pumpkin chili recipe popped into my head on one of those chilly nights when regular chili felt a little, I dunno, tired? I wanted something new. But not crazy-different. So, there I was, fridge door open, staring at a can of pumpkin left behind from a Libby’s famous pumpkin pie recipe. Lightbulb moment! If you’re the type who loves the coziness of a crockpot chili recipe but wants a fresher twist, let me walk you through what’s become my weirdly addictive weeknight ritual. Ready for the secret ingredient? Fair warning: you’re about to see pumpkin in a delicious new light. 
What Does Pumpkin Chili Taste Like?
First up, let’s get this out of the way. Folks usually raise an eyebrow when I mention pumpkin chili recipe, probably thinking it’ll taste like pumpkin pie in a bowl. Nope. That is so, so far off.
The pumpkin gives it this rich, slightly sweet undertone (not sugary, more earthy) that cozies up super well with the spices. Plus, it thickens the chili in this awesome, velvety way. Almost feels like you went to a five-star restaurant, but you’re just standing in your own kitchen, probably still in your slippers.
But, if you’re a bit spice-shy, good news. The pumpkin mellows the heat a little—while still letting that classic chili flavor stay out front. Somehow, the mix warms you up from the inside out. I get the same heartwarming vibes as when I eat my grandma’s slow cooker chili recipe, but there’s this comforting autumn twist. My husband legit asked for thirds. That never happens. 
I thought pumpkin in chili would be weird, but wow, it turned out so good. It just added this creaminess and a kinda extra flavor (in the best way). I’m a convert! – Kelly, actual pumpkin skeptic
Make it Vegetarian or Vegan
Here’s the beauty: pumpkin chili recipe slides easily into the plant-based life. Sometimes I go classic with ground beef, other times I don’t bother and it still rocks.
Swap out any meat for two cans of beans (mixing black, kidney, or pinto keeps it interesting). It stays hearty, not watery, promise. The pumpkin does a lot of the heavy lifting, adding body and richness the way meat usually does in chili.
Want it vegan? Use veggie broth and double-check your chili powder blend. Some can sneak in weird stuff. Top it with avocado or sprinkle with nutritional yeast if you miss that cheesy vibe. I swear, even my most carnivore friends couldn’t spot the difference.
Weird tip: if you really want it “meaty,” add some chopped mushrooms. They soak in the flavor and give a little chewy bite. Nothing complicated here, just a happy accident from my own kitchen. 
Simple Ingredients To Start
Let’s keep it really easy, okay? I don’t love recipes that send you all over town for one odd spice. You’ll find most of this stuff already hanging out in your pantry.
Here’s what you need:
- Onion (yellow or white, no drama)
- Garlic (because everything good starts with garlic)
- Canned diced tomatoes (fire-roasted is my pick)
- One can pure pumpkin (not pumpkin pie mix. Repeat: not the pie stuff)
- Beans (kidney, black, or pinto—whatever’s hiding in your cupboard)
- Ground meat or turkey (skip for veggie version)
- Chili powder, cumin, smoked paprika
- Broth (veggie or chicken)
- Salt, pepper, a little oil
That’s the short list for a basic pumpkin chili recipe, but I have lots of ideas for flavor boosters in a minute. You can add corn, bell peppers, fresh jalapeño, or even a splash of beer if you want to get creative. My friend adds a pinch of cinnamon. It works. Trust me.
How To Make Pumpkin Chili, Step By Step
Making pumpkin chili recipe is way less fussy than you’d expect. Seriously, it’s a one-pot wonder. You could even use a slow-cooker or your beloved Instant Pot, but stovetop is my personal go-to.
First, chop your onion and garlic. Warm some oil in a big pot. Toss them in and cook, just until soft. Not brown, just friendly.
Add your ground meat if you’re using, cooking until it’s not pink anymore. Drain extra fat (or don’t, I won’t tell).
Sprinkle in all those spices: chili powder, cumin, and smoked paprika. Toast them for a minute—this little step adds surprising oomph.
Dump in your tomatoes, beans, and the entire can of pumpkin. Stir it together, then pour in your broth. Bring it to a gentle bubble, cover partway, and let it hang out for at least 25 minutes (longer if you have time).
Taste. Adjust salt, pepper, maybe add a pinch more chili powder if you’re bold today. Too thick? Add a splash of broth. Too thin? Let it simmer uncovered a bit.
By now, your kitchen smells promising. I literally dip my bread in before it’s done.
Make It A Meal (Side Dishes To Try)
Half the fun is piling on toppings and sides. If your gang is anything like mine, chili night is all about the extras.
- Hot, buttered cornbread (classic, right?)
- A crisp side salad for balance
- Sliced avocado or dollop of sour cream on top
- Tortilla chips—great for scooping or accidental dunking
I even tried it with a toasted slice of banana banana bread recipe on the side, just… because. No complaints. Serve a baked brie recipe if you want to impress (it’s a little wild, but incredible). Sides make it a full-on meal, not just a cozy bowl.
Common Questions
Q: Can I freeze leftover pumpkin chili recipe?
A: Totally. Cool it first, pack in airtight containers, and it’ll keep flavor for about 3 months.
Q: Is this recipe spicy?
A: It depends on your chili powder. For no-heat, use a mild blend. Add jalapeño or hot sauce if you’re a spice seeker!
Q: Can I make this in a crockpot?
A: Yes, brown your meat (if any), dump everything in your slow cooker, and let it go for 6-7 hours on low. Couldn’t be simpler.
Q: What if I only have fresh pumpkin?
A: Roast, mash, and use about two cups! Canned just makes it brainless.
Q: Does pumpkin chili recipe actually taste like pumpkin?
A: Mostly, no. You get an earthy, lush background, not pumpkin pie at all.
The Coziest Twist On Chili You’ll Ever Try
Okay, if you’re still here, you must be at least pumpkin-curious. pumpkin chili recipe might sound a little out there, but seriously, it’s earned a spot at my table. What I love is how easy you can riff—whether you do meat, bulk it up with extra veggies, or keep it classic. If you want a step-by-step, don’t miss this Easy Pumpkin Chili – Budget Bytes or the BEST Pumpkin Chili (Prize-Winning Recipe!) for inspiration. Vegetarians, this Vegetarian Pumpkin Chili – Sally’s Baking is another super solid take. Real talk—try it once this fall, then come back and tell me if you’re a pumpkin-in-chili convert too.
Pumpkin Chili
Ingredients
Main Ingredients
- 1 large Onion (yellow or white)
- 3 cloves Garlic
- 1 can Canned diced tomatoes (fire-roasted recommended)
- 1 can Pure pumpkin (not pumpkin pie mix)
- 1 can Beans (kidney, black, or pinto) Mix for variety
- 1 lb Ground meat or turkey Skip for veggie version
- 1 tbsp Chili powder
- 1 tbsp Cumin
- 1 tbsp Smoked paprika
- 4 cups Broth (veggie or chicken)
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Oil For cooking
Instructions
Preparation
- Chop your onion and garlic.
- Warm oil in a large pot.
- Add onion and garlic; cook until soft but not browned.
Cooking
- If using, add ground meat and cook until no longer pink. Drain excess fat if desired.
- Sprinkle in chili powder, cumin, and smoked paprika; toast for 1 minute.
- Add canned tomatoes, beans, and pumpkin; stir to combine.
- Pour in broth and bring to a gentle bubble.
- Cover partially and simmer for at least 25 minutes, stirring occasionally.
- Taste and adjust seasonings, adding broth if too thick or letting it simmer uncovered if too thin.
