So here’s the thing: this pumpkin chili tastes like classic chili, just thicker and cozier. It all happens in one pot, and it’s on the table in 30 minutes, thanks to canned pumpkin and canned beans. And no, it doesn’t taste like pumpkin pie. The pumpkin adds body and a mild sweetness that balances the chili powder and cumin. OH MY GOSH, the smell while it simmers… you know?
Why You’ll Love This Pumpkin Chili Recipe
- It’s fast. Browning, simmering, done. It’s one of the quickest cozy meals in our easy fall dinner ideas.
- It’s a true one-pot chili. Everything cooks in a single pot, so there’s barely any cleanup.
- It feeds a crowd. It makes 6 servings, and the leftovers are even better the next day.
Ingredients You’ll Need
Mostly pantry cans. Here’s what matters. The exact amounts are in the recipe card below.
Pumpkin purée. This is the big one. Grab a can labeled 100% pure pumpkin, not pumpkin pie filling. Pie filling has added sugar and spices, and it’ll make your chili taste like dessert.
Ground turkey or beef. Both work. Turkey is a little lighter in flavor, and beef is richer. Use whatever’s on sale.
Chili powder, cumin, and cinnamon. Standard grocery store chili powder is a mild blend. The small ½ teaspoon of cinnamon adds warmth, not sweetness. Trust me, it doesn’t make this easy pumpkin chili taste like a latte.
Black beans and kidney beans. Drain and rinse them both. Pinto beans are a great swap for either one.
Chicken broth. It loosens the chili just enough. Vegetable broth works too, and it’s what you’ll use for the vegetarian version.
How to Make Pumpkin Chili
Four easy steps. Here’s the flow. The full recipe card is below.
- Brown the meat. Heat the oil in a large pot and brown the meat for 5 minutes, breaking it up as it cooks.
Tip: Let it sit untouched for a minute or two before stirring. Those browned bits are flavor. - Add the veggies and spices. Cook the onion and bell pepper for 3 minutes, then add the garlic and spices for 1 minute.
Tip: Toasting the spices in the hot pot wakes them up. Don’t skip that minute. - Stir in the cans. Add the pumpkin, tomatoes, beans, and broth, then bring it to a boil.
Tip: Scrape the bottom of the pot as you stir so nothing sticks. - Simmer until thick. Lower the heat and simmer 10–12 minutes, stirring now and then. Taste and adjust the salt.
Tip: Pumpkin can make chili spit a little as it thickens, so partly cover the pot to keep your stovetop clean.
Tips for Success
Rinse the beans. Canned bean liquid is starchy and salty. A quick rinse keeps the chili from tasting muddy.
Don’t rush the browning. Five minutes of real browning builds most of the flavor in a 30-minute chili.
Adjust the thickness. Too thick? Add a splash of broth. Too thin? Simmer uncovered for a few more minutes.
Let it rest. Here’s the thing: chili tastes even better after sitting 5 minutes off the heat. It tastes better still the next day.
Variations
Vegetarian pumpkin chili. Skip the meat and add an extra can of beans instead. Swap the chicken broth for vegetable broth. Start at step 2 by softening the onion and bell pepper in the oil.
Slow-cooker pumpkin chili. Brown the meat with the onion, bell pepper, garlic, and spices on the stove first. Then add everything to the slow cooker and cook 6–8 hours on LOW or 3–4 hours on HIGH. For a true dump-and-go version, you can crumble raw ground turkey straight in. Just make sure it reaches 165°F (74°C). Find more hands-off ideas in our fall crockpot recipes.
Instant Pot pumpkin chili. Use the Sauté setting to brown the meat, veggies, and spices. Add the broth and scrape the bottom well, then add the beans and tomatoes. Spoon the pumpkin on top without stirring, which helps prevent a burn warning. Pressure cook on HIGH for 8 minutes, then let it release naturally for 10 minutes. I’ll be real with you: with the time it takes to build pressure, it’s about 40–45 minutes total. So it isn’t faster than the stovetop, but it’s more hands-off.
Pumpkin Chili Toppings
Pile it on. Set out a toppings bar and let everyone build their own bowl:
- Sour cream
- Shredded cheddar
- Pepitas (roasted pumpkin seeds)
- Fresh cilantro
- Sliced avocado
Storage & Reheating
Fridge: Store it in an airtight container for up to 4 days.
Freezer: Freeze it in portions for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm it on the stove over medium-low heat, stirring and adding a splash of broth since it thickens as it sits. You can also microwave it, stirring halfway through.
Want more cozy bowls? Browse our fall soup recipes. They’re all ready in 30 minutes or less.
FAQ
Does pumpkin chili taste like pumpkin pie?
Not at all. Pumpkin purée on its own isn’t sweet like pie; the sugar and pie spices are what make pie taste like pie. In chili, the pumpkin adds body, a velvety texture, and a mild sweetness that balances the chili powder. If you didn’t know it was there, you might not guess.
Can I use fresh pumpkin instead of canned?
Yes, but it adds time. You’ll need about 1¾ cups (about 425 g) of cooked, puréed pumpkin to replace one 15-oz can. Roasting and puréeing a pie pumpkin takes about an hour, so it won’t be a 30-minute chili anymore. Homemade purée is often wetter, so simmer a few extra minutes.
Is pumpkin chili spicy?
It’s mild as written, since standard chili powder is a blend and usually not very hot. Want more heat? Add ¼–½ tsp cayenne, a diced jalapeño with the onion, or a chopped chipotle in adobo. Serving kids? Keep the pot mild and set out hot sauce so everyone can adjust their own bowl.
You’ve got this. — Chef Julia.
30-Minute Pumpkin Chili (One Pot)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 lb (450 g) ground turkey or beef
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1 can (15 oz / 425 g) pumpkin purée (not pumpkin pie filling)
- 1 can (14.5 oz / 411 g) diced tomatoes
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 cup (240 ml) chicken broth
Instructions
- Heat oil in a large pot over medium-high heat. Brown the meat 5 minutes, breaking it up.
- Add onion and bell pepper; cook for 3 minutes. Add garlic and spices; cook 1 minute.
- Stir in pumpkin, tomatoes, beans, and broth. Bring to a boil.
- Reduce heat and simmer 10–12 minutes, stirring occasionally, until thick. Taste and adjust salt.