Pumpkin chili is hearty, comforting, filling, and perfect for a chilly fall day. The canned pumpkin puree gives chili a slightly sweet flavor while making it extra creamy. This recipe is not only easy to make but can be made on the stove or in your slow cooker.
Looking for a chili recipe without pumpkin? Try this classic stovetop Dutch Oven chili or Panera Turkey Chili (copycat).
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⭐️Why I love it:
- Stovetop or Slow Cooker- I love that this recipe can easily be made on the stove to let the slow cooker do all the work!
- Thick and Silky Texture - The canned pumpkin puree gives the chili a thicker, smoother texture.
- Very Mild Pumpkin Flavor - Pumpkin puree has a super mild flavor so it takes on the flavors of the other classic chili ingredients. For other savory recipes using pumpkin, try this Pumpkin Baked Pasta or Pumpkin Mac and Cheese.
🥘Ingredients
I love that this pumpkin chili recipe uses all staple ingredients that are easy to find!
- Olive Oil - Used to cook the onions and beef. You can swap in another cooking oil like canola oil or avocado oil.
- Onion - I used yellow onion, but you can use white onion as well.
- Ground Beef - You could also swap in ground turkey to make a lighter chili.
- Spices: Chili Powder, Cumin, Onion Powder, Garlic Powder, Salt and Pepper
- Whole Tomatoes - Canned
- Tomato Paste
- Kidney Beans - You can use light or dark. I like to use one of each
- Canned Pumpkin Puree - Another favorite way to use canned pumpkin is for dog treats like these Peanut Butter Pumpkin Dog Treats or to make ice-cream with this recipe for Ninja Creami Pumpkin Frozen Yogurt!
- Beef Broth - I like to use low sodium beef broth so I can better control the salt levels.
See the recipe card for full information on ingredients and quantities.
Variations
- Vegetarian or Vegan - To make this recipe vegan friendly, just omit the ground beef and instead add an extra can of beans or even some cooked lentils.
- Ground Turkey - Try swapping turkey for the beef for a lighter tasting chili.
- Spicy - As written, this recipe isn't spicy. But if you want some heat, try adding a little cayenne pepper or a diced jalapeño pepper (you can sauté it with the onion).
Chili Topping Ideas:
One of the best parts about a cozy bowl of chili is the toppings! Here are some of my favorites:
- Sour Cream - Plain Greek yogurt is a great swap!
- Shredded Cheese
- Crunchy Tortilla Strips
- Cooked and Crumbled Bacon
Serving Ideas:
- Bread - Pick up a loaf of crusty bread at the store, make a batch of cornbread, or make a loaf of no-knead bread to pair with a big bowl
- Salad - For a soup/salad pairing, try a fall-inspired salad like this Brussels Sprout Salad with Pears, Apple Pecan Harvest Salad,
🔪Step by Step Instructions
This recipe for Pumpkin Chili could not be any easier!
Photo 1 - Start by cooking the ground beef and onion in a large dutch oven until the beef is fully cooked and crumbled. Add the remaining ingredients.
Photo 2 - Stir to combine and bring to a simmer for about 45 minutes then enjoy!
💭Recipe Tips
- Adjust Broth Amount - Different brands of canned pumpkin puree have different moisture amounts. This will impact how much beef broth you need to add. It's also up to your preference of how thick you like your chili.
- Optional - Drain the Fat - Depending on your preferences, you can drain some or all of the fat after browning the ground beef. I like to remove some of it but still leaving a little behind for flavor.
- Make on the Stove or in a Crockpot! The recipe card includes instructions for both!
👩🍳Recipe FAQs
Although there is an entire can of pumpkin puree in this chili recipe, it really doesn't have a strong pumpkin flavor. The pumpkin puree does give it a creamier, velvety texture that regular chili doesn't have. Pumpkin also packs some great health benefits like its high levels of vitamin C and beta carotene.
A Chili has tomatoes and meat that is simmered in other spices and ingredients. Chili powder is also a key spice that is used to add flavor.
You can use almost any type of beans in a chili recipe, but the most common are kidney, pinto, and black beans.
Leftovers and Storage
- Storage - Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- Freezing - For longer storage, you can freeze the chili in freezer bags for up to 3 months. I recommend at least partially defrosting in the fridge before reheating.
- Reheating - You can reheat leftovers (chilled or frozen) in a pot on the stove or in the microwave until warmed through.
🍲Related Soup and Chili Recipes...
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PrintRecipe
Pumpkin Chili
Pumpkin chili is hearty, comforting, filling, and perfect for a chilly fall day. The canned pumpkin puree gives chili a slightly sweet flavor while making it extra creamy. It's such an easy recipe and can be made on the stove in an hour or in the slow cooker.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Chili, Soup
- Method: Stovetop, Slow Cooker
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 small to medium yellow onion, diced
- 1 lb lean ground beef
- 1 28oz can whole tomatoes, use kitchen shears to cut up the tomatoes in the can
- 1 6oz can tomato paste
- 1 15oz can pumpkin puree
- 2 15oz cans red kidney beans, dark or light, drained and rinsed
- 1 15oz can beef broth, see note
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
Stovetop
- Cook Beef and Onion - In a dutch oven, heat the oil over medium heat and add the ground beef and onion. Cook and brown the beef while crumbling and sauté the onions. Fully cook the beef and cook the onions until tender. If desired, you can drain some or all of the grease.
- Add Remaining Ingredients - Add the tomatoes, tomato paste, pumpkin puree, drained and rinsed beans, and spices. Add the beef broth, adjusting the amount as needed. I used the full can but if your pumpkin puree has a higher moisture content, then you may not need it all.
- Cook Chili - Bring to a simmer, cover, and lower the heat to maintain the simmer, but keep it from boiling. Simmer for 45 minutes, taste and adjust salt and pepper as needed.
- Serve - Serve with toppings of choice and enjoy!
Slow Cooker
- Cook Beef and Onion - In a large skillet, heat the oil over medium heat and add the ground beef and onion. Cook and brown the beef while crumbling and sauté the onions. Fully cook the beef and cook the onions until tender. If desired, you can drain some or all of the grease.
- Add to Slow Cooker- Add the cooked beef and onions to a large slow cooker. Add the remaining ingredients - tomatoes, tomato paste, pumpkin puree, drained and rinsed beans, and spices. Add the beef broth, adjusting the amount as needed. I used the full can but if your pumpkin puree has a higher moisture content, then you may not need it all.
- Cook Chili - Cook on low for 6-8 hours.
- Serve - Serve with toppings of choice and enjoy!
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 379
- Sugar: 10.2 g
- Sodium: 752 mg
- Fat: 7.2 g
- Carbohydrates: 49.9 g
- Fiber: 15.1 g
- Protein: 32.9 g
- Cholesterol: 45.2 mg
Katie says
There wasn't a strong pumpkin flavor, which I loved - it had a thicker texture. Super good!