If you’re craving a warm, comforting bowl of chili that brings a fresh twist to a classic favorite, you’ve got to try this Pumpkin Chili Recipe. Its rich, velvety pumpkin base combined with hearty beans, spices, and optional ground turkey makes it an irresistible dish perfect for chilly days or cozy dinners any time of year. This recipe effortlessly balances savory and slightly sweet flavors, creating a unique chili experience that’s both nutritious and downright delicious. Trust me, once you make this, pumpkin and chili will be your new best friends in the kitchen.
Ingredients You’ll Need
These ingredients come together simply but play crucial roles: from the aromatic spices that build the chili’s depth to the pumpkin purée that adds a creamy texture and vibrant color, every item is essential to crafting this flavorful dish.
- 1 tablespoon olive oil: For sautéing and enhancing the overall richness without overpowering flavors.
- 1 medium yellow onion, diced: Provides a sweet and savory foundation layer for the chili.
- 3 cloves garlic, minced: Adds a pungent kick that deepens the flavor profile.
- 1 red bell pepper, diced: Brings a gentle sweetness and beautiful color contrast.
- 1 pound ground turkey or beef (optional): Offers protein and heartiness, great if you want a meaty chili.
- 2 tablespoons chili powder: The backbone spice that defines chili’s boldness.
- 1 teaspoon ground cumin: Adds earthy warmth and complexity.
- 1/2 teaspoon smoked paprika: Introduces a subtle smokiness that elevates the dish.
- 1/2 teaspoon cinnamon: A surprise touch that complements the pumpkin’s natural sweetness.
- 1 teaspoon salt: Essential to balance and enhance overall flavor.
- 1/4 teaspoon black pepper: Provides a mild heat and sharpness.
- 1 (15-ounce) can pumpkin purée: The star ingredient, giving the chili a creamy texture and rich fall flavor.
- 1 (15-ounce) can diced tomatoes: Adds acidity and freshness to brighten the dish.
- 1 (15-ounce) can black beans, drained and rinsed: Supplies fiber, protein, and a lovely texture.
- 1 (15-ounce) can kidney beans, drained and rinsed: Gives extra heartiness and color variety.
- 1 1/2 cups vegetable or chicken broth: Brings everything together with moisture and depth.
How to Make Pumpkin Chili Recipe
Step 1: Sauté the aromatics
Begin by heating olive oil in a large pot over medium heat. Add the diced onion and cook for about 4 to 5 minutes until it softens and becomes translucent. Then stir in the minced garlic and diced red bell pepper, letting them cook another 2 to 3 minutes to release their wonderful aromas and sweetness. This step builds a savory base that’ll carry all the complex flavors of your chili.
Step 2: Brown the meat (if using)
If you’re adding ground turkey or beef, toss it in now. Break it up with your spoon as it cooks until it’s fully browned and no longer pink. This step adds richness and an extra layer of hearty flavor. If you prefer vegetarian, simply skip this and proceed to the next step.
Step 3: Spice it up
Sprinkle in the chili powder, ground cumin, smoked paprika, cinnamon, salt, and black pepper. Cook the spices with the sautéed mixture for about one minute until they become fragrant—this “blooming” process intensifies the spices’ taste and fills your kitchen with an inviting scent.
Step 4: Add the main ingredients
Pour in the pumpkin purée, diced tomatoes (with their juice), black beans, kidney beans, and broth. Stir everything together carefully, ensuring all ingredients are well mixed. This combination will create the creamy, thick chili base that everyone will love.
Step 5: Simmer to perfection
Bring the pot to a boil, then immediately reduce the heat to low and let it simmer uncovered for 25 to 30 minutes. Stir occasionally to prevent sticking and to help the flavors mingle. During this time, the chili will thicken beautifully as the ingredients absorb the delicious seasonings. Give it a taste near the end and adjust salt or spices if needed.
How to Serve Pumpkin Chili Recipe
Garnishes
The toppings you choose can turn your Pumpkin Chili Recipe from simple to spectacular. Consider dollops of creamy sour cream or a sprinkle of shredded cheddar or Monterey Jack cheese for luscious richness. Fresh chopped green onions or cilantro add a burst of freshness, while slices of creamy avocado can bring a lovely cool balance to the warm, spiced chili.
Side Dishes
This chili pairs wonderfully with classic sides like warm cornbread or crusty bread to scoop up every last bit. A fresh green salad adds crispness and contrast, and rice or quinoa can serve as a hearty bed to soak up all those juices if you want to stretch the meal even further.
