Picture this: it’s a crisp autumn evening, the leaves are crunching underfoot, and you’re craving something warm, hearty, and just a little bit extra. Enter pumpkin chili—yep, that creamy, orange-hued gourd isn’t just for lattes and pies. These nine recipes are here to satisfy your cold-weather cravings with bold flavors, easy prep, and all the cozy vibes. Whether you’re feeding a crowd or just meal-prepping for a Netflix binge, there’s a pumpkin chili here for you. So, grab your favorite pot and let’s get cooking—because who doesn’t love a bowl of comfort that screams fall?
1. Classic Pumpkin Beef Chili
Why It’s Awesome: This is your no-fuss, crowd-pleasing chili with a pumpkin twist that adds velvety texture without stealing the show. Perfect for game day or a lazy Sunday.
Ingredients
- 1 lb ground beef
- 1 cup pumpkin puree (not pie filling, trust me)
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 cup beef broth
- Salt and pepper to taste
- Optional: sour cream and cheddar cheese for topping
Step-by-Step Instructions
- Brown the ground beef in a large pot over medium heat. Drain excess fat—nobody wants greasy chili.
- Toss in the onion and garlic. Cook until soft and fragrant, about 3 minutes.
- Stir in chili powder, cumin, salt, and pepper. Let the spices bloom for a minute.
- Add pumpkin puree, kidney beans, diced tomatoes, and beef broth. Stir well.
- Bring to a boil, then simmer for 20 minutes, stirring occasionally.
- Taste and adjust seasoning. Serve hot with a dollop of sour cream or a sprinkle of cheddar.
Why You’ll Love It
This chili is like a warm hug in a bowl—savory, slightly sweet from the pumpkin, and ready in under 30 minutes. I once made this for a potluck, and it vanished faster than my willpower at a dessert table.
2. Vegetarian Pumpkin Black Bean Chili
Why It’s Awesome: Meatless but mighty, this chili packs protein and flavor with black beans and a smoky kick. Ideal for your veggie-loving friends.
Ingredients
- 2 cans (15 oz each) black beans, drained
- 1 cup pumpkin puree
- 1 can (15 oz) fire-roasted tomatoes
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 tsp smoked paprika
- 1 tsp chipotle powder (or less if you’re spice-shy)
- 1 cup vegetable broth
- 1 tbsp olive oil
- Fresh cilantro for garnish
Step-by-Step Instructions
- Heat olive oil in a pot over medium heat. Add onion and bell pepper, cooking until soft, about 5 minutes.
- Sprinkle in smoked paprika and chipotle powder. Stir for 30 seconds to wake up the flavors.
- Add black beans, pumpkin puree, fire-roasted tomatoes, and vegetable broth.
- Simmer for 15 minutes, stirring now and then. Add a splash of broth if it thickens too much.
- Garnish with cilantro and serve with crusty bread or tortilla chips.
Why You’ll Love It
The smoky heat and creamy pumpkin make this feel indulgent without the guilt. Pro tip: double the batch for meal prep—it freezes like a dream.
3. Spicy Pumpkin Turkey Chili
Why It’s Awesome: Lean turkey and a fiery kick make this chili a lighter, spicier take on the classic. Perfect for those who like a little sweat with their supper.
Ingredients
- 1 lb ground turkey
- 1 cup pumpkin puree
- 1 can (15 oz) pinto beans, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 jalapeño, seeded and diced (keep seeds for extra heat)
- 1 onion, chopped
- 1 tbsp chili powder
- 1 tsp cayenne pepper (adjust to taste)
- 1 cup chicken broth
- Green onions for topping
Step-by-Step Instructions
- Cook ground turkey in a pot over medium heat until no longer pink. Break it up as it cooks.
- Add onion and jalapeño. Sauté until softened, about 4 minutes.
- Stir in chili powder and cayenne pepper for a minute.
- Mix in pumpkin puree, pinto beans, diced tomatoes, and chicken broth.
- Simmer for 20 minutes. Top with green onions before serving.
Why You’ll Love It
This chili brings the heat without overwhelming the pumpkin’s subtle sweetness. I tried skipping the jalapeño once—big mistake. It needs that kick.
4. Pumpkin White Chicken Chili
Why It’s Awesome: Creamy, cozy, and a little different, this white chili swaps red beans for white beans and adds a tangy twist. Great for shaking up chili night.
Ingredients
- 1 lb chicken breast, shredded
- 1 cup pumpkin puree
- 1 can (15 oz) white beans, drained
- 1 can (4 oz) green chilies
- 1 onion, diced
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1/2 cup heavy cream
- Lime wedges for serving
Step-by-Step Instructions
- Cook chicken breast in a pot with a splash of oil until done. Shred and set aside.
- In the same pot, sauté onion until soft, about 3 minutes.
- Add cumin and oregano, stirring for 30 seconds.
- Stir in pumpkin puree, white beans, green chilies, and chicken broth. Add shredded chicken back.
- Simmer for 15 minutes. Stir in heavy cream just before serving.
- Serve with a squeeze of lime for brightness.
Why You’ll Love It
The creamy texture and zesty lime make this feel like a fancy restaurant dish, but it’s stupidly easy. My family begs for this one weekly.
5. Pumpkin and Sweet Potato Chili
Why It’s Awesome: Sweet potato and pumpkin team up for a naturally sweet, hearty bowl that’s basically fall in edible form. Vegan-friendly, too!
