If you’re looking to cozy up with something hearty, flavorful, and a little unexpected, this Pumpkin Chili Recipe is exactly what you need. It marries the traditional warmth of chili with the subtle, velvety sweetness of pumpkin puree, creating a comforting dish that’s perfect for chilly evenings or whenever you want a bowl full of delicious goodness. Whether you’re a chili purist or someone eager to try a fresh twist on a classic, this recipe is sure to become a new favorite in your kitchen.
Ingredients You’ll Need
Don’t worry, this Pumpkin Chili Recipe uses simple, approachable ingredients that come together beautifully to create layers of flavor, texture, and an inviting color palette. Each component is thoughtfully chosen to balance spice, sweetness, and heartiness in every bite.
- Olive oil: For sautéing your veggies to soft, fragrant perfection.
- Large onion, diced: Adds a sweet base and depth to the chili.
- Bell pepper (red or green), diced: Brings a fresh crunch and vibrant color.
- Garlic cloves, minced: Elevates the aroma and flavor with its signature punch.
- Ground beef, turkey, or plant-based protein (optional): Adds hearty richness; skip or substitute for vegetarian options.
- Pumpkin puree (15 oz can): Not pumpkin pie filling—this is the star ingredient that gives body and subtle sweetness.
- Diced tomatoes (15 oz can): Bring acidity and juiciness to balance the pumpkin.
- Black beans, drained and rinsed: For creaminess and protein-packed texture.
- Kidney beans, drained and rinsed: Adds heartiness and classic chili vibe.
- Vegetable or chicken broth (2 cups): Builds the flavorful liquid base to simmer everything together.
- Chili powder (2 tablespoons): The essential spice that gives warmth and complexity.
- Ground cumin (1 teaspoon): Adds earthy depth to the spice profile.
- Smoked paprika (1 teaspoon): Infuses a subtle smoky flavor without a grill in sight.
- Ground cinnamon (½ teaspoon, optional): Surprising but brilliant, it adds a hint of warmth that complements pumpkin beautifully.
- Cayenne pepper (¼ teaspoon, optional): For those who love a gentle kick of heat.
- Salt and pepper: To taste; these elevate all the flavors perfectly.
- Maple syrup or honey (1 tablespoon, optional): A touch of natural sweetness to balance the spice and acidity.
- Fresh cilantro, sour cream, shredded cheese, and sliced avocado: Perfect garnishes that add freshness and creaminess when serving.
How to Make Pumpkin Chili Recipe
Step 1: Sauté Your Veggies
Begin by heating olive oil in a large pot over medium heat. Toss in your diced onion and bell pepper, and sauté until they soften and their flavors mingle, about 5 to 6 minutes. Stir in the minced garlic last, letting it cook just long enough for its fragrance to fill the kitchen without turning bitter.
Step 2: Brown the Protein (If Using)
If you’re adding ground beef, turkey, or a plant-based option, now’s the time. Add it directly to the pot with your softened vegetables and cook until browned, roughly 7 to 8 minutes. Be sure to drain any excess fat to keep the chili from becoming greasy, but don’t rinse—those flavorful bits stuck to the pot are pure gold.
Step 3: Bloom the Spices and Add Pumpkin
Sprinkle in chili powder, ground cumin, smoked paprika, and for an extra cozy touch, cinnamon. If you want some heat, cayenne pepper joins in here as well. Stir continuously for 1 to 2 minutes to “bloom” the spices, unlocking their vibrant aromas. Then, mix in the pumpkin puree, letting it coat and blend with all those beautiful spices.
Step 4: Add Beans, Tomatoes, and Broth
Pour in the diced tomatoes with their juices, along with the black beans, kidney beans, and broth. Give everything a good stir so all the ingredients start to meld together. Salt and pepper come next for seasoning, and if a hint of sweetness suits your palate, add a splash of maple syrup or honey at this point.
Step 5: Simmer to Perfection
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for 20 to 30 minutes, allowing the flavors to deepen and thicken. Don’t forget to stir occasionally to prevent sticking or burning at the bottom. If the chili thickens too much, simply add a bit more broth or water to keep it just right.
Step 6: Final Taste and Adjustments
Before serving, give your pumpkin chili one last taste. Adjust salt, pepper, or sweetness if needed to suit your taste buds. This step is crucial, as it fine-tunes the harmony of flavors that make this Pumpkin Chili Recipe truly shine.
How to Serve Pumpkin Chili Recipe
Garnishes
The magic of serving this Pumpkin Chili Recipe lies in the finishing touches. Fresh cilantro scattered on top adds a punch of herbaceous brightness, while a dollop of sour cream or a handful of shredded cheese brings a creamy contrast to the warm spices. Don’t forget sliced avocado for an extra layer of silkiness and nutrition.
Side Dishes
Pair your pumpkin chili with cornbread, tortilla chips, or even a crisp green salad. The slight sweetness and texture of cornbread complement the chili’s spiced richness perfectly. A light salad or crunchy chips provide a refreshing counterbalance and make the whole meal feel complete.
