Pumpkin isn’t just for dessert! This healthy pumpkin chili recipe is a chili cook-off winner–it’s easy, savory, and delicious. You might just find yourself making it all year long.
We are definitely Pumpkin All Year Long people at my house, and our famous pumpkin chili recipe has made an appearance at dinner at LEAST a few times a year since 2013. It’s not *just* for pumpkin season, but it’s especially good this time of year.
Over the years, it’s won almost a dozen chili cook-offs, been served at Bunco group, church & work Halloween parties, and is the annual Halloween dinner at so many homes I’ve lost count!
There’s a reason we call this the best pumpkin chili recipe: It is worth the hype! If this is your first time making it, you have a lot to look forward to…
- It’s EASY to make. No fussy ingredients & it can even be made in a slow cooker!
- It’s Thick & Hearty. This chili is thick and hearty in all the best ways.
- It’s Healthy! Made from nourishing ingredients, this healthy pumpkin chili is a great dinner (especially before trick-or-treating!)
- It’s Flavorful. Our signature chili seasoning always does the trick!
- It’s Flexible. This recipe is forgiving enough that you can easily make it just the way you like it!
- It Gets Better With Time, which makes this homemade chili a great make-ahead, meal-prep, or freezer dinner!
Ready to make a batch? Let’s take a look at the ingredients!
Simple Ingredients To Start
- Lean Ground Beef (Or Chicken, Turkey, or Pork). You’ll start your pumpkin chili with ground meat. Our favorite is lean ground beef (93% lean), but people have made this chili with ground chicken, ground turkey, and ground pork over the years!
- Onion & Bell Pepper. Our flavor base starts with colorful veggies–yellow onion & green bell pepper. They start the classic savory flavor I’m going for.
- Our Chili Spices. For our pumpkin chili seasoning, I use a blend of chili powder, cumin, garlic & onion powder, smoked paprika, salt, pepper, and (if you want more kick!) some chipotle chili powder. These warm spices add so much flavor!
- Canned Pumpkin Purée. Here’s how we turn this into pumpkin chili! The addition of pumpkin puree adds thickness without making this taste like pumpkin. (It won’t be like pumpkin spice!)
- Two Kinds Of Beans. Next up is two types of beans. I like pinto beans and black beans for my pumpkin chili, though you can certainly use other options, like kidney beans or great northern beans.
- Diced Tomatoes. I love fire-roasted tomatoes best! They have a nice char and play up the savory, smoky notes in the chili.
- Some Water or Broth. To thin the chili out to your desired consistency, you can add a little broth or water. Vegetable broth, chicken broth, and beef broth all work!
- Goodies On Top! I usually finish my chili with some fresh cilantro (the pop of green is so pretty!), but don’t miss the FAQ below for more of our favorite chili toppings.
How To Make Pumpkin Chili, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Brown The Meat. In a large pot or Dutch oven, brown ground beef in olive oil over medium heat 5-7 minutes, or until cooked through.
- Add Veggies & Seasonings. Once the meat is cooked, add the bell pepper, onion, and seasonings. Cook 4-5 minutes to soften the veggies.
- Add Pumpkin, Beans & Tomatoes. When the meat is cooked through and the veggies are tender, add tomatoes, pumpkin puree, and beans to the pot. Stir to combine. (This mixture will be THICK! Don’t worry, we’re not done yet!)
- Cover and simmer on medium-low heat 30-40 minutes, stirring occasionally. If needed, feel free to add 1/2-1 cup water or broth (or more) to thin the chili out to your desired consistency. Don’t rush this simmering process, since it helps the flavor develop.
- Garnish. Sprinkle with chopped cilantro and serve with your favorite toppings.
- Store leftover chili in an airtight container in the fridge up to 3-4 days, or freeze up to 2 months. (I love to make this chili in advance–it tastes even better the next day!)
