If you’re craving something warm, hearty, and full of flavor this season, this Easy Pumpkin Chili is your new fall favorite. It blends tender ground beef, creamy pumpkin puree, smoky spices, and fire-roasted tomatoes into one irresistible pot of comfort. Perfect for cool nights, game days, or family dinners, it delivers all the cozy fall vibes without feeling heavy or complicated.
Why You’ll Love This Pumpkin Chili
There’s something magical about a bowl of chili when the weather turns crisp, but this pumpkin version takes it even further.
- Seasonal & Savory: Pumpkin adds a subtle sweetness and silky texture that perfectly balances the smoky spices.
- Hearty Yet Healthy: Made with lean beef and beans for protein, plus pumpkin for fiber and vitamins.
- Family-Friendly: Wholesome ingredients, no alcohol or pork.
- One-Pot Wonder: Everything comes together in a single pot with minimal cleanup.
- Freezer-Ready: Make extra and enjoy easy, flavorful meals all week.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 lb lean ground beef (or ground turkey for a lighter option)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1½ tablespoons chili powder
- 1 teaspoon kosher salt, plus more to taste
- ¾ teaspoon black pepper
- ½ teaspoon ground cinnamon
- Two 15-ounce cans fire-roasted tomatoes (not drained)
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can pumpkin puree (unsweetened)
- 2½ cups beef or vegetable broth
Optional Toppings
- Roasted pumpkin seeds (pepitas)
- Shredded sharp cheddar cheese
- Diced avocado
- Sour cream or plain Greek yogurt
- Chopped cilantro
Ingredient Notes
- Use 90% lean ground beef for great flavor without excess fat.
- Substitute with ground turkey or chicken if you prefer.
- Choose 100% pure pumpkin puree, not pumpkin pie filling.
- Use beef broth for depth or vegetable broth to keep it vegetarian.
- Mix different beans for texture and color.
- For dairy-free toppings, try cashew cream or coconut yogurt.
- Adjust chili powder or add cayenne for extra heat.
Step-by-Step Instructions
1. Brown the Meat
Heat olive oil in a large Dutch oven over medium heat. Add the beef and cook for about 8–10 minutes, breaking it apart as it browns. When done, transfer to a paper towel-lined plate and set aside.
Tip: For lean turkey or beef, avoid overcooking so the meat stays tender and juicy.
2. Sauté the Vegetables
In the same pot, add the onion and bell pepper. Cook for about 8–10 minutes until softened and slightly golden. Add the garlic and stir for 30 seconds until fragrant.
3. Build the Flavor Base
Add cumin, chili powder, salt, black pepper, and cinnamon. Stir for about 1 minute to release their flavor.
4. Combine Everything
Stir in the tomatoes, pumpkin puree, and beans. Return the cooked meat to the pot and pour in the broth. Mix well to combine.
5. Simmer
Bring to a gentle boil, then reduce to medium-low heat. Cover and cook for 20–25 minutes, stirring occasionally. Taste and adjust the seasoning if needed.
6. Serve
Ladle into bowls and top with cheddar, sour cream, avocado, and pumpkin seeds if desired.
Serving Tip: It pairs beautifully with cornbread, baked potatoes, or a side of steamed rice “.
Pro Tips
- Don’t skip the cinnamon — it adds warmth and depth.
- Simmer gently so the beans hold their shape.
- Make a double batch — it freezes beautifully.
- Fire-roasted tomatoes bring smoky balance to the pumpkin’s sweetness.
- Fresh toppings add texture and brightness.
- To make it vegetarian, skip the meat and add lentils or extra beans.
Flavor Variations
- Turkey Pumpkin Chili: Use ground turkey and vegetable broth.
- Spicy Chipotle: Add one chopped chipotle pepper in adobo.
- White Bean Chili: Use white beans instead of black.
- Vegan Version: Skip meat and dairy, add crumbled tempeh for texture.
- Sweet Corn Twist: Add 1 cup of corn for a pop of color and sweetness.
Serving Ideas
- Cornbread – the classic chili companion.
- Steamed rice or quinoa – makes it even heartier.
- Roasted vegetables – add depth and color.
- Green salad – brings freshness and balance.
- Tortilla chips or bread bowls – fun for casual serving.
Storage
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Once cooled, freeze up to 3 months in portions.
- Reheat: Warm gently on the stove or microwave, adding a splash of broth if thickened.
Nutrition Facts (Per Serving)
Calories: 370 | Protein: 28 g | Carbohydrates: 32 g | Fat: 14 g | Fiber: 9 g | Sodium: 680 mg
FAQ
Can I make it vegetarian or vegan?
Yes, just skip the beef and use beans, lentils, or tofu with vegetable broth.
Is it sweet?
No. Pumpkin adds a hint of earthiness, but the chili spices and tomatoes keep it savory and balanced.
Can I use a slow cooker?
Absolutely. Brown the meat and sauté vegetables first, then cook on LOW for 6–7 hours or HIGH for 3–4 hours.
How can I make it spicier?
Add more chili powder, cayenne, red pepper flakes, or one diced jalapeño.
Can I use fresh pumpkin?
Yes! Roast cubed pumpkin until tender, then mash or puree it. About 1¾ cups replaces one 15-ounce can.
Final Thoughts
This Easy Pumpkin Chili combines everything people love about traditional chili with a cozy autumn twist. Every spoonful is smoky, creamy, and deeply satisfying. It’s perfect for chilly nights, family dinners, or make-ahead meals that truly taste like fall in a bowl.
Pin this cozy Pumpkin Chili recipe for your next fall dinner idea!