Pumpkin Chili Recipe Made Easy, Delicious, and Nutritious

Pumpkin chili is the dish I turn to whenever I want something hearty yet slightly unexpected. The sweet, earthy flavor of pumpkin pairs beautifully with the smoky spices of chili, creating a bowl that feels both familiar and brand new. Unlike traditional chili, this version has a creamy depth that balances the heat while adding extra nutrition.

I love serving pumpkin chili on busy weeknights when I want comfort without fuss, but it also shines at casual gatherings. It’s the kind of recipe that gets people talking, a fun twist on a classic that everyone asks for the recipe to.

How to Organize Before Making Pumpkin Chili

Pumpkin chili is straightforward, but a little prep makes the cooking flow smoother. Here’s what I recommend:

• Chop vegetables: onion, bell peppers, and garlic can be diced a day ahead.
• Prepare pumpkin puree: use canned puree for convenience or roast and blend fresh pumpkin the day before.
• Pre-measure spices: mix chili powder, cumin, smoked paprika, and cayenne in a small jar to dump straight into the pot.
• Drain beans: if you’re using canned beans, drain and rinse them in advance.

Pumpkin Chili Recipe Card

Pumpkin Chili Recipe

Recipe by Soukayna

0.0 from 0 votes

Course: AppetizersCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

300

kcal

This hearty pumpkin chili is the perfect balance of smoky, spicy, and sweet flavors. Pumpkin puree makes the base silky while beans and spices bring substance. It’s comforting, nourishing, and easy to customiz

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Ingredients

• 2 tablespoons olive oil

• 1 onion, diced

• 1 bell pepper, diced

• 3 garlic cloves, minced

• 450 g ground turkey or beef (optional for non-vegetarian)

• 425 g canned pumpkin puree

• 800 g canned diced tomatoes

• 400 g canned black beans, drained

• 400 g canned kidney beans, drained

• 480 ml chicken or vegetable broth

• 2 tablespoons chili powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 0.25 teaspoon cayenne pepper (optional)

• Salt and pepper, to taste

• Fresh cilantro and lime wedges, for garnish

Directions

• Sart by heating olive oil in a large pot over medium heat. Sauté onion, bell pepper, and garlic until softened and fragrant.
• If using meat, add ground turkey or beef. Cook until browned, breaking it into small crumbles.
• Stir in chili powder, cumin, smoked paprika, and cayenne. Let the spices toast for about 1 minute.
• Add pumpkin puree, diced tomatoes, beans, and broth. Stir well to combine.
• Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 30–35 minutes, stirring occasionally.
• Taste and adjust seasoning. If it’s too thick, add a splash more broth.
• Serve hot with cilantro and lime wedges on top.

Notes

• For extra depth, add a teaspoon of cocoa powder, it enhances the chili without making it taste like chocolate.
• Leftovers freeze beautifully. Store in freezer bags for up to 3 months.
• Don’t skip the lime at the end. That acidity ties the flavors together perfectly.

Nutrition Facts

• Fat: 9g
• Sodium: 750mg
• Carbohydrates: 38g
• Fiber: 12g
• Protein: 22g

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Why Pumpkin Makes Chili Better

What sets pumpkin chili apart is its balance of flavors. The pumpkin gives body and silkiness, which means you can use less cream or cheese but still get richness. It blends seamlessly with beans, tomatoes, and spices, adding an earthy sweetness that rounds out the chili’s boldness.

Another reason I swear by this recipe is versatility. You can make it vegetarian, vegan, or protein-heavy with turkey or beef. You can scale the spice up or down depending on your crowd, and it’s equally good made ahead for meal prep. Leftovers taste even better the next day, as the flavors meld together.

Pro Tips for Success

Here are a few tricks I’ve picked up after making pumpkin chili dozens of times:

1. Roast fresh pumpkin if you can. It deepens the flavor and gives the chili a natural sweetness canned puree sometimes lacks.
2. Layer your spices. Toasting them briefly with onions before adding liquid releases oils that boost flavor.
3. Balance sweet and heat. If your chili tastes too sweet, add a splash of lime juice or apple cider vinegar.
4. Use broth instead of water. Vegetable or chicken broth adds more depth than plain water.
5. Let it rest. Chili always tastes better after at least 30 minutes of simmering, patience pays off.

For expert advice on seasoning and chili-making techniques, check The Kitchn’s guide to making chili.

Pumpkin Chili for Every Mood

1. Vegetarian Pumpkin Chili
Skip the meat and let the beans shine. Black beans and kidney beans create a hearty base while the pumpkin adds richness. For extra protein, toss in quinoa or lentils. This version is budget-friendly and meal-prep perfect.

2. Turkey Pumpkin Chili
Lean ground turkey keeps the dish light but filling. It’s an excellent option for weeknights when you want something that feels indulgent but isn’t heavy. Pair with cornbread for a wholesome dinner.

3. Spicy Pumpkin Chili with Chorizo
For a bold punch, swap standard ground meat for chorizo. The smoky, spicy notes play beautifully with the pumpkin’s sweetness, making this a crowd favorite at game-day gatherings.

4. White Bean Pumpkin Chili
Instead of red beans and tomatoes, make a white chili with cannellini beans, green chiles, and plenty of cumin. It’s creamy, mildly spiced, and perfect when you want something different from traditional chili.

5. Slow Cooker Pumpkin Chili
Let your crockpot do the work. Add everything in the morning and come home to a simmering pot of chili. The long cooking time lets the flavors deepen beautifully.

As a cozy cousin to this pumpkin chilli, i suggest you try the Crockpot Buffalo Chicken Dip!

FAQs

A Cozy Bowl Worth Sharing

Pumpkin chili is proof that comfort food can also be nourishing. It’s a dish that bridges cozy fall flavors with the satisfying heartiness of a classic chili. Whether you’re serving it to a crowd or enjoying a quiet dinner, it’s one of those recipes that becomes a staple once you try it.