Name: Pumpkin Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 4–6 garlic cloves, chopped; 1 green bell pepper or 2 Anaheim chilis, chopped; 1/2–1 jalapeno, diced (seeds removed); 1 pound ground meat (beef, chicken, turkey or plant-based); 2 teaspoons salt (adjust salt to taste); 2 tablespoons chile powder; 1 1/2 teaspoons ancho chili powder (really enhances the flavor but feel free to sub with smoked paprika); 1 teaspoon ground cumin; 1/2 teaspoon cinnamon; 1/4 teaspoon ground chipotle powder or cayenne (adjust to taste); 2 teaspoons oregano; 2 tablespoons tomato paste; 2 cups broth or stock (chicken, beef, or veggie); 15 oz can crushed tomatoes, with juices; 1- 15-ounce can pumpkin puree (or fresh pumpkin-see notes); 2- 15-ounce cans (3 cups) beans (black beans, kidney beans, pinto beans, etc); 1 tablespoon molasses; 1 tablespoon Worcestershire sauce or soy sauce; 1 tablespoon maple syrup (optional- taste first, add as needed); 1 teaspoon cocoa powder (optional- will deepen the flavor)

This hearty Pumpkin Chili is smoky, rich, and packed with flavor! Made with ground meat, beans, pumpkin purée, and warming spices, it’s rich, velvety, and deeply satisfying. The pumpkin adds a luscious texture without overpowering the chili. Perfect for cozy fall dinners, meal prep, or feeding a crowd!

pumpkin chili in a pot with pumpkin seeds, jalapeno, cilantro, and sour cream, with a utensil.

It’s chili season, and this might be my favorite chili recipe of all time!

The secret to a really good chili is building layers of flavor. Those little additions - a teaspoon of this, a pinch of that - may seem fussy, but they're what give chili its depth and complexity. Ancho chili powder is one of my favorites here, adding a rich, earthy warmth with subtle smoky-sweet notes. It's a wonderful spice to keep in your pantry for soups, stews, and slow-simmered dishes.

This is the Best Pumpkin Chili recipe!

Deep, complex flavor. Ancho chili powder, smoky chipotle, warm cinnamon, and a touch of molasses create layers of rich, savory flavor. Every ingredient has a purpose, and together they make an exceptionally flavorful chili.

Pumpkin gives the chili a luscious texture. Pumpkin purée provides a rich and velvety texture with subtle earthy sweetness. And unlike some chili recipes that need a long simmer to reduce and thicken, the pumpkin creates a thick, hearty consistency relatively quickly.

Hearty and satisfying. Ground meat, beans, tomatoes, and pumpkin make this a substantial, comforting meal that’s perfect for the chilly fall season.

Perfect for making ahead. As the chili rests, the flavors develop and deepen. Leftovers taste even better! Or, make it ahead for easy, flavorful dinners!

Pumpkin chili Ingredients

Onion and garlic cloves: Build the savory foundation of the chili. Sautéed onion adds natural sweetness, while garlic adds aromatic depth.
Green bell pepper: Balances the richness of the meat and beans with a subtle vegetal sweetness. For a slightly different flavor, swap with two Anaheim chilis for mild, earthy warmth.
Jalapeño: Adds a fresh layer of heat that complements the smoky dried chiles. Remove the seeds in order to control the heat.
Ground meat: Choose your favorite! Ground beef, ground chicken, ground turkey, or a plant-based alternative all work well here. Ground beef creates a rich, traditional chili, while ground turkey or chicken makes a lighter version. If using lean poultry or plant-based meat, add a little extra olive oil to help develop flavor as it browns.
Chile powder, ancho chili powder, cumin, chipotle powder, oregano, cinnamon, and salt: I really love the ancho chili powder here. It works so well with the pumpkin and cinnamon, creating a rich backdrop for the meat and beans. If you can’t find ancho chili powder, substitute with smoked paprika. You can also substitute cayenne for chipotle powder, if preferred.
Tomato paste: Adds concentrated tomato flavor and savory depth.
Broth or stock: Use homemade or store-bought vegetable, chicken, or beef broth or stock. Start with less for a thicker chili, adding more as needed.
Crushed tomatoes (canned): Add acidity, brightness, and a savory tomato base that balances the pumpkin’s natural sweetness.
Pumpkin puree (canned): The secret ingredient! Pumpkin adds body, a naturally creamy texture, and subtle earthy sweetness. Use 100% pumpkin purée, not pumpkin pie filling.
Beans (canned): I like to use at least two different types of beans for variety. Choose black beans, kidney beans, and/or pinto beans.
Molasses: Adds a deep, bittersweet richness that complements the ancho chili and pumpkin, while balancing the acidity of the tomatoes.
Worcestershire: Adds a savory, tangy depth that enhances the meat and spices. Soy sauce is a good substitute.
Maple syrup (optional): A small amount can round out the acidity of the tomatoes and balance the smoky, spicy flavors. Taste before adding to see if it’s needed.
Cocoa powder (optional): One of my favorite little flavor additions! A small amount adds incredible depth and a subtle bittersweet richness.

