Easy Pumpkin Chili

Name: Pumpkin Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup yellow onion (diced); 2 tablespoons neutral cooking oil; 1 hot red pepper (serrano, chipotle, or habanero or jalapeño, finely diced, seeds removed); 2 teaspoons fresh garlic (minced); salt and black pepper (to taste); ½ teaspoon ground cinnamon; 1 teaspoon chili powder; 1 teaspoon cumin; 2 cups vegetable broth (or any meat/poultry broth); 2 cups canned chopped tomatoes (fire-roasted recommended); 15 ounces pumpkin puree (1 can (or homemade roasted pumpkin)); 45 ounces beans (3 15-oz cans (kidney, pinto, or preferred variety)); 1 large carrot (sliced); 1-2 stalks celery (sliced); 1 cup red bell pepper (diced)

After testing and tweaking this recipe all season, I finally landed on a version that gets the flavor just right. One bite of my Pumpkin Chili and you’ll know it’s on another level. Unlike others that end up too sweet or let the seasonings overpower the chili, this one nails the balance.

A pot of Pumpkin Chili with beans and tomatoes is on a stovetop. Nearby are bread pieces, a striped cloth, and small bowls of chopped herbs and chili flakes.

Pumpkin Chili Recipe

When it comes to making delicious chili, it’s all about building layers of flavor, and this recipe gets it exactly right. After plenty of testing, I found a few tips and tricks that just work. I start by sautéing a combination of onions, bell peppers, celery, and carrots, then add a touch of heat from spicy red pepper to build that base layer.

Next, I add a blend of smoky spices, with just the right balance of chili powder, cumin, and smoked paprika that adds warmth without overpowering the other ingredients. A surprising splash of apple cider vinegar at the end brightens everything up. It’s truly chili perfection.

Looking for a traditional chili recipe? My Easy Homemade Chili and my Slow Cooker Chili recipes are always a hit.

Why This Is The Best Pumpkin Chili Recipe

Tested and perfected – I’ve made this Pumpkin Chili several times, tweaking every detail to get the perfect balance of spice, richness, and texture. Every ingredient is there for a reason, making sure every bite is delicious.
Unmatched flavor – Some pumpkin chili recipes end up too sweet or bland, but this one gets it right. Fire-roasted tomatoes, warm spices, and just a hint of cinnamon enhance the pumpkin’s earthy richness.
Naturally thick and satisfying: No need for extra thickeners or endless simmering like some recipes. The pumpkin purée gives this chili a naturally smooth, hearty texture.

Ingredients Needed for This Chili Recipe

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

These are the ingredients for Pumpkin Chili, laid out on a white marbled counter: 1 cup of diced yellow onion, 2 tablespoons of neutral cooking oil, 1 finely diced hot red pepper (such as serrano, chipotle, habanero, or jalapeño, with seeds removed), and 2 teaspoons of minced fresh garlic. Season with salt, black pepper, ½ teaspoon of ground cinnamon, 1 teaspoon of chili powder, and 1 teaspoon of cumin. You'll also need 2 cups of vegetable broth (or any meat/poultry broth), 2 cups of canned chopped tomatoes (fire-roasted recommended), and 1 (15 oz) can of pumpkin puree (or homemade roasted pumpkin). Add 3 (15 oz) cans of beans (kidney, pinto, or your preferred variety), 1 large sliced carrot, 1-2 stalks of sliced celery, and 1 cup of diced red bell pepper. Serve with a splash of fresh lime juice.

Yellow onion, diced – Adds a mild, slightly sweet base flavor that enhances the chili.
Neutral cooking oil – Helps soften the veggies while sautéing.
Hot red pepper – finely diced, seeds removed – You can use serrano, chipotle, or habanero) or jalapeño.
Fresh garlic, minced – Gives a robust, deeper flavor.
Salt and black pepper to taste – Basic seasonings that enhances all the flavors.
Ground cinnamon – Adds warmth and a subtle hint of sweetness to complement the pumpkin.
Chili powder – Adds that classic chili flavor.
Ground cumin – Provides a smoky, slightly citrusy depth that rounds out the spices.
Vegetable broth (or beef or chicken broth) – Forms the flavorful base.
Canned chopped tomatoes (fire-roasted recommended) – Gives a rich, slightly smoky tomato base that deepens the chili’s flavor.
Canned pumpkin puree (or homemade roasted pumpkin) – The star ingredient, adding richness, creaminess, and a touch of natural sweetness.
Canned beans – You can use kidney, pinto, black beans or any preferred variety.
Large carrot, sliced – Adds a touch of natural sweetness and a great texture.
Celery, sliced – Adds freshness and a light crunch.
Red bell pepper, diced – Enhances the chili with its mild sweetness and vibrant color.

