This savory pumpkin chili recipe is a cozy, hearty fall meal made with ground beef or turkey, pumpkin puree, beans, and warming spices. One-pot, healthy, and freezer-friendly.
Savory Pumpkin Chili is the ultimate fall comfort food, cozy, nourishing, and layered with bold, smoky flavors. Made with pumpkin puree, ground meat, two kinds of beans, and warming spices, this one-pot chili is perfect for crisp evenings, tailgates, or meal prep.
Whether you’re looking for a healthy chili with pumpkin or an easy fall dinner idea, this is a must-try recipe that even chili traditionalists will love.
Why Add Pumpkin to Chili?
You might be skeptical about adding pumpkin to a savory dish (confession: I was, when Kayti made it. I’m a convert now.) Trust us, adding pumpkin to chili is a game changer. Pumpkin puree offers all this when you add it to chili.
- Adding fresh or canned pumpkin to chili gives it a Creamy texture without needing dairy.
- Pumpkin Adds a Subtle sweetness to balance spicy and acidic flavors
- Seasonal flair: Make your chili feel extra cozy and fall-ready with pumpkin. And it’s healthy!
And no, it doesn’t taste like pumpkin. The flavor of pumpkin is mild and blends beautifully into the chili base. As the air turns crisp and pumpkins start popping up on porches, it’s the perfect time to bring a little fall flavor into your kitchen.
Why You’ll Love This Pumpkin Chili Recipe:
Our Savory Pumpkin Chili is hearty, rich, and filled with autumn-inspired warmth without being sweet. It’s the ideal one-pot meal for game day, weeknight dinners, or cozy weekends at home. This pumpkin chili recipe is super easy to make.
Whether you’re using ground beef or turkey, this chili comes together quickly with pantry staples and a can of pumpkin puree for a silky, satisfying texture that might just become your new fall favorite.
Adding pumpkin to your chili adds protein, fiber, and nutrients. This is a healthy pumpkin chili recipe. Great for nourishing the family.
Also This pumpkin chili recipe is Freezer and prep meal friendly. Enjoy this Naturally gluten-free and customizable dinner. It’s a winner!
Customization Tips & Variations
One of the best things about a pumpkin chili recipe like this one is how versatile it is. No matter your preferences, there are infinite ways to change it up to suit you and your family. Here are a few ideas to get you started.
Vegetarian or Vegan Pumpkin Chili:
This chili is thick enough with enough ingredients to work even without the meat. Here’s a few ideas on making this pumpkin chili recipe vegetarian.
- Omit the meat and add an extra can of beans or lentils
- Stir in chopped sweet potato, roasted butternut squash pieces or corn for added texture
- Use vegetable broth instead of chicken broth
Add Some Heat :
- Add a chopped jalapeño or chipotle pepper in adobo
- Really like it hot? Up the chili to Habanero or ghost!
- Stir in cayenne or hot sauce to taste
Want It Creamier?
- Swirl in a few tablespoons of cream cheese, sour cream, or coconut milk at the end
- Blend a portion of the chili with an immersion blender for extra smoothness.
- You can also slightly increase the pumpkin. This will also add smooth creamy texture and build the flavor.
Make it in a Slow Cooker
- Brown the meat and veggies first, then transfer everything to your slow cooker
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours
Instant Pot Version
- Use the sauté function for steps 1-3, then pressure cook for 10 minutes
- Allow a natural release for 10 minutes, then release pressure manually
Want to Use Fresh Pumpkin Instead of Canned?
You absolutely can! If you have fresh pumpkin on hand especially during peak fall season using homemade pumpkin puree adds a lovely natural sweetness and a slightly more rustic texture. Here’s how to do it.
How to Make Fresh Pumpkin Puree:
- Choose the right pumpkin: Use sugar pumpkins (also called pie pumpkins), not carving pumpkins. Sugar pumpkins are smaller, sweeter, and have smoother flesh.
- Roast it: Cut the pumpkin in half, scoop out the seeds, and roast cut-side down at 375°F (190°C) for about 45-50 minutes, or until tender. Read our full post on making Homemade Pumpkin Puree Here.
- Scoop & blend: Once cooled, scoop the flesh into a blender or food processor and blend until smooth.
- Strain if needed: If the puree is very watery, strain it through cheesecloth or a fine mesh sieve to remove excess moisture.
Substitution Ratio:
Use 1 ¾ to 2 cups of fresh pumpkin puree to replace one 15 oz can of pumpkin in the recipe.
Pro Tip:
- If your homemade puree is thinner than canned, reduce the broth in the recipe slightly to keep your chili thick and hearty.
- Try the cinnamon in it. More lovely fall flavor. Just right for this dinner.
Meal Prep & Storage
This chili gets thicker, smoother and richer with time. Leftovers are amazing. Perfect for meal prep and freezing.
- Fridge: Store in airtight containers for up to 4 days. Warm in a microwave and serve for a filling lunch.
- Freezer: Freeze for up to 6 months. Here’s How to freeze this pumpkin chili recipe: Pour the extra chili you want to freeze in an air tight freezer container or ziplock freezer bag. Label with the name of the chili and the date. Defrost to room temperature and warm in the microwave for a quick meal anytime.
Topping Ideas:
Toppings add texture, additional zing, flavor, and contrast. Try these:
- Shredded cheddar or pepper jack cheese
- Sour cream or Greek yogurt
- Sliced avocado or guacamole
- Fresh cilantro or parsley
- Green onions or minced peppers
Suggested Sides:
- Tortilla chips
- Mexican cornbread
- Apple Yogurt Salad
- Artisan Sourdough Bread
Pumpkin Chili Recipe
This savory pumpkin chili recipe is a cozy, hearty fall meal made with ground beef or turkey, pumpkin puree, beans, and warming spices. One-pot, healthy, and freezer-friendly! It's perfect for dinner or double it for parties parties. Make it with either fresh or canned pumpkin purree.
Ingredients
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 (15 oz) can pumpkin puree (or * fresh pumpkin puree-see notes)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup chicken or vegetable broth (add more if you want it thinner)
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp cinnamon (optional, enhances pumpkin)
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tbsp olive oil
Instructions
How to Make Savory Pumpkin Chili
- Brown the meat
In a large Dutch oven or pot, heat olive oil over medium heat. Add ground beef or turkey and cook until browned (about 5 minutes). Drain excess fat if needed. - Sauté the vegetables
Add diced onion, bell pepper, and garlic to the pot. Sauté for 3–4 minutes until soft and fragrant. - Toast the spices
Stir in chili powder, smoked paprika, cumin, cinnamon (if using), salt, and pepper. Let the spices cook for about 1 minute to bloom their flavor. - Add remaining ingredients
Add the pumpkin puree, black beans, kidney beans, fire-roasted tomatoes, tomato sauce, and broth. Stir well to combine.
- Simmer
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25–30 minutes. Stir occasionally. The longer it simmers, the deeper the flavor. - Taste and adjust
Taste the chili and add more salt, spice, or even a pinch of sugar if the acidity is too strong. Make it your own.
- Serve
Ladle the chili into bowls and top with shredded cheese, sour cream, avocado, tortilla chips, or fresh herbs like cilantro.
Serve with cornbread or a crusty slice of sourdough.
Notes
*Using Fresh Pumpkin Puree?
If you'd prefer to make this pumpkin chili with fresh pumpkin instead of canned, it’s easy! Use about 1 ¾ to 2 cups of homemade pumpkin puree in place of the canned variety. Be sure to use sugar pumpkins (not carving pumpkins), and roast, blend, and strain your puree until smooth. If your puree is watery, simply reduce the broth in the recipe a bit to maintain that thick, cozy chili consistency.
Optional Add-ins
1-2 tbsp maple syrup or brown sugar (for a touch of sweetness)
1 chipotle pepper in adobo (for smoky heat)
½ cup frozen corn
Toppings
Shredded cheddar
Sour cream or Greek yogurt
Fresh cilantro or green onions
Crushed tortilla chips
Customization Tips & Variations
-Vegetarian or Vegan Pumpkin Chili
Omit the meat and add an extra can of beans or lentils
Stir in chopped sweet potato, corn, or zucchini for added texture
Use vegetable broth instead of chicken broth
-Add Some Heat 🔥
Add a chopped jalapeño or chipotle pepper in adobo
Stir in cayenne or hot sauce to taste
-Want It Creamier?
Swirl in a few tablespoons of cream cheese, sour cream, or coconut milk at the end
Blend a portion of the chili with an immersion blender for extra smoothness
-Make it in a Slow Cooker
Brown the meat and veggies first, then transfer everything to your slow cooker
Cook on LOW for 6–8 hours or HIGH for 3–4 hours
-Instant Pot Version
Use the sauté function for steps 1–3, then pressure cook for 10 minutes
Allow a natural release for 10 minutes, then release pressure manually
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 341Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 82mgSodium 690mgCarbohydrates 21gFiber 7gSugar 5gProtein 29g
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💬 Let’s Chat!
Have you made this Savory Pumpkin Chili? Let us know how it turned out! Leave a comment below or tag us on Instagram [@homemadefoodjunkie] we love seeing your creations!
And if you’re a pumpkin chili skeptic turned believer after trying this… Please let us know. 😉