Creative Ways to Present
Looking to impress guests or simply spice up your weekday dinner? Serve the chili in individual bread bowls made from sourdough or whole wheat rolls to add rustic charm. Alternatively, layer it over rice or baked sweet potatoes for a comforting twist that amplifies the cozy vibe.
Make Ahead and Storage
Storing Leftovers
This Pumpkin Chili Recipe keeps beautifully in the fridge for up to four days. Store leftovers in an airtight container to preserve the rich flavor and texture. The pumpkin helps retain moisture, so the chili will remain hearty and satisfying even after a few days.
Freezing
You can freeze this chili without a hitch! Let it cool completely before transferring it to freezer-safe containers or bags. It will stay delicious for up to three months. When you’re ready for a quick meal, simply thaw overnight in the fridge and reheat gently.
Reheating
Reheat the chili on the stove over low to medium heat, stirring occasionally to avoid sticking. If it seems too thick, add a splash of broth or water to loosen it up. Microwave reheating works too—just warm in bursts and stir in between to heat evenly.
FAQs
Can I make this Pumpkin Chili Recipe vegetarian or vegan?
Absolutely! Skip the meat and use plant-based protein or extra beans for protein. Just be sure to use vegetable broth to keep it vegan-friendly. The pumpkin puree adds richness that makes this chili satisfying even without meat.
Is it necessary to add cinnamon and cayenne pepper?
Not at all, but these spices add unique warmth and a gentle kick that balances beautifully with the pumpkin. If you prefer a milder chili, feel free to omit them or adjust the quantities to your liking.
Can I use fresh pumpkin instead of canned pumpkin puree?
You can, but fresh pumpkin needs to be cooked and pureed until smooth before adding. Using canned pumpkin puree is much easier and ensures a consistent texture and flavor for this recipe.
How spicy is this Pumpkin Chili Recipe?
The spice level is moderate and very customizable since cayenne is optional. If you like it hot, add more cayenne pepper or a dash of hot sauce. If you prefer mild flavors, simply leave out the cayenne and enjoy the warm spices.
Does pumpkin affect the texture of the chili?
Yes, pumpkin puree gives the chili a smooth, creamy texture that’s different from traditional tomato-based chilis. It also adds a lovely, subtle sweetness that offsets the savory spices beautifully, making every spoonful rich and comforting.
Final Thoughts
This Pumpkin Chili Recipe is such a wonderful way to warm your home and delight your taste buds all season long. It’s easy to make, endlessly versatile, and brings a fresh twist to a beloved classic that your family and friends will adore. Go ahead and give it a try—you might just find your new go-to comfort food!
Print
Pumpkin Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Pumpkin Chili recipe combines the rich flavors of pumpkin puree with spices and beans to create a comforting, protein-packed meal perfect for cooler weather. Versatile and easy to customize with your choice of ground beef, turkey, or plant-based protein, this chili is a nutritious twist on a classic dish, enhanced by warming spices like cinnamon and smoked paprika.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 bell pepper (red or green), diced
- 3 cloves garlic, minced
Protein
- 1 lb ground beef, turkey, or plant-based protein (optional)
Vegetables & Beans
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
Liquids & Broth
- 2 cups vegetable or chicken broth
Spices & Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Sweetener (Optional)
- 1 tablespoon maple syrup or honey (optional)
Garnishes
- Fresh cilantro
- Sour cream
- Shredded cheese
- Sliced avocado
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and bell pepper and sauté for 5-6 minutes until they are softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the Protein: If using, add the ground beef, turkey, or plant-based protein to the pot with the vegetables. Cook until browned, about 7-8 minutes. Drain excess fat if necessary to keep the chili from being greasy.
- Add Spices and Pumpkin: Stir in chili powder, ground cumin, smoked paprika, ground cinnamon, and cayenne pepper if using. Cook the spices with the mixture for 1-2 minutes to allow them to bloom and develop their flavors. Then add the pumpkin puree and combine thoroughly.
- Add Beans, Tomatoes, and Broth: Pour in the diced tomatoes with their juices, the rinsed black and kidney beans, and the vegetable or chicken broth. Stir everything well to blend the ingredients. Season with salt and pepper to taste. If desired, add maple syrup or honey to balance the flavors.
- Simmer the Chili: Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for 20 to 30 minutes, stirring occasionally. Add additional broth or water if the chili becomes too thick during cooking.
- Final Taste and Serve: Taste the chili and adjust seasoning if necessary. Serve hot topped with fresh cilantro, sour cream, shredded cheese, and sliced avocado for a delicious and satisfying meal.
Notes
- This chili can be made vegetarian or vegan by omitting meat and using vegetable broth.
- The ground cinnamon adds a subtle warmth but can be omitted if you prefer a more traditional chili flavor.
- Maple syrup or honey provides a slight sweetness to balance the spice, but is optional.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust cayenne pepper to control spiciness according to your taste.
