Pumpkin Spiced Chili
Aroma-first: imagine the scent of smoky paprika and cinnamon rising from a simmering pot, mingling with browned beef and the earthy sweetness of pumpkin. The first spoonful is velvet — a rich, tomatoed base wrapped around tender beans and bits of caramelized onion, finished with a warm, slightly sweet spice that lingers. Texture plays its part: creamy pumpkin threads through hearty beans and tender meat, while a sprinkle of crunchy pepitas or crisp scallions adds contrast. This chili tastes like autumn in a bowl — comforting, a little playful, and deeply satisfying.
This recipe is perfect for cool evenings, weekend gatherings, or when you want a one-pot supper that feels a little festive without a lot of fuss. It’s equally at home on a cozy movie night, at a fall potluck, or ladled over baked potatoes for a quick weekday meal. If you like the idea of pumpkin beyond pie, pair this with other savory pumpkin dishes — for inspiration, see this creamy pumpkin gratin I like to cook on chilly nights: creamy pumpkin gratin.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 35–45 minutes (including simmer)
- Total Time: 50–60 minutes
- Servings: 6
- Difficulty Level: Easy — one-pot, beginner-friendly
Nutritional Breakdown
Nutrition estimates are approximate and calculated using USDA FoodData Central averages for the ingredients listed. Values can vary by brand, lean-to-fat ratio of meat, and whether you use low-sodium canned products.
Per serving (recipe yields 6 servings)
- Calories: ~340 kcal
- Protein: ~22 g
- Carbohydrates: ~24 g
- Fat: ~17 g
- Dietary Fiber: ~5 g
- Sodium: ~600–800 mg (use low-sodium canned beans/tomatoes and reduce added salt to lower this)
Notes: These figures are estimates based on standard ingredient databases (USDA FoodData Central). If you need precise nutrition for medical reasons, enter your exact brands and quantities into a nutrition calculator or consult a registered dietitian. Trusted sources for general nutrition and food-safety guidelines include the USDA and CDC.
Why You’ll Love It
This chili combines cozy, nostalgic flavors with a clever seasonal twist. The pumpkin adds natural sweetness and silky body that mellows the heat, while warm spices (cinnamon, smoked paprika) give an inviting aroma that instantly signals autumn. It’s also sociable food — easy to scale, great for sharing, and ideal for creating memories around a communal bowl. Finally, it’s practical: a single-pot meal that stores and reheats beautifully, giving you extra dinners from one effort.
Step-by-Step Instructions
Ingredients
- 1 lb ground beef (85% lean recommended)
- 1 cup canned pumpkin puree
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp brown sugar
Optional ingredients & substitutions
- Swap ground turkey or ground pork for beef (turkey will reduce fat/calories).
- For a vegetarian/vegan version, replace beef with 12–14 oz cooked lentils or crumbled tempeh; use olive oil or vegan butter in place of animal fat.
- Use low-sodium canned beans and tomatoes to reduce salt.
- Add 1–2 chipotle chiles in adobo for smoky heat.
- Stir in 1/4 cup heavy cream or full-fat coconut milk at the end for extra richness.
Method (numbered)
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the ground beef to the pot. Cook until browned, breaking it up with a spoon, about 6–8 minutes. Drain excess fat if desired.
- Stir in the 2 tbsp tomato paste and cook 1 minute to deepen the flavor.
- Add the diced tomatoes (with juices), drained black beans, drained kidney beans, chili powder, cumin, cinnamon, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
- Bring the mixture to a gentle simmer. Partially cover the pot and let it cook for 20–30 minutes, stirring occasionally so nothing sticks.
- Stir in the 1 cup pumpkin puree and 1 tbsp brown sugar. Simmer another 5–10 minutes to meld flavors and warm the pumpkin through.
- Taste and adjust seasoning — add more salt, pepper, or chili powder as needed. Serve hot with your favorite toppings.
Practical tips
- Avoid over-stirring during the simmer so the chili reduces and concentrates flavors naturally.
- If the chili seems too thin after simmering, remove the lid and cook a few extra minutes to reduce liquid.
- If too thick, add 1/4–1/2 cup water or broth to reach desired consistency.
- Check doneness by tasting: beans should be tender, beef fully cooked, and spices harmonized.
Best Pairings
- Classic: Cornbread, warm tortillas, or steamed rice.
- Toppings: Sour cream or plain yogurt, shredded cheddar, sliced scallions, cilantro, avocado, lime wedges, and toasted pumpkin seeds (pepitas) for crunch.
- Drinks: For colder nights, pair with a robust black tea or a malty craft beer; for gatherings, a medium-bodied red wine (Zinfandel or Syrah) complements the smoky-sweet notes.
