it extra delicious. The pumpkin isn’t overpowering; instead, it adds subtlety and smoothness that elevates the entire bowl.

Health & Ingredient Benefits

Pumpkin: High in fiber, vitamin A, antioxidants, and low in calories.

Ground Beef/Turkey: Adds protein, iron, and B vitamins.
Beans: Provide plant-based protein, fiber, and minerals.
Tomatoes: Packed with vitamin C, potassium, and lycopene.

Spices: Chili powder, cumin, and cinnamon have anti-inflammatory benefits.
Naturally Gluten-Free & Can Be Made Dairy-Free: Perfect for a range of diets.

Ingredients You’ll Need

1 pound ground beef or turkey

1 tablespoon olive oil
1 medium onion, diced
1 bell pepper, diced

3 cloves garlic, minced
1 (15-ounce) can pure pumpkin puree (not pie filling)
1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes with juice
2 cups beef or chicken broth

2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin

1 teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon dried oregano

¼ teaspoon cayenne pepper (optional)
1½ teaspoons salt (plus more to taste)
½ teaspoon black pepper

Toppings:

Shredded cheddar cheese
Sour cream or Greek yogurt

Chopped fresh parsley or cilantro
Sliced green onions

Serving bowl (optional):

Small pumpkin, cleaned and hollowed out (for festive serving)

Tools You’ll Need

Large Dutch oven or heavy-bottomed soup pot
Wooden spoon or spatula

Cutting board and knife
Can opener
Measuring cups and spoons

Ladle
Medium bowl (for toppings)
Optional: sharp paring knife and spoon (if making a pumpkin serving bowl)

Optional Substitutions & Additions

Protein: Use ground chicken, pork, or make it vegetarian with lentils or extra beans.
Beans: Substitute pinto beans or chickpeas.
Pumpkin: Butternut squash puree or sweet potato puree work great.

Spice Level: Add more cayenne, chipotle powder, or diced jalapeños.
Vegetables: Add corn, carrots, or zucchini for more veggies.
Toppings: Try avocado slices, tortilla strips, or pickled jalapeños.

How to Make Pumpkin Chili

Prep the Pumpkin Bowl (Optional): If serving in a pumpkin, carefully slice off the top and scoop out seeds and fibers. Rinse, dry, and set aside.
Brown the Meat: Heat olive oil in a large pot over medium heat. Add ground beef or turkey, season with a pinch of salt and pepper, and cook until browned, breaking apart with a spoon.
Sauté the Veggies: Add diced onion and bell pepper to the pot. Cook for 4–5 minutes until softened. Add garlic and sauté 1 minute more.

Add Pumpkin & Beans: Stir in pumpkin puree, kidney beans, black beans, diced tomatoes (with juice), and tomato paste. Mix well.
Season & Simmer: Add broth, chili powder, cumin, paprika, cinnamon, oregano, cayenne (if using), remaining salt, and pepper. Stir to combine.
Simmer: Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally, until thickened and flavors meld.

Adjust Seasoning: Taste and add more salt, pepper, or spice as desired.
Serve: Ladle chili into bowls (or the hollowed pumpkin). Top with shredded cheese, sour cream, and fresh herbs. Serve hot and enjoy!

What to Serve With Pumpkin Chili

Warm cornbread or cheesy breadsticks

Simple green salad with vinaigrette
Baked potatoes or sweet potatoes
Steamed broccoli or roasted veggies

Tortilla chips or crackers
Sliced avocado or guacamole

Tips for Success

Use Pure Pumpkin: Avoid pumpkin pie filling, which is sweetened and spiced.

Simmer Long Enough: Allow time for flavors to develop and chili to thicken.
Customize Heat: Adjust cayenne and chili powder to your spice preference.
Make Ahead: Chili tastes even better the next day as flavors deepen.

Pumpkin Bowl: Serve in a cleaned small pumpkin for a festive presentation!

Common Mistakes to Avoid

Too Much Liquid: Start with less broth if you prefer a thicker chili.
Underseasoning: Taste before serving and adjust spices as needed.

Using Sweetened Pumpkin: Only use pure pumpkin puree.
Rushing the Simmer: Let chili cook long enough for the best flavor.
Skipping the Toppings: Don’t miss out on the creamy, cheesy finishing touches!

How to Store & Reheat

Store: Cool chili completely, then refrigerate in an airtight container for up to 4 days.

Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge.

Reheat: Warm in a pot over medium heat, stirring occasionally, or microwave in 1–2 minute bursts until heated through.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes! Roast and puree your own pumpkin for a homemade touch—about 2 cups puree equals one 15-ounce can.

Is this chili spicy?
It’s mild with a touch of warmth. Add extra cayenne or hot sauce to turn up the heat.

Can I make it vegetarian?
Absolutely! Skip the meat and add extra beans, lentils, or quinoa.

Does the pumpkin flavor stand out?
Pumpkin adds creaminess and subtle sweetness but doesn’t overpower the classic chili taste.

What’s the best way to serve for a party?
Serve in a hollowed pumpkin or slow cooker set to warm, with a toppings bar on the side.

Nutritional Info (Approximate per serving)

Calories: 325

Fat: 11g
Carbohydrates: 33g
Fiber: 10g

Sugars: 7g
Protein: 23g
Sodium: 780mg

Based on beef, beans, and standard toppings; values may vary.

Conclusion

Pumpkin chili brings together the best of fall and classic comfort food, combining deep, savory chili flavor with the subtle sweetness and creaminess of pumpkin. Whether you’re looking for a hearty meal for a weeknight dinner, a festive game day dish, or a cozy addition to your fall gathering, this chili is sure to impress. Serve it with all your favorite toppings and let everyone dig into a bowl of pure autumn comfort!

August 5, 2025 by Melissa

Pumpkin Chili: Cozy Fall Comfort in a Bowl