Creative Ways to Present
For a fun twist, serve the chili in small bread bowls or stuff it into baked potatoes for an easy, portable option. You can also use the Pumpkin Chili Recipe as a topping for nachos or baked sweet potatoes to create comforting, crowd-pleasing appetizers or meals.
Make Ahead and Storage
Storing Leftovers
After enjoying your chili, store any leftovers in airtight containers in the refrigerator. It will keep well for up to four days, allowing the flavors to develop even more overnight. Just give it a good stir before reheating.
Freezing
If you want to save the Pumpkin Chili Recipe for longer, it freezes beautifully. Portion it into freezer-safe containers or heavy-duty ziplock bags, and freeze for up to three months. Thaw overnight in the refrigerator before reheating to enjoy all the cozy goodness later.
Reheating
To reheat, warm the chili gently on the stovetop over medium-low heat, stirring occasionally until hot and smooth. You can also microwave individual servings in a microwave-safe bowl, covering it loosely and stirring halfway through to heat evenly.
FAQs
Can I make this chili vegetarian?
Absolutely! Simply skip the ground turkey or beef and consider adding extra beans or lentils for protein. The pumpkin and spices make it flavorful enough that it won’t miss the meat at all.
What type of pumpkin purée should I use?
Use canned pure pumpkin purée labeled as 100% pumpkin, not pumpkin pie filling, which contains added sugars and spices. This ensures a savory base perfect for the chili.
Can I adjust the spices to make it milder or spicier?
Yes! Feel free to reduce chili powder for a gentler flavor or add cayenne pepper or hot sauce if you like it spicy. This recipe is very flexible depending on your taste.
Is it necessary to add cinnamon?
While cinnamon is optional, it adds a subtle warmth that balances the chili’s flavor, complementing the pumpkin beautifully. It’s worth trying at least once to experience the depth it brings.
How long does the chili take to cook?
Total cooking time is about 30 minutes of simmering after sautéing the ingredients. It’s a perfect make-ahead dish that comes together fairly quickly without sacrificing flavor.
Final Thoughts
This Pumpkin Chili Recipe is one of those magical dishes that feels like a comforting hug on a plate. It’s hearty, full of flavor, and surprisingly versatile whether you want a vegetarian meal or a protein-packed dinner with turkey. Don’t hesitate to give it a try—you might find yourself making it again and again as a new seasonal favorite to warm fall and winter days.
Print
Pumpkin Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty and flavorful Pumpkin Chili recipe combines the rich autumn taste of pumpkin purée with classic chili spices, beans, and optional ground turkey or beef. Perfect for a cozy fall meal, it’s packed with protein and fiber, making it both nutritious and satisfying. Whether you prefer a vegetarian version or a meaty chili, this comforting dish is easy to prepare on the stovetop and perfect for meal prep or freezing.
Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
Protein
- 1 pound ground turkey or beef (optional for non-vegetarian)
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Canned Goods & Liquids
- 1 (15-ounce) can pumpkin purée
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 1/2 cups vegetable or chicken broth
Instructions
- Heat Olive Oil and Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until softened, stirring occasionally to prevent burning.
- Add Garlic and Bell Pepper: Stir in the minced garlic and diced red bell pepper. Continue cooking for another 2–3 minutes until the peppers soften and the mixture is fragrant.
- Cook the Meat (Optional): If using ground turkey or beef, add it to the pot now. Cook until browned, breaking it up with a spoon as it cooks to ensure even cooking and no large clumps remain.
- Add Spices: Stir in chili powder, ground cumin, smoked paprika, cinnamon, salt, and black pepper. Cook for about 1 minute to allow the spices to release their flavor and aroma.
- Add Pumpkin, Beans, Tomatoes, and Broth: Pour in the pumpkin purée, diced tomatoes with their juice, black beans, kidney beans, and broth. Stir everything together thoroughly to combine all ingredients.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 25–30 minutes, stirring occasionally. This allows the chili to thicken and the flavors to meld.
- Adjust Seasoning and Serve: Taste the chili and adjust the seasoning as needed. Serve hot with your favorite toppings such as sour cream, shredded cheese, green onions, or avocado for added texture and flavor.
Notes
- For a vegetarian version, omit the meat and add extra beans or lentils for protein.
- This chili tastes even better the next day and is perfect for meal prepping.
- Freeze leftovers in airtight containers for up to 3 months.
