This isn’t your average pumpkin chili! My recipe is chunky, bold, and loaded with real chili flavor. It brings all the fall vibes, Chili Pepper Madness style!
Have you ever tried Pumpkin Chili? This bowl of chili is going to surprise you in a great way. Pumpkin brings a slightly creamy quality you might not expect from your favorite traditional chili recipe, and just the right balance of autumn flavors.
Let's do this. Let me show you how to make pumpkin chili, the Chili Pepper Madness way.
Why My Pumpkin Chili is the Best
- Pumpkin 2 Ways. My recipe includes both pumpkin puree and chunks of fresh pumpkin for a mix of textures and pumpkin flavor that is subtle but distinctive.
- Big Chili Flavor. Even though it highlights pumpkin, you still get the chunky texture, traditional flavor, and spicy kick you want in your favorite bowl of chili.
- Flavors of the Fall. The addition of cinnamon and nutmeg add a touch of autumn flair and work nicely with the traditional chili seasonings.
- It's Super Customizable. I'll show you how you can up the heat factor, go extra meaty, go vegetarian, and more. Make it your way!
Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vegetable Oil. For initial cooking.
- Onion.
- Jalapeno Peppers. For a touch of heat. Use bell peppers for milder heat. I love to also add in a couple roasted poblano peppers to enhance the fall flavors. Go for it!
- Fresh Garlic. My favorite.
- Fresh Pumpkin. For additional pumpkin flavor and texture. Use either sweet potato or butternut squash as a substitute, which might be easier for kitchen prep.
- Ground Beef. You can use ground turkey for a leaner pot of chili, or other ground meats.
- Seasonings. Chili powder (try my homemade chili powder recipe), cumin, smoked paprika, cayenne (optional for extra spicy), as well as cinnamon and nutmeg for a taste of the fall. Also, salt and pepper to taste.
- Tomato Paste. Leaning back into traditional chili flavor.
- Fire Roasted Tomatoes.
- Broth. Use chicken or vegetable broth to complement rather than overpower the subtle pumpkin flavors.
- Pumpkin Puree. A whole can adds not only flavor, but a slightly creamy mouthfeel to the entire pot.
- Beans. Use 2 cans - one kidney or pinto, one black, drained and rinsed. You can use other chili beans.
- Optional Spicy Extras. Hot sauce, red pepper flakes.
- Toppings. Choose your favorites!
How to Make Pumpkin Chili
Pumpkin chili is easy to make in one pot, done in about 30 minutes! To make it, cook down onion and peppers in the pot, then add the garlic and pieces of fresh pumpkin to lightly brown them.
Add the ground beef and cook it mostly through, then add all the spices and tomato paste.
Stir and cook for a minute to bloom the seasonings, then add the broth, fire roasted tomatoes, silky pumpkin puree, and beans.
Simmer the pot, uncovered, for 20-30 minutes to soften the pumpkin and let the flavors develop.
Boom! Done! Your pumpkin is ready to serve! Makes about 3 quarts.
Recipe Tips & Notes
- Want to spice it up? Use serrano chilies or hotter in place of the jalapenos at the start. Add 1 tablespoon hot pepper flakes with the seasoning blend. You can also add hot sauce before simmering and while serving. Try it with my Fiery Roasted Pumpkin Jerk Hot Sauce recipe.
- Want a vegetarian version? Skip the ground beef and double the fresh pumpkin. You'll love it, nice and chunky. And use vegetable broth.
- Want extra meaty chili? Skip the fresh pumpkin and double the ground beef. I've made it this way several times and we love it.
Serving
Serve pumpkin chili just like any chili, with all of your favorite toppings. Shredded cheddar cheese is great, or a dollop of sour cream for cooling effect.
Sprinkle on fresh chopped cilantro, parsley, or green onions for an herbal touch. Add tortilla chips for crunch factor.
Want to lean into the fall flavors? Top with roasted pumpkin seeds or toasted pepitas. So good!
Storage
Leftover pumpkin chili will last up to 5 days in the refrigerator in a sealed container. To enjoy again, reheat it gently in a pot on the stove top. Add a splash of water or broth to loosen it up.
You can also freeze it for 2-3 months in freezer containers. It freezes very nicely.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 100 easy recipes with big, bold flavor.
- Flavor Madness Cookbook, by Mike Hultquist
Want More Chili Recipes?
- Buffalo Chicken Chili Recipe (Award Winner!)
- Texas Chili Recipe
- Easy Green Chicken Chili
- White Chicken Chili Recipe
- Chili Con Carne Recipe
- See all of my Spicy Chili Recipes
Want More Pumpkin Recipes?
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pumpkin Chili Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion diced
- 2-3 jalapeno peppers diced - use bell pepper for milder heat - I also like to add in 1-2 roasted poblano peppers
- 6 cloves garlic
- 1 pound fresh pumpkin diced to ¾ inch pieces (sub with sweet potato or butternut squash)
- 1 pound lean ground beef
- 3 tablespoons chili powder or more to taste
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper optional, for extra spicy
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 2 cups chicken or vegetable broth or more for a thinner chili
- 1 15-ounce can fire roasted tomatoes
- 1 15-ounce can pumpkin puree
- 2 15-ounce cans beans total – one kidney or pinto, one black, drained and rinsed
- Optional Spicy Extras: 1 tablespoon or more hot sauce, 1 tablespoon (or more) red pepper flakes (for a spicier version)
- Toppings. Choose your favorites!
Instructions
- Heat the oil in a large pot to medium heat.
- Add the onion and peppers and cook 2-3 minutes to soften.
- Add the garlic and pumpkin pieces. Cook for 1 minute. Move everything to one side.
- Add the ground beef to the clear area and break apart with a wooden spoon. Brown the meat for 5-6 minutes, stirring occasionally.
- Stir in the chili powder, ground cumin, paprika, cayenne, cinnamon, nutmeg, salt and pepper to taste, and tomato paste. Cook 1-2 minutes to let the spices bloom.
- Add the broth, tomatoes, pumpkin puree, and beans.
- Bring to a boil, then reduce heat and simmer, uncovered, for 20-30 minutes to soften the pumpkin and let the flavors develop.
- Serve with your favorite chili toppings, like shredded cheddar cheese, spicy chili flakes, sour cream, chopped green onion, chopped cilantro or parsley, tortilla chips, or others. Try roasted pumpkin seeds or pepitas for more fall flavors!
Notes
Nutrition Information
Jennifer Geraghty says
I skipped the beans but added turkey sausage with the ground beef. My daughter and I loved it topped with parmesan cheese and a little pico di gio.
Mike Hultquist says
Sounds wonderful, Jennifer. Glad you enjoyed it with the turkey sausage. Sounds like a 5 star meal to me. Cheers.