What makes pumpkin chili different from regular chili?

Pumpkin chili stands out because pumpkin puree adds a velvety texture and natural sweetness that balances the bold spices of traditional chili. It makes the dish hearty without being heavy and gives it a seasonal twist perfect for fall.

Can I use canned pumpkin in pumpkin chili?

Yes, canned pumpkin puree works perfectly. Just make sure you’re using 100% pumpkin puree and not pumpkin pie filling, which has added sugar and spices that don’t suit savory recipes.

How do you thicken pumpkin chili?

To thicken pumpkin chili, let it simmer uncovered for an extra 10–15 minutes, which reduces the liquid. You can also mash some of the beans or stir in a bit more pumpkin puree to achieve a creamier consistency.

What toppings go best with pumpkin chili?

Popular toppings include shredded cheddar cheese, sour cream, avocado, green onions, and fresh cilantro. For added crunch, try tortilla chips or roasted pumpkin seeds. Each topping brings a different layer of flavor and texture.

Pumpkin Chili Recipe : 5 Irresistible Ways to Enjoy Cozy Comfort

Name: The Best Pumpkin Chili Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb ground beef, turkey, or plant-based protein; 1 can (15 oz) pumpkin puree (not pie filling); 1 can (15 oz) fire-roasted tomatoes; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 2 tbsp tomato paste; 2 cups broth (chicken or vegetable); 1 onion, diced; 3 cloves garlic, minced; 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp cinnamon; 1/4 tsp nutmeg (optional); 1 tbsp olive oil; Salt and pepper, to taste

Description

A cozy, hearty pumpkin chili with bold spices, velvety pumpkin puree, and endless topping options—perfect for chilly fall nights or comforting weeknight dinners.

Ingredients

1 lb ground beef, turkey, or plant-based protein
1 can (15 oz) pumpkin puree (not pie filling)
1 can (15 oz) fire-roasted tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2 tbsp tomato paste
2 cups broth (chicken or vegetable)
1 onion, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cinnamon
1/4 tsp nutmeg (optional)
1 tbsp olive oil
Salt and pepper, to taste

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Instructions

Heat olive oil in a large pot over medium heat.
Brown the ground beef, turkey, or plant-based protein until cooked through. Drain excess fat if needed.
Add diced onion and minced garlic, sauté until fragrant.
Stir in chili powder, cumin, smoked paprika, cinnamon, and nutmeg. Cook for 1 minute.
Add tomato paste, fire-roasted tomatoes, broth, beans, and pumpkin puree. Stir well.
Season with salt and pepper to taste.
Simmer uncovered for 30–40 minutes, stirring occasionally, until chili thickens and flavors meld.
Adjust seasoning if needed and serve hot with toppings of choice.

Notes

Toppings like shredded cheese, sour cream, avocado, cilantro, tortilla strips, or pumpkin seeds add extra flavor and texture. Store leftovers in the fridge for 4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: American