Pumpkin Chili: The Perfect Fall Recipe!

Warm Up with Hearty Pumpkin Chili: The Perfect Fall Recipe!

As the air turns crisp and pumpkins make their seasonal debut, there’s no better way to celebrate autumn than with a cozy bowl of Pumpkin Chili. This dish combines the richness of ground meat (or your favorite plant-based alternative), hearty beans, a medley of savory spices, and the unexpected sweetness of pumpkin.

It’s the ultimate comfort food, loaded with flavor and perfect for cool evenings. Not to mention, it pairs wonderfully with tortilla chips and a sprinkle of sharp cheddar cheese.

Why Pumpkin Chili?

You may wonder—why add pumpkin to chili? Pumpkin not only brings a subtle sweetness and a smooth texture but also provides an added nutritional boost. Rich in fiber, vitamins A and C, and antioxidants, pumpkin is a great way to elevate this classic dish and make it fall-ready. Plus, the combination of pumpkin with traditional chili spices creates a unique balance of warmth, earthiness, and a hint of sweetness that will keep everyone coming back for seconds.

Ingredients:

1 lb ground beef (or ground turkey/plant-based meat)
1 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp ground cinnamon (optional, for a subtle warmth)
1 cup chicken or vegetable broth
Salt and pepper to taste
Shredded cheddar cheese (for garnish)
Green onions (for garnish)
Tortilla chips (optional for serving)

Instructions:

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Cook the Meat: Add the ground beef (or turkey) to the pot and cook until browned, breaking it apart with a spoon. Drain any excess fat.
Add the Pumpkin and Spices: Stir in the pumpkin puree, chili powder, cumin, smoked paprika, and cinnamon (if using). Let the mixture cook for 2 minutes to allow the spices to bloom and infuse the meat with flavor.
Add Tomatoes and Beans: Pour in the diced tomatoes (with juice) and the drained kidney and black beans. Stir everything together.
Simmer: Add the broth, stir to combine, and bring the chili to a gentle simmer. Lower the heat and cover the pot. Let the chili simmer for 20-30 minutes to allow the flavors to meld together.
Season to Taste: Taste the chili and adjust seasoning with salt and pepper as needed.
Serve and Garnish: Ladle the pumpkin chili into bowls and top with shredded cheddar cheese and sliced green onions. Serve with tortilla chips for added crunch!

Tips for the Best Pumpkin Chili:

Make It Vegetarian: This recipe can easily be adapted for vegetarians by using plant-based ground meat or skipping it entirely and adding extra beans or lentils.
Spice It Up: If you like a bit of heat, feel free to add cayenne pepper or diced jalapeños for extra spice.
Make It Ahead: Like most chili recipes, this one tastes even better the next day. Make a large batch and enjoy leftovers throughout the week.
Slow Cooker Option: To make this in a slow cooker, brown the meat and sauté the onions and garlic as per the recipe, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

The Perfect Fall Comfort Food

This Pumpkin Chili is ideal for any fall gathering, game day, or cozy family dinner. The subtle sweetness from the pumpkin pairs beautifully with the savory spices and rich beans, creating a dish that’s hearty, flavorful, and perfect for the season. Top it with your favorite garnishes like cheese and green onions, and don’t forget the tortilla chips for dipping!

So, grab a spoon, dig in, and enjoy the cozy flavors of fall in every bite.

Printable Recipe Card