How to Make Homemade Pumpkin Chili

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

Chopped vegetables including onions, carrots, celery, and red peppers being sautéed in a white pot.

A pot filled with ingredients including tomato chunks, beans, celery slices, diced onions, and a scoop of mashed pumpkin, all in a liquid broth.

In a large pot or Dutch oven over medium heat, heat the oil.
Add the yellow onion, red bell pepper, celery, carrot, and diced hot pepper. Sauté for 2-3 minutes until slightly softened.
Stir in the fresh garlic and cook for 1 more minute until fragrant.
Add salt, black pepper, cinnamon, chili powder, and cumin. Stir until the spices are evenly distributed and fragrant.
Pour in the vegetable broth, fire-roasted tomatoes, and pumpkin puree. Stir to combine.
Add the kidney beans, pinto beans, or any types of beans you prefer.
Cover and let simmer on low heat for 20 minutes, allowing the chili to thicken and flavors to meld.
If the chili is too thick, add more broth or warm water until the desired consistency is reached.
Serve warm with your favorite toppings, such as shredded cheddar cheese, avocado, sour cream, or tortilla chips.

A pot of vegetable chili with beans, tomatoes, celery, and peppers, stirred by a ladle. Small bowls of red pepper flakes and chopped herbs are in the background.

Sauté the veggies first – Cooking the veggies in olive oil for a minute before adding liquids releases their full flavor.
Don’t skip the fire-roasted tomatoes – These add a slight smoky flavor that balances the pumpkin chili taste perfectly.
Adjust the consistency – For a thicker chili, mash a portion of the beans before stirring them in.
Keep an eye on it – This creamy soup will scorch if you’re simmering on high heat. Make sure it’s on low and that you give it the occasional stir.

Suggestions and Alternatives

Pumpkin turkey chili recipe – Make this with lean ground beef or ground turkey for extra protein. You can even use ground beef, chicken or any ground meat you prefer.
Spicy Italian sausage for stronger flavor – Add spicy Italian sausage instead of ground turkey or beef for extra kick.
Sweet potatoes for extra texture – Add mashed, roasted sweet potatoes to bring another layer of delicious sweetness.
Fresh cilantro – Chopped fresh cilantro adds a bright, fresh contrast to the flavors in this chili.
Pumpkin seeds – Sprinkle pumpkin seeds on top for a little crunch.
Chipotle chili powder or green chiles – If you love smoky heat, add chipotle chili powder or diced green chiles.

A bowl of Pumpkin chili topped with avocado slices, shredded cheese, and herbs, served with a piece of bread on the side, on a round wooden serving board.

Can I make this in an Instant Pot?

Sure. Use the sauté function to cook the veggies, then add the rest of the ingredients. Seal and cook on high pressure for 10 minutes, then let it naturally release for 10 minutes before opening.

Does the pumpkin make the chili sweet?

Not really. The pumpkin puree adds a mild sweetness that balances the warm spices, but it doesn’t overpower the savory flavors.

What’s the best way to thicken the chili?

If you want it thicker, mash some of the beans with a fork before stirring them in. You can also let the pot of chili simmer uncovered for a few extra minutes.

How can I make this slow cooker method?

Sauté the vegetables first, then transfer everything to a slow cooker and cook on low heat for 6-8 hours.

Storage Instructions

Refrigerate – Let the pumpkin chili cool completely, then transfer it to an airtight container. Refrigerate for 3–4 days.
Freeze – Place cooled chili in a freezer-safe bag or container, leaving a little room for expansion. Freeze for up to 3 months.
Reheat – Warm leftovers on the stovetop over medium heat until hot, or microwave in 1-minute intervals, stirring between each, until heated through.