This is the best Pumpkin Chili recipe that is cozy, delicious, thick and hearty. It’s the perfect quick, weeknight dinner. It’s full of warm spices, pumpkin puree, ground beef and goes wonderfully with this jalapeño cheddar cornbread.
Today we are talking all about this recipe for the best pumpkin chili. Before we dive into this pumpkin variety, here is my favorite Vegan Chili–I love it! I am a big fan of chili, I love everything from Chili Cheese Dogs to Fritos Chili Pie. Hello, comfort!
Fall is upon us and your girl is ready for autumn leaves, long sleeves, comfort, coziness and lots of pumpkin. I am ready. I’m currently writing a super diligent list of fall activities to-do; I’ll share it with you all soon! I’m thinking we can tackle it together.
Ingredients You’ll Need for Pumpkin Chili
- Pumpkin Puree – Yes, duh. I like to use pumpkin puree from a can but if you’re feeling ambitious, you can absolutely use homemade. I like to make pumpkin puree from sugar pumpkins, if I’m going to do that.
- Diced Tomatoes – You can use crushed if you want to. But I like the teeny bit of texture it provides.
- Kidney Beans – While most people from Texas would fight you over the use of beans, I LOVE them in chili. I think kidney beans are essential.
- Pinto Beans – I like the texture of pinto beans. I feel like they’re quintessential non-Texan chili haha.
- Spices – Of course, we add spices because zero bland food is able to live and thrive in this space.
- Yellow Onions – I love the flavor of onions. Alliums are my favorite! They impart flavor.
- Beef Broth – I don’t love to use water in any soup or chili. I find broth to be much more flavorful, specifically beef broth. You could also use store-bought or homemade chicken stock, if that’s what you have on hand!
- Ground Beef – I love the ground beef in this recipe. It makes it super filling and delicious.
How to Make the Best Pumpkin Chili
- Start by adding a bit of olive oil to the pot. When warm, add the onion and garlic. Then add the ground beef and break it up until it’s all into small pieces. Cook it until it’s browned.
- Next, you’re going to add the spices. And yes, there are a lot of spices! Along with the pumpkin puree, diced tomatoes, beef broth and beans (kidney and pinto beans).
- If you’re using the Instant Pot, then you can place it on the “soup” setting for 18 minutes.
- If you’re cooking it on the stove, you place the lid on the pot and cook it for about 45 minutes. I like to make sure the flame was medium-low.
- Divide it amongst your bowls. And garnish it with sour cream or crema, shredded cheese, lime and pumpkin seeds.
Stovetop vs. Instant pot
This pumpkin chili is so rich and delicious. And it comes together in under 45 minutes on the stovetop. It’s the easiest, breeziest weeknight meal You can make in a Digital Pressure Cooker/Instant Pot in less than 20 minutes. So easy!
Recipe Tip
- Chili makes the best leftovers. It keeps in the fridge for up to 3 days in an airtight container.
- Freeze the chili by bringing it to room temperature and then placing it in a freezer-safe container and freeze for up to 3 months.
- Toast your spices in the pot before adding liquids to deepen the flavor. A splash of apple cider vinegar stirred in just before serving will brighten the whole pot.
- Garnish with roasted pumpkin seeds for a crunchy contrast. Feel free to go wild with toppings – sour cream, cheese, and green onions make it a party. Serve with cornbread. Its sweetness jives well with the pumpkin.
Recipe FAQs
What’s the best pumpkin variety to use for a chili?
Look for sugar pumpkins, also known as pie pumpkins, for their sweeter flesh and smoother texture.
Can this chili be made in a slow cooker?
Sure thing! Let it bubble away on low for about 6 hours, and it’ll be ready for spooning up.
If I’m not big on heat, how can I tone it down?
Skip the jalapeños and go easy on the chili powder. The pumpkin will shine through even more.
Is this chili freezer-friendly?
You bet. Portion it, freeze it, then thaw and reheat on a chilly night.
Can I swap in some other types of beans?
Beans are like the supporting cast – feel free to mix and match. Black beans, kidney beans, even chickpeas would stand in nicely.
What to Serve with This Chili
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To Make the Chili in a Pot on the Stove:
- To a Dutch oven or medium pot, set over medium heat, add the olive oil. When warm, add the onions, garlic and ground beef, breaking it up a bit with a spatula, cooking it for about 10 to 15 minutes, until the fat has rendered and cooked off. If there’s a TON of fat, feel free to drain some of it.
- Next, add the salt and spices: chili powder, paprika, cumin, oregano and coriander; cook for an additional minute, until fragrant. Pour in the pumpkin puree, diced tomatoes, kidney beans, pinto beans and beef broth.
- Bring the chili to a simmer and then immediately turn the heat down to medium-low. Cover the lid and cook on medium-low for about 30 to 40 minutes. Give it a taste and adjust the salt to taste.
To Make the Chili in an Instant Pot:
- Set it to the sauté function, add the olive oil. When warm, add the onions, garlic and ground beef, breaking it up a bit with a spatula, cooking it for about 10 to 15 minutes, until the fat has rendered and cooked off. Next, add the salt and spices: chili powder, paprika, cumin, oregano and coriander; cook for an additional minute, until fragrant.
- Pour in the pumpkin puree, pureed tomatoes, kidney beans, pinto beans, bone broth and diced tomatoes. Place the lid on the Digital Pressure Cooker, and set the machine to “soup” function, about 15 minutes. Open the valve for a quick release; once steam has released you’re free to remove the top of the machine.
To Garnish:
- Divide the chili amongst bowls and top with a spoonful of crema, some shredded cheese, green onions, cilantro, pepitas and lime.
Serving: 6g | Calories: 369kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
