Pumpkin Chili is a hearty, savory one-pot meal that combines ground beef, beans, tomatoes, pumpkin puree, and classic chili spices. The pumpkin adds body and a subtle natural sweetness without making the chili taste like dessert, while chili powder, cumin, and smoked paprika give it a warm, robust flavor.
This version simmers on the stovetop for about 40 minutes, giving the flavors time to develop while keeping the preparation simple. It is especially convenient for make-ahead meals because the chili reheats well and often tastes even more developed the next day.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: About 9 cups chili
- Servings: 6 servings
- Difficulty: Easy
What Makes This Recipe Work
- Pumpkin adds body: Pumpkin puree naturally thickens the chili and gives it a creamy consistency without needing flour or a roux.
- Browning the beef first builds flavor: Developing browned bits in the pot gives the chili a deeper, more savory base.
- A blend of spices balances the pumpkin: Chili powder, cumin, smoked paprika, and oregano keep the flavor firmly savory.
- Beans make it substantial: Kidney and black beans add protein, texture, and hearty bite.
- A slow simmer brings everything together: The tomatoes, pumpkin, beef, and spices have time to develop a more cohesive flavor.
Tools for This Recipe
- 5- to 6-quart Dutch oven or heavy-bottomed pot
- Wooden spoon or heatproof spatula
- Can opener
- Measuring cups and spoons
- Ladle
Ingredient Notes
- ■ Pumpkin puree: Use plain pumpkin puree rather than pumpkin pie filling for thickness and mild sweetness.
- ■ Ground beef: An 85% lean ground beef gives flavor without excess grease; ground turkey is a lighter option.
- ■ Beans: Kidney and black beans provide varied textures; pinto beans can substitute without changing the cooking process.
- ■ Chili powder: This is the primary source of flavor; adjust the amount based on spiciness.
- ■ Apple cider vinegar: Brightens the chili; lime juice can be used for a fresher note.
Step-by-Step Method
- Heat the pot. Place a 5- to 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add the 1 tablespoon olive oil and heat until it shimmers.
- Brown the beef. Add the 1 1/2 pounds ground beef. Cook for 6–8 minutes, breaking it into small pieces with a wooden spoon, until no pink remains and the meat is well browned. If there is a large amount of rendered fat, carefully drain some, leaving a little in the pot for flavor.
- Cook the onion. Add the diced 1 medium yellow onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden. If the bottom of the pot begins to brown too quickly, reduce the heat to medium.
- Add the garlic and spices. Stir in the 4 minced garlic cloves, 3 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for 30–60 seconds, stirring constantly, until fragrant. Do not let the garlic or spices scorch.
- Add the pumpkin and tomatoes. Stir in the 15-ounce can pumpkin puree and the 28-ounce can diced tomatoes with their juices. Scrape the bottom of the pot with the spoon to loosen any browned bits.
- Add the beans and broth. Stir in the kidney beans, black beans, and 1 cup beef broth. The mixture should be thick but loose enough to stir easily. If it looks unusually thick, add a small splash of additional broth.
- Simmer the chili. Bring the chili to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 35–40 minutes, stirring every 8–10 minutes to prevent sticking. The chili should become noticeably thicker, with the tomatoes breaking down and the surface gently bubbling.
- Finish and adjust. Stir in the 1 tablespoon apple cider vinegar. Taste and adjust the salt, pepper, or chili seasoning if needed. If the chili is too thick, add broth a few tablespoons at a time. If it is too thin, simmer uncovered for another 5–10 minutes.
- Serve warm. Ladle the pumpkin chili into bowls and top with shredded cheddar, sour cream, sliced green onions, or chopped cilantro, if using.
Make-Ahead and Storage Notes
- Cool leftover chili promptly and store it in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot throughout.
- Pumpkin chili freezes well.
FAQ
Does pumpkin make chili taste sweet?
Not significantly. Plain pumpkin puree adds mild natural sweetness and earthy flavor, but the chili powder, cumin, tomatoes, beef, and vinegar keep the finished dish savory.
Can I use ground turkey instead of ground beef?
Yes. Ground turkey can replace the ground beef in the same quantity.
Can I make pumpkin chili vegetarian?
Yes. Replace the ground beef with an additional can of beans or about 2 cups cooked lentils, and use vegetable broth instead of beef broth.
Can I make this chili in a slow cooker?
Yes, but brown the ground beef and cook the onion and garlic in a skillet first. Transfer them to a slow cooker with the remaining chili ingredients and cook on LOW for about 5–6 hours or HIGH for about 2 1/2–3 hours.
Can I freeze pumpkin chili?
Yes. Freeze cooled chili in airtight freezer-safe containers for up to 3 months.
Ingredients
Method
Method
- Place a 5- to 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add the 1 tablespoon olive oil and heat until it shimmers.
- Add the 1 1/2 pounds ground beef: Cook for 6–8 minutes, breaking it into small pieces with a wooden spoon, until no pink remains and the meat is well browned. If there is a large amount of rendered fat, carefully drain some, leaving a little in the pot for flavor.
- Add the diced yellow onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden. If the bottom of the pot begins to brown too quickly, reduce the heat to medium.
- Stir in the 4 minced garlic cloves, 3 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for 30–60 seconds, stirring constantly, until fragrant. Do not let the garlic or spices scorch.
- Stir in the 15-ounce can pumpkin puree and the 28-ounce can diced tomatoes with their juices. Scrape the bottom of the pot with the spoon to loosen any browned bits.
- Stir in the kidney beans, black beans, and 1 cup beef broth. The mixture should be thick but loose enough to stir easily. If it looks unusually thick, add a small splash of additional broth.
- Bring the chili to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 35–40 minutes, stirring every 8–10 minutes to prevent sticking. The chili should become noticeably thicker, with the tomatoes breaking down and the surface gently bubbling.
- Stir in the 1 tablespoon apple cider vinegar: Taste and adjust the salt, pepper, or chili seasoning if needed. If the chili is too thick, add broth a few tablespoons at a time. If it is too thin, simmer uncovered for another 5–10 minutes.
- Ladle the pumpkin chili into bowls and top with shredded cheddar, sour cream, sliced green onions, or chopped cilantro, if using.
