Dinner

Easy Pumpkin Chili Recipe

ByAiden Wells October 13, 2025October 13, 2025

Introduction

This easy pumpkin chili brings a unique twist to a classic comfort food. Combining hearty beans, ground beef, and the subtle sweetness of pumpkin, it’s perfect for cozy nights. Ready in under an hour, it’s a satisfying meal the whole family will enjoy.

A white bowl filled with thick chili showing layers of brown beans and ground meat in a rich red sauce. On top of the chili is a layer of melted yellow cheese sprinkled with small pieces of chopped green onions. Three triangular yellow corn chips are placed inside the bowl, resting on the chili near the edge. A black spoon stands inside the bowl on the right side, touching the chili. Around the bowl, there are more yellow corn chips scattered on a white marbled surface. A white cloth with black stripes is partially under the bowl, and small wooden bowls with shredded yellow cheese and chopped green onions sit in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cloves garlic
1 yellow onion
2 Tbsp olive oil
1 lb. ground beef
1 15oz. can kidney beans, drained
1 15oz. can black beans, drained
1 15oz. can petite diced tomatoes
1 15oz. can pumpkin purée
1/2 6oz. can tomato paste (about 5 Tbsp)
2 cups water
1 Tbsp chili powder
1/2 tsp smoked paprika
1 tsp ground cumin
1/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp freshly cracked black pepper
1 tsp salt

Instructions

Step 1: Mince the garlic and dice the onion. Heat the olive oil in a large pot over medium heat, then sauté the garlic and onion until the onions are tender, about 5 minutes.
Step 2: Add the ground beef to the pot and cook until browned and fully cooked through.
Step 3: Stir in the drained kidney beans, drained black beans, diced tomatoes with their juices, pumpkin purée, tomato paste, and water.
Step 4: Add chili powder, smoked paprika, ground cumin, garlic powder, onion powder, black pepper, and salt. Stir everything together until well combined.
Step 5: Cover the pot with a lid and bring the chili to a simmer. Let it simmer gently for 30 minutes, stirring occasionally to prevent sticking.
Step 6: Taste the chili and adjust salt if needed. Serve hot with your favorite toppings like sour cream, cheese, green onions, or corn chips.

Tips & Variations

For a vegetarian version, substitute ground beef with diced mushrooms or a plant-based meat alternative.
Add a diced bell pepper for extra crunch and color.
Use canned pumpkin purée labeled 100% pumpkin, not pumpkin pie filling, for best flavor.
Leftover chili tastes great the next day as flavors meld and deepen.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze in portions for up to 3 months and thaw overnight before reheating.

How to Serve

A red pot filled with thick chili that has a rich reddish-brown color, visible chunks of black beans, ground meat, and small diced tomatoes, with a gray spoon that has a wooden handle resting inside. Around the pot are scattered yellow tortilla chips, a white and striped towel on a white marbled surface, and two small white bowls—one with orange shredded cheese and the other with green chopped onions. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili ahead of time?

Yes, pumpkin chili actually develops richer flavor when made ahead. Prepare the chili, cool it, and store in the refrigerator for up to 4 days. Reheat before serving.

What toppings go well with pumpkin chili?

Common toppings include sour cream, shredded cheese, sliced green onions, chopped cilantro, or crunchy corn chips. They add texture and balance the savory flavors.