Pumpkin Chili

Savor the flavors of the fall season with this easy and delicious Pumpkin Chili. Made in one pot with minimal effort, this recipe is packed with warm spices, rich pumpkin flavor, and all the classic chili ingredients you love. Your new favorite cozy meal!

Easy Chili Recipe for Autumn

Pumpkin recipes are always a hit in my household. While sweet treats like Pumpkin Pear Cobbler and Pumpkin Apple Muffins get a lot of love, it’s the savory pumpkin recipes like this Easy Instant Pot Roasted Pumpkin Soup and this pumpkin chili that truly capture the taste of autumn.

To make things simple, I use canned pumpkin purée, canned diced tomatoes, and only a couple of veggies. That way, you’re not standing there chopping vegetables all day. And of course, I always top my pumpkin chili with the good stuff! Check out my recommendations below.

Ingredients

• Olive oil: Used for sautéeing the veggies.
• Veggies: A simple mix of onion and bell pepper is all you need.
• Ground beef: You can also use other ground meat, like turkey. 
• Spice blend: A mix of chili powder, garlic powder, paprika, ground cumin, pumpkin spice (you can sub with cinnamon), salt, and black pepper gives this chili its great flavor.
• Pumpkin purée: The star of the show! Do not confuse this with pumpkin pie filling.
• Canned diced tomatoes: Adds a touch of sweetness and acidity.
• Beans: You can use any kind of beans, really, but I prefer a mix of black beans and kidney beans.
• Broth: I used vegetable broth, but chicken broth or beef broth works just as well.
• Lime juice (optional): A squeeze of fresh lime juice brightens up all the flavors.

Can I make this a vegetarian pumpkin chili?

Yes, absolutely! This pumpkin chili recipe is vegetarian-friendly and can easily be made vegan by using vegetable broth and omitting the optional sour cream or shredded cheese toppings. You can always add more beans or vegetables to bulk up the chili and make it even more filling.

How to Make Pumpkin Chili

Step 1: Cook Veggies

In a large pot or Dutch oven, heat the olive oil over medium heat. Then add chopped onion and bell pepper. Sauté for 5 minutes, until softened.

Step 2: Brown & Season Beef

Next, add the ground beef and cook until brown, breaking the meat up as it cooks. This should take about 6-8 minutes.

Once browned, stir in chili powder, paprika, cumin, garlic powder, pumpkin spice, salt, and black pepper. Sauté for 1-2 minutes, until the spices are fragrant.

Step 3: Add Ingredients & Simmer

Now stir in the pumpkin purée and diced tomatoes. Then stir in the black beans, kidney beans, and broth. Bring to a simmer.

Reduce the heat to low. Cover and simmer for 25-30 minutes.

Step 4: Serve & Enjoy

Remove the chili from the heat. Stir in lime juice if using and adjust the salt to taste.

Finally, spoon the chili into bowls and top with your favorite chili toppings. Enjoy!

Other Delicious & Easy Chili Recipes

• Unbelievable Instant Pot Vegetarian Chili
• ​Slow Cooker Turkey and Sweet Potato Chili
• Instant Pot Creamy Chicken Chili
• Best Damn Instant Pot Beef Chuck Chili
• ​Instant Pot Easy Chili Mac

Storage & Reheating

Your leftover pumpkin chili can be stored in an airtight container in the fridge for up to 4-5 days. To reheat, heat it up on the stove over medium heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe container for 2-3 minutes, stopping to stir halfway through.

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