This pumpkin sweet potato chili is a thick, warming pot of beans, peppers and spices that happens to be meatless, and it gets a creamy, slightly sweet body from canned pumpkin.
Everything cooks in one pot with simple chopping and a few pantry cans. Diced sweet potato softens into the broth, pinto and kidney beans add protein and fiber, and cumin, chili powder and cinnamon bring layers of warmth. It is an easy fall dinner and a smart pot for meal prep.
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Why This Pumpkin Sweet Potato Chili Recipe Works
Canned pumpkin puree melts into the tomato base and gives the pot a smooth, velvety texture without any cream. It also adds a gentle earthy sweetness that balances the chili powder.
Sweet potato cubes soften as the pot simmers, which thickens the stew and adds more natural sweetness and color. Cutting them small helps them cook through in the short simmer time.
Blooming the garlic and spices in the oil for a minute before adding liquid wakes up their flavor, so the pot tastes deeper than the short cook time suggests.
Ingredients for Pumpkin Sweet Potato Chili
- 1 cup chopped yellow onion, about half of a large onion
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small jalapeno, minced, seeds and ribs removed
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced, about 1 heaping cup
- 2 tablespoons olive oil
- 2 cups low sodium vegetable broth
- 3 cans (14 ounces each) petite diced tomatoes, do not drain
- 1 can (15 ounces) pumpkin puree, not pie filling
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1/2 can (15 ounces) black beans, drained and rinsed, optional
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 2 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
Vegetables. Onion, bell peppers, jalapeno and sweet potato make up the base, and dicing them small helps everything cook evenly.
Pumpkin puree. Choose plain pumpkin puree rather than pie filling, which has added sugar and spices.
Beans. Pinto and kidney beans give the pot body, and the optional black beans add a third texture.
Spices. Cumin, chili powder, onion powder and cinnamon create a smoky, slightly sweet profile.
Tomatoes and broth. Do not drain the diced tomatoes, since their juice forms the cooking liquid together with the broth.
How to Make Pumpkin Sweet Potato Chili
1. Heat the oil Warm the olive oil in a 5 quart pot or Dutch oven over medium heat.
2. Soften the vegetables Add the onion, bell peppers and jalapeno, then cook and stir for 5 minutes until the onion turns soft.
3. Bloom the spices Add the garlic, salt, black pepper, cumin, chili powder and onion powder. Stir and cook for 1 minute until fragrant.
4. Add the rest Stir in the sweet potato, cinnamon, broth, tomatoes with their juice, pumpkin puree and beans, including the black beans if using.
5. Simmer Cover, reduce the heat to medium low and cook for 30 minutes, stirring occasionally, until the sweet potato is tender.
6. Thicken and serve For a thicker pot, uncover and simmer a few more minutes, then taste and adjust the salt and spice.
How to Serve Pumpkin Sweet Potato Chili
Spoon the chili into bowls and top with chopped cilantro, diced red onion or sliced avocado. A square of Roasted chile cheese cornbread is the classic partner, and air fryer garlic bread slices work for dipping. A bowl of Italian house salad adds freshness, and a small cup of creamy pumpkin soup makes a fun fall starter.
How to Store and Reheat Pumpkin Sweet Potato Chili
Cool the chili quickly and refrigerate it in airtight containers for 3 to 4 days. Freeze portions for up to 3 months and thaw overnight in the refrigerator. Reheat on the stove until steaming hot and 165 degrees F, adding a splash of broth if it has thickened.
Tips and Variations for Pumpkin Sweet Potato Chili
Dice the sweet potato small. Small pieces cook faster and melt into the pot.
Use plain pumpkin. Check the label to make sure the can says pumpkin puree, not pie filling.
Keep the lid on. The lid holds in steam so the vegetables cook through.
Thicken naturally. Simmer uncovered or mash a few beans against the pot to thicken.
Adjust the heat. Leave some jalapeno seeds in for more heat, or remove them all for a milder pot.
Add toppings. Cilantro, diced red onion, avocado and a squeeze of lime brighten each bowl.
Make it a freezer meal. The pot freezes very well, so double the batch for later.
Store safely. Cool leftovers within two hours and review this University of Wisconsin Extension leftovers guidance for safe handling.
Frequently Asked Questions About Pumpkin Sweet Potato Chili
Is pumpkin sweet potato chili meatless?
Yes, as long as you use vegetable broth. Every other ingredient comes from plants.
Can I freeze pumpkin sweet potato chili?
Yes, for up to 3 months. Thaw it overnight in the refrigerator.
How do I thicken pumpkin sweet potato chili?
Simmer it uncovered for a few minutes or mash some of the beans against the side of the pot.
Can I use fresh pumpkin?
Yes, if you cook and puree it first. Canned puree is easier and has a consistent texture.
What beans can I use?
Pinto, kidney and black beans all work, and so do cannellini or navy beans. Always drain and rinse canned beans.
Pumpkin Sweet Potato Chili with Pinto and Kidney Beans
Equipment
- 5 quart pot or Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 cup yellow onion chopped, about half of a large onion
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 small jalapeno minced, seeds and ribs removed
- 3 cloves garlic minced
- 1 large sweet potato peeled and diced, about 1 heaping cup
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp ground cinnamon
- 2 ½ tsp ground cumin
- 2 tsp chili powder
- 1 tsp onion powder
- 2 cup low sodium vegetable broth
- 42 oz petite diced tomatoes three 14 ounce cans, do not drain
- 15 oz pumpkin puree one can, not pie filling
- 15 oz pinto beans one can, drained and rinsed
- 15 oz kidney beans one can, drained and rinsed
- ½ can black beans 15 ounce can, drained and rinsed, optional
Instructions
Cooking
- Cook the vegetables. Heat the oil in a 5 quart pot over medium heat and cook the onion, peppers and jalapeno for 5 minutes.
- Toast the spices. Stir in the garlic and dry spices and cook for 1 minute.
- Add the remaining ingredients. Add the sweet potato, cinnamon, broth, tomatoes, pumpkin and beans.
- Simmer. Cover and simmer on medium low for 30 minutes, stirring now and then, until the sweet potato is tender.