- For a loaded bowl: Spoon chili over baked sweet potatoes or a mound of polenta, then sprinkle with cheese and green onions.
How to Store
- Room temperature: Do not leave at room temperature more than 2 hours (USDA food safety guideline). For serving at a party, keep in a chafing dish or on the stove over low heat but don’t exceed safety timeframes.
- Refrigerator: Store in airtight containers for 3–4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chef’s Advice
- Choose 85% lean ground beef for a balance of flavor and manageable fat; leaner meat can dry out the mouthfeel, but you can compensate by simmering with a splash of broth or olive oil.
- Browning the beef and allowing the tomato paste to caramelize briefly builds depth — don’t skip that step.
- Cinnamon is a subtle background note; don’t add more than listed on first try. It should enhance, not dominate.
- If using canned pumpkin, choose plain pumpkin puree (not pumpkin pie filling) for savory use.
- Rinse canned beans to remove excess sodium and starch; this also prevents the chili from becoming too thick or gummy.
Recipe Variations
- Vegan Pumpkin-Spiced Chili: Replace beef with 12–14 oz cooked brown or green lentils and 8 oz sautéed mushrooms. Use olive oil and reduce brown sugar or use maple syrup for sweetness.
- Smoky Chipotle Chili: Add 1–2 chopped chipotle peppers in adobo and a teaspoon of adobo sauce for deep, smoky heat.
- Hearty Three-Meat Chili: Use 1/2 lb ground beef + 1/2 lb ground pork or chorizo for a richer, spicier profile.
- Pumpkin & Apple Twist: Stir in 1 peeled, diced apple (Granny Smith) in step 5 for a sweet-tart contrast that pairs beautifully with cinnamon and pumpkin.
Recipe Q&A
Q: Can I use fresh pumpkin instead of canned puree?
A: Yes — roast and puree a small pie pumpkin or kabocha until smooth, then measure 1 cup. Canned pumpkin is simply more convenient.
Q: My chili is too watery. How do I thicken it?
A: Simmer uncovered for 10–15 minutes to reduce liquid, or mash a few beans against the pot to naturally thicken the sauce.
Q: How do I make this gluten-free?
A: The base recipe is naturally gluten-free — confirm that your tomato paste, canned tomatoes, and spices are certified gluten-free if you have celiac disease.
Q: Can I make this in a slow cooker?
A: Yes. Brown the beef, sauté onions/garlic, then add everything except the pumpkin and brown sugar to the slow cooker. Cook on low 6–8 hours, stir in pumpkin and sugar in the last 20–30 minutes.
Q: What to do with leftovers?
A: Chili flavors often improve after a day. Reheat gently on the stove or microwave and serve over rice, baked potatoes, or on nachos with melted cheese.
Conclusion
If this pumpkin-spiced chili sounds like your kind of comfort food, give it a try this weekend — it’s forgiving, flavorful, and excellent for sharing. For another savory pumpkin idea to serve alongside or alternate with this chili, take a look at this detailed pumpkin-spice chili photos and technique guide from a popular food site: Pumpkin Spice Chili Recipe With Photos | PS Food. And if you’re curious about a game-meat take that leans into the same fall flavors, this creative moose pumpkin spiced chili showcases a bold variation worth exploring: Moose Pumpkin Spiced Chili | MeatEater Cook.
Happy cooking — if you make it, I’d love to hear how you topped yours and any twists you discovered along the way!
Print
Pumpkin Spiced Chili
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Beef, Gluten-Free, Low-Calorie
Description
A cozy, hearty chili featuring pumpkin, beans, and warm spices, perfect for autumn gatherings and cool evenings.
Ingredients
- 1 lb ground beef (85% lean recommended)
- 1 cup canned pumpkin puree
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp brown sugar
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the ground beef to the pot. Cook until browned, breaking it up with a spoon, about 6–8 minutes. Drain excess fat if desired.
- Stir in the 2 tbsp tomato paste and cook 1 minute to deepen the flavor.
- Add the diced tomatoes (with juices), drained black beans, drained kidney beans, chili powder, cumin, cinnamon, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
- Bring the mixture to a gentle simmer. Partially cover the pot and let it cook for 20–30 minutes, stirring occasionally so nothing sticks.
- Stir in the 1 cup pumpkin puree and 1 tbsp brown sugar. Simmer another 5–10 minutes to meld flavors and warm the pumpkin through.
- Taste and adjust seasoning — add more salt, pepper, or chili powder as needed. Serve hot with your favorite toppings.
Notes
For a vegetarian/vegan option, replace beef with cooked lentils or crumbled tempeh. Use low-sodium canned products to reduce salt content.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 700mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg