Easy Pumpkin Chili Recipe

This easy pumpkin chili recipe is my secret weapon for busy fall weeknights. It comes together in one pot in under 30 minutes, and the pumpkin adds a rich, velvety texture plus a boost of fiber and vitamin A that nobody at the table even notices.

With four kids, I need dinners that are quick, nourishing, and won’t spark a mutiny. This chili checks every box, and it’s naturally gluten-free and dairy-free, so it works for just about everyone. Serve it with cornbread, a slice of homemade bread, or a simple salad and dinner is done.

Best of all, it tastes even better the next day and freezes beautifully. Make a double batch now, and future you will be so grateful on a crazy night!

Why You’ll Love This Pumpkin Chili

• Kid-approved – Mildly spiced with a hint of cinnamon, so it’s family-friendly, but easy to kick up for the grown-ups.
• One pot, under 30 minutes – Less cleanup and dinner on the table fast.
• Hidden veggie power – Canned pumpkin melts right into the chili, adding nutrients and creaminess without tasting like pie.
• Naturally gluten-free and dairy-free – A great fit for families with food sensitivities (just choose your toppings accordingly).
• Pantry-friendly – Mostly canned and frozen ingredients you can keep on hand.
• Freezer-friendly – Perfect for meal prep, leftovers, and school lunches.

Ingredients

Okay, let’s get cooking! Here’s what you’ll need. You can find the full measurements in the printable recipe card at the bottom of the post.

• Olive oil
• Ground beef or turkey – Ground pork works too.
• Red bell pepper, diced – Frozen diced pepper saves you some chopping.
• Onion, diced – Frozen diced onion works great here too.
• Garlic cloves, minced
• Spices – chili powder, cumin, ground cinnamon, and onion powder
• Chipotle powder – Optional, but it adds a lovely smoky flavor.
• Salt and pepper
• Pumpkin puree – Be sure to grab plain pumpkin puree, not pumpkin pie filling.
• Black beans, drained
• Pinto beans, drained
• Diced tomatoes, undrained – The juices help build the chili base.
• Chicken broth – Vegetable broth works too.

How to Make Pumpkin Chili

First up, if you’re using fresh veggies, dice the bell pepper and onion and mince the garlic. If you’re using frozen, you can skip right ahead. That’s one of my favorite shortcuts on a busy night!

There’s not too much prep work – especially if you use frozen veggies. However, if you use fresh, dice the bell pepper and onion before you get started.

Next, heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the ground meat, bell pepper, onion, and garlic. Cook, breaking up the meat as you go, until it’s browned and no pink remains, about 6–8 minutes. If there’s a lot of grease, drain off the excess.

Once the meat is browned, stir in the chili powder, cumin, cinnamon, onion powder, chipotle powder (if using), salt, and pepper. Let the spices cook for about a minute until they’re fragrant. This little step really wakes up the flavor.

Now add the pumpkin puree, black beans, pinto beans, and diced tomatoes with their juices. Stir until the pumpkin is fully mixed in, then pour in ¾ cup of chicken broth. Add more broth, a little at a time, if you like a thinner chili.

Finally, cover the pot and let it simmer over medium-low heat for 10–15 minutes, stirring occasionally so nothing sticks to the bottom. Taste and adjust the salt and spices before serving.

Ladle into bowls and pile on your favorite toppings, like shredded cheese, sour cream, sliced jalapeños, avocado, or oyster crackers.

How to Store and Reheat Pumpkin Chili

Leftovers are honestly one of the best parts of this recipe, because the flavors keep getting better as they sit.

Fridge: Let the chili cool, then store it in an airtight container in the refrigerator for 3–4 days.

Freezer: Spoon cooled chili into quart-size freezer bags, squeeze out the air, and seal. Lay the bags flat on a baking sheet to freeze, then stack them upright like files once they’re solid. They save space and thaw faster this way. Freeze for up to 3 months for the best flavor.

To thaw: Move a bag to the fridge overnight. In a pinch, set the sealed bag in a bowl of cold water.

To reheat: Warm the chili in a pot over medium heat, stirring occasionally, until heated through. Add a splash of broth if it has thickened. You can also microwave individual portions, stirring every minute.

Tips + Tricks for the Best Pumpkin Chili

Use Pumpkin Puree, Not Pie Filling

Pumpkin pie filling is already sweetened and spiced, which isn’t what you want in chili. Look for cans labeled “100% pumpkin” or “pumpkin puree.”

Bloom Your Spices

Stirring the spices into the hot meat for a minute before adding the liquids toasts them and brings out much deeper flavor. It only takes 60 seconds, and it makes a big difference.

Don’t Skip the Cinnamon

I know it sounds unusual, but a little cinnamon adds warmth and plays beautifully with the pumpkin. It doesn’t taste like dessert, it just tastes cozy.

Let It Rest (or Make It Ahead)

Like most chili, this one is even better the next day. If you have time, make it in the morning or the night before and reheat it at dinner.

Use Quality Canned Tomatoes

I love using Red Gold canned tomatoes (also sold as Redpack and Tuttorosso). When I toured one of their family farms on a “Farm to Can” tour, I learned that the tomatoes often go from field to can within hours. That means they’re packed at peak ripeness and nutrition, with no preservatives needed.

Using good canned ingredients is a big part of how this chili comes together so fast without sacrificing nutrition.

Pumpkin Chili Variations

• Slow cooker: Brown the meat and veggies on the stove, then add everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
• Instant Pot: Brown the meat and veggies on Sauté, add the remaining ingredients, and cook on high pressure for 10 minutes, followed by a 10-minute natural release.
• Vegetarian: Skip the meat, add an extra can of beans (kidney or white beans work well), and use vegetable broth.
• White bean pumpkin chili: Swap the black and pinto beans for cannellini or great northern beans.
• Sweet potato boost: Add a diced sweet potato with the onions and simmer until tender. If you love that combination, try my Beanless Turkey and Sweet Potato Chili too!
• Spicy: Add a diced jalapeño with the peppers, extra chipotle powder, or a pinch of cayenne pepper.

Pumpkin Chili FAQs

Here are a few questions that readers frequently ask about making homemade chili. If you have a question but don’t see it answered below, please leave it in the comments!

Do I have to use ground beef in this recipe?

No, with all the flavors in this chili, you could easily use ground beef, ground turkey, or ground pork, and it would taste equally delicious!

How can I add some heat to this pumpkin chili recipe?

You can use your favorite method for adding heat to this chili. However, my preferred way is to add a dash of chipotle powder or cayenne pepper to taste.

My chili is too thick. How can I thin it out?

I usually use about 1 1/2 cups of chicken broth in this recipe, but you can use less if you prefer a thicker chili or more if you prefer it thinner. If you don’t have chicken broth, you can use vegetable broth instead.

A great thing about this recipe is the ability to adapt it to your preferences.

How do I store leftovers?

If you have any chili leftover, you’ll be so glad because it’s even better the next day! Store leftovers by putting your pumpkin chili into an airtight container in the fridge. You can expect the leftovers to stay good for up to 5 days.

Can you freeze pumpkin chili?

Yes! Here’s how I recommend you do it.

Spoon chili into quart-sized freezer zipper bags – you should leave enough empty space that you can seal it without making a mess. Seal the bag, gently squeezing the air out of the bag as you shut it.

Lay it as flat as possible and freeze. Some people recommend placing the filled freezer bag flat on a cookie sheet to freeze. Then, once frozen, take the pan out, and your bag of chili will be frozen perfectly flat. This will help keep your chili from getting freezer-burned and save space in your freezer.

To defrost it, lay it out on your counter on a cookie sheet or put it in your refrigerator overnight. Simply reheat on the stove or in the microwave, and enjoy!

I hope you’ve enjoyed this delicious pumpkin chili recipe. Maybe it will become a favorite fall staple that’s quick and easy, nutritious, filling, and delicious for your family too!

More Dinner Recipes to Try

• The Best Easy Taco Pizza Recipe
• Crispy Baked Chicken Nuggets (Just 7 Simple Ingredients)
• 15 Minute One Pot Easy Sloppy Joes
• Slow Cooker Paleo Beef Stew

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