Pumpkin Chili

Try this chili with pumpkin! The Easiest Pumpkin Chili Recipe that’s healthy and quick to make in the crock pot, instant pot or on the stove!

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Chili is one of our favorite fall/winter dinners because it is warm and hearty, but has so much flavor!

Our pumpkin chicken chili recipe has been so loved (5 ⭐️s) that we knew we needed a pumpkin chili recipe that used beef!

If you think you can only enjoy pumpkin in sweet things like muffins, oatmeal, or cookies, this pumpkin chili will be sure to change your mind. It still has those fall flavors you love!

This pumpkin chili can be made on the stove top, crockpot, or instant pot! Done in under an hour (on the stove) – it’s rich in flavor and super filling!

If you are looking for another savory pumpkin recipe, try our Pumpkin Soup!

Ingredients for Pumpkin Chili Recipe

To make this pumpkin chili you’ll need:

• onion, garlic
• ground beef
• diced tomatoes
• pumpkin puree– Make sure it’s not pie filling. Looks for canned pumpkin puree that shows pumpkin as the only ingredient
• whole corn kernels
• beef broth
• pinto beans, kidney beans
• chiles in adobo sauce
• olive oil
• chili powder, onion powder, cumin, salt and pepper, cayenne pepper

You can find substitutions for all of these ingredients below in the green shaded box.

How to Make Pumpkin Beef Chili

Here are the stovetop directions for this pumpkin chili. The directions for slow cooker and instant pot are below.

1. In a stockpot, sauté the onion in oil over medium for 2-3 minutes. Add the garlic and sauté for another 1-2 minutes
2. Add ground beef and break it into pieces while cooking. Once browned, drain excess fat from the meat.
3. Add beef broth, diced tomatoes, corn, pumpkin puree, beans, chiles in adobo sauce, chili powder, and other spices and stir to combine.
4. Allow chili to simmer over medium low heat for 15 minutes. Stir occasionally allowing the flavors to blend.
5. Serve with your favorite toppings. Our favorites are below!

Can you taste the pumpkin in this chili?

The flavor of the pumpkin does not come through in the chili. It will taste like a traditional beef chili but is thicker in texture. 

If you have family members that don’t love veggies but eat chili, then this is a great way to sneak in some extra nutrition.

Besides adding fiber to their diet pumpkin is high in beta-carotene. This is a powerful antioxidant that is used by the body to be turned into vitamin A.

One cup of pumpkin has 245% of your recommended daily allowance of vitamin A. Adding the pumpkin into this chili recipe gets it a nice health boost along with a wonderful texture.

What to Serve with Pumpkin Chili

This pumpkin chili is a complete meal in itself! However, there are lots of different ways you can serve chili. Here are some of our favorites:

• Over rice: white or brown rice, cauliflower rice, or quinoa would be delicious
• Over a salad: we love to serve any chili over salad to get extra greens in
• With cornbread
• Toppings: see below for our favorites!

Best Toppings for Pumpkin Chili

Just about any topping used on traditional chili can be used on this pumpkin chili. Here are some of our favorites to serve on warm chili:

• shredded cheddar cheese
• sour cream
• guacamole
• sliced or diced avocado
• sliced jalapeno
• a sprinkle of fresh chopped cilantro or green onion
• a squeeze of lime
• with tortilla chips
• with corn bread

Pumpkin Chili

5 from 1 vote

Try this chili with pumpkin! The Easiest Pumpkin Chili Recipe that’s healthy and quick to make in the crock pot, instant pot or on the stove!

Prep Time : 10 minutes

Cook Time : 30 minutes

Total Time : 40 minutes

Serves : 6 1 cup servings

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Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion 1 medium onion
• 1 tablespoon minced garlic 2 cloves garlic
• 1 pound ground beef
• 2 15 oz cans petite diced tomatoes
• 1 15 oz can pumpkin puree
• 1.5 cups frozen corn
• 2 cups beef broth low/no salt
• 1 15 oz can pinto beans drained and rinsed
• 1 15 oz can kidney beans drained and rinsed
• 3 tablespoons chiles in adobo sauce coarsely diced – optional
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1/4 teaspoon salt optional

Instructions

Stove Top Directions:

• In a large stockpot add the oil and diced onion. Sauté over medium heat for 2 to 3 minutes.
• Add the minced garlic and sauté for another 1-2 minutes.
• Add the ground beef. Using a spatula or spoon break the ground beef into pieces while it cooks. Once the beef has been browned, drain the excess fat from the meat.
• Add beef broth, diced tomatoes, corn, pumpkin, pinto beans, kidney beans and chiles in adobo sauce to the pot. Stir well to combine.
• Add in the chili powder, cumin, onion powder, salt, ground black pepper and cayenne pepper. Stir well to combine.
• Over a medium low heat allow the chili to simmer for 15 minutes while stirring occasionally. This will allow the flavor of the spices to blend.
• When ready to enjoy, spoon into bowls and serve with your favorite toppings.

Crock Pot Directions:

• Heat olive oil in a pan. Add diced onion and saute over medium heat for 2-3 minutes
• Add the minced garlic and sauté for another 1-2 minutes.
• Add the ground beef. Using a spatula or spoon break the ground beef into pieces while it cooks. Once the beef has been browned, drain the excess fat from the meat.
• Add beef broth, diced tomatoes, corn, pumpkin, pinto beans, kidney beans and chiles in adobo sauce to the pot. Stir well to combine.
• Add in the chili powder, cumin, onion powder, salt, pepper and cayenne pepper. Stir well to combine.
• Cook on low for 6-8 hours. Cooking on high isn’t recommended.

Instant Pot Directions:

• *Warning* The instant pot Is very finicky. We do not recommend making this chili in it unless you must as it may give you a burn notice. This chili tastes much better and is easier to make in your crockpot or on the stove.
• Set the Instant Pot to sauté mode for 15 minutes. Heat 1 tablespoon of olive oil. Add diced onion and saute over medium heat for 2-3 minutes
• Add the minced garlic and sauté for another 1-2 minutes.
• Add the ground beef. Using a spatula or spoon break the ground beef into pieces while it cooks. Once the beef has been browned, drain the excess fat from the meat.
• Add beef broth, diced tomatoes, corn, pumpkin, pinto beans, kidney beans and chiles in adobo sauce to the pot. Stir well to combine.
• Add in the chili powder, cumin, onion powder, salt, pepper and cayenne pepper. Stir well to combine.
• Cook on low for 6-8 hours. Cooking on high isn’t recommended.

Nutrition Facts

Nutrition Facts

Pumpkin Chili

Amount Per Serving (1 cup)

Calories 370 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 47mg16%

Sodium 195mg8%

Potassium 467mg13%

Carbohydrates 49g16%

Fiber 3g13%

Sugar 3g3%

Protein 28g56%

Vitamin A 433IU9%

Vitamin C 5mg6%

Calcium 28mg3%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients

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