Pumpkin Chili Recipe for the Ultimate Cozy Comfort Food Night

Last Updated on December 4, 2025 by Souhail

Let me tell you—when I first heard about pumpkin in chili, I raised an eyebrow. I’m a New Yorker through and through, and while I love a good seasonal twist, chili is one of those sacred comfort foods you don’t mess with… or so I thought.

But one chilly October evening, I found myself with a can of pumpkin purée, leftover ground turkey, and a craving for something warm and spicy. Out of curiosity (and honestly, hunger), I threw them together. The result? A creamy, smoky, slightly sweet, utterly cozy bowl of pumpkin chili that has now earned a permanent place in my recipe rotation.

This pumpkin chili recipe is hearty enough to satisfy meat lovers, but can easily be made vegan. It’s the perfect one-pot meal for crisp fall nights, meal prep Sundays, or even game day gatherings. The pumpkin adds a subtle sweetness and creaminess that balances out the heat of the spices beautifully, making this dish feel comforting and just a little unexpected. Think classic chili flavor—just cozier.

Whether you’re cooking for your family or just yourself, this pumpkin chili is a fun, nourishing twist on a classic that feels like a warm hug in a bowl.

Here’s Why This Pumpkin Chili Recipe Totally Works (And You’ll Be Making It Again and Again)

You know that moment when fall officially hits and all you want is something warm and soul-soothing? This pumpkin chili recipe delivers exactly that, but with a unique twist that sets it apart from your typical bowl of chili. It’s rich, a little smoky, just a touch sweet, and surprisingly creamy—even without any dairy!

Here’s what makes it a standout:

• Pumpkin adds creamy depth: No, it won’t taste like pumpkin pie. The purée simply melts into the base, giving the chili a velvety texture and a slightly sweet note that balances the spices.
• One-pot meal magic: You can toss everything in one Dutch oven or pot, making cleanup a breeze. And if you’re a fan of hands-off cooking, you could easily adapt it for the slow cooker (like in this crockpot white chicken chili recipe).
• Super customizable: Whether you’re into beef, turkey, or plant-based proteins, this recipe welcomes it all. Want more heat? Toss in chipotle or cayenne. Going vegan? Swap in black beans and lentils for ground meat and skip the cheese.
• Great for leftovers: Like most chilis, this one tastes even better the next day. It’s ideal for meal prep and packs well for lunches.
• Crowd-pleasing comfort: It’s familiar enough for picky eaters but unique enough to impress at a potluck or game night.

Make It Yours: Customization Tips

• Vegan Version: Use canned black beans, kidney beans, and lentils instead of meat. Add corn for extra sweetness and texture.
• Gluten-Free: This recipe is naturally gluten-free, but double-check any spice blends or broth you use.
• Meat Options: Ground turkey, beef, or even chicken all work beautifully here. Ground chorizo adds a spicy depth if you’re feeling adventurous.

Whether you love a classic chili or are open to something new (but still deeply cozy), this pumpkin chili checks all the boxes.

How To Make This Recipe

Pumpkin Chili Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

390

kcal

A hearty, comforting pumpkin chili recipe that’s perfect for fall and packed with flavor. Creamy, cozy, and totally customizable.

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Ingredients

• 2 tbsp olive oil

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 1 lb ground turkey or beef (optional for vegetarian)

• 2 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1/4 tsp ground cinnamon

• Salt and pepper to taste

• 1 can (15 oz) pumpkin purée

• 1 can (14.5 oz) crushed tomatoes

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1.5 cups vegetable or chicken broth

Directions

• Start by heating a splash of olive oil in a large pot or Dutch oven over medium heat. Once it’s shimmering, toss in your chopped onion and sauté until it’s soft and just starting to caramelize—about 5 to 7 minutes. This gives your chili a sweet-savory base that builds tons of flavor.
• Add your minced garlic and stir for another 30 seconds until fragrant. Now’s the time to stir in your ground meat if you’re using it. I usually go with ground turkey or beef. Cook it until it’s browned and fully cooked through, breaking it up with a spoon as you go.
• Once your meat is ready, it’s spice time! Sprinkle in chili powder, cumin, smoked paprika, oregano, and a pinch of cinnamon (trust me on this). Stir them around and let the spices toast for a minute or so. You’ll smell them bloom—that’s when you know it’s good.
• Now pour in the canned pumpkin purée, crushed tomatoes, drained beans, and broth. Stir everything together and bring it to a gentle simmer.
• Lower the heat and let it bubble away, uncovered, for at least 25 to 30 minutes. The longer it simmers, the richer the flavor, so if you have the time, let it go a bit longer. Stir occasionally to prevent sticking.
• Taste and adjust the seasoning. Want it spicier? Add cayenne or chipotle. Need more depth? A splash of apple cider vinegar or a touch of brown sugar can balance things beautifully.
• When it’s thick, cozy, and smelling amazing, ladle it into bowls and go wild with toppings—cheddar cheese, sour cream, green onions, avocado, cilantro, or crushed tortilla chips. Make it your own!