Slow Cooker Directions
Prefer to make this as slow cooker pumpkin chili? No problem! It works great in a slow cooker! Here’s what we recommend:
- Brown Beef. First brown the beef in oil in a skillet over medium heat.
- Combine. Add the beef (and any juices) to the crock pot, along with bell pepper, onion, spices, tomatoes, pumpkin, beans, and 1/2 cup water or broth)
- Cook on HIGH 3-4 hours, or LOW 4-6 hours.
Make It A Meal (Side Dishes To Try)
Now that we know HOW to make pumpkin chili, let’s talk about side dishes! Here are a few serving suggestions to try on chili night:
- Cornbread. Whether you choose Fluffy Gluten-Free Cornbread, Maple Cornbread, or these Pumpkin Cornbread Muffins, you can’t go wrong! They’re all delicious with this chili.
- Tortilla Chips. Need an easy side? Tortilla chips are delicious! Crumble them on top or use them to scoop the chili. (Making it for Halloween? Try our Spooky Baked Tortilla Chips!)
- A Simple Green Salad. Keep things fresh and light with our go-to house salad or a simple arugula salad.
- Fresh Fruit. You can’t go wrong with some seasonal fruit. Sliced apples & bananas, grapes…whatever is in season! (My kids will never say no to fruit!)
FAQ + Tips And Tricks For The Best Pumpkin Chili
What Does Pumpkin Chili Taste Like? Some people expect that pumpkin chili will taste like pumpkin spice or pumpkin baked goods. For my pumpkin chili recipe, that’s not the case. Our chili is decidedly savory, with the pumpkin adding nutrients, color, and thickness to the chili. That said…
Maybe Try Some Cinnamon? Some folks add a cinnamon stick to the pot as it simmers, to infuse the chili with a slight cinnamon flavor. This is 100% optional–only if you want to give a hint of pumpkin spice.
Chili Toppings To Try. Feel free to serve this healthy pumpkin chili with your favorite chili toppings. Classics like sour cream, Greek yogurt, and shredded cheddar cheese are delicious, or you can choose from paleo and whole30-approved toppings like diced avocado or green onion.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Easy Pumpkin Chiliu recipe. I can’t wait to hear how it goes!
The BEST EVER Pumpkin Chili (Gluten & Dairy Free)
Ingredients
For The Pumpkin Chili:
- 1/2 Tablespoon olive oil.
- 1 pound lean ground beef*
- 1 green bell pepper diced
- 1 onion diced
- 2 Tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- optional: 1/4-1/2 teaspoon chipotle chili powder for extra smokiness & heat
- 1 28 oz can fire-roasted diced tomatoes (don’t drain)
- 1 15 oz can pumpkin puree (NOT pie filling)
- 1 15 oz can pinto beans, drained
- 1 15 oz can black beans, drained
- 1/2-1 cup water or broth as desired
For Garnish:
- chopped cilantro sliced green onions or snipped chives, sliced jalapeno, diced avocado, sour cream, yogurt, cheddar cheese, or dairy-free cheese, as desired.
Instructions
- Brown The Meat. In a large pot or Dutch oven, brown ground beef in oil over medium heat 5-7 minutes, or until cooked through.
- Add Veggies & Seasonings. Once the meat is cooked, add the bell pepper, onion, and seasonings. Cook 4-5 minutes to soften the veggies.
- Add Pumpkin, Beans & Tomatoes. When the meat is cooked through and the veggies are tender, add tomatoes, pumpkin puree, and beans to the pot. Stir to combine. (This mixture will be THICK! Don’t worry, we’re not done yet!)
- Cover and simmer on medium-low heat 30-40 minutes, stirring occasionally. If needed, feel free to add 1/2-1 cup water or broth (or more) to thin the chili out to your desired consistency. Don’t rush this simmering process, since it helps the flavor develop.
- Garnish. Sprinkle with chopped cilantro and serve with your favorite chili toppings.
