Warm, deeply flavorful, and comfortingly hearty—this Easy Pumpkin Chili is fall in a bowl. Pumpkin purée adds a subtle sweetness and creamy texture that takes classic chili to a whole new (and surprisingly addictive) level. If you love cozy comfort food with wholesome ingredients, get ready: this is about to become a new favorite!

Why You Should Make This Recipe

Super Simple: With easy-to-find pantry staples and a one-pot approach, this chili is truly fuss-free for busy weeknights or lazy Sundays.
Surprisingly Nutritious: The addition of pumpkin packs in extra fiber, vitamins, and pumpkiny creaminess, making your chili a little healthier—without anyone noticing!
Ultra-Comforting Flavor: Cozy spices, savory beef, tender beans, and subtle pumpkin sweetness blend together for a taste that’s both familiar and fresh.
Perfect for Meal Prep: Easy Pumpkin Chili gets even better after a day in the fridge, and it freezes beautifully for future cravings.

Easy Pumpkin Chili Recipe - Recipe Image

Ingredients & Substitutions

The magic of Easy Pumpkin Chili is how a few honest, everyday ingredients come together to create a rich, satisfying meal. Each one brings its own character—depth, heartiness, or color—and there’s room for flexibility if you want to tweak the recipe for your taste or pantry.

Garlic and Yellow Onion: These basics are sautéed first for a sweet, aromatic foundation—don’t skip this step for big flavor!
Olive Oil: Helps soften the aromatics and adds a subtle fruity note; swap for another cooking oil in a pinch.
Ground Beef: Provides savory backbone—feel free to use ground turkey or a veggie crumble for a lighter or vegetarian version.
Kidney Beans & Black Beans: These create a classic chili texture, plus plant-based protein and color. Use your favorite beans if you prefer.
Petite Diced Tomatoes: A can with all its juices adds tang and bright acidity to balance the chili.
Pumpkin Purée: The secret ingredient! Pumpkin makes the chili creamy and lends a gentle sweetness—it’s what sets this recipe apart.
Tomato Paste: Thickens and deepens the overall tomato flavor. Use about 5 tablespoons (half a small can).
Water: Keeps the chili from becoming too thick; you can adjust for your preferred texture.
Chili Powder, Smoked Paprika, Cumin, Garlic & Onion Powder: This combo of spices is essential for warmth, smokiness, and chili flavor.
Salt & Black Pepper: Don’t skimp—seasoning brings all the other flavors to life!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Easy Pumpkin Chili

Step 1: Sauté the Aromatics

Start by mincing your garlic and dicing the onion—take a moment to breathe in those fresh, savory smells! In a large, heavy-bottomed pot, add the olive oil, then toss in your onions and garlic. Let them sizzle and soften over medium heat, stirring occasionally, for about five minutes. This lays the flavorful groundwork you’ll taste in every spoonful.

Step 2: Brown the Beef

When the onions are beginning to look translucent and downright irresistible, add in your ground beef. Break it up as it cooks, allowing the meat to brown all over and soak up those garlicky aromas. This step adds a fantastic depth and caramelization—essential for that signature chili richness.

Step 3: Add the Beans, Tomatoes, Pumpkin, and Spices

Time to build the chili magic! Add your drained kidney and black beans, diced tomatoes with their juices, pumpkin purée, tomato paste, water, and all the spices directly into the pot. The moment you stir it all together, you’ll see (and smell!) the color and aroma come alive. The pumpkin blends in so smoothly, you’ll be amazed at how it thickens and enriches the chili.

Step 4: Simmer to Perfection

Pop a lid on your pot and let the chili gently simmer, giving it a stir now and then. About 30 minutes is all you need, but if you have time, a little extra never hurts—flavors only get better with patience! You’re looking for a lovely, thick texture and a scent that fills the whole kitchen with slow-cooked coziness.

How to Serve Easy Pumpkin Chili

Garnishes

This chili begs for a little finishing flair! I highly recommend a swoosh of sour cream or Greek yogurt, a sprinkle of shredded cheddar, sliced green onions, and maybe even a handful of fresh cilantro. A few crispy tortilla chips on top? Yes, please!

Side Dishes

Nothing beats a warm, buttery hunk of cornbread alongside your Easy Pumpkin Chili, but crusty sourdough or a soft dinner roll works beautifully too. For a little crunch, serve with a simple green salad tossed in a zesty vinaigrette to balance the richness.

Creative Ways to Present

Make it party-ready by serving your Easy Pumpkin Chili in hollowed-out mini pumpkins or bread bowls for that wow effect! For game days, set up a chili bar with lots of toppings—let everyone customize their own bowl. Or dish it up in mugs for easy, hands-on eating by the fire.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover pumpkin chili to airtight containers. It keeps in the refrigerator for up to 4 days, making it perfect for easy lunches or another quick dinner later in the week.

Freezing

This chili is a dream for the freezer! Freeze in single portions or larger batches for up to three months—just be sure to leave a little space in the container for expansion. Thaw overnight in the fridge, and your future self will thank you for the make-ahead magic.

Reheating

To reheat, simply warm individual portions in the microwave or return to a pot on the stovetop over medium-low heat, adding a splash of water if it gets a bit too thick. The flavors get even better the next day!

FAQs

Can I make Easy Pumpkin Chili vegetarian?

Absolutely! Swap the ground beef for cooked lentils, a plant-based ground, or even extra beans. The result will still be rich, hearty, and full of that signature pumpkin chili flavor.
Does the chili taste strongly of pumpkin?

Not at all—the pumpkin adds creaminess and a gentle sweetness, but it doesn’t overpower. Most people won’t even guess it’s in there; it’s a subtle background note that enhances everything else.
Can I use homemade pumpkin purée instead of canned?

You sure can! Just make sure your purée is smooth and not watery—roasted, blended pumpkin works best. Aim for the same quantity as the canned version for best results.
What if I don’t have all the spices listed?

No worries—feel free to adjust with what you have. Chili powder is the most important, but a dash of smoked paprika, a bit of cumin, or garlic powder all help build that satisfying chili flavor. It’s a flexible recipe, so make it your own!

Final Thoughts

If you’re craving something warm, robust, and a little bit unexpected, try this Easy Pumpkin Chili—it’s a cozy hug in a bowl, perfect for sharing around the table. I hope it brings you comfort, nourishment, and lots of happy spoonfuls!

Susan M. Garcia

Easy Pumpkin Chili Recipe

Why You Should Make This Recipe

Ingredients & Substitutions