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!
why we love Pumpkin Chili
There is a lot to love about this pumpkin chili recipe. It’s one of our favorites because it’s:
- Easy to make – You can’t get much easier than a chili recipe… and if you have a crockpot it’s even easier!
- Budget friendly – This pumpkin chili with beans uses simple pantry/fridge staples for an affordable meal!
- Tons of flavor – Common spices meld together to give this pumpkin chili a delicious, rich flavor!
- Great for meal prep – Chili heats up especially well, so make extra and enjoy the leftover for days!
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.
- In a stockpot, sauté the onion in oil over medium for 2-3 minutes. Add the garlic and sauté for another 1-2 minutes
- Add ground beef and break it into pieces while cooking. Once browned, drain excess fat from the meat.
- Add beef broth, diced tomatoes, corn, pumpkin puree, beans, chiles in adobo sauce, chili powder, and other spices and stir to combine.
- Allow chili to simmer over medium low heat for 15 minutes. Stir occasionally allowing the flavors to blend.
- Serve with your favorite toppings. Our favorites are below!
SUBSTITUTIONS FOR EASY PUMPKIN CHILI
Olive Oil: You can substitute avocado oil, butter, or ghee.
Ground Beef: We like 85/15 ground beef. Feel free to use leaner ground beef depending on what you like. To make vegetarian you can use cooked lentils or ground beef substitute. You’ll need to adjust your cooking time. I haven’t tried making this with ground turkey or ground chicken but I think it would work.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Chipotle chiles in adobo sauce: These add a bit of heat along with a smokey flavor. If you don’t have any on hand and can’t find them in a local store, you can try substituting a few shakes of Tabasco chipotle hot sauce. If you don’t have that then a 50/50 mix of smoked paprika and cayenne pepper can be used. Try a ½ teaspoon of each in the pumpkin chili. Check for your personal taste and add more as desired.
Vegetarian: We love our Vegetarian Chili!
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.
How to Store Pumpkin Spice Chili
Storing: This pumpkin chili will last in the refrigerator for up to 4 days in an airtight container
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing! For all my freezing tips, check out my post on How To Freeze Soup.
Reheating: You can reheat this pumpkin chili recipe in the microwave, toaster oven, oven, or on the stove.
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
Other healthy dinner recipes:
Looking for other easy meals? Check out these 40+ Healthy Dinner Recipes. Click here to grab our free healthy 30 minute dinners cookbook.
Pumpkin Chili
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.
Mate Mate UK says
Great recipe! love the ingredients and making.
Michelle Meredith says
This is so very good. I was not sure about the pumpkin, but I could barely taste it but liked the thicknest of this chili. IN will be adding this to my chili rotation this fall and winter.😋