The short answer: Pumpkin chili is a hearty fall chili made with ground beef or turkey, beans, tomatoes and a can of pumpkin purée, which makes it thick, creamy and slightly sweet. Brown the meat with onion and garlic, stir in chili powder, cumin, a pinch of cinnamon, the pumpkin, beans and tomatoes, then simmer for 30 to 45 minutes. It serves 6 to 8 and freezes well.
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Prep time: 15 minCook time: 45 minTotal time: 1 hrServings: 6 to 8 servings
Plan a fall chili night with the Meal Planner & Grocery List ($3.99), and save the recipe in the Family Recipe Binder ($6.99).
I love fall for its cozy drinks, clothes and food, and a pot of pumpkin chili tastes like the season.
Pumpkin chili at a glance
| Details | |
|---|---|
| Serves | 6 to 8 |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Protein | Ground beef or ground turkey |
| Pumpkin | One 15-ounce can of 100% pumpkin purée |
| Freezer friendly | Yes, 2 to 3 months |
Ingredients
- 1 tablespoon olive oil
- 1½ pounds ground beef or ground turkey
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- 1½ teaspoons salt
- 1 can (15 ounces) pumpkin purée, not pumpkin pie filling
- 1 can (28 ounces) diced tomatoes
- 2 cans (15 ounces each) black or kidney beans, drained and rinsed
- 1½ cups beef or chicken broth
- 1 tablespoon maple syrup or brown sugar (optional)
How to make pumpkin chili
- Brown the meat. Heat the oil in a large pot over medium-high heat. Cook the meat, breaking it up, until no pink remains. Drain extra fat.
- Add the vegetables. Stir in the onion and bell pepper and cook 5 minutes. Add the garlic for 1 minute more.
- Toast the spices. Add the chili powder, cumin, paprika, cinnamon and salt. Stir for 1 minute until fragrant.
- Add the rest. Stir in the pumpkin, tomatoes, beans and broth.
- Simmer. Bring to a boil, lower the heat and simmer, partly covered, for 30 to 45 minutes. Stir now and then.
- Taste and serve. Add maple syrup if you like a hint of sweetness, and adjust the salt and heat.
FoodSafety.gov's temperature chart lists 160°F for ground beef and 165°F for ground turkey, so brown the meat fully before it simmers.
Slow cooker and Instant Pot options
| Method | How to do it |
|---|---|
| Slow cooker | Brown the meat and onions first, then cook everything on low 6 to 8 hours or high 3 to 4 hours |
| Instant Pot | Brown on Sauté, add the rest, then pressure cook on high for 15 minutes with a 10-minute natural release |
| Stovetop | Simmer 30 to 45 minutes, partly covered |
For more pressure cooker tips, see our Instant Pot chili.
Pumpkin chili toppings
- Shredded cheddar or pepper jack
- Sour cream or plain Greek yogurt
- Toasted pumpkin seeds (pepitas)
- Sliced green onions or cilantro
- Diced avocado
- Crushed tortilla chips or cornbread on the side
Variations
- Turkey pumpkin chili: use ground turkey and chicken broth for a lighter pot.
- Vegetarian pumpkin chili: skip the meat, add a third can of beans and a diced sweet potato. Our vegetarian chili has more ideas.
- White pumpkin chili: use shredded chicken, white beans and green chiles instead of tomatoes, like a white chicken chili.
Storing and freezing pumpkin chili
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. The USDA's leftovers guide says to reheat leftovers to 165°F. Freeze pumpkin chili in labeled containers for 2 to 3 months for best quality.
Plan a fall chili night
One big pot of pumpkin chili can cover a dinner, a couple of lunches and a freezer meal.
- Meal Planner & Grocery List ($3.99): plan chili night, the leftover meals and one shopping list.
- Meal Planner & Grocery List: Thanksgiving Edition ($4.99): plan the holiday week, including easy chili dinners before and after the big meal.
- Family Recipe Binder ($6.99): keep your fall recipes in one place.
Browse all our Printables.
More chili recipes
Prefer a stew to chili? Try our pumpkin stew with beef, potatoes and tender pumpkin chunks.
Frequently asked questions
What is pumpkin chili? Pumpkin chili is a fall chili made with ground meat, beans, tomatoes and pumpkin purée. The pumpkin makes the chili thicker and creamier, with a mild sweetness that balances the spices.
Does pumpkin chili taste like pumpkin? Pumpkin chili does not taste strongly of pumpkin. The purée blends into the tomato base and adds body and a subtle sweetness. Most people notice a richer, smoother chili rather than a pumpkin flavor.
Can you use pumpkin pie filling in chili? No, use 100% pumpkin purée, not pumpkin pie filling. Pie filling has added sugar and spices like nutmeg and cloves, which make chili taste like dessert.
How much pumpkin do you put in chili? Use one 15-ounce can of pumpkin purée for about 1½ pounds of meat and 2 cans of beans. That is enough to thicken the chili without overpowering it.
Can I use fresh pumpkin in chili? Yes, you can use fresh pumpkin in chili. Use about 2 cups of roasted, mashed pie pumpkin, or add 2 cups of diced raw pumpkin and simmer until tender.
Is pumpkin chili healthy? Pumpkin chili can be a nutritious meal. Pumpkin adds fiber and vitamin A, and beans add more fiber and protein. Use lean ground turkey and go easy on cheese and sour cream for a lighter bowl.
What meat is best for pumpkin chili? Ground beef and ground turkey are the best meats for pumpkin chili. Beef gives a richer flavor, while turkey makes a lighter chili. Italian sausage is another tasty option.
Can you make pumpkin chili in a slow cooker? Yes, you can make pumpkin chili in a slow cooker. Brown the meat and onions first, then add everything to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
Can you freeze pumpkin chili? Yes, pumpkin chili freezes very well. Cool it, pack it in labeled freezer containers and freeze for 2 to 3 months for best quality. Thaw overnight in the fridge and reheat to 165°F.
What spices go in pumpkin chili? Chili powder, cumin and smoked paprika are the main spices in pumpkin chili. A small pinch of cinnamon adds warmth. Cayenne or chipotle powder brings more heat.
What goes with pumpkin chili? Cornbread is the classic side for pumpkin chili. Tortilla chips, a green salad, baked potatoes and toppings like cheese, sour cream and toasted pumpkin seeds are great too.
How can I plan pumpkin chili into a busy fall week? Make one big pot on Sunday and plan it as dinner, lunches and a freezer meal. The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. helps you map out the week and shop for everything in one trip.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov