Picture this: crisp autumn air, cozy sweaters pulled tight, and the rich aroma of perfectly spiced chili simmering on your stovetop. Now imagine that same beloved comfort food elevated with the creamy sweetness of pumpkin – not overwhelmingly sweet like pie, but perfectly balanced and utterly satisfying.
This pumpkin chili recipe is about to become your go-to fall dish, and here’s why it’s the absolute best: it strikes the perfect balance between familiar comfort and exciting flavor, uses ingredients you likely already have, and can be customized for any dietary preference or cooking method you love.
Why You’ll Love This Pumpkin Chili Recipe
Before we dive into the nitty-gritty, let me tell you exactly why this recipe has earned a permanent spot in my meal rotation – and why it should in yours too.
Perfectly Balanced Flavors: The pumpkin doesn’t make this taste like dessert (promise!). Instead, it adds a subtle creaminess that beautifully balances the warming spices. You’ll get that classic chili kick with an unexpected depth that keeps people coming back for seconds.
Incredibly Simple: This isn’t one of those recipes that requires hunting down exotic ingredients. We’re talking pantry staples here – canned pumpkin, basic spices, and beans. The kind of recipe you can make on a Tuesday night without stress.
One-Pot Wonder: Less cleanup means more time to enjoy your meal. Everything goes into one pot, simmers away, and you’re left with minimal dishes to wash.
Meal-Prep Friendly: Here’s the best part – this chili actually tastes better the next day. Make a big batch on Sunday, and you’ve got lunch sorted for the week.
Ingredients You’ll Need
Here’s everything you need to create this warming, satisfying meal:
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 bell pepper, diced (any color works)
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 (15-oz) can pumpkin purée
- 1 (28-oz) can crushed tomatoes
- 2 (15-oz) cans beans (kidney, black, or pinto)
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- Salt and pepper to taste
A Note on Key Ingredients
Pumpkin Purée: This is crucial – use 100% pure pumpkin purée, NOT pumpkin pie filling. The pie filling has added sugars and spices that will throw off our carefully balanced flavors. Trust me on this one!
Chili Powder: Different brands have varying heat levels. Start with the amount listed, then taste and adjust. Some blends are mild and smoky, others pack serious heat.
Beans: I love using a mix of kidney and black beans, but pinto beans work beautifully too. Drain and rinse them to remove excess sodium and that slightly metallic canned taste.
How to Make Pumpkin Chili
Ready to create some magic? Here’s how we build layers of flavor in this incredible pumpkin chili:
Step 1: Sauté the Aromatics Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, cooking for about 5 minutes until they start to soften. The onions should become translucent and fragrant. Add minced garlic and cook for another minute – be careful not to burn it!
Step 2: Bloom the Spices Here’s where the magic happens. Add chili powder, cumin, smoked paprika, oregano, and cayenne to the pot. Stir constantly for about 1 minute until the spices become fragrant. This step, called “blooming,” releases essential oils and deepens the flavor significantly.
Step 3: Add Tomato Paste Stir in the tomato paste and cook for another minute. This adds depth and helps thicken our chili base.
Step 4: Deglaze and Build the Base Pour in a splash of vegetable broth to deglaze the pot, scraping up any browned bits from the bottom. Add the pumpkin purée, crushed tomatoes, drained beans, and remaining broth. Stir everything together until well combined.
Step 5: Simmer to Perfection Bring the mixture to a boil, then reduce heat and let it simmer for at least 30 minutes. This is when all those beautiful flavors meld together. Taste and adjust seasoning with salt, pepper, and additional spices as needed.
Recipe Variations (Make It Your Own!)
The beauty of this vegetarian pumpkin chili base is how easily it adapts to different preferences and cooking methods.
Turkey or Beef Pumpkin Chili
Want to add meat? Brown 1 pound of ground turkey or beef in your pot first, before adding the vegetables. Remove the meat, sauté your aromatics in the same pot (using those flavorful drippings), then return the meat when you add the liquids.
Vegan Pumpkin Chili
Good news – the base recipe is already vegan-friendly when using vegetable broth! For extra heartiness, try adding diced sweet potatoes or butternut squash. Add them with the other vegetables and let them cook until tender.
Slow Cooker Pumpkin Chili Instructions
Short on time? Sauté the onions, peppers, and garlic in a pan first (this step really matters for flavor), then transfer everything to your slow cooker. Add remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours.
Instant Pot Pumpkin Chili Instructions
Use the sauté function to cook your aromatics and bloom spices directly in the Instant Pot. Add remaining ingredients, seal, and cook on high pressure for 15 minutes with a natural release for 10 minutes.
Frequently Asked Questions (FAQ)
What do you serve with pumpkin chili?
This pumpkin chili pairs beautifully with warm cornbread, a dollop of sour cream, fresh cilantro, or crunchy tortilla chips. Sliced avocado adds a lovely creamy contrast, and a sprinkle of shredded cheese never goes wrong.
How do I store and reheat leftovers?
Store cooled chili in airtight containers in the refrigerator for up to 5 days. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth if it’s thickened too much. Microwave individual portions for 1-2 minutes, stirring halfway through.
Can I freeze pumpkin chili?
Absolutely! This vegan pumpkin chili freezes beautifully. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
My chili is too thin, how do I thicken it?
No worries – this happens! Simmer with the lid off for an additional 15-20 minutes to let excess liquid evaporate. For faster results, mix 2 tablespoons cornstarch with 2 tablespoons cold water to create a slurry, then stir it into the simmering chili.
Print
Pumpkin Chili Recipe
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A hearty and flavorful pumpkin chili packed with beans, spices, and rich autumn flavors—perfect for cozy nights and easy weeknight dinners.
Ingredients
2 tablespoons olive oil
1 large onion, diced
1 bell pepper, diced (any color works)
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper (adjust to taste)
1 (15-oz) can pumpkin purée
1 (28-oz) can crushed tomatoes
2 (15-oz) cans beans (kidney, black, or pinto)
2 cups vegetable broth
1 tablespoon tomato paste
Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, cooking for about 5 minutes until they start to soften. The onions should become translucent and fragrant. Add minced garlic and cook for another minute – be careful not to burn it!
2. Add chili powder, cumin, smoked paprika, oregano, and cayenne to the pot. Stir constantly for about 1 minute until the spices become fragrant. This step, called “blooming,” releases essential oils and deepens the flavor significantly.
3. Stir in the tomato paste and cook for another minute. This adds depth and helps thicken our chili base.
4. Pour in a splash of vegetable broth to deglaze the pot, scraping up any browned bits from the bottom. Add the pumpkin purée, crushed tomatoes, drained beans, and remaining broth. Stir everything together until well combined.
5. Bring the mixture to a boil, then reduce heat and let it simmer for at least 30 minutes. This is when all those beautiful flavors meld together. Taste and adjust seasoning with salt, pepper, and additional spices as needed.
Notes
For an extra kick, add more cayenne or a chopped chipotle pepper in adobo sauce.
Top with avocado slices, tortilla chips, vegan sour cream, or fresh cilantro.
Leftovers taste even better the next day and freeze beautifully for meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American