Pumpkin Chili

Do you love chili but want to find a way to sneak in a few extra veggies? Let me introduce you to one of my favorite cold-weather meals—Pumpkin Chili! It’s hearty, flavorful, and packed with nutrients thanks to the addition of pumpkin, making it a perfect balance of comfort food and healthy eating.

I’ll be honest—when my mom first told me to try pumpkin in chili, I was very skeptical. I didn’t want to risk my beloved chili night on something that might turn out bland or too "pumpkin-y." But to my surprise, I loved it! The pumpkin adds a subtle richness and helps create that perfect, thick texture without overpowering the traditional chili flavor.

What I especially loved at the time was that I was sneaking in some extra vegetables for my kids without them even noticing. These days, they eat their veggies without a fuss, but this chili is still on our menu every fall and winter—it’s become a seasonal tradition.

While I do have a classic chili recipe I slow-simmer all day long, this quick and easy pumpkin chili is my go-to when I want something comforting fast. Give it a try this season—you might just be surprised like I was!

This Pumpkin Chili is a fall favorite for sure! I serve it through out winter as well! You can't even taste the pumpkin!

If you are looking for more pumpkin recipes try my Pumpkin Snickerdoodles to finish this meal!

Jump to:

• Ingredients
• Instructions
• Equipment
• Storage
• Substitutions
• Picky Eater Tip
• Fall Recipes to Try

Ingredients

• ground beef
• chili style tomatoes
• chili beans
• canned pure pumpkin
• onion
• red bell pepper
• cayenne pepper
• crushed red pepper
• chili powder
• smoked paprika
• cumin
• salt/pepper
• minced garlic
• sugar
• water

See exact quantities in recipe card below

Instructions

First, in a Dutch oven, brown the ground beef along with the onions and peppers over medium heat. Once the meat is fully cooked, drain any excess grease.

Next, mix in all remaining ingredients and stir well to combine. Increase the heat to high and bring the mixture to a boil.

Then, reduce the heat to medium-low, cover the pot, and let the chili simmer for about 35 minutes, stirring occasionally to prevent sticking.

Finally, serve warm with your favorite toppings such as shredded cheese, corn chips, sour cream, or green onions.

See the recipe in action below!

Equipment

If you do not own a good "soup pot" this is the time to get one! One with a heavy with a heavy bottom is ideal. Use it to make soups, stews, large batch dinners, fry foods etc! You will not be disappointed! Here is a LINK to one of my favs!

Storage

Chili can be kept in an airtight container in the fridge for 4 days. It actually gets better and better! The spices really come a day later!

Substitutions

• I like to use ground beef. But to lighten things up ground turkey works great as well! If you want a bit of a pork flavor subbing half the beef for pork is a great option.
• Chili style tomatoes are in most grocers, but if you can't find them use regular diced tomatoes.

Picky Eater Tip

If you have kids that think they don't like tomatoes...just because they can see them-let me introduce you to the blender! Yep, blend those babies right up and pour it in and they will never know! Add an extra ¼ cup water if it is too thick.

Fall Recipes to Try