I love all things pumpkin, and I’m not sorry about it. I also love just about every iteration of chili that is out there (see my Homemade Chili recipe and the long list of variations you can make). So it’s only fitting that I combined my two fall loves. Adding pumpkin is a super easy way to add a dose of nutrients to your pot of chili without changing that classic chili feel. The flavor and texture blend seamlessly into a pot of classic chili and even kind of makes it feel a tad lighter, so I’m totally into it!
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What Does Pumpkin Chili Taste Like?
Okay, if you’re looking at me with a side-eye over the idea of putting pumpkin into your chili, just hear me out. The flavor difference is subtle and won’t make your chili taste like pumpkin soup! It makes the chili a little more saucy and rich, without being overly heavy. The pumpkin adds a little earthiness and a super subtle sweetness, which is nice because I usually add a little bit of brown sugar to my chili, but I was able to skip that with the pumpkin. And since I like to load up my chili with a lot of spices (see my homemade chili seasoning), the flavor of the pumpkin is not super noticeable.
And I think this is a good time to mention that you don’t want to taste your chili until it has simmered on the stove a while. You might be tempted to give it a taste right after you add everything to the pot, but at that point, it does not taste good. The chili needs time to do its thing. The spices need to bloom, the flavors need to cook down and combine. Give it time, and then taste. Be patient!
Make it Vegetarian or Vegan
It’s super easy to make your pumpkin chili vegetarian or vegan. Just swap out the ground beef for an extra can of beans, cooked lentils, some crumbled tempeh, or your favorite ground beef substitute. Most of the flavor in this chili comes from the chili seasoning, tomatoes, and other vegetables, so you can safely substitute the beef without too much of an effect.
Use a Different Meat
You can also swap the ground beef out for a different kind of ground meat. Ground turkey is very popular for pumpkin chili because it has a lighter flavor to match the lighter flavor of the pumpkin, but I also think that some Mexican chorizo would be awesome. Those smoky spices would pair perfectly with the flavor of the pumpkin.
Is Pumpkin Chili Spicy?
The recipe, as written below, is only as spicy as the chili powder you use. Many grocery store chili powders tend to be quite mild, but some brands can be spicy. So, if you’re sensitive to heat, make sure you use a chili powder that is mild. I find that McCormick brand chili powder is pretty mild.
If you want to add more heat to your pumpkin chili, feel free to dice up a jalapeño and sautéing that with the onion and garlic in the beginning. You can also add some chipotle powder to the chili seasoning, or dice up a chipotle pepper in adobo sauce and stir that into the chili. There are a lot of options!
By the way, you should totally make some cornbread to go with your pumpkin chili. Try my classic homemade cornbread, jalapeño cheddar cornbread, or sweet potato cornbread!
Easy Pumpkin Chili
Servings 6 1.25 cups eachIngredients
Chili
- 2 cloves garlic ($0.16)
- 1 yellow onion ($0.28)
- 2 Tbsp olive oil ($0.32)
- 1 lb. ground beef ($5.35)
- 1 15oz. can kidney beans, drained ($0.59)
- 1 15oz. can black beans, drained ($0.55)
- 1 15oz. can petite diced tomatoes ($0.69)
- 1 15oz. can pumpkin purée ($1.05)
- 1/2 6oz. can tomato paste (5 Tbsp) ($0.25)
- 2 cups water ($0.00)
Chili Seasoning*
- 1 Tbsp chili powder ($0.30)
- 1/2 tsp smoked paprika ($0.05)
- 1 tsp ground cumin ($0.05)
- 1/4 tsp garlic powder ($0.02)
- 1/2 tsp onion powder ($0.03)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1 tsp salt ($0.02)
Instructions
- Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).
- Add the ground beef and continue to cook until the beef is browned and cooked through.
- Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.
- Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occasionally. Allow the chili to simmer for 30 minutes.
- After simmering for 30 minutes, give the chili a taste and add salt if needed. Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)
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Notes
Nutrition
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How to Make Pumpkin Chili – Step by Step Photos
Dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a large pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft (about 5 minutes).
Add one pound ground beef and continue to sauté until the beef is cooked through.
Add the remaining ingredients to the pot: 1 15oz. can black beans (drained), 1 15oz. can kidney beans (drained), 1 15oz. can petite diced tomatoes (with juices), 1 15oz. can pumpkin purée, ½ of a 6oz. can tomato paste, 2 cups water, ½ tsp smoked paprika, 1 Tbsp chili powder, 1 tsp ground cumin, ¼ tsp garlic powder, ½ tsp onion powder, 1 tsp salt, and ¼ tsp pepper. Stir until everything is well combined.
Place a lid on the pot and allow the chili to come up to a simmer. Let the chili simmer for 30 minutes, stirring occasionally. After simmering 30 minutes, give the chili a taste and add salt if needed (I did not add any extra).
Serve hot with your favorite toppings! I especially like something creamy on my bowl, whether that is cheese, avocado, or sour cream. :)
This recipe so good! My family loves it and I’ve already made it several times! I usually add a diced jalapeno with the onions and garlic, and I use chicken stock in place of water. It comes out excellent every time, and it’s even better then second day!
Thanks for a keeper! :)
Made this with pumpkins we grew. I used beef broth from bouillon and added a bit more salt too but it’s my spouse’s favorite chili recipe. The sweetness from the pumpkin is really nice and it’s a great way to make it almost creamy without any dairy.
This is a wonderful recipe and easy for beginner cooks! I really like to get that extra smoky flavor in all types of chili I make, so I made a few substitutions and additions to enhance the umami flavor. I added 1 tsp smoked sea salt, 1 tsp pumpkin spice blend, 1/2 teaspoon ground coriander, substituted the water for low sodium beef broth, 1 small diced fire roasted red bell pepper, 1 small diced fire roasted green bell pepper, 1 bay leaf, 1 small cinnamon stick for flavor (pull stick out right before serving). For the meat, I did use ground turkey. I also used a can of the fire roasted diced tomatoes, instead of the regular diced tomatoes. I cooked everything in the slow cooker for about 5 hours or so. It turned out great!
Very good! I added more beans and more tomatoes, but the pumpkin is a very nice addition!
I’m going to make this on Wed, what do you think about using pumpkin spice in this? Has anyone tried it or would it be overkill? Thank you!
I think it might make it taste too pumpkin pie-esque. If you want to test it out though, you could make the recipe as is and then take out a bowl and add just a pinch to that to see how you like it before adding it to the whole batch!
Thank you for your reply and suggestion!
I added a teaspoon of pumpkin spice and I think it enhanced the flavors overall.