Pumpkin Chili

This pumpkin chili gives a fun, flavorful spin on your classic chili. Ground beef cooks with red bell peppers, sweet potatoes, fire-roasted tomatoes, and creamy pumpkin puree. Then a touch of cinnamon and cozy spices come together to create a comforting, unique flavor that’s perfect for chilly nights.

I fall back on this recipe over and over during the cooler months. Unlike regular chili, it has a lovely sweetness and rich depth thanks to the pumpkin and sweet potato. I especially love serving it alongside warm homemade corn muffins or Johnny cakes for a meal that feels like a big, cozy hug.

Imagine a bowl of chili that’s familiar but feels just right for fall. This pumpkin chili blends classic beef chili flavors and spices with pumpkin puree and cubed sweet potatoes, bringing a gentle sweetness and smooth texture. The cinnamon and smoked paprika add a warm, subtle spice that makes it just what you want on a cool evening.

What makes this recipe a keeper? It’s an easy one-pot meal perfect for real life. Use a Dutch oven or any large pot you’ve got. It’s made with basic pantry staples like ground beef (or turkey or pork if you want), red bell peppers, fire-roasted tomatoes, beans, pumpkin puree, and chicken broth that brings everything together. Below you’ll find everything you need—from ingredient swaps and nutrition to step-by-step photos, plus handy tips on garnishing, freezing, and making it ahead.

• Complete ingredient list with smart swaps for meat, beans, and pumpkin or squash options
• Clear, step-by-step one-pot instructions with photos
• Serving ideas and toppings like corn muffins, cilantro, sour cream, or tortilla chips; pairs beautifully with a cold amber lager
• Make-ahead, storing, and freezing tips to keep your pumpkin chili delicious for days
• Variants for slow cooker or pressure cooker, how to easily adjust heat, plus make-ahead advice

Just scroll down to the recipe card for exact amounts and full directions. This pumpkin chili is hearty, forgiving, and sure to become a favorite in your home.

Think of a steaming bowl that captures the essence of fall: familiar beef chili spices with a cozy, slightly sweet twist from pumpkin puree and cubed sweet potatoes. This recipe holds onto the comforting heart of classic chili—ground beef (or turkey or pork), fire-roasted tomatoes, beans, and warm spices—then softens and enriches it all with pumpkin and a dash of cinnamon for added depth.

This page gives you every detail to make this pumpkin chili at home: a full ingredient list with easy swaps, simple one-pot steps with photos, and tips on adjusting spice, texture, and protein choices. You’ll also find serving suggestions like warm corn muffins or Johnny cakes plus ideas for garnishes and straightforward make-ahead, storage, and freezing advice to keep leftovers tasting fresh.

• Complete ingredient list with smart substitutions for meat, beans, and pumpkin or squash
• Step-by-step one-pot method with photos and timing tips
• Suggestions for serving, garnishing, and pairing to make it feel special
• Prep, storage, and freezer tips, plus slow cooker and pressure cooker variations

Scroll down to the recipe card for exact measurements and all the steps. Whether you’re feeding a crowd or meal prepping for the week, this pumpkin chili is forgiving and pantry-friendly, designed to suit your taste and your schedule.

Autumn Comfort in Every Bite

This pumpkin chili wraps you up in autumn with every bite. It takes classic beef chili and layers in pumpkin puree and sweet potato with a gentle hint of cinnamon for a flavor that’s both lightly sweet and warmly spicy—something you just don’t find in regular chili. If you love the savory pumpkin-and-chili combo, try Maple Roasted Pumpkin with Chili and Feta as an easy side.

It’s a simple one-pot dish that starts with common ingredients likely already in your kitchen: ground beef (or turkey or pork), sweet red bell pepper, smoky fire-roasted tomatoes, hearty beans, and smooth pumpkin puree all spiced perfectly. Plus, the recipe includes easy step-by-step directions, ingredient notes, festive garnish ideas (think corn muffins and a nice amber ale), and handy storage tips to keep things fresh. It’s a winner for busy weeknights or relaxing weekend dinners.

• What you’ll get: full ingredient list plus smart swaps
• Clear, stepwise cooking instructions with helpful photos
• Prep and serving tips so you can tweak flavor and spice level just how you like
• Storage and freezer information so you can make a big batch and enjoy leftovers easily

This pumpkin chili surprises with its rich, layered flavors—it feels like classic chili but with a cool-season twist that’s cozy and fresh. It comes together quickly, is packed with depth from the pumpkin and warm cinnamon and smoked paprika, and it’s filling enough to feed a hungry crowd.

• Distinct and delicious: Pumpkin and sweet potato add a subtle sweetness and creamy texture that perfectly balance the savory beef, fire-roasted tomatoes, and chili spices for a satisfying bowl.
• One-pot, family-friendly: Made entirely in one pot, it’s easy to cook and easy to clean up. The flavor is mild but inviting, so it works well for kids and grown-ups alike. Want more heat? Add jalapeño or a pinch of cayenne to spice it up.
• Flexible and forgiving: Swap ground beef for turkey or pork, change up the beans, or use canned or homemade pumpkin puree (start with Easy Roasted Pumpkin)—whatever you’ve got on hand. Double it for a crowd or halve it for a smaller meal. You decide the spice level!
• Make-ahead and freezer-friendly: Keeps great in the fridge up to 4 days, and freezes beautifully for up to 3 months. Perfect for meal prep or those busy days where cooking isn’t an option.
• Pantry-smart and budget-wise: Made from classic pantry staples like canned pumpkin, beans, and fire-roasted tomatoes, so you can whip it up anytime without a special trip to the store.
• Fan favorite: Loved by many with a 5-star rating based on 14 votes, and packs about 318 calories per serving—a tasty, balanced meal.
• Perfect pairings: I recommend serving this pumpkin chili with warm homemade corn muffins or Johnny cakes. And don’t forget the cold amber lager—it really highlights the chili’s rich flavors.

