I don’t know about you, but as soon as October rolls around, my pantry practically begs me to crack open a can of pumpkin. And not just for pies or muffins—no ma’am, we’re talking savory, spoon-worthy, soul-hugging Spicy Pumpkin Chili.
This one’s for all my fellow fall lovers, the “I’m cold, I want something hot and hearty, but I’ve got three soccer practices and a PTA meeting” crowd. Been there. That’s why this dish is a staple in my New York kitchen every fall, just like it was back in my Texas farm days when a pot of chili simmering meant something good was coming.
So if you’re craving something cozy, nutritious, and just the right amount of spicy—grab your Dutch oven or slow cooker and let’s get to it.
Table of Contents
Why You’ll Love This Spicy Pumpkin Chili
- Fall in a bowl. That warm spice and mellow pumpkin mix? It’s a flavor hug.
- Family-friendly. My youngest used to swear he hated beans… until I made this.
- One-pot wonder. Less cleanup, more couch time.
- Flexible ingredients. Ground turkey, beef, or even all beans if you’re going meatless.
- Meal-prep friendly. Make it once, enjoy it all week.
Still not convinced? Pair it with some Sweet Potato Rounds and thank me later.
What Does Spicy Pumpkin Chili Taste Like?
Imagine classic chili but with a creamy, slightly sweet twist from the pumpkin puree—balanced beautifully by garlic, onion, chili powder, and just enough cumin to keep things interesting.
The heat level is Goldilocks-approved: not too mild, not too fiery. Of course, if you’re cooking for spice lovers, feel free to crank it up with a pinch of cayenne.
Ingredients You’ll Need for Spicy Pumpkin Chili
When it comes to building flavor in a dish like Spicy Pumpkin Chili, it all starts with the right ingredients. Each component brings something important to the table—literally. Whether it’s the natural sweetness of pumpkin puree, the hearty richness of ground turkey, or the comforting depth of warm spices, everything in this recipe has a purpose.
I always recommend starting with fresh produce and quality pantry staples. Don’t worry if you’re missing one or two items—this chili is wonderfully flexible. I’ve even swapped in leftovers from my fridge and still ended up with a pot my whole crew devoured.
Here’s a detailed look at what you’ll need, why it matters, and how to make smart swaps when needed:
Pumpkin Puree – 1 Cup
This is the heart of the recipe—pure canned pumpkin (not the sweetened pie filling). It gives your chili a rich, creamy base and brings a subtle sweetness that balances the heat from the spices. Pumpkin also adds fiber, vitamins A and C, and a naturally smooth texture. It’s the secret ingredient that turns a regular chili into a fall masterpiece.
I usually grab a few extra cans when they go on sale and stash them in the pantry. You’ll be surprised how often pumpkin comes in handy—like in my Creamy Roasted Garlic Tomato Soup for a creamy twist.
Ground Turkey or Beef – 1 lb
Lean ground turkey keeps this dish light but still satisfying. If you prefer something heartier, ground beef works beautifully. Want to go vegetarian? You can skip the meat entirely and double up on beans or add lentils.
Whatever you choose, make sure to brown your protein well—it builds that deep, savory base that chili lovers crave.
Sweet Onion – 1 Medium, Chopped
A medium sweet onion adds natural flavor and balance to the heat. Once sautéed, it turns soft and almost melts into the chili, giving it that homemade feel. Don’t skip this step—sautéing your onion until translucent (about 5 minutes) starts the magic.
Garlic – 4 Cloves, Minced
Garlic brings warmth, depth, and that irresistible aroma that fills your kitchen. Use fresh cloves if you can—they really do make a difference. Four might sound like a lot, but once it cooks down, it blends right in.
Bell Peppers – 1 Cup, Diced (Red or Yellow)
These colorful beauties add crunch and sweetness. I often use a mix of red and yellow for a pop of color and flavor. They’re also a great way to sneak in extra veggies—especially if you’ve got picky eaters.
If you love peppers like I do, try them roasted in Crispy Gnocchi with Spinach and Feta for a lighter dinner option.
Diced Tomatoes – 1 Can (14.5 oz) With Juice
Canned tomatoes bring acidity and help create that perfect chili texture. Use the juice too—it adds flavor and moisture. Fire-roasted varieties work well here if you want an extra smoky note.
Chili Powder – 2 Tablespoons
Ground Cumin – 1 Teaspoon
This spice duo is the soul of any good chili. The chili powder brings warmth and heat, while cumin adds earthiness and a subtle kick. Adjust to your taste—if you’re serving little ones or spice-sensitive guests, you can ease up and let people add hot sauce at the table.
