Easy Pumpkin Chili is a cozy twist on a classic favorite, blending hearty beans, flavorful spices, and smooth pumpkin puree into one tasty pot. It’s warm, comforting, and just the right balance of spicy and sweet, perfect for crisp fall days or anytime you need a comforting meal. The pumpkin adds a subtle creaminess that makes this chili feel special without any extra fuss.
I love making this chili when I want something filling but not too heavy, and the pumpkin sneaks in some extra veggies that everyone feels good about eating. Plus, it’s simple to throw together in one pot, which means less time cooking and more time relaxing. I usually double the recipe because it reheats wonderfully and tastes even better the next day. A little tip: don’t skip the chili powder and cumin—they bring the warmth that makes this dish really memorable.
Serving this Easy Pumpkin Chili topped with a sprinkle of cheese, a dollop of sour cream, or some fresh cilantro always gets a thumbs-up from my friends and family. I also like to pair it with some crusty bread or over a bed of rice to soak up all the flavors. This chili feels like a big, warm hug in a bowl every time I make it, and I’m pretty sure it will become one of your go-to recipes during cooler months too.
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the dish. Make sure to use plain pumpkin puree, not pie filling, which is sweetened. You can swap it with butternut squash puree for a milder flavor.
Beans: Black beans and kidney beans add protein and texture. If you prefer, try pinto beans or chickpeas. Using canned beans saves time, but dry beans work too if cooked in advance.
Spices: Chili powder and cumin bring warmth and depth. Smoked paprika adds a subtle smoky note, while cinnamon offers a gentle sweetness that pairs well with pumpkin. Feel free to adjust spice levels to your taste.
Meat: Ground beef or turkey is optional. To keep it vegetarian, omit meat and add extra beans or vegetables like bell peppers or mushrooms.
How Do I Get the Best Flavor When Cooking Pumpkin Chili?
Cooking the spices well is key for rich flavor. Here’s how to do it:
- After sautéing the onions and garlic, add the spices and stir for about a minute. This “blooming” releases oils and intensifies taste.
- Don’t rush the simmering step. Let the chili cook gently for 20-30 minutes so flavors mingle and the pumpkin blends nicely with spices and beans.
- Stir occasionally to prevent sticking and evenly distribute heat.
- Taste near the end and adjust salt, pepper, or spices to suit your preference.
These simple steps help the chili turn out rich, balanced, and comforting every time.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it heats evenly and is perfect for simmering the chili.
- Wooden spoon or spatula – helps stir the chili and scrape up any flavorful bits from the bottom.
- Measuring spoons and cups – makes it easy to get the right amount of spices and liquids.
- Can opener – for the beans, tomatoes, and pumpkin puree, quick and easy.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey, chicken, or plant-based crumbles for different protein options.
- Add chopped bell peppers, corn, or zucchini for extra veggies and crunch.
- Stir in a splash of lime juice or hot sauce before serving for a tangy or spicy twist.
- Top with shredded cheese, sour cream, or avocado for creaminess and freshness.
Easy Pumpkin Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef or turkey (optional for a meat version)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable or beef broth
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon ground cinnamon (adds warmth, optional)
- Salt and black pepper to taste
- Shredded cheddar cheese, sour cream, and chopped fresh parsley or cilantro for garnish
Time Needed
This recipe takes about 10 minutes to prep and 30 minutes to cook. So in about 40 minutes total, you’ll have a warm and comforting bowl of pumpkin chili ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for another minute until you can smell that lovely garlic aroma.
2. Cook the Meat (Optional):
If you’re using ground beef or turkey, add it now. Cook thoroughly, breaking it up with your spoon until it’s browned and no longer pink.
3. Add the Spices:
Sprinkle in the chili powder, ground cumin, smoked paprika, and cinnamon. Stir everything for about a minute to release the spices’ wonderful flavors.
4. Combine the Main Ingredients:
Pour in the diced tomatoes, tomato paste, pumpkin puree, and broth. Stir until all ingredients are well mixed.
5. Stir in the Beans:
Add the black beans and kidney beans, mixing everything together.
6. Simmer the Chili:
Bring the mixture to a gentle simmer. Then reduce the heat to low, cover the pot, and let it cook gently for 20-30 minutes. Stir occasionally so the flavors meld beautifully.
7. Final Taste and Serve:
Give your chili a taste and add salt and pepper as needed. Serve it hot topped with shredded cheddar cheese, a spoonful of sour cream, and a sprinkle of fresh parsley or cilantro. Enjoy it with some crusty bread or over rice if you like!
Can I Make This Chili Vegetarian?
Absolutely! Simply omit the ground meat and add extra beans or vegetables like bell peppers or mushrooms to keep it hearty and delicious.
Can I Use Canned Pumpkin Puree Instead of Fresh?
Yes, canned pumpkin puree works perfectly. Just be sure it’s plain pumpkin puree and not pumpkin pie filling, which is sweetened and spiced.
How Do I Store Leftovers?
Store leftover chili in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave until warmed through.
Can I Freeze Pumpkin Chili?
Yes! Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.