If you’re craving a warm, slightly sweet, and super satisfying take on classic chili that’s easy to tailor to your taste and schedule, this pumpkin chili is just the ticket for fall and winter.

Ingredients and Pantry Staples

• 1 ¼ lbs. ground beef or ground turkey
• 1 medium yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 medium sweet potato, peeled and cubed
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1 (15-ounce) can pumpkin puree
• 1 (15-ounce) can fire-roasted tomatoes
• 1 (16-ounce) can dark red kidney beans, drained and rinsed
• 1 (16-ounce) can pinto beans, drained and rinsed
• 3-4 cups low-sodium chicken broth, to desired thickness
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh cilantro (optional)

How to Cook This Chili

1. Peel and cube the sweet potato.
2. Chop the yellow onion and seed and chop the red bell pepper; mince the garlic.
3. Drain and rinse the kidney and pinto beans; open the cans of pumpkin puree and fire-roasted tomatoes.
4. Heat a large soup pot or Dutch oven over medium heat.
5. Brown the ground beef, stirring occasionally.
6. When the beef is about half browned, add the chopped onion, bell pepper, and cubed sweet potato; cook until the beef is fully browned and the vegetables are tender.
7. Reduce heat to low and add the minced garlic, chili powder, ground cumin, smoked paprika, and ground cinnamon; stir constantly for about 1 minute to toast the spices.
8. Stir in the pumpkin puree, fire-roasted tomatoes, drained beans, and about 3 cups chicken broth.

9. Simmer gently until the sweet potatoes are tender and the chili thickens, adding more chicken broth if it becomes too thick.

   

10. Season to taste with kosher salt and freshly ground black pepper.

Pro Tips and Serving Ideas

• If your chili ends up thicker than you prefer, just stir in a bit more chicken broth until it reaches your favorite consistency.
• Don’t skip peeling the sweet potatoes — their skin is rough and doesn’t soften well in the chili.
• Go all out with toppings! Try sour cream, fresh cilantro, green onions, homemade tortilla chips, roasted pepitas (pumpkin seeds), diced red onion, shredded cheddar, or jalapeño slices for some kick. Or spoon it over crispy homemade air fryer french fries for quick chili fries.

• If you love heat, add fresh minced jalapeño or a pinch of cayenne pepper to give this pumpkin chili a little extra zip.

  Prefer a creamier, milder bowl next time? Try this White Chicken Chili recipe.

Swaps and Add-In Ideas

All exact amounts are in the recipe card below, but here are some swaps and ideas to try.

• Ground beef: Feel free to swap for ground turkey or pork. Pick a variety with a little fat to keep it juicy and flavorful.
• Bell pepper: Any color works well, but red brings a nice sweetness that pairs beautifully with the pumpkin chili.
• Sweet potatoes: Use either orange or white-fleshed sweet potatoes—they both work great.
• Pumpkin puree: Canned pumpkin is convenient, but homemade pumpkin puree works wonderfully too.
• Beans: Black beans, pinto beans, or kidney beans all taste fantastic here.

Want to shake things up? Here are a few simple swaps and add-ins to keep your pumpkin chili exciting and easy.

• Proteins: Swap ground beef for turkey, pork, or even Italian sausage for a new twist. For a meatless option, leave out the meat and add extra beans, cooked lentils, or finely chopped mushrooms for a similar meaty texture.
• Veggie swaps: Use cubed butternut squash or roasted regular potatoes instead of sweet potatoes. Fresh pumpkin or butternut squash puree works wonderfully to swap out canned pumpkin.
• Bean swaps: Any sturdy beans work—black beans, cannellini, or kidney beans are all fantastic. Mix and match what you have!
• Flavor boosts: For smoky heat, add a minced chipotle pepper in adobo sauce. For richer depth, stir in a teaspoon or two of unsweetened cocoa powder or a small square of dark chocolate near the end. A splash of maple syrup or a teaspoon of brown sugar can add subtle sweetness that pairs perfectly with the pumpkin chili.
• Thickness & texture: If you like thicker chili, mash a cup of beans into the pot or simmer a little longer to reduce liquid. If it becomes too thick, thin with extra chicken broth or a splash of water.
• Cooking methods: Great in a slow cooker too—brown meat and sauté veggies first, then combine everything and cook on low until tender. Or speed things up in an electric pressure cooker.
• Serving swaps: Instead of corn muffins, serve your pumpkin chili over rice, quinoa, or baked potatoes. Top with sliced avocado, Greek yogurt or sour cream, shredded cheddar, green onions, pepitas, or tortilla chips for a fun twist.

Storing, Freezing, and Reheating

Store any leftover pumpkin chili in an airtight container in the fridge for up to 4 days. The same storage tips work for other chilis like our Crockpot Creamy White Chicken Chili. When you’re ready to eat, gently warm it in the microwave or on the stovetop.

For longer storage, freeze pumpkin chili in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight and reheat as usual—it tastes just as good! If you’re in the mood for a smooth, cozy option that also freezes beautifully, try our Creamy Roasted Pumpkin Soup.

Answers to Common Questions

Let me share a little personal story—I hadn’t bought sweet potatoes in almost a year! So when I peeled two medium ones for this pumpkin chili, I was surprised that one was white inside, not orange. Naturally, I had to learn more!

Yes, white sweet potatoes are definitely real. They tend to be drier with a starchier texture and milder, less sweet flavor than orange ones. I made this pumpkin chili using one orange and one white sweet potato, and both worked wonderfully taste-wise. I just wish stores labeled them separately so we know what we’re getting upfront!