Recipe

Pumpkin Chili

A thick, savory chili with pumpkin for a velvety base, plus beans, tomatoes, and warm spices. Cozy, balanced, and not sweet.

By Matt Campbell

•

4.8

A steaming bowl of pumpkin chili topped with sour cream, shredded cheddar, and sliced green onions on a wooden kitchen table with warm natural light

Jump to Recipe

Pumpkin chili is one of those ideas that sounds suspicious until you taste it. This is not a sweet pumpkin spice situation. Think of pumpkin as the quiet hero that makes chili thicker, smoother, and more rich, like the difference between a sauce that’s fine and a sauce that makes you stop mid-bite and go, “Okay, wow.”

This version is weeknight-friendly, uses easy pantry stuff, and leans into warm spices without turning into a fall candle. You get classic chili vibes, plus a little extra depth that plays really well with cheddar, sour cream, and anything crunchy you can throw on top.

A can of pumpkin puree alongside beans, diced tomatoes, onions, garlic, ground meat, and spices set out on a clean kitchen counter before cooking

Why It Works

Thick, cozy texture: Pumpkin puree gives you that slow-simmered body without needing hours on the stove.
Savory, not sweet: Tomato, chiles, and chili spices keep everything firmly in dinner territory.
Big flavor with normal groceries: Pantry beans and canned tomatoes do the heavy lifting.
Better the next day: Like most chili, it settles in and gets even more delicious after a night in the fridge.

Pairs Well With

Storage Tips

Fridge: Cool chili down, then store in airtight containers for up to 4 days. For food safety, refrigerate within 2 hours of cooking (sooner is even better if your kitchen is warm).

Freezer: Freeze in portioned containers for up to 3 months. Leave a little space at the top because chili expands.

Reheat: Warm on the stovetop over medium-low, stirring often, until hot throughout. Add a splash of broth or water if it’s gotten extra thick. Microwave works too, just stir halfway through so it heats evenly.

Portioned pumpkin chili in clear airtight containers stacked neatly and ready for meal prep

Common Questions

Does pumpkin chili taste like pumpkin?

Not in a sweet, pumpkin pie way. It tastes like chili, just richer and smoother. The pumpkin mostly adds body and a mellow, earthy background note.

Can I use pumpkin pie filling?

No. Pumpkin pie filling is sweetened and spiced for dessert. You want 100% pumpkin puree.

How do I make it less thick?

Add more broth a little at a time until it’s your preferred consistency. Pumpkin and beans both thicken fast.

What if it tastes too “warm spice” heavy?

Add a squeeze of lime or a splash of apple cider vinegar, plus a pinch more salt. Acid and salt pull everything back into balance.

Can I make it vegetarian?

Yes. Skip the meat, use vegetable broth, and add an extra can of beans or a cup of diced sweet potato. You can also add chopped mushrooms for a more hearty vibe.

Is this spicy?

Medium-ish, but very adjustable. Use mild diced green chiles and skip cayenne for mild. Add jalapeño, chipotle, or cayenne for more heat.

Can I use homemade pumpkin puree?

Yes. Just know homemade puree can be a little wetter than canned, so you may need to simmer a bit longer to get that thick, cozy texture. Butternut squash puree also works in a pinch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 7 quart)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring spoons
Can opener

The first time I made pumpkin chili, it was a “I wonder if…” moment fueled by a lonely can of pumpkin puree and a need for dinner that felt like a hoodie. I expected it to be fine. Instead, it fixed two things I’m always chasing in weeknight chili: thickness without fuss and flavor that tastes like it’s been hanging out all day. Now it’s my go-to when I want chili that feels extra cozy but still very much chili.

Pumpkin Chili

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
1 bell pepper (red or green), diced
3 to 4 cloves garlic, minced
1 lb ground turkey or ground beef
2 tbsp tomato paste
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp ground cinnamon (optional but great)
1/4 to 1/2 tsp cayenne pepper, to taste (optional)
1 1/2 tsp kosher salt, plus more to taste
1 (15 oz) can pumpkin puree (100% pumpkin)
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chiles (mild or hot)
2 cups low-sodium chicken broth or beef broth
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 tbsp maple syrup or brown sugar (optional, only if needed to balance acidity)
1 to 2 tbsp lime juice or apple cider vinegar, to finish

Optional toppings

Shredded cheddar or Monterey Jack
Sour cream or Greek yogurt
Sliced green onions or chopped cilantro
Avocado
Pickled onions
Crushed tortilla chips or cornbread

Canned pumpkin puree, ground meat, beans, diced tomatoes, onions, garlic, and spices arranged on a clean kitchen counter ready for cooking

Instructions

Sweat the veggies. Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook 5 to 7 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds.
Brown the meat. Add ground turkey or beef. Cook 6 to 8 minutes, breaking it up, until no longer pink and lightly browned. If there is excess grease, spoon off a bit (this is more common with beef than turkey).
Toast the flavor. Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, cinnamon (if using), cayenne (if using), and salt. Cook 1 minute, stirring, until everything smells bold and toasty.
Build the chili. Add pumpkin puree, diced tomatoes, green chiles, and low-sodium broth. Stir well, scraping the bottom of the pot so nothing’s stuck.
Add beans and simmer. Stir in kidney beans and black beans. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 20 to 25 minutes, stirring occasionally, until thick and glossy. If your pot is narrower or your simmer is gentle, it may take a little longer. Just keep going until it looks like chili you want to eat.
Finish like a pro. Turn off the heat. Stir in lime juice or apple cider vinegar (start with 1 tablespoon, then add more if you want it brighter). Taste and adjust salt, heat, and thickness. If it tastes too sharp from tomatoes, add maple syrup or brown sugar 1 teaspoon at a time until it’s balanced, but stop the second it tastes “sweet.”
Serve. Ladle into bowls and go wild with toppings. My top move: cheddar + sour cream + crunchy chips for contrast. It’s also great with cornbread or over rice if you want to stretch it.

Pumpkin chili gently simmering in a Dutch oven on a stovetop with a wooden spoon resting on the rim

Nutrition information is estimated.

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Pumpkin Chili

Why It Works

Pairs Well With

Recommended

Ground Turkey Chili

Smoky Kidney Bean Chili

Hamburger Chili

Slow Cooker Turkey Chili

Storage Tips

Common Questions

Does pumpkin chili taste like pumpkin?

Can I use pumpkin pie filling?

How do I make it less thick?

What if it tastes too “warm spice” heavy?

Can I make it vegetarian?

Is this spicy?

Can I use homemade pumpkin puree?

Pumpkin Chili

Ingredients

Optional toppings

Instructions