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
Mark Stanley says
I made this recently somewhat modified and it's only getting better with age. I used a 10oz bag of butternut squash in place of the fresh pumpkin. One can of rinsed black beans and another 3-bean mixture with chili spices, unrinsed. I used double the cumin and one extra spoon of chili powder...half New Mexico and half Korean. For the tomatoes, 1 extra spoon of paste and 1 can of diced tomatoes with Ghost Peppers. I added a little Chipolte pepper sauce and used fresh chopped serannos instead of jalapeños. I also used a spoonful of dried pepper flakes from 4 different peppers. The heat is perfect for us; most people would be crying at this level but we love it. Keep up the great recipe sharing Mike!
Mike H. says
I appreciate the feedback, Mark. Glad you are enjoying my recipes!
Cecily says
I made this for dinner last night, and my only concern is that this chili will not keep well - because it is too good! This recipe is a winner for a few reasons: it uses things I grew in my garden (including a giant 10 lb squash that is hogging a whole shelf in the fridge) or have in my pantry; has a perfect balance of flavors, so you don't think "pumpkin" or "beans" or "cinnamon"; AND! the pumpkin puree magically binds the whole thing together.
Luckily, I have 8 more pounds of pumpkin (squash) to use as a binder in this or other recipes 🙂
Mike H. says
Haha, happy to hear that, Cecily - enjoy!!
Einar says
This recipe was delicious! Used the pumpkin puree but subbed butternut for the fresh pumpkin and ground turkey for the beef. This will be in regular rotation as the cold weather approaches.
Mike H. says
Awesome. Thank you, Einar!
Darryl H says
I went to Costco shopping a couple days ago, and for some reason I picked up a 2 lb. bag of butternut squash. For no particular reason.
Then voila! The next day Mike sent me an email for this pumpkin squash recipe!
I read it, and it says a good sub for pumpkin in butternut squash. So that's what I used, with 2 jalapenos, and 2 chipotle peppers roasted, and black beans.
Man is it great! Thanks Mike!
Mike Hultquist says
Great timing for sure!! I love to hear it. Thanks for sharing, Darryl! Glad you like it!!
Jenny Durling says
Yes! Many years ago I made a vegetarian chili for company that included butternut squash. Ever since then, I have put a layer of cubed squash on the top of my regular chili and cook on low in a slow cooker for 6-8 hours. So good!
Mike Hultquist says
Yes! It is such a great addition!
Sean E. says
This looks like an autumn must! Curious, though, what is meant by fresh pumpkin. Do I buy a whole pumpkin, hollow out the innards, and cut up the rest? That seems like a lot of pumpkin unused, if so - any suggestions?
Mike Hultquist says
Thanks, Sean! Yes to the FRESH pumpkin. You can buy a small one and peel/slice (save the rest for another use) or you can often buy it already cut up. Or, use butternut squash or sweet potato as an alternative. Sweet potato is easiest for the size and similar flavor. If you use pumpkin or squash, I am going to publish (soon, I hope) a recipe for Pumpkin/Squash Curry, super easy to make with the extras! But there are many ways to use them up. Enjoy!!
Jenny Durling says
squash curry sounds yummy!
Sean E. says
Made it! So good! It's actually better the 2nd day - the flavors are more melded into the chili. And love having a new ingredient for cooking with - gonna roast the remainder of my pie pumpkin after tossing in butter and spices in the oven, trying a similar flavor profile to the chili. Thanks again.
Mike Hultquist says
Yes, nice!! Glad you enjoyed it, Sean! I do love to hear it.
Barbee says
Thank you so much for this recipe. I just bought some local squash and was wondering what to do with them. BAM..your recipe appears. Keep these fall recipes coming.
Mike Hultquist says
BOOM!! Yes, I love it! Thanks, Barbee. I hope you enjoy it! This is how I like to make it. Perfect with squash, too.