- Store leftover chili in an airtight container in the fridge up to 3-4 days, or freeze up to 2 months. (I love to make this chili in advance–it tastes even better the next day!)
Notes
- FOR A PALEO VERSION, skip the beans and add an extra bell pepper and another 1/2 lb. ground beef or turkey.
- BEEF. We prefer extra lean ground beef (93% lean) for this recipe, but readers have also made it with ground chicken, ground turkey, and ground pork over the years.
- CINNAMON? Some folks add a cinnamon stick to the pot as it simmers, to infuse the chili with a slight cinnamon flavor. This is 100% optional–only if you want to give a hint of pumpkin spice.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/pumpkin-chili/Originally published in 2013. Updated in September 2017. Fully updated with improved notes, refined recipe, new photos and video, and republished again August 2024.
Love this recipe! I’ve been making it for the past year and my family enjoys it.
Oh, I’m so glad! It’s one of my all-time favorites. Thank you for taking the time to leave a review!
This is a fantastic savory use for pumpkin! I love this chili so much. So delicious. I have no problem seeing this winning a chili cook-off.
My wife doesn’t like green pepper so substituted celery and carrots. Used beef broth. It came out very good.
So glad it worked out for you!
The only change I made was to use a gallon of frozen cherry and grape tomatoes from our garden. The tomato skins slip off easily when somewhat thawed! Super easy and delicious recipe. No one was the wiser about the pumpkin, either. Felt super sneaky!:) I am making this recipe again tomorrow, and I think I will add in some roasted diced sweet potato.
Oh, I’m so glad you loved it! I bet it was GREAT with garden tomatoes!
I actually made this for her friend who loves pumpkin. I ended up saving some for myself. I did not think I would like it. This was probably the best chili I have ever tasted. I could not get enough of it. I did add chipotle sausage, and beef stew meat to mine and I doubled the spices. This chili is amazing! I cannot wait to enter this in our annual chili cookoff at camp I am very sad that I don’t have any left. I will be making this again and again thank you so much for this recipe so delicious!
I made this for a Halloween potluck dinner and my friends loved it! However, I do agree with some previous reviewers that said the spices needed to be doubled, as it was a bit bland initially.
Nade this last night have lots of pumpkin from my garden. it was awesome. my husband even tried it and he had 2 bowls. I didn’t change anything perfect as is.
Oh, wonderful! I’m sure it was extra delicious with home grown pumpkin!
can you sub pumpkin puree for real pumpkin and sub meat for vegan minced meat
I’ve never used vegan meat before, so I can’t really vouch for its flavor. As for “real” pumpkin, do you mean diced pumpkin? Several readers have added diced pumpkin to this chili in addition to the pumpkin puree, and it’s worked well for them. If you want to just to diced pumpkin stead of pumpkin puree, that will work, too, but it will have a very different texture from mine, since the pumpkin puree also thickens the chili. (You also may need to add more spices if you’re adding diced pumpkin.)
We loved this! I usually make a lot of changes to a recipe but the only thing I did was adding half a can of pumpkin beer instead of broth. Hubby loved it. I thought of maybe using sausage next time because we’re pretty healthy eaters. I mean pumpkin, sausage and beer chili? Come on….
This our go to Chili recipe and has been for years now. Love, love, love it! So creamy and yummy and so easy. Making it tonight for dinner again
Love this! I made it in the slow cooker, doubling everything but the beef (I like just a tiny bit of meat). My husband was skeptical b/c of the pumpkin, but it was amazing and flavorful without being “pumpkin-y”. Topped with sour cream, cheese, cilantro, avocado, crunched up corn chips; served with cheesy cornbread. Such a yummy meal. Thank you! Will make again.
Yum! So glad it was a win for you Raina!
This is the best chili! The taste is amazing, and it’s so incredibly easy! I make it multiple times each year- THANK YOU!
