Pumpkin Chili Recipe

To say that I’ve made hundreds of chili recipes in my life would be an understatement. Between home and restaurants, I’ve made everything from classic beef to white chicken and vegetarian versions, but this pumpkin twist has become a fall favorite in my kitchen. It’s hearty enough for a crowd yet simple enough for a weeknight, and after dozens of test batches, I’ve found the perfect balance of spice, sweetness, and texture. If you love cozy, soul-warming meals, this one deserves a spot in your fall lineup.

Don’t forger about the health benefits of chilis with protein, iron and fiber. Meat and legumes are wonderful sources of protein, iron, fiber, and vitamin B. Not to mention the veggies that you pack into chili.

Key Ingredients and Variation Options

Pumpkin – Make sure you use a cooking pumpkin, usually called a “pie pumpkin” at the grocery store. Try to get a smaller pumpkin, between 1.5-2 lbs. But even if you have leftover pumpkin or get a bigger one, use it to make pumpkin puree or simply dice and sauté it as a side.

Pumpkin Puree – I love using my Homemade Pumpkin Puree in this chili recipe. However, a store-bought can works just fine. Make sure to get pumpkin puree, not pumpkin pie mix!

Seasonings – Create the very best flavor with garlic powder, oregano, paprika, sugar, chili powder, black pepper, salt and cumin. Feel free to adjust these spices once you’ve done a taste test!

Vegetables I use and more options – You’ll need a simple medley of yellow onion (white works in a pinch), tomatoes and red bell peppers. You can ALSO load your chili with veggies like carrots, celery, bell peppers, zucchini, yellow squash, corn, butternut squash, acorn squash, and avocado as a topping only.

Best beans for pumpkin chili – I like to use both navy and kidney beans in this pumpkin chili recipe. More options include pinto beans, cannellini beans, black beans or great northern beans to make the chili a bit softer and creamier in texture. Be sure to strain most of the liquid from the beans before adding them to the pot.

No beans – no problem, simply increase the amount of vegetables and meat.

Meat options – I use ground beef in this recipe but it’s very easy to swap out beef for ground chicken or ground turkey. If using turkey, I recommend getting lean ground turkey (93%/7%) not extra lean (99% lean) or it will be too dry.

Meatless – if you want to do away with meat altogether, simply increase the amount of vegetables and maybe an extra can or two of beans.

How to Make Pumpkin Chili

Sauté the onions over medium heat in a preheated pot with some oil. Sauté the them until translucent and start to get golden brown caramelization.

Stir in the diced pumpkin and bell peppers and cook for just a few minutes, until softened. Stir in tomatoes and let it cook another couple of minutes.

Smash the garlic before mincing it, make a little well in the veggies and add garlic. Let it sauté for a few seconds until fragrant. You don’t want to to cook garlic too long or it will get bitter. Once fragrant, stir it into the veggies.

Adding the ground beef: move veggies around to the sides of the pot to make room for the meat. Add ground beef to the center of the pot, break it apart, cover the pot with a lid, and let it cook for a few minutes. From time to time, open the lid and mix the meat around as it cooks.

Once meat is mostly browned, stir in the seasoning, stock, pumpkin puree, tomato sauce, tomato paste, and drained beans.

Now it the time to develop the flavor by letting it stew for awhile! Bring the chili mixture to a low boil and then lower the heat to low. Cover with a lid but leave a crack for the steam to escape.

Cook on low for about 1.5-2 hours, taking off the lid half way through and cook it uncovered. This will give a chance for some liquids to cook down and create a richer flavor. Make sure to stir from time to time as the chili is cooking and scrape the bottom of the pot.

Recipe FAQs

What toppings are good for pumpkin chili?

My first go-to toppings for this chili includes pepitas (pumpkin seeds), sour cream, and a squeeze of fresh lime juice. Some more options include sliced avocados, sliced jalapeños (seeded or not based on how spicy you prefer your chili), cilantro and green onions. You can also make it cheesy with some shredded cheddar cheese or Mexican blend cheese.

How Do I adjust spice level in my chili? 

This chili has a medium heat level, which you can easily adjust to your preference:

• To make it spicier: Use older, veined jalapeños, keep the seeds in, substitute a hotter pepper like habanero or serrano, or add more chili powder.
• To make it less spicy: Use younger, smooth-skinned jalapeños, remove the seeds, and reduce the chili powder.

Storing, Freezing, and Reheating Instructions

To store in the refrigerator: Make sure to cool the chili completely to room temperature prior to storing. Store your leftovers in an airtight food storage container in the refrigerator. It will stay good for about 4-5 days.

To freeze: After your pumpkin chili is cooked, you will want to cool it as quickly as possible if you plan on freezing it. This gives bacteria less of a chance to build, extending the shelf life of the chili. The best way to cool pumpkin chili quickly is to place the pot of chili into a larger container filled with ice. Make sure to give it a stir from time to time as it cools down. Once it cools, portion it into smaller bags, let all the air out, and close it well. Don’t forget to date and label! Freeze for up to 2 months.

To thaw: Pull the frozen bag of pumpkin chili from the freezer and place it in the refrigerator. Let it slow-thaw overnight.

Reheat: it in the microwave or on stove-top over medium heat. 

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More of Our Favorite Chili Recipes

I make chili all year long so I tend to variate which ones I make. We love the classic beef chili and I even add bacon to it! Other times, I make turkey chili, white chicken chili and even a vegetarian chili when we don’t feel like meat. When short on time, I use my pressure cooker to make Instant Pot chili. For game days, I even make chili with beer. If you like savory pumpkin recipes, my pumpkin soup recipe is a must try!

Originally published on Will Cook For Smiles in October, 2018.