Notes

• Use fire-roasted tomatoes for extra flavor.
• Add a diced bell pepper or jalapeño with the onion if you want more veggie content or spice.
• To make it creamy, stir in a scoop of plain Greek yogurt at the end.
• Freeze leftovers in individual containers for quick lunches.
• Swap the beans or meat to match your pantry—this chili is super flexible!

Nutrition Facts

• Calories: 390kcal
• Fat: 14g
• Sodium: 710mg
• Carbohydrates: 38g
• Fiber: 12g
• Sugar: 6g
• Protein: 24g

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Pro Tips to Nail the Perfect Bowl of Pumpkin Chili Every Time

After making this recipe more times than I can count, I’ve learned a few little tricks to really bring out the best flavor and texture. Here’s what I swear by:

• Toast your spices: Don’t just dump them in. Let them cook for a minute in the oil after the onions and garlic—this wakes up their flavor and makes a huge difference.
• Let it simmer: Give it at least 25–30 minutes on low heat to really allow all the flavors to mingle and deepen. If you’ve got more time, go for it.
• Add toppings galore: This chili loves garnishes. Think avocado slices, shredded cheddar, green onions, cilantro, sour cream, or crushed tortilla chips.
• Balance is key: If it’s too spicy, stir in a spoonful of Greek yogurt or a touch of brown sugar. If it’s too thick, a splash of broth will loosen it up.
• Make a double batch: It freezes beautifully. Freeze in single portions and thank yourself later on a busy weeknight.

Delicious Variations to Keep Things Fresh

Once you’ve made the original, you’ll start dreaming up your own ways to remix this pumpkin chili. Here are some of my tried-and-true favorites:

1. Pumpkin & Black Bean Vegan Chili

Skip the meat and double up on beans—black, kidney, and pinto all shine here. Add a teaspoon of smoked paprika for that meaty depth and finish with a squeeze of lime for brightness.

2. Creamy White Pumpkin Chicken Chili

Inspired by this white chicken chili recipe, use shredded rotisserie chicken, white beans, pumpkin, and a swirl of cream cheese at the end for a silky, indulgent texture.

3. Spicy Chipotle Pumpkin Chili

Amp up the heat with chopped chipotle peppers in adobo and a bit of cocoa powder for richness. This version has a smoky, almost mole-like vibe.

4. Sweet Potato & Pumpkin Chili

Perfect for fall, this version adds diced sweet potato to the pot. It complements the pumpkin and creates a heartier texture—plus, it’s a great vegetarian option.

Cozy Serving Ideas to Elevate Your Bowl

Chili is already a meal in itself, but with the right sides and toppings, it becomes a full-on fall feast.

• Serve with warm cornbread or pumpkin biscuits for dipping. The slight sweetness plays so well with the chili spices.
• Add a creamy topping like sour cream or Greek yogurt for contrast.
• Sprinkle shredded cheddar or a Mexican cheese blend for melt-in-your-mouth richness.
• Offer toppings bar style for gatherings: chopped onions, jalapeños, cilantro, lime wedges, crushed tortilla chips—let everyone build their perfect bowl.
• Pair it with a cozy drink like apple cider or even a cinnamon-spiced cocktail for ultimate fall vibes.

This chili would also be right at home next to a bowl of lasagna soup if you’re doing a soup night spread!

Storing and Reheating Pumpkin Chili Like a Pro

This chili is just as good (if not better) the next day.

• Storage: Let it cool completely, then refrigerate in airtight containers for up to 4 days. It also freezes well for up to 3 months.
• Reheating: Warm on the stovetop over medium heat, adding a splash of broth if needed. Microwave in a covered bowl, stirring every 60 seconds until hot throughout.

Fun and Creative Ways to Use Pumpkin Chili Leftovers

Got extra? Lucky you! Here’s how I love to reinvent leftovers:

• Pumpkin Chili Nachos: Spoon warmed chili over tortilla chips, top with cheese, and broil until melty. Add fresh toppings and devour.
• Chili-Stuffed Baked Potatoes: Cut open a baked sweet potato and fill it with hot chili, cheese, and scallions.
• Pumpkin Chili Mac: Stir into cooked elbow pasta for the ultimate comfort mashup.
• Breakfast Bowl: Top reheated chili with a fried egg and avocado slices for a savory start to your day.

Frequently Asked Questions

Let’s Wrap This Up

If you’re looking for a fall recipe that’s as nourishing as it is comforting, this pumpkin chili recipe is your new best friend. It’s easy, flexible, great for meal prep, and totally hits the spot on chilly days. Pair it with my homemade pumpkin cookies for the ultimate fall feast. Trust me—you’ll be going back for seconds.