Best Chili Recipe EVER!!! I’ve made it countless times. I ended up baking while pumpkins and adding chunks of pumpkin and the texture and flavor is 👌🏻 Thank you for the recipe!
YAAAAS! I love hearing this!
Wonderful recipe! I made it with beef and fresh pumpkin purée. I use all recommended spices, including smoke paprika,chipotie.
I’m SO glad it was a win for you Penka!
Love this! So delicious, nutritious. It’s become our “Halloween Eve” tradition with a whole-wheat jack o’ lantern crust. I’m sharing your recipe on my blog colormyfood.com 😊
Yay! So glad you love it as much as we do–it’s the best!
Waaaay to thick. Had to add 1.5 cups of beef broth get the consistency I like. Another suggestion would be going with one small can of diced tomatoes and one small can of crushed tomatoes. Your recipe was way too thick for my liking.
This was so delicious!! I replaced the beef with ground pork and it was just as good. I also served the chili inside a pumpkin for fun. I will definitley be making this recipe every fall.
Ooh, yum! That sounds so fun! That’d be perfect for Halloween!
Outstanding per the hubby and little granddaughters.
I added a dash of cinnamon, 1 tbs chipotle chili powder & 1/4 chocolate chips.
5 stars!
My 6 year granddaughter is allergic to gluten & dairy. So prefect meal for her. We doubled the recipe as we are having a Halloween dinner here this evening. As to much for my crock pot I am having to eat some now, lol. The only thing I found was that it is really bland. I doubled the recipe & spices. So went back & doubled the spices again & that did the trick. Hoping once the chili cooks few hours the tomatoes will blend in better. We will for sure fix this again.
Pennie – I’m glad you were able to get the spices where you wanted them in the end 🙂
I served this for my bunco group. So quick and easy to make the day before. I used Impossible burger instead of meat as we have a couple of vegetarians in our group. The spices are perfect, not too much heat and lots of flavor. Everyone LOVED it. I followed the recipe exactly except Instead of a 30oz can of diced tomatoes I used one 15oz can of fire roasted diced tomatoes and 1 15oz can regular. Thank you for sharing this wonderful recipe.
Carolyn – Thank you SO much for taking the time to leave a review! I’m so glad to know it works with the Impossible Burger–thank you for sharing!
Very good! Made it with ground turkey to make it healthier. Thanks for the recipe!
So glad you liked it, Blaire! Thanks SO much for taking the time to leave a review. I appreciate it!
This was killer! Loved the flavors and added some chili pinto beans and red and yellow peppers. Will surely repeat! Thanks.
YAY! I’m so glad you loved it. It’s my FAVORITE this time of year. I bet the extras you added were fantastic!
Just made this, it was pretty good but it was a bit bland. Might not be the recipe, maybe my chili powder is weak. Next time I think I’ll double the seasoning and maybe add some chipotle or smoked paprika.
Sounds like a great plan for next time! 🙂
I made this recipe last night and it was a huge hit! It was so easy and quick to make. We loved it and will definitely make it again! It went really well with corn muffins. Next time I may try adding fresh corn in the chili! 💗
I’m so glad to hear that! We LOVE it so much!
It truly was the best chili ever! Was it the best pumpkin chili I’ve ever had? Yes! But it was also the best chili I’ve had in general. It was perfect. Simple, yet flavorful. I used turkey instead of beef and added some shredded havarti cheese on top. Delicious!
Angela – What a happy comment to wake up to this morning! I’m SO glad you enjoyed it as much as we do!!! 🙂
And thank you so much for the recipe! My mom tried it and loved it as well. She had never tried chili before because she was uncertain if she would like it and she loves it now. ☺️
Oh that’s the BEST!!! I’m so happy to hear that!
I felt it lacked flavor my first go at it, but after adding some salt to it, it definitely kicked it up a bit. I recommend adding some hot sauce on it for some heat and additional flavor (Franks or cholula work best). I also used ground chicken which could have resulted in a bit of a dull flavor. Luckily everyone else in my office loved it!