Ingredients
- 1 cup pumpkin puree
- 1 medium sweet potato, diced
- 1 can (15 oz) chickpeas, drained
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 1 tsp cinnamon (trust me on this)
- 1 tsp chili powder
- 1 cup vegetable broth
- 1 tbsp olive oil
Step-by-Step Instructions
- Heat olive oil in a pot. Add onion and cook until translucent, about 4 minutes.
- Add sweet potato, chili powder, and cinnamon. Cook for 2 minutes.
- Stir in pumpkin puree, chickpeas, diced tomatoes, and vegetable broth.
- Simmer for 25 minutes or until sweet potatoes are tender.
- Adjust seasoning and serve with a sprinkle of parsley if you’re feeling fancy.
Why You’ll Love It
The cinnamon adds a warm, unexpected depth that makes this chili feel like a holiday. I brought this to a vegan potluck, and even the meat-eaters were obsessed.
6. Smoky Pumpkin Chorizo Chili
Why It’s Awesome: Chorizo brings bold, smoky flavor that pairs perfectly with pumpkin’s mild creaminess. This one’s a flavor bomb.
Ingredients
- 1/2 lb chorizo, crumbled
- 1 cup pumpkin puree
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) fire-roasted tomatoes
- 1 red onion, diced
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 cup beef broth
- Avocado slices for topping
Step-by-Step Instructions
- Cook chorizo in a pot over medium heat until crispy. Remove and set aside, leaving the fat.
- Sauté red onion in the chorizo fat until soft, about 4 minutes.
- Add smoked paprika and cumin, stirring for 30 seconds.
- Mix in pumpkin puree, black beans, fire-roasted tomatoes, and beef broth. Add chorizo back.
- Simmer for 20 minutes. Top with avocado slices for creaminess.
Why You’ll Love It
The chorizo’s smokiness makes this chili feel indulgent without much effort. FYI, the avocado topping is non-negotiable—it’s that good.
7. Pumpkin Lentil Chili
Why It’s Awesome: Lentils make this budget-friendly and protein-packed, while pumpkin keeps it creamy. Perfect for meal prep or a meatless Monday.
Ingredients
- 1 cup red lentils, rinsed
- 1 cup pumpkin puree
- 1 can (15 oz) diced tomatoes
- 1 carrot, diced
- 1 onion, chopped
- 1 tsp turmeric
- 1 tsp chili powder
- 2 cups vegetable broth
- 1 tbsp olive oil
Step-by-Step Instructions
- Heat olive oil in a pot. Add onion and carrot, cooking until soft, about 5 minutes.
- Stir in turmeric and chili powder for 30 seconds.
- Add red lentils, pumpkin puree, diced tomatoes, and vegetable broth.
- Simmer for 25 minutes or until lentils are tender. Add more broth if needed.
- Serve with a sprinkle of fresh parsley or a dollop of yogurt.
Why You’ll Love It
This chili is dirt-cheap but tastes like a million bucks. The lentils soak up all the flavor, and it reheats like a champ.
8. Pumpkin and Quinoa Chili
Why It’s Awesome: Quinoa adds a nutty texture and makes this chili a complete protein powerhouse. Healthy never tasted this good.
Ingredients
- 1 cup quinoa, rinsed
- 1 cup pumpkin puree
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 1 tsp chili powder
- 1 tsp cumin
- 2 cups vegetable broth
- Fresh cilantro for garnish
Step-by-Step Instructions
- Sauté onion in a pot with a splash of oil until soft, about 4 minutes.
- Add chili powder and cumin, stirring for 30 seconds.
- Mix in quinoa, pumpkin puree, kidney beans, diced tomatoes, and vegetable broth.
- Simmer for 20 minutes or until quinoa is cooked.
- Garnish with cilantro and serve hot.
Why You’ll Love It
The quinoa gives this chili a fun texture, and it’s so filling you won’t miss the meat. I make this when I’m trying to be “healthy” but still want flavor 🙂
9. Creamy Pumpkin Coconut Chili
Why It’s Awesome: Coconut milk and pumpkin create a silky, slightly sweet chili with a tropical twist. It’s like a vacation in a bowl.
Ingredients
- 1 cup pumpkin puree
- 1 can (15 oz) coconut milk
- 1 can (15 oz) chickpeas, drained
- 1 red bell pepper, diced
- 1 onion, chopped
- 1 tsp curry powder
- 1 tsp chili powder
- 1 cup vegetable broth
- Lime wedges for serving
Step-by-Step Instructions
- Sauté onion and red bell pepper in a pot with a splash of oil until soft, about 5 minutes.
- Add curry powder and chili powder, stirring for 30 seconds.
- Stir in pumpkin puree, chickpeas, coconut milk, and vegetable broth.
- Simmer for 15 minutes, stirring occasionally.
- Serve with a squeeze of lime for a zesty finish.
Why You’ll Love It
The coconut milk makes this chili feel decadent, but it’s secretly healthy. I once served this to a friend who “hates curry”—they ate two bowls.
Related Recipes:
- 10 Adorable Pumpkin Cupcake Recipes to Sweeten Your Fall
- 11 Pumpkin Spice Ideas to Warm Up Your Fall
- 7 Pumpkin Scone Recipes Perfect for Cozy Fall Baking
- 9 Creamy Pumpkin Cheesecake Recipes You’ll Crave This Fall
Wrapping It Up
There you have it—nine pumpkin chili recipes that prove fall comfort food can be bold, easy, and downright delicious. From meaty classics to vegan delights, there’s something here for every craving and skill level. My personal fave? The Pumpkin White Chicken Chili—that creamy, tangy vibe hits every time. Which one are you trying first? Grab your spoon and make your kitchen smell like autumn heaven!
