Introduction

This Best Pumpkin Chili recipe offers a comforting and hearty twist on classic chili by incorporating smooth pumpkin puree. Packed with flavorful spices and tender ground beef, it’s perfect for cozy nights and is sure to become a family favorite.

A close-up of a white bowl filled with three visible layers of chili chili. The bottom layer is thick and dark red with cooked ground meat and whole kidney beans. On top of this is a melted layer of bright yellow and orange cheese with some patches of white sour cream spread over the center. Tiny green herbs are sprinkled lightly on the cheese layer. A silver spoon is dipped into the chili near the edge of the bowl, and the bowl sits on a white marbled surface with some green leaves blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons oil (avocado or olive)
1 small sweet onion, diced
2 jalapeno peppers, seeds removed and finely diced
3 cloves garlic, finely minced
1 pound ground beef (85/15 or 90/10)
1 cup chicken or beef broth (regular sodium)
15 ounces crushed tomatoes (canned)
15 ounces pumpkin puree (canned)
2 (15-ounce) cans black beans, rinsed and drained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar or sweetener of choice
2 ½ teaspoons salt, to taste
½ teaspoon black pepper

Chili Seasoning:

2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
½ teaspoon oregano
¼-½ teaspoon cayenne pepper (optional)
¼ teaspoon cinnamon

To Serve (Optional):

Cilantro or green onions, finely chopped
Cheddar cheese, shredded
Sour cream

Instructions

Step 1: Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and jalapeno peppers and sauté for 2-3 minutes until the onions become translucent. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Step 2: Push the vegetables to the side of the pot and add the ground beef. Cook for 6-7 minutes, stirring occasionally and breaking the meat into smaller crumbles with a potato masher, until no longer pink.
Step 3: Pour in the chicken or beef broth, crushed tomatoes, pumpkin puree, and black beans. Stir well to combine all ingredients.
Step 4: In a medium bowl, whisk together all the chili seasoning ingredients. Add this mixture to the pot along with tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper. Stir thoroughly.
Step 5: Increase the heat to high and bring the chili to a boil. Once boiling, reduce the heat to medium-low, cover with a lid, and let simmer for 25-30 minutes to develop rich flavors.
Step 6: Serve the chili hot, topped with chopped green onions or cilantro, shredded cheddar cheese, and sour cream if desired. Enjoy!

Tips & Variations

You can substitute the chili seasoning blend with 4 tablespoons of a premade chili seasoning mix plus additional salt and black pepper to taste for convenience.
For a spicier chili, increase the amount of jalapenos or cayenne pepper according to your heat preference.
To make it vegetarian, swap the ground beef for plant-based meat or extra beans and use vegetable broth instead of chicken or beef broth.

Storage

Store leftover chili in an airtight container in the refrigerator for 3 to 4 days. To reheat, warm it gently on the stove over medium-low heat to prevent burning. This chili also freezes well—keep it in a freezer-safe container for up to 4 to 6 months and thaw in the fridge before reheating.

How to Serve

A close-up view of a white bowl filled with three visible layers of chili. The bottom layer is thick and reddish-brown with chunks of ground meat and dark red kidney beans scattered throughout. On top of this is a smooth layer of melted yellow cheddar cheese that partially covers the chili. On one side, there is a dollop of thick white sour cream sitting on the cheese. The chili looks rich and juicy with small bits of green herbs sprinkled sparingly. A silver spoon is partially inserted into the bowl's edge. The background is a white marbled surface with some green leafy herbs slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling usually contains added spices and sweeteners that will alter the chili’s flavor. It’s best to use plain pumpkin puree for this recipe.

Is this chili spicy?

The heat level is mild to moderate thanks to the jalapenos and optional cayenne pepper. You can adjust the spice by increasing or omitting the cayenne and jalapenos based on your taste.

Best Pumpkin Chili Recipe

Print Recipe

★★★★★

4.5 from 52 reviews

This Best Pumpkin Chili Recipe is a hearty, flavorful dish that combines the rich taste of pumpkin puree with classic chili ingredients like ground beef, black beans, and a blend of spices. Perfect for cozy dinners, it features a balanced mix of savory and slightly sweet elements enhanced by warming seasonings such as cumin, cinnamon, and chili powder. Ideal for fall and winter, this chili is easy to prepare on the stovetop and can be customized with toppings like cheddar cheese, sour cream, and fresh herbs.

Author: Ella
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pumpkin Chili:

2 tablespoons oil (avocado or olive)
1 small sweet onion, diced
2 jalapeno peppers, seeds removed and finely diced
3 cloves garlic, finely minced
1 pound ground beef (85/15 or 90/10)
1 cup chicken or beef broth (regular sodium)
15 ounces crushed tomatoes (canned)
15 ounces pumpkin puree (canned)
2 – 15 ounce cans black beans, rinsed and drained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar or sweetener of choice
2 ½ teaspoons salt (to taste)
½ teaspoon black pepper

Chili Seasoning:

2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
½ teaspoon oregano
¼–½ teaspoon cayenne pepper (optional)
¼ teaspoon cinnamon

To Serve (Optional):

Cilantro or green onions, finely chopped
Cheddar cheese, shredded
Sour cream

Instructions

Sauté Vegetables: Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the diced onion and jalapeno peppers, and sauté for 2-3 minutes until the onions become translucent. Then stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Cook the Ground Beef: Push the sautéed vegetables to one side of the pot. Add the ground beef to the cleared space and cook for 6-7 minutes, breaking it apart with a potato masher or spoon, until it is no longer pink.
Add Pumpkin, Broth, and Beans: Pour in the chicken or beef broth, crushed tomatoes, pumpkin puree, and the rinsed and drained black beans. Stir everything together until well combined.
Mix in the Chili Seasonings: In a medium bowl, whisk together the chili powder, cumin, paprika, oregano, cayenne pepper (if using), and cinnamon. Add this seasoning blend into the chili along with tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper. Stir thoroughly to combine all ingredients evenly.
Cover Pot and Cook: Increase the heat to high and bring the chili to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 25-30 minutes to allow the flavors to meld and the chili to thicken.
Serve with Toppings: Ladle the chili into bowls and garnish with optional toppings such as chopped cilantro or green onions, shredded cheddar cheese, and a dollop of sour cream. Serve hot and enjoy your comforting pumpkin chili!

Notes

You can substitute the homemade chili seasoning with 4 tablespoons of a premade chili seasoning mix, adjusting salt and black pepper to taste.
Store leftovers in an airtight container and refrigerate for up to 3 to 4 days.
This chili freezes well; store in a freezer-safe container for up to 4 to 6 months.
Reheat on the stovetop over medium-low heat until warmed through.

Keywords: pumpkin chili, ground beef chili, easy chili recipe, fall recipes, hearty chili, pumpkin puree recipes, black bean chili, stovetop chili