I’m glad it was a hit at the office! Sounds like you’ve got some great additions that work for your taste 🙂
Great recipe! One pot, super easy and delicious! I used ground chicken and it was delicious! I think any ground meat would work just as well!
Meredith – That’s wonderful! (And I totally agree–we often make this with ground chicken!)
This was amazing as you said!!
And YES…I won a chili cook off!!
I made it with beans and ground beef, added chunks of pumpkin and fresh corn.
Absolute hit!
Thank you for sharing!
Oh WOW!!! I’m SO GLAD! I bet it was amazing with the pumpkin and corn in it! I’ll have to try that sometime. Congratulations on your win!!!
Hello Emily,
I look forward to trying this recipe on Halloween but I ‘m wondering what type of ground meat we could use instead of beef. Chicken, Turkey, sausage?
Thanks
You can totally use turkey or chicken. I’m not a huge fan of ground turkey (the flavor is too strong for me), so my favorite is ground chicken breast. Hope that helps! 🙂
Would this work to serve it in a pumpkin?
That sounds adorable! I’ve never served it in a pumpkin, but I don’t know any reason it wouldn’t work for serving!
What are your thoughts on using chicken vs beef in this recipe? (Either ground or shredded.)
I’m having a chili bar for my sons birthday party and already have a beef chili planned so I’m looking for another option to have! Would love your input. Thanks so much.
Brittanee – I bet it’d totally work! For ease, I’d probably go with ground so it feels more like traditional chili, but shredded might be nice!
Making this dish for my mom’s birthday. How many servings does this make?
Ryan – Oh, I hope you all love it! It makes about 8 servings 🙂
Thank you for the response- we had to doctor it up quite a bit and it seems to have gone well at the cook off so I think we will try again without doubling it!
This turned out amazing. I did make a few changes. I used 2 lbs of ground beef (only because I like thick chili) , one whole yellow onion, 5 cloves of fresh garlic (in place of the powder), a can of kidney beans (along with the other beans mentioned), 18 oz can of tomato paste, a tsp. of cinnamon and about a cup of chicken broth because I needed some more liquid. Oh!! And I quadrupled the chili powder and added some extra cumin. It turned out slightly sweet, mildly spicy, and soooo good. Thank you for the recipe!
Wow! That sounds delicious!
Would you still use the full contents of a tin a beans, including liquid if it was beans in salted water? What about beans in water with a firming agent like Calcium carbonate? I wasn’t sure about either of these, so ended up rinsing the beans that had firming agent in with them and using the liquid & beans from one tin that was just beans and water.
Beth – That’s a great question! I hadn’t thought about that since I usually buy low-sodium or no salt added beans. I think I’d do exactly what you did. 🙂
This has been one of my favorite chili recipes for the last year. I love making it for people and then after they’ve eaten some, the shock on their face when I tell them there’s pumpkin in there is pure gold!
When I make this for cook-offs, I like to add a little extra kick depending on my mood. I always make it in the slow cooker (6 quart) and I throw in 1 or 2 jalapeños, depending on the size, I get one can of diced tomatoes with chiles and one without (15 oz), toss in some red pepper flakes, and maybe a habanero if I’m really feeling spicy.
I also stick in two cinnamon sticks to cook the 5 hours with the chili and pull them out before serving. It complements the pumpkin really well. I’ve also started adding a bottle of dark stout beer to it to make it less thick and further compliment the pumpkin flavor. The beer also compliments the beef!
Amber – it was so wonderful to read this comment tonight! I absolutely LOVE your suggestions! I’ll have to give them a try!
Looks so yummy!!
I am going to make this for our chili cook off at our church. I’m thinking I have to double this. Would you double every ingredient.
And if I use a slow cooker would you add beef broth, and how much?
Nancy – I apologize for not getting back to you sooner! I would double every ingredient. I don’t think you’d need to add any extra liquid to it. Good luck at the cook off!