Low-Sodium Vegetable Broth – 2 Cups
This liquid gold ties everything together. I use low-sodium broth so I can control the saltiness. You can substitute chicken broth or even beef broth depending on what you have in the pantry. A flavorful broth keeps the chili rich without being heavy.
Kidney or Black Beans – 1 Can (15 oz), Drained and Rinsed
You can’t have chili without beans—well, you can, but I wouldn’t recommend skipping them here. I alternate between kidney and black beans, depending on what’s in my pantry. Both provide protein, fiber, and that creamy bite that complements the pumpkin beautifully.
Want a completely meat-free version? Use both types of beans or add some chickpeas. You’ll still get all the protein and richness without the meat.
Optional: Sour Cream or Greek Yogurt – ½ Cup
This is your finishing touch. A dollop of sour cream or Greek yogurt adds creaminess and cools the heat just a bit. It also looks pretty on top of a steaming bowl of chili—perfect if you’re serving this at a fall gathering or potluck.
Each of these ingredients plays a part in turning a simple pot of chili into something memorable. Once you’ve made this once or twice, you’ll start customizing it to your own rhythm—maybe adding corn, a pinch of smoked paprika, or even a dash of cinnamon (trust me, it’s delicious).
And if you love hearty dishes with a cozy twist, you might also enjoy our Slow Cooker Cowboy Potato Casserole or Cattle Drive Casserole—two more recipes that warm you from the inside out.
How to Make Spicy Pumpkin Chili (Step-by-Step)
One of the reasons I return to this Spicy Pumpkin Chili recipe again and again—aside from the taste, of course—is how simple it is to make. It’s a one-pot meal that requires very little babysitting and rewards you with deep, layered flavor that tastes like it simmered all day.
This recipe is perfect whether you’re cooking for your family on a busy weeknight or planning ahead for weekend meal prep. And yes, it’s also a crowd-pleaser for fall get-togethers, tailgates, or just a cozy night in with a good book and fuzzy socks.
So, let’s take it slow, step by step, and I’ll guide you through the process. I’ve included helpful notes and tips along the way, just like I would if we were standing in the kitchen together.
Step 1: Sauté the Aromatics
Start by heating a tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. I usually use my enameled Dutch oven, but any sturdy soup pot will do.
Once the oil is hot, add your chopped sweet onion. Stir occasionally, cooking for about 5 minutes until the onion becomes translucent and soft. You’re not looking for color here—we’re building a mellow, sweet base.
After the onions are softened, toss in your minced garlic and diced bell peppers (red or yellow). Let them cook for another 3–4 minutes, stirring occasionally, until fragrant and just beginning to soften.
Tip: If you like your peppers with a bit of bite, keep the cook time closer to 2–3 minutes. Want them softer? Let them go a bit longer.
Step 2: Brown the Ground Meat
Now it’s time to make room for the protein. Push your cooked veggies to one side of the pot and add your ground turkey or beef to the cleared space.
Break it up with a wooden spoon or spatula, spreading it out to brown evenly. Let it cook, undisturbed, for 2–3 minutes before stirring—this helps develop a richer flavor. Continue to stir and break up the meat as it cooks, about 7–8 minutes total, until it’s no longer pink and fully cooked through.
Once browned, stir everything together—the veggies and meat should be fully combined at this point.
If you’re going the vegetarian route, skip this step and jump straight to the tomatoes. Want another veggie-loaded idea? Try our Vegetarian Roasted Veggie Chickpea Bowls for another comforting meatless option.
Step 3: Add Tomatoes and Simmer the Base
Pour in the diced tomatoes—juice and all. Stir them into the meat and veggie mixture.
Let this simmer for 2–3 minutes, just enough time for the tomatoes to start breaking down and absorbing the flavors in the pot.
This short simmer also gives the dish a head start on that slow-cooked taste we all love. It’s the kind of depth that makes people go, “Wait… you made this on a Tuesday?”
Step 4: Season the Chili
Now it’s time to build that bold, signature flavor of Spicy Pumpkin Chili.
Add your chili powder, ground cumin, salt, and black pepper. Stir well to coat every ingredient in the spices. The mixture will start to smell incredible right about now.
Want to turn up the heat? Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce. Keep it kid-friendly? Stick with the listed amounts and let people spice it up in their own bowls.
Step 5: Stir in the Pumpkin and Broth
Next, stir in your pumpkin puree. It may seem odd at first—pumpkin in chili?—but trust me, it adds a velvety richness and just a hint of sweetness that balances the spice beautifully.
