Cozy Pumpkin Chili

Cozy Pumpkin Chili Recipe: A Fall Favorite That’s Hearty, Healthy, and Full of Flavor

Why You’ll Love This Pumpkin Chili

If you’re looking for a cozy, flavor-packed meal that screams fall, this Pumpkin Chili is it. It’s hearty enough to please meat lovers but has that smooth, earthy touch from pumpkin that makes it totally unique. The pumpkin doesn’t overpower the chili—it adds a subtle sweetness and creamy texture that takes every spoonful to the next level. Plus, it’s a one-pot wonder, meaning fewer dishes and more time to curl up with a bowl of comfort. Whether you’re meal-prepping for the week, feeding a crowd, or just craving something warm on a cool evening, this chili delivers.

Serving Size, Prep Time & Cook Time

Serving Size: 6 hearty bowls
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Kitchen Equipment Required

• Large soup pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Cutting board and sharp knife
• Can opener
• Ladle for serving

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound ground turkey or beef
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups chicken or vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon cinnamon (optional, but adds warmth)
• Salt and pepper to taste

How to Make Pumpkin Chili

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in the garlic and cook another minute until fragrant.
2. Brown the meat: Add ground turkey or beef. Cook until fully browned, breaking it up as it cooks. Drain any excess fat if needed.
3. Add the pumpkin and spices: Stir in pumpkin puree, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Mix well to coat the meat evenly.
4. Add liquids and beans: Pour in the broth, diced tomatoes, black beans, and kidney beans. Stir everything together.
5. Simmer: Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally.
6. Taste and adjust: Give it a taste test and adjust seasoning if needed. Serve hot with your favorite toppings.

Tips for Perfect Pumpkin Chili

• Use real pumpkin puree: Make sure you’re not using pumpkin pie filling—it’s sweetened and spiced.
• Simmer longer for richer flavor: Letting the chili simmer an extra 10–15 minutes deepens the taste.
• Don’t skip the cinnamon: A small pinch adds that signature fall warmth without making it sweet.
• Add a splash of lime: Right before serving, a little lime juice brightens up the entire pot.

Common Mistakes to Avoid

• Using too much pumpkin: Too much puree can make your chili overly thick or sweet. Stick to one can.
• Skipping the browning step: Browning your meat adds depth—don’t rush it.
• Over-seasoning early: Chili flavors develop as it cooks. Taste at the end before adding more salt or spices.

Variations and Substitutions

• Vegetarian version: Skip the meat and add an extra can of beans or lentils.
• Spicy kick: Add a diced jalapeño or a pinch of cayenne pepper.
• Creamy twist: Stir in a splash of coconut milk or heavy cream for extra richness.
• Different meats: Try ground chicken, sausage, or even shredded rotisserie chicken.
• Sweet potato addition: Diced sweet potato adds texture and natural sweetness.

How to Store and Meal Prep

Let the chili cool completely before storing. It keeps well in the fridge for up to 5 days and actually tastes better the next day as the flavors meld. For longer storage, freeze in airtight containers for up to 3 months. Reheat on the stove over medium heat or in the microwave, adding a splash of broth if it thickens too much. This recipe is perfect for Sunday meal prep—portion it out and you’ve got lunch for the week ready to go.

Serving and Presentation Ideas

Top your pumpkin chili with shredded cheddar, a dollop of sour cream, chopped green onions, or crushed tortilla chips. For a fresh twist, try avocado slices or a sprinkle of feta cheese. Serve it with cornbread, warm dinner rolls, or even over rice for a filling meal. Hosting guests? Ladle it into small bowls and garnish with a swirl of sour cream for a cozy autumn dinner party dish.

FAQs

Can I make this in a slow cooker?
Absolutely! Brown the meat and onions first, then transfer everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Can I use fresh pumpkin instead of canned?
Yes, just roast and puree your pumpkin beforehand. You’ll need about 2 cups of puree.

What if I want it thicker or thinner?
For thicker chili, simmer uncovered longer. For thinner, add more broth as it cooks.

Does it taste like pumpkin?
Not really! The pumpkin adds creaminess and balance to the spices, but it doesn’t taste like pie.

Related Post: Slow Cooker Salisbury Steak Meatballs

This Pumpkin Chili is everything you love about classic chili—hearty, flavorful, and satisfying—with a seasonal twist that makes it unforgettable. It’s easy enough for a weeknight dinner and impressive enough for a fall gathering. Whether you like it mild and creamy or bold and spicy, this recipe is endlessly adaptable and guaranteed to warm you up from the inside out.