Do you think I could make it the night before and refrigerate it? It’s for a birthday party and I’d love to have it done ahead of time.
ABSOLUTELY! It only gets better with time! It’ll last in the fridge for around a week, so you can absolutely make it ahead of time.
I love anything pumpkin, so I made this for lunch and it was so delicious. This recipe goes into my
“favorite” recipe box. Thanks for sharing.
I’m SO happy to hear that! Thank you for sharing!!!
Made this last night and it is fabulous. Only thing to note is that it makes a TON – I wasn’t able to fit everything into my slow cooker (realized this as I was halfway through adding the canned ingredients) so I had to pivot to a half slow cooker / half stovetop cooking method. (Maybe I just have a small slow cooker?) Either way, I’m looking forward to having this in the fridge all week and some more in the freezer for later this fall!
Oh shoot! I didn’t think about what size slow cooker. I have this 6 quart slow cooker. I should have mentioned that! So sorry for the inconvenience!
I made this the other day for a chili-cookoff at work (I don’t know results yet!) but made it in slow cooker and let it cook for 6 hours on low, didn’t add any water or anything – it seemed there was plenty of liquid. It was good, even my mother who is picky about pumpkin enjoyed it. Getting to the point – I have a 6 qt and it filled it up about 1/2 way, but each cooker is different. Thanks for the easy recipe – I can make it either on stove or in slow cooker!
I’m so glad! It’s one of our very favorite recipes!
I’m so excited that this freezes well! I have a friend who just had a baby so I think I’ll send her half the batch ready to eat and the other half frozen and ready for later! Gorgeous pictures too friend!
I’ve been dying to try a pumpkin chili for years! This will be my year!
Yum, I made this for dinner tonight and it was a huge hit at our house. I love the creaminess the pumpkin adds. Thanks for sharing!
Tara – So glad you liked it! We made it again this weekend and just love it!
I added cocoa, cinnamon, brown sugar, tomato sauce, water and a ton more heat to it. It’s fabulous.
Yummy (even my picky eater ate it), quick to make, cheap, and nutritious. Can’t get better than that! This recipe is going on our regular rotation for the winter. Thanks for all the great soup recipes, they are the best for busy fall school nights.
Hi Emily, do you think this could be made in the crockpot ? Love ALL of your recipes. Sometimes eat them 2-3 days in a row
Kate – I imagine so. I’d probably add a little water (maybe 1/2c?) and then cook it on high for 3-4 hours or slow for 5-6. If you try it in the slow cooker, let me know!
yes making it now!
Oh my goodness. This isn’t something I would have ever come up with on my own, but it just sounds soo good!
I look forward to your pumpkin recipes every year!
Autumn officially hit the UK this week and I have already baked spiced pumpkin pecan muffins and had pumpkin oatmeal for breakfast 🙂 This will definitely be on next weeks menu!
Emily, I am eating this as I type and I can’t stop. Thanks for coming up with dinner for tonight! It’s been great to follow your blog. I didn’t even know you had it until after we moved away from Provo. I love it when I see a pinned recipe and follow it back to your site (it has happened many, many times)!
As soon as I read your title, I realized that pumpkin was MADE for chili. Thanks for the light bulb!
I love pumpkin anything! I keep at least six huge cans of pumpkin in my pantry at all times (Costco’s always goes on clearance in the winter, and it is a WAY better deal than pureeing your own – which is what I tried a couple years ago. Dumb.) I am definitely trying this.
To say I am not a brave eater or cook is an understatement, so I very seldom actually try your amazing recipes, but this I may have to try!
Hope you’re doing well! We think of you often 🙂
This looks delicious!
When I was young, the only way we had pumpkin was roasted pumpkin.
Yup, just roasted in the oven, no spices or anything else 😛
I love chili in all it’s varieties!
A certain house guest of your, LOVED this chili and is looking forward to having it again soon!