Home > Soups & Stews > Pumpkin Chili Pumpkin Chili September 18, 2023 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Pumpkin Chili is where classic chili vibes meet autumn coziness. It’s got all the meaty goodness you crave, but with a hint of pumpkin that takes the flavor game up a notch. It’s like fall in a bowl! What To Expect From This Pumpkin Chili While most of the pumpkin recipes on this site are sweet, there are a few savory pumpkin recipes that I absolutely need to whip up every autumn. (Is it even fall time without this Pumpkin Pasta?!) And, oh boy, this Pumpkin Chili has definitely made the cut! Mixing in a can of pumpkin to a hearty chili recipe? It’s a game changer! The pumpkin brings a smooth creaminess and a gentle touch of its characteristic sweet nuttiness. So, what’s the flavor profile here? Think of your staple chili, but with a subtle pumpkin note. Don’t expect the flavors of pumpkin pie or a burst of cinnamon spice; this is a savory, meaty chili that’s been jazzed up with some pumpkin. If you’re looking for more present pumpkin flavor, head over to our fave Pumpkin Soup recipe instead — it uses canned pumpkin as well! Pumpkin Chili Ingredients Olive oil: Extra-virgin olive oil brings a fuller, richer flavor to the chili. Yellow onion: Choose onions that are firm to the touch with tight, unblemished skin. Store them in a cool, dry place, and only refrigerate once they’ve been cut. Ground beef: Our pick is lean (93/7) ground beef to keep things on the lighter side. Alternatively, lean ground turkey is a great choice. Thaw fully before use. Tomato paste: It’s the secret weapon for depth of flavor without turning the chili into a soup! Minced garlic: The jarred minced variety is a real time-saver. Chili powder and other spices: A word to the wise: Always check the freshness of your spices. Old spices can be dull in flavor. For those not keen on too much heat, add chili powder gradually, tasting as you go. Pumpkin: Our go-to choice is canned pumpkin for its convenience. But watch out – you want 100% pure pumpkin, not the pie filling variant which comes with added spices and sweeteners. Black beans: Drain and rinse these thoroughly before use. Chili beans: These beans in a spicy sauce include flavors like chili powder, garlic, onion, and cumin. They’re a flavor-packed addition to the chili. If you’re out of luck finding them, ranch beans or pinto beans (drained and rinsed) work well. Crushed tomatoes: When it comes to tomatoes, quality counts. Brands like Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen® are top choices. The right crushed tomatoes bring a sweeter, fuller flavor and add a rich consistency to the Pumpkin Chili. Chicken broth: While we love the hint of flavor it provides, if you’re in a bind, water can be used as a substitute. Toppings Seal The Deal! Toppings are the icing on the chili cake! They truly tie everything together, adding wonderful bursts of flavor. And the cool additions, like cheese, avocado, and sour cream, are perfect for balancing out the Pumpkin Chili’s spice. Tortilla chips: Whether you dip, crunch, or sprinkle them on top, a side of tortilla chips gives the chili an added texture and a great crunch. Avocado: Dice a ripe avocado and toss it on top for a smooth creaminess that pairs perfectly with the warm flavors of the chili. Cheese: Our top pick? Shredded sharp Cheddar. Its tangy richness melts beautifully into the chili. Sour cream: Pop a dollop on top for a contrasting cool and creamy element. It’s a classic chili companion for a reason! Cilantro: Add a sprinkle of freshly chopped cilantro. It offers a bright, herbaceous touch that complements the deep flavors of the Pumpkin Chili. Fresh lime: Squeeze it over your chili bowl. The zesty acidity from a fresh lime wedge cuts through the richness, adding vibrancy. How To Make Pumpkin Chili (Tips) Heat levels: Customize your chili’s spiciness. Add a diced jalapeño or a pinch of ground cayenne pepper if you love heat. On the other hand, for a kid-friendly or milder version, consider using less chili powder. Remember, reducing the chili powder also reduces its flavor. Spice check: Not sure if your spices are fresh? Rub a pinch between your fingers; if it doesn’t release a potent aroma, it might be time for a new batch. Meat or not: Our recipe calls for lean beef or turkey, but if you’re aiming for a vegetarian meal, replace the meat with a couple more cans of different beans. Consistency: If your chili feels too thick, don’t hesitate to pour in a bit more chicken broth or water until it hits the right texture for you. Too thin? Simmer for longer! Pumpkin Puree: Thinking of using fresh pumpkin puree? It’s a great idea! Go for a sugar pumpkin or pie pumpkin, roast it, and blend until you achieve that smooth consistency. Toppings: Make eating Pumpkin Chili a fun affair! Set up a toppings bar and let your guests load up their bowls with their favorites. STORAGE Chili rest time: Giving your Pumpkin Chili some time to rest, whether it’s a few hours or overnight, really amps up its flavors! If you whip it up a day in advance, reheat it gently, covered, over low heat before serving. Freezing: Chili is a freezer-friendly dish. Just pop it in an airtight container, add a date label, and you’ve got a ready-to-go meal for those hectic nights. For best results, thaw it in the fridge overnight before warming it up. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Chili 5 from 1 vote - Review this recipe Pumpkin Chili is where classic chili vibes meet autumn coziness. It's got all the meaty goodness you crave, but with a hint of pumpkin that takes the flavor game up a notch. It's like fall in a bowl! SAVE TO RECIPE BOX Print Recipe Pumpkin Chili 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Pumpkin Chili is where classic chili vibes meet autumn coziness. It's got all the meaty goodness you crave, but with a hint of pumpkin that takes the flavor game up a notch. It's like fall in a bowl! Course Dinner, Main Course, Soup Cuisine American, Healthy Keyword Pumpkin Chili Prep Time 20 minutes minutes Cook Time 30 minutes minutes Total Time 50 minutes minutes Servings 12 servings Chelsea Lords Calories 202kcal Author Chelsea Lords Cost $15.32 Ingredients▢ 2 tablespoons olive oil▢ 1½ cups yellow onion (1 large) finely diced ▢ 1 lb. lean (93/7) ground beef (or ground turkey)▢ ⅓ cup tomato paste▢ 1 tablespoon minced garlic▢ 3 tablespoons chili powder (Note 1)▢ 2 teaspoons ground cumin▢ 1 teaspoon each: smoked paprika, dried oregano, beef bouillon powder, fine sea salt▢ ½ teaspoon each: onion powder, garlic powder, pepper▢ 1 can (15 oz) pumpkin puree▢ 1 can (15 oz) black beans, drained & rinsed▢ 1 can (16 oz) chili beans, undrained (Note 2)▢ 1 can (14 oz) crushed tomatoes (Note 3)▢ 1 cup chicken broth Use up to 1 cup additional if needed▢ Optional: ¼ cup finely chopped cilantro▢ Favorite chili toppings like grated sharp Cheddar cheese, sour cream, chips, diced avocado, etc. (Note 4) InstructionsONION AND BEEF: In a large cast-iron pot, heat olive oil over medium-high heat. Add onion and sauté, stirring frequently, for about 3 minutes. Push onions to the edges of the pot and increase heat to high. Place ground beef in the center of the pot. Let the beef sear for about 1 minute on each side, then break it apart and cook until browned, about 5 minutes. Incorporate the sautéed onions into the beef as it cooks. If there's excess grease, drain it from the pot. ADD REMAINING INGREDIENTS: Add garlic, all the listed spices, and tomato paste to the pot. Stir and cook for 1-2 minutes or until the mixture is fragrant. Add pumpkin, crushed tomatoes, black beans, chili beans, and chicken broth (start with 1 cup and add more if a thinner chili consistency is preferred). Stir well. Bring the mixture to a boil, then lower the heat, cover, and let it simmer for 20-30 minutes. Turn off heat. Taste and adjust seasonings if necessary. If using cilantro, stir it in at this point. TOP CHILI BOWLS: Ladle chili into bowls. Add toppings of your choice, such as grated Cheddar cheese, a squeeze of lime, sour cream, chips, or even cornbread on the side. Enjoy! Recipe NotesNote 1: Chili powder: Chili powders can vary greatly in heat; we use McCormick® which we find to be milder. If concerned about heat, start with 1 tablespoon chili powder and increase from there. Keep in mind that cooling toppings (sour cream, cheese, avocado) tame the heat quite a bit. To increase heat: add ¼ up to ½ teaspoon cayenne pepper. Note 2: Chili beans: You can find chili beans near other canned beans in the grocery store. Don't drain or rinse these beans; the sauce they're in adds loads of flavor. Use drained and rinsed pinto beans or undrained ranch beans if you can't find chili beans. Note 3: Tomatoes: When it comes to tomatoes, quality counts. Brands like Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen® are top choices. The right crushed tomatoes bring a sweeter, fuller flavor and add a rich consistency to the chili. Note 4: Toppings: Don't skip toppings! They add loads of flavor and help to tame the heat of the chili! Our "must-haves": tortilla chips, sharp Cheddar, sour cream, and diced avocado. Nutrition FactsCalories: 202kcal | Carbohydrates: 25g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 509mg | Potassium: 751mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6302IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
This was fantastic! My family and I couldn’t taste the pumpkin but it made a nice thick consistency in the soup. Reply