Follow that up by pouring in your vegetable broth (or chicken broth if that’s what you’ve got on hand). Stir everything together until it’s smooth and combined.
The mixture will look a bit thin at this stage. Don’t worry—after simmering, it thickens up beautifully.
Step 6: Add the Beans
Drain and rinse your can of kidney beans or black beans, then stir them into the pot.
At this point, your chili is almost complete—it just needs time to come together. Bring everything to a gentle boil, then reduce the heat to low and simmer uncovered for 20 to 30 minutes.
Stir occasionally during this time to prevent sticking. You’ll notice the chili thickening, the flavors deepening, and your kitchen starting to smell like heaven.
Step 7: Taste and Adjust
Once your Spicy Pumpkin Chili has simmered to a perfect consistency, give it a taste.
Need a little more salt? Another dash of chili powder? A splash of hot sauce? This is the moment to make it your own.
Tip: If the chili thickens more than you’d like, stir in a splash of broth or water to loosen it up.
Step 8: Serve and Garnish
Ladle the hot chili into bowls and top with your favorite garnishes. I like a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar, and maybe a few crushed tortilla chips for crunch.
Want something on the side? This pairs beautifully with Sweet Potato Rounds or a warm slice of cornbread.
Serve hot, with seconds ready—because you’ll probably need them.
Tips and Tricks for Perfect Spicy Pumpkin Chili
- Pumpkin picky eaters? Blend the chili a bit with an immersion blender for a smoother texture that hides veggies well.
- Spice control: Start with mild chili powder and add hot sauce at the table so everyone’s happy.
- Leftovers love you: This tastes even better the next day. The spices deepen and the pumpkin settles in.
- Stretch it: Add a second can of beans or serve over rice to feed a crowd.
- Freeze-friendly: Let cool, portion into containers, and freeze for up to 3 months. Perfect for those “I forgot to defrost dinner” nights.
Storage
Refrigerator:
Store in an airtight container for up to 4 days. Reheat on the stovetop or microwave.
Freezer:
Portion into freezer-safe containers or bags. Thaw overnight in the fridge and reheat gently on the stove.
FAQs
Can I make this in the slow cooker?
Absolutely! Brown the meat and sauté the veggies first, then toss everything in the slow cooker. Cook on low for 6–8 hours or high for 3–4.
Is it spicy?
It has a mild kick, but you can easily adjust the heat with extra chili powder or a pinch of cayenne.
Can I go vegetarian?
Yes! Skip the meat and double the beans. You could even add lentils or quinoa for more protein.
What toppings work best?
Sour cream, shredded cheddar, green onions, avocado slices, or even crushed tortilla chips—go wild!
Final Thoughts
There’s something truly special about a pot of Spicy Pumpkin Chili bubbling away on the stove—it warms the home, fills hungry bellies, and gives you a well-earned break from the dinner grind.
Whether you’re feeding your family after a whirlwind day or cozying up on the couch for movie night, this dish shows up big with little effort.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Spicy Pumpkin Chili – Quick, Cozy, & Crowd-Pleasing
- Total Time: 45 minutes
- Yield: Serves 6
Description
Warm up this fall with our delicious Pumpkin Chili! This cozy and hearty dish combines the rich flavors of pumpkin, savory spices, and your choice of ground meat or beans for a comforting meal that’s perfect for gatherings or a cozy night in.
Ingredients
- 1 cup canned pumpkin puree
- 1 lb lean ground turkey or beef
- 1 medium sweet onion, chopped
- 4 garlic cloves, minced
- 1 cup bell peppers (red or yellow), diced
- 1 can (14.5 oz) diced tomatoes with juice
- 2 tbsp chili powder
- 1 tsp ground cumin
- 2 cups low-sodium vegetable broth
- 1 can (15 oz) kidney beans or black beans, drained and rinsed
- ½ cup sour cream or Greek yogurt (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes).
2. Add minced garlic and diced bell peppers; cook until soft (around 3 minutes).
3. Push veggies aside and brown the ground turkey or beef until fully cooked (approximately 7 minutes).
4. Stir in diced tomatoes and simmer for about 2 minutes.
5. Add chili powder, cumin, salt, and pepper; mix well.
6. Pour in pumpkin puree and vegetable broth, then add beans. Bring to a gentle boil, then reduce heat and simmer uncovered for 20-30 minutes until thickened.
Notes
Top with sour cream or Greek yogurt for added creaminess. Serve with cornbread or tortilla chips for a heartier meal. This chili freezes well—perfect for meal prep!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 70mg
Keywords: pumpkin, chili, fall, comfort food, turkey chili, easy dinner
