This easy pumpkin chili is hearty, savory and gets a boost of healthy nutrition by adding a can of pumpkin. You’ll love this fall twist on a classic chili recipe!
Love chili recipes? Add these other chili variations to your menu rotation like Wendy’s chili, healthy turkey chili or easy 3-ingredient chili!
Table of Contents
Easy Pumpkin Chili
I recently made a jar of my homemade chili seasoning to have on hand for my favorite homemade chili recipe, but decided to add a pumpkin twist this time. My family loved this easy pumpkin chili!
During fall, I love all the pumpkin recipes. Pumpkin isn’t only for desserts, though! I love it in savory dishes like this delicious pumpkin chili recipe or my creamy pumpkin soup with canned pumpkin.
Why This is the Best Pumpkin Chili
- Easy one pot meal. It’s made in one pan, meaning less dishes and an easy cleanup in just minutes! I love to make it for Halloween with warm homemade cornbread.
- Thick and healthy. The pumpkin flavor doesn’t overpower the chili but adds another depth of flavor, extra nutrients, color and silkiness to the texture.
- Hearty and comforting. Made with warm spices and a deliciously thick texture. Pumpkin chili is the perfect comfort soup on a chilly fall day.
Pumpkin Chili Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Pumpkin: Chili with pumpkin may sound a bit strange, but trust me on this one. I like to use canned pumpkin or my own homemade pumpkin puree.
- Protein: I love to use good quality ground beef. You could even swap for ground turkey (or do half and half). Vegan or vegetarian, skip meat and add more beans!
- Beans: I prefer to use a combo of kidney and black beans, but you could also use pinto or white beans, if preferred.
- Vegetables: I usually add in onion, bell peppers and tomatoes. You could use a variation of bell peppers here in any color.
- Seasoning: You can use my homemade chili seasoning and homemade pumpkin pie spice to boost the flavors. You don’t need a lot of the pumpkin spice or cinnamon, start with just a pinch and go from there.
- Brown sugar: Technically you could omit this, but I find it really helps bring the chili pumpkin recipe together.
How to Make Easy Pumpkin Chili
Made in just one pot, this recipe for pumpkin chili couldn’t be easier to whip up. Just follow the simple steps below to get started.
- Brown the meat. Cook the beef, onion and peppers in a large saucepan over medium heat until the meat is browned and the onions are translucent. Drain any excess grease.
- Season. Add the seasonings and cook for 1 more minute.
- Stir. Mix in the tomatoes, beans, pumpkin puree and brown sugar. Give it a taste and add any additional seasonings as desired (cinnamon, salt, pepper, etc.). Then pour in 1/2 cup hot water to thin down the consistency and mix well.
- Simmer. Turn the heat to low and let simmer for 30 to 60 minutes. The longer it simmers, the more flavor it will have.
Tips and Variations
- Slow cooker simmer. Sometimes I’ll make this in the afternoon and then transfer to the slow cooker and cook on low for a couple hours. You may need to add in a little extra water. Cooking low and slow creates a bolder taste.
- Go light on the fall spices. A little goes a long way with the cinnamon and pumpkin spice. Start by adding just a pinch, then taste and add more if preferred.
- Consistency. This is a hearty chili with pumpkin, so the texture will be thicker. If you prefer a thinner consistency, feel free to add in a dash of water or chicken broth.
- For a spicier pumpkin chili: Sprinkle in some red pepper flakes, cayenne pepper, paprika, chopped jalapeno or add a dash of your favorite hot sauce.
- Pumpkin chili toppings: Favorites include sour cream, cheese, cilantro and tortilla strips. Sometimes I will serve cornbread croutons or crushed tortilla chips.
More chili recipes to try include slow cooker turkey chili and crack chicken chili!
More Delicious Chili Recipes
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Easy Pumpkin Chili
Video
Ingredients
- 1 pound lean ground beef
- ½ cup chopped onion
- 1 cup chopped red bell peppers (1 pepper)
- 2-3 Tablespoons chili seasoning mix (about 1 package or see notes for homemade)
- 1 ½ teaspoons Kosher salt , plus more to taste
- 1 (28-ounce) can diced tomatoes , with liquid
- 1 (15-ounce) can kidney beans , rinsed and drained
- 1 (15-ounce) can black beans , rinsed and drained
- 1 (15-ounce) can pumpkin puree
- 2-3 Tablespoons light brown sugar
- 1 teaspoon Kosher salt , more to taste
- ⅛ teaspoon ground cinnamon or pumpkin spice , optional (more or less to taste)
- Ground black pepper , to taste
Optional toppings: Shredded cheese, Tortilla strips, Sour cream, Cilantro
Instructions
- Brown meat and veggies. In a large saucepan over medium heat, combine 1 pound ground beef, 1/2 cup onion, and 1 cup bell peppers. Season with 1 1/2 teaspoon salt and pepper. Sauté 10 minutes, or until meat is browned and onion is tender. Drain grease, if needed. Add the 2-3 Tablespoons chili seasoning and and cook 1 minute.
- Add remaining ingredients. Add 28 ounces tomatoes, 1 can kidney beans, 1 can black beans, 1 can pumpkin, and 2-3 Tablespoons brown sugar. Taste and add 1/8 teaspoon cinnamon as desired for extra flavor. Season with 1 teaspoon salt and pepper, to taste. Add more chili seasoning, if you'd like a spicier chili. Add up to 1/2 cup hot water to thin down, if needed.
- Simmer. Mix well, reduce heat to low and simmer 30 to 60 minutes (the longer the better).
- Serve hot with your favorite toppings.
Notes
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Sure. Simply brown the meat first in a pan with the onion, bell pepper and seasonings. Then add the meat and everything else into the crockpot and cook on low for 4-5 hours.
It tastes like chili with a little bit of fall flavor! The pumpkin helps thicken the texture and gives the flavor more depth, honestly you won’t probably even notice. My kids will gobble it right up and don’t even notice a pumpkin taste!
Make a batch of cornbread muffins or some crusty French bread for dipping. We especially love serving this fall chili recipe with mummy hot dogs on Halloween night!
Leftovers make a great freezer meal. Let the chili cool completely, then pour in a freezer bag or container and store in the freezer for up to 6 months. When ready to serve, remove from freezer and thaw in microwave or in fridge overnight. Pour into a pot and cook over low heat until warm throughout.
Categorized as: American, Beef, Beef, Dairy-Free, Dinner, Freezer-Friendly, Freezer-Friendly, Gluten-Free, Halloween, Nut-Free, One Pot, One Pot, Soups, Stovetop, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
My family really enjoyed this. Great flavor. I used the homemade chili seasoning. Delicious!! Thank you.
So glad you enjoyed it! Thanks for the review!
I look forward to making this recipe every fall! It has now become a favorite. Thank you!
Love to hear that! It’s one of my favorites too :)
This pumpkin chili really hit the spot! Super tasty and easy to make!
Happy to hear it was a success! :)
Love the taste the pumpkin added to this chili! Whole family loved it.
I made this tonight with cornbread and apple pear crisp for dinner/dessert (both in crockpots) and it came out INCREDIBLE!!! I added a teaspoon of pumpkin spice as well. I honestly would’ve never thought to do a savory pumpkin dish. Thanks for sharing 💓 The kids and I loved it!! This will definitely be a new staple. =)
Bring on the fall and bring on the pumpkin chili! I love this recipe. The flavor is outstanding!
I was looking for a savory pumpkin dish to try and found your chili recipe. This came out so tasty. I recommend adding the pumpkin spice. It added nice flavor!
I’m so glad you enjoyed it! Thanks for leaving a comment! :)