Pumpkin Chili is a cozy twist on the classic chili that brings together hearty beans, tender veggies, and smooth pumpkin for a perfect blend of flavors and textures. The pumpkin adds a subtle sweetness and creaminess that balances the warmth of chili spices beautifully. It’s a dish that feels like a warm hug on a chilly day.
I love making Pumpkin Chili because it’s so easy to throw together, and it fills the kitchen with the most comforting smells. The pumpkin softens the heat a bit, making it friendly for those who want a little spice without it being too strong. It’s one of those meals that can easily become a weeknight favorite because it’s so satisfying and nourishing.
My favorite way to serve Pumpkin Chili is with a scoop of sour cream and a sprinkle of sharp cheddar cheese on top, along with some crunchy tortilla chips on the side. It’s the perfect mix of creamy, spicy, and crunchy. Plus, it’s great for leftovers—sometimes it even tastes better the next day, once the flavors have had time to meld together.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not pie filling, for the best taste. It adds creaminess and a subtle sweetness that balances the spices nicely. If you can’t find pumpkin, try butternut squash puree as a mild substitute.
Beans: Black beans and chickpeas add texture and protein, especially if you want this chili vegetarian. You can swap chickpeas for kidney or pinto beans if you like a different bean mix.
Ground Meat: Ground turkey or beef adds heartiness, but feel free to leave it out for a vegetarian version. For a plant-based boost, try adding cooked lentils or textured vegetable protein.
Spices: Chili powder, cumin, smoked paprika, and coriander bring depth and warmth. Adjust the cayenne to control the heat—skip it if you prefer mild. I like to add a bit extra smoked paprika for a nice smoky flavor.
How Do You Get Rich Flavors and Proper Texture in Pumpkin Chili?
Building flavor starts by sautéing vegetables gently until soft, which brings out their natural sweetness. Brown the meat thoroughly if using—that adds a savory base.
- Sauté onions, peppers, and jalapeño until tender (about 5 mins), then add garlic briefly to avoid burning.
- Toast the spices in the pot for about a minute to unlock their aroma, stirring constantly.
- Add liquids and beans, then simmer gently to let flavors blend and the chili thicken. Stir occasionally to prevent sticking.
- Simmer 30-40 minutes for best results. This step is key to deepen flavors and get the right texture.
I find a slow simmer and patience really make the pumpkin chili shine. Also, taste and adjust seasoning before serving to get just the right balance for your palate.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking chili evenly and letting flavors meld as it simmers.
- Wooden spoon – great for stirring without scratching your pot.
- Can opener – to open your pumpkin, beans, and tomatoes cans easily.
- Knife and cutting board – for chopping onions, peppers, and garlic safely.
- Measuring spoons – to get your spices just right.
Flavor Variations & Add-Ins
- Swap ground turkey for ground beef or skip meat for a vegetarian chili with extra beans or lentils.
- Add corn or diced sweet potatoes for a bit of sweetness and extra texture.
- Try stirring in a handful of chopped spinach or kale near the end for added greens.
- Top with shredded cheese, avocado slices, or fresh jalapeño for different finishes depending on your mood.
How to Make Pumpkin Chili?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 pound ground turkey or beef (optional for a meat version; omit for vegetarian)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable or chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional, for added heat)
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped, for garnish
- Sour cream or plain Greek yogurt, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 40 minutes to cook, making a total of about 50 minutes. Most of the cooking time is gentle simmering to blend flavors perfectly.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, red bell pepper, and minced jalapeño if you’re using it. Cook them for about 5 minutes or until they’re soft and fragrant.
2. Add Garlic and Meat:
Stir in the minced garlic and cook for another 1-2 minutes. If you want a meaty chili, add the ground turkey or beef now. Cook it fully, breaking it up with your spoon until it’s browned and no longer pink.
3. Mix in the Spices:
Sprinkle in the chili powder, ground cumin, smoked paprika, coriander, cayenne pepper if you like heat, plus salt and pepper. Stir everything well and cook for about one minute to bring out the flavors.
4. Add Remaining Ingredients and Simmer:
Pour in the diced tomatoes with their juices, black beans, chickpeas, pumpkin puree, and broth. Stir everything to combine well. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot partially.
Let it cook for 30-40 minutes, stirring now and then to prevent sticking. This time allows the flavors to blend into a smooth, hearty chili.
5. Taste and Serve:
Give your chili a taste and add more salt, pepper, or spices if needed. Serve it hot, topped with fresh cilantro or parsley, and a spoonful of sour cream or Greek yogurt if you like a creamy touch.
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree rather than pie filling, as pie filling contains added sugar and spices that can alter the flavor of your chili. If you only have pie filling, use it sparingly and adjust the seasoning accordingly.
Can I Make Pumpkin Chili Ahead of Time?
Yes! Pumpkin chili tastes even better the next day once the flavors have melded. Prepare it in advance, store in an airtight container in the fridge for up to 3 days, and reheat gently on the stovetop or in the microwave.
How Can I Make This Chili Vegetarian or Vegan?
Simply omit the ground meat and use vegetable broth instead of chicken broth. You can also add extra beans or lentils for added protein. For a vegan option, skip the sour cream or use a plant-based yogurt alternative for topping.
What Are Good Toppings or Sides to Serve with Pumpkin Chili?
Try garnishing with fresh cilantro or parsley, a dollop of sour cream or Greek yogurt, shredded cheese, or sliced avocado. Serve it with cornbread, tortilla chips, or a simple green salad for a complete meal.
