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This stovetop Pumpkin Chili recipe is cozy, flavorful, and comes together in 25 minutes – perfect for busy fall weeknights. The pumpkin gives the broth a rich thickness, while the smoky spices keep this chili savory.
For more hearty soup recipes, try my Chicken Poblano Soup or Ham and Navy Bean Soup next.
5 Keys to a Great Pumpkin Chili
- Use pumpkin puree – Make sure to get 100% pumpkin puree, not pumpkin pie filling.
- Brown the beef first – This adds a lot of rich flavor. The key is browning the meat well at the start, since that adds depth to the entire pot.
- Build layers of seasoning – Start by cooking the onions, garlic, and bell pepper, then add the spices, letting them bloom in the oil. Adjust salt and pepper at the end. This layering makes the chili taste rich and well-rounded.
- Let it simmer – Even though this recipe is quick, letting the chili simmer for at least 20-30 minutes helps the pumpkin meld with the broth and beef, creating a thicker, more satisfying bowl.
- Taste and adjust the seasonings – Pumpkin can mellow the spices a bit, so taste and adjust after everything simmers.
RECIPE WALK-THROUGH
Protein Options
- I like to use 85% lean ground beef for a good balance of flavor without too much grease.
- For a healthier chili, use ground turkey or ground chicken. I prefer 85%-90% lean, as you want to keep the meat juicy and tender.
- To make this chili vegetarian, skip the meat and add an extra can of beans.
How To Make Pumpkin Chili
See the recipe card below for full, detailed instructions
Step 1: Cook the meat.
In a Dutch oven or large, heavy-bottomed pot, heat olive oil over medium heat. Add the ground beef and cook, breaking it up with a spatula, until no longer pink, about 5-8 minutes.
Step 2: Sauté the veggies.
Add the onions, red pepper, and garlic to the pot. Stir and cook for about 2-3 minutes, until the veggies begin to soften and the garlic is fragrant.
- Pro tip: Dice your veggies small so they melt into the chili rather than standing out in big chunks – this makes the texture smoother and more family-friendly.
Step 3: Bloom the spices.
Sprinkle in the salt, chili powder, paprika, cumin, and oregano, cooking for about 1 minute. The spices should smell fragrant once they are ready for the next step.
- Blooming your spices in the hot oil unlocks their flavor – it’s the difference between a flat-tasting chili and one that tastes like it’s been simmering all day.
Step 4: Add the base ingredients.
Pour in the pumpkin puree, fire-roasted tomatoes, kidney beans, and low-sodium beef broth, gently scraping the fond off the bottom of the pan. Stir until everything is well combined. Bring the mixture to a gentle boil.
- If you want a richer chili, choose bone broth or a high-quality stock.
- Don’t have fire-roasted tomatoes? No problem, just used a can of regular diced tomatoes instead.
Step 5: Simmer and finish.
Reduce the heat to low, cover the pot, and let the chili simmer for about 30 minutes. Stir occasionally to prevent sticking. Taste and adjust the salt and pepper as desired before serving.
- For a thicker chili, simmer uncovered during the last 10 minutes.
- If you prefer a thinner chili, keep the lid on and add a splash more broth if desired.
Step 6: Serve and garnish.
Ladle the chili into bowls and garnish with your favorite toppings like shredded cheddar, sour cream, chopped jalapeños, or green onions.
More Chili Recipes To Try
- Slow Cooker Steak Chili – A rich, meaty chili con carne full of tender chunks of beef, beans, and spices.
- Turkey Chili – Lightened up and packed with flavor, this healthy chili is so easy to make.
- White Chicken Chili – Thick, cheesy, and loaded with shredded chicken and white beans.
Variations
- Spicy Pumpkin Chili – As written, this chili is not spicy. You can increase the heat level by adding a pinch or two of cayenne along with the rest of the spices, or add fresh jalapenos while sauteeing the onions.
- Slow Cooker Pumpkin Chili – Brown the meat briefly first, then add everything into a crockpot and cook on low for 6-8 hours.
- Instant Pot Pumpkin Chili – Brown the meat briefly first, then add everything to the Instant Pot and cook on high pressure for 25 minutes.
Serving Suggestions
This chili is perfect on its own, or it can be served with cornbread, crusty bread, corn chips, or tortilla chips.
Take this chili to the next level by serving it in homemade bread bowls!
Storage Tips
Storing, Freezing, and Leftovers
- Leftovers – This chili recipe is even better the next day! Refrigerate the leftovers in an airtight container for 3-4 days.
- Reheating Instructions – In a microwave safe dish, reheat leftovers at 50-60% power for 3-5 minutes, or until completely warmed through. If the chili is a bit too thick, add a few tablespoons of beef or chicken broth.
- Freezing – Leftovers can also be frozen for up to 2 months.
Frequently Asked Questions
Does pumpkin make this chili sweet?
Not in this recipe! We add just enough pumpkin to thicken the broth and add a subtle layer of flavor, but the tomatoes, beef broth, and spices keep things savory.
What’s the best meat choice for chili?
Beef makes the chili richer, heartier, and full of flavor, while turkey or chicken offers a juicy, meaty flavor that’s a bit lighter.
More Fall Dinner Recipes
Pumpkin Chili
Ingredients
- 1 tablespoon Olive oil
- 1 pound Lean ground beef
- 1 cup Yellow onion diced
- 1/2 cup Red pepper diced
- 3 Garlic cloves chopped
- 1 teaspoon Kosher salt
- 2 tablespoons Chili powder
- 1 tablespoon Paprika
- 1 tablespoon Cumin
- 1 teaspoon Dried oregano
- 15 ounces Canned pumpkin purée pure pumpkin, not pie filling
- 14.5 ounces Canned fire roasted tomatoes
- 14 ounces Canned dark kidney beans rinsed and drained
- 2 cups Low sodium beef broth
- Salt and pepper to taste
- Garnish with your favorite chili toppings like chopped jalapeno, shredded cheddar cheese, sour cream or chopped green onions
Instructions
- In a Dutch oven or large pot over medium heat add the olive oil followed by the ground beef and cook, breaking it up with a spatula or spoon until no longer pink and cooked through, about 5-8 minutes.
- Add the onions, red pepper and garlic and saute for an additional 2 minutes, stirring occasionally.
- Add the salt, chili powder, paprika, cumin and oregano. Stir well to combine and cook for another minute.
- Add the pumpkin puree, tomatoes, kidney beans, and beef stock, bring this to a boil. Reduce the heat to low to simmer. Cover and simmer for 30 minutes.
- Taste and season with salt and pepper as desired. Garnish with your favorite chili toppings like chopped jalapeno, cilantro, shredded cheddar cheese, sour cream or chopped green onions.
Notes
- Make sure to use 100% pumpkin puree (not pumpkin pie filling).
- Swap the ground beef for 85%-93% ground turkey or chicken for a lighter option.
- For a thicker chili, simmer uncovered during the last 10 minutes.
- This chili is mild as written; feel free to make it spicy by adding cayenne pepper along with the other spices or sauteing jalapenos along with the onions.
- Storage: This chili is even better the next day! Refrigerate leftovers in an airtight container for 3-4 days.
- Reheating Instructions: In a microwave-safe dish, reheat leftovers at 50-60% power for 3-5 minutes, or until completely warmed through. If the chili is a bit too thick, add a few tablespoons of beef or chicken broth.
- Freezing: Leftovers can also be frozen for up to 2 months.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
