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When the weather turns cool, this pumpkin chili is the first thing on my mind for dinner. It takes classic chili and stirs in real pumpkin puree along with warm fall spices, giving the broth a rich, slightly sweet depth that pairs perfectly with hearty beans and your favorite ground meat. It comes together in one pot with simple pantry ingredients, so it is an easy weeknight dinner as much as it is a cozy weekend meal. The pumpkin adds body and a beautiful golden orange color without making the chili taste like dessert, so even picky eaters will ask for seconds. Serve it with cornbread, a sprinkle of cheese, or your favorite chili toppings for a bowl of comfort food that captures everything good about fall.

Why this is the best Pumpkin Chili: The Best Hearty Fall Chili Recipe recipe

It's hearty and filling. This pumpkin chili is packed with the rich, satisfying ingredients you expect from a good bowl of chili, so it works as a complete meal on a chilly fall evening.

The pumpkin makes this chilid extra rich and thick. Pumpkin puree blends right into the chili, adding body and a subtle earthy sweetness without making the chili taste like pumpkin pie. It gives the finished chili a thick, velvety texture that is especially good for fall.

Pumpkin chili is full of warm fall flavor. Savory chili seasonings pair surprisingly well with pumpkin, creating a rich, slightly sweet and smoky flavor that tastes different from an ordinary pot of chili without being strange or overly complicated.

Pumpkin chili is an easy family dinner. This chili uses familiar ingredients and doesn't require any complicated techniques. Once everything is in the pot, most of the work is simply letting those flavors cook together.

Pumpkin chili is great for leftovers and meal-prep. Chili is one of those meals that tastes even better the next day after the seasonings have had more time to mingle. Make a big pot for dinner tonight and enjoy easy lunches or another dinner later in the week.

Pumpkin chili is made for fall. Pumpkin chili is an easy choice for cool weeknights, football Sundays, Halloween dinner, casual fall get-togethers, or any night when you want a warm, substantial meal.

What you'll need to make the best Pumpkin Chili recipe

Equipment

Large pot, or Dutch Oven
Garlic press - I love my garlic press. It's the best way to distribute that tangy fresh garlic flavor throughout your meat mixture. If you don't have a garlic press, you can smash the cloves with the wide edge of your chef knife, then remove the papery skin and cut the garlic as fine as you can possibly get it with the sharp side of the knife.

See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Ingredients

Ground beef or ground meat of your choice
Sweet onion - This should be diced.
Fresh garlic - Ideally, this is pressed or minced. No one wants a big chunk of garlic in their chili.
Pumpkin puree - Make sure this is 100% pumpkin purée and not pumpkin pie filling. They are often shelved together and may look similar. You can also make your own. Make sure it is not watery, especially if it has been frozen.
Tomato sauce - This is what makes the liquid in the chili.
Chili seasoning - You can buy chili spices, but I think homemade is much much much better. It's simple to whisk together, and I bet you already have everything you need to make it.
Kidney beans - These are optional and have not been included in our photos, but I highly recommend them as they make the chili heartier.

Chili seasoning recipe

To make homemade chili seasoning, whisk together:

Brown sugar
Dark chili powder
Smoked paprika
Cumin
Black pepper
Salt

Then measure 2 tablespoons from this mixture. See the recipe card at the bottom of the page for the exact measurements.

How to make easy Pumpkin Chili

In a large pot over medium heat, brown ground beef with onion until beef is fully cooked. Add garlic and cook until garlic is fragrant. Drain excess grease if needed.
Stir in pumpkin purée, tomato sauce, and chili seasoning. Bring to a gentle simmer.
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Cover and simmer for 30-35 minutes, stirring occasionally, until thickened. Taste and adjust seasoning if needed.
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Serve in bowls with toppings, as desired.

Alternate CrockPot instructions

Cook ground beef, onions, and garlic as directed above. Add drained beef with all other ingredients to the slow cooker and cook on low until bubbly, about 6-8 hours (or high for 3-4 hours).

FAQ

Does pumpkin chili taste like pumpkin?

No. The pumpkin adds richness and thickness without a strong pumpkin flavor. If you want it to taste like pumpkin, you will need to increase the amount of pumpkin in the recipe. Because the pumpkin thickens the chili, you will also need to add beef broth to thin the soup.

Can I make pumpkin chili ahead of time?

Yes. It tastes even better the next day!

How can I make pumpkin chili spicy?

Add ½ teaspoon of cayenne to your chili seasoning mixture. You can add more cayenne to the finished chili if you think it needs it, but don't go overboard at the beginning.

You can also slice a jalapeño and cook that with the onions and ground beef. If you leave the seeds and membranes in the pepper, it will make the chili very spicy.

Substitutions & variations

You can use ground turkey or ground chicken instead of ground beef for a lighter pumpkin chili. Ground sausage would also work well and give the chili a richer, slightly spicier flavor.

Feel free to add beans according to what you have in the pantry. Black beans, kidney beans, pinto beans, or a combination of several kinds all work well in a hearty chili.

You can replace the pumpkin with butternut squash if you have it.

You can add in a tablespoon or two of Worcestershire sauce for a little added umami element.

For a spicier pumpkin chili, add cayenne pepper, crushed red pepper flakes, diced jalapeños, or your favorite hot sauce. If you're serving kids or anyone who doesn't like much heat, keep the chili mild and put the hot sauce on the table instead.

You can add extra vegetables such as bell peppers, corn, zucchini, shredded carrots, or diced sweet potatoes to stretch the recipe and make it even heartier. Veggies also make it healthier.

Be sure to use plain pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains sugar and pie spices, which will make savory chili taste very different (and probably bad).

For serving, set out bowls of shredded cheddar cheese, sour cream or Greek yogurt, avocado, green onions, cilantro, tortilla chips, or cornbread and let everyone add their own toppings.

Storing leftover pumpkin chili

Store in an airtight container up to 4 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the fridge and reheat gently on the stovetop. Add a splash of water or beef broth if the chili is too thick after storing.

Check out more delicious Pumpkin recipes

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Why this is the best Pumpkin Chili: The Best Hearty Fall Chili Recipe recipe