Introduction

This Best Pumpkin Chili Recipe brings a delicious twist to traditional chili by incorporating velvety pumpkin puree. It’s hearty, flavorful, and perfect for cozy dinners, combining ground beef, beans, and a blend of warming spices for a satisfying meal.

A white bowl filled with thick chili made of dark red kidney beans, ground meat, and rich red sauce, covering the entire bowl except the center where there is a melted golden-yellow cheese layer topped with a dollop of smooth, white sour cream sprinkled with tiny green herbs. A silver spoon rests inside the bowl, leaning on its edge. The bowl sits on a piece of gray fabric over a white marbled surface, with a slightly blurred green herb and an orange object in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons oil (avocado or olive)
1 small sweet onion, diced
2 jalapeno peppers, seeds removed and finely diced
3 cloves garlic, finely minced
1 pound ground beef (85/15 or 90/10)
1 cup chicken or beef broth (regular sodium)
15 ounces crushed tomatoes (canned)
15 ounces pumpkin puree (canned)
2 cans black beans (15 ounces each), rinsed and drained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar or sweetener of choice
2 ½ teaspoons salt (to taste)
½ teaspoon black pepper

Chili Seasoning:

2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
½ teaspoon oregano
¼ to ½ teaspoon cayenne pepper (optional)
¼ teaspoon cinnamon

To Serve (Optional):

Cilantro or green onions, finely chopped
Cheddar cheese, shredded
Sour cream

Instructions

Step 1: Heat oil in a large pot or Dutch oven over medium heat. Add diced onion and jalapeno peppers and sauté for 2-3 minutes until onions are translucent. Add minced garlic and cook for another 30 seconds until fragrant.
Step 2: Push vegetables to the side and add ground beef. Cook for 6-7 minutes until no longer pink, breaking the meat apart with a potato masher or spoon.
Step 3: Pour in broth, crushed tomatoes, pumpkin puree, and black beans. Stir well to combine all ingredients.
Step 4: In a separate bowl, whisk together chili powder, cumin, paprika, oregano, cayenne pepper, cinnamon, salt, and black pepper. Stir seasoning mix into the chili along with tomato paste, Worcestershire sauce, and brown sugar.
Step 5: Increase heat to high and bring chili to a boil. Then reduce heat to medium-low, cover with a lid, and simmer for 25-30 minutes to allow flavors to meld.
Step 6: Serve hot with optional toppings like chopped cilantro or green onions, shredded cheddar cheese, and sour cream. Enjoy!

Tips & Variations

You can substitute the chili seasoning with 4 tablespoons of a premade chili seasoning mix plus additional salt and black pepper to taste.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 to 4 days. To freeze, place in a freezer-safe container and keep for 4 to 6 months. Reheat gently on the stove over medium-low heat until warmed through.

How to Serve

A white bowl filled with thick chili made of ground meat and dark red kidney beans in a rich, chunky, reddish-brown sauce, topped with a layer of melted orange cheddar cheese on one side covered partially by a dollop of smooth white sour cream, garnished with small bits of green herbs. A shiny silver spoon rests inside the bowl on the left side. The bowl is placed on a dark gray cloth with a white marbled textured surface below. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted to make a leaner chili. Adjust cooking times as needed to ensure the meat is fully cooked.

Is pumpkin puree really necessary in this recipe?

The pumpkin puree adds moisture and a subtle sweetness that balances the spices, but you can reduce the amount or omit it if you prefer a more traditional chili texture.

Best Pumpkin Chili Recipe

Print Recipe

★★★★★

4.5 from 136 reviews

This Best Pumpkin Chili Recipe combines the savory flavors of ground beef, black beans, and pumpkin puree with a rich blend of spices, creating a hearty and comforting dish perfect for chilly evenings. The addition of pumpkin adds a subtle sweetness and creaminess while boosting nutritional value, making this chili both delicious and nutritious.

Author: Kai
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pumpkin Chili:

2 tablespoons oil (avocado or olive)
1 small sweet onion, diced
2 jalapeno peppers, seeds removed and finely diced
3 cloves garlic, finely minced
1 pound ground beef (85/15 or 90/10)
1 cup chicken or beef broth (regular sodium)
15 ounces crushed tomatoes (canned)
15 ounces pumpkin puree (canned)
2 – 15 ounce cans black beans, rinsed and drained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar or sweetener of choice
2 ½ teaspoons salt (to taste)
½ teaspoon black pepper

Chili Seasoning:

2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
½ teaspoon oregano
¼–½ teaspoon cayenne pepper (optional)
¼ teaspoon cinnamon

To Serve (Optional):

Cilantro or green onions, finely chopped
Cheddar cheese, shredded
Sour cream

Instructions

Sauté Vegetables: Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and jalapeno peppers, sautéing for 2-3 minutes until the onions become translucent. Then add the minced garlic and continue sautéing for another 30 seconds until fragrant.
Cook the Ground Beef: Push the sautéed vegetables to one side of the pot and add the ground beef. Cook for 6-7 minutes, breaking the meat apart with a potato masher, until no longer pink and fully crumbled.
Add Pumpkin, Broth, and Beans: Pour in the chicken or beef broth, crushed tomatoes, pumpkin puree, and rinsed black beans. Stir everything together until well combined.
Mix in the Chili Seasonings: In a medium bowl, whisk together the chili powder, cumin, paprika, oregano, cayenne pepper, and cinnamon. Add this seasoning mix to the pot along with the tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper. Stir thoroughly to integrate all flavors.
Cover Pot and Cook: Increase the heat to high until the chili comes to a boil. Then reduce to medium-low heat, cover the pot with a lid, and let it simmer gently for 25-30 minutes, allowing the flavors to meld and the chili to thicken.
Serve with Toppings: Ladle the chili into bowls and garnish with chopped green onions or cilantro, shredded cheddar cheese, and a dollop of sour cream if desired. Enjoy your hearty pumpkin chili!

Notes

You can substitute the homemade chili seasoning with 4 tablespoons of a premade chili seasoning mix plus additional salt and black pepper to taste.
Store leftover chili in an airtight container in the refrigerator for 3 to 4 days.
This chili freezes well; keep it in a freezer-safe container for up to 4 to 6 months.
To reheat, warm the chili on the stove over medium-low heat until heated through.

Keywords: pumpkin chili, ground beef chili, easy chili recipe, fall recipes, hearty chili, pumpkin recipes, black bean chili