How to Make Pumpkin Chili

1. Sauté the onion, garlic, and peppers. Add olive oil to a large pot or dutch oven and bring to medium heat. Sauté the onions for 2-3 minutes, then add the garlic and peppers. Stir a few times, then push the veggies to the edges.

sautéed onions in a pot with a wooden spatula.

adding ground meat and spices to a pot of sautéed onions and peppers to make pumpkin chili.

2. Add the ground meat and warming spices. Add the ground meat to the center of the pan and season with salt, pepper, chili powder, ancho chili powder, chipotle powder, cumin, cinnamon, and oregano. Sauté for 3-5 minutes while stirring with a spatula to break up the meat. Cook until lightly browned, then mix with the onions and peppers.

3. Cook the tomato paste. Create a well in the center of the pot and stir in the tomato paste to brown for two minutes.

cooking tomato paste in the center of a pot of browned meat and oniosn and peppers with a wooden spatula.

pumpkin puree, black beans, pinto beans, crushed tomatoes, and broth added to the pot of pumpkin chili with a wooden spatula.

4. Add the broth and seasonings. To the pot, add broth, crushed tomatoes, pumpkin, beans, molasses, Worcestershire, maple syrup, and cocoa powder.

5. Simmer. Stir everything together, then bring the chili to a low boil. Reduce to a simmer and cook for 15 minutes with a vented lid, stirring frequently.

6. Serve. Ladle the chili into bowls and top with roasted pumpkin seeds, lime wedges, avocado slices, sour cream, and fresh cilantro.

pumpkin chili in a bowl with lime, sour cream, avocado, jalapeno, and cilantro, with a spoon.

Chef’s Tips

Canned pumpkin purée is convenient, but you can use fresh. I prefer to use organic canned pumpkin purée for convenience, but every once in a while I’ll make freshly roasted sugar pie pumpkin to use in this recipe. It is wonderful, but it can add a little extra moisture, making the texture more brothy. For guidance, use our Homemade Pumpkin Purée recipe.
I’ve had the most success with this chili when I slow down. Build each layer of flavor by sautéing the onions until softened, browning the meat, and letting the spices toast. Cook the tomato paste for a few minutes until it darkens. This is the secret to creating a deeply flavorful chili!
I always use a wide-bottomed pot when I make chili. This gives the onions and ground meat plenty of room to brown and caramelize, which helps develop a deep, savory base.
Use pure ancho chili powder. Ancho chili powder is made from dried poblano peppers and has a distinctively earthy, mildly fruity flavor. It’s different from standard American chili powder, which typically contains a blend of spices. Using both gives this chili a more complex flavor.
Adjust the molasses and maple syrup at the end. Pumpkin and canned tomatoes vary in sweetness and acidity. I like to taste the chili after it simmers before deciding whether it needs any additional maple syrup.
For a thicker chili, mash some of the beans. The pumpkin already gives the chili a lovely velvety consistency, but if you want it even thicker, mash a handful of beans against the side of the pot.

Serving Suggestions

Garnish each bowl of chili with roasted pumpkin seeds, lime wedges, avocado slices, jalapeño, sour cream, cheese, and/or fresh cilantro.

I love pairing chili with classic cornbread or our vegan cornbread muffins. Another favorite of mine is to ladle it into a baked potato!

Storage

Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days in the refrigerator. This chili freezes well, too. Store in the freezer for up to 3 months, thawing overnight before reheating. Reheat on the stovetop or in the microwave.