Spiced Pumpkin Chili – You know when you want something cozy but with a twist? This Spiced Pumpkin Chili is the answer. It’s got all the goodness of classic chili – tender beef, hearty beans, and bold spices – but the pumpkin takes it to a whole new level. Trust me, it’s the fall comfort food you didn’t know you needed. Plus, it’s ready in under an hour, so you’ll be cozying up with a bowl before you know it. Perfect for a busy weeknight or a lazy Sunday.
So, the first time I made this, I was definitely winging it. Leftover pumpkin puree from pie season and a craving for something warm led me here. Honestly, I wasn’t sure how the pumpkin would work in chili, but I thought, why not? My husband took one look and said, “Pumpkin? In chili?” He was very unsure. But after one bite? Yeah, it didn’t last long. Even my picky little one gave it a thumbs up. Now, it’s one of those recipes I make whenever we need a cozy, comforting meal – and yes, we all look forward to it.
What makes this Spiced Pumpkin Chili truly special?
This chili is everything you want on a chilly day. It’s packed with all the rich, hearty flavors you expect from a chili, but the pumpkin adds this lovely, smooth texture that makes it so comforting. It’s the kind of dish that warms you up from the inside out. Plus, it’s super easy to make, and you probably already have most of the ingredients in your pantry. And let’s be real—there’s something magical about a big pot of chili simmering away on the stove, filling the house with those irresistible smells. It’s pure, cozy happiness in a bowl.
What You Need To Make This Spiced Pumpkin Chili Recipe?
Garlic & Onion: These two are like the ultimate flavor team. Garlic adds that little kick, while the onion gives the chili a nice, sweet base. Sautéing them together? It’s magic. You know that moment when your kitchen starts to smell amazing? Yeah, that’s thanks to these guys.
Ground Beef: I like to go with lean ground beef here. It gives you all the rich flavor without being too greasy. But hey, if you’re more into turkey or even plant-based options, feel free to swap it out! It’s super flexible.
Beans (Kidney and Black Beans): I love the mix of these two beans. The kidney beans hold their shape and add that nice chunkiness, while the black beans bring in a creamier texture. Plus, beans make this chili extra filling. If you’ve got other beans lying around, don’t be afraid to experiment!
Pumpkin Purée: Okay, don’t freak out. Yes, there’s pumpkin in here, but it’s not weird, I promise! It adds a velvety texture and a subtle sweetness that just works with the spices. You won’t even notice it’s pumpkin, but it’ll make you wonder why all chili doesn’t have it.
Diced Tomatoes & Tomato Paste: These give the chili that deep, tomatoey base. The diced tomatoes add some texture, while the tomato paste thickens everything up and packs a concentrated burst of flavor. Together, they balance the whole dish beautifully.
Chili Seasoning: This is where the magic happens. Chili powder, smoked paprika, cumin—it’s that classic combo of spices that brings warmth and depth to every bite. And the best part? You can adjust it to your liking. Want more heat? Add extra chili powder or even a dash of cayenne. It’s totally customizable!
Steps To Make Spiced Pumpkin Chili:
First, grab your garlic and onion. Give the garlic a good mince and dice up the onion. Now, heat up a big ol’ pot over medium heat and drizzle in the olive oil. Toss in the garlic and onion and let them cook for about 5 minutes until the onion gets soft and everything smells amazing.
Next up, add the ground beef. Break it up with your spoon as it cooks, stirring it around until it’s nice and browned. You want it fully cooked through with no pink left.
Now comes the easy part! Dump in your drained kidney beans and black beans, the can of diced tomatoes (juice and all), the pumpkin purée, tomato paste, and 2 cups of water. Then, add all the seasonings—chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt. Stir it all together until everything’s combined.
Cover the pot with a lid, turn the heat down a little, and let it simmer for about 30 minutes. Give it a stir every now and then, just to make sure nothing’s sticking to the bottom.
After 30 minutes, taste it! Does it need a little more salt? Add it if you think it does. Once it’s just right, ladle it up into bowls and top it with whatever you love—sour cream, shredded cheese, green onions, corn chips… go wild!
Tip:
Here’s a little trick to make this Spiced Pumpkin Chili even better—let it sit for a bit after it’s done simmering. I know, I know, it’s hard to wait when it smells so good! But trust me on this. Letting it sit for about 15 minutes (or longer if you can) lets the flavors really meld together, making it even richer and more delicious. Also, if you’re planning to have leftovers, you’re in for a treat because this chili actually gets better the next day. The pumpkin, the spices, everything just deepens in flavor. And one more thing—don’t be afraid to play around with the toppings. A squeeze of lime or a handful of crushed tortilla chips can add that extra “oomph” you didn’t know you needed.
Frequently Asked Questions:
Can I make this chili vegetarian?
Absolutely! Just skip the ground beef and add more beans or maybe even some lentils for extra protein. You can also use a plant-based ground meat substitute if you want to keep that same hearty texture. The flavors will still be spot-on, and you won’t miss the meat at all!
What kind of toppings go best with this chili?
Oh, the toppings are where you can really have fun! I love adding a dollop of sour cream or some shredded cheese for creaminess. Green onions and fresh cilantro give it a nice pop of freshness. And if you like a little crunch, crushed tortilla chips or even a handful of corn chips are amazing. You can really make it your own.
Can I make this in a slow cooker?
Yep, you totally can! Just brown the beef and sauté the garlic and onion on the stovetop first, then toss everything into the slow cooker. Cook it on low for 6-8 hours or high for 3-4 hours. It’s super hands-off, and your house will smell incredible all day long.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Spiced Pumpkin Chili
Ingredients
Chili:
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 15-ounce can kidney beans, drained
- 1 15-ounce can black beans, drained
- 1 15-ounce can petite diced tomatoes, with juices
- 1 15-ounce can pumpkin purée
- 1/2 6-ounce can tomato paste (about 5 tablespoons)
- 2 cups water
Chili Seasoning:
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon salt
Instructions
- Start by mincing the garlic and chopping up the onion. Grab a large pot, add the garlic, onion, and olive oil, and heat it over medium. Let everything cook for about 5 minutes, stirring occasionally, until the onions turn soft and start to smell amazing.
- Next, add the ground beef to the pot. Break it apart with your spoon and cook until it's browned and no longer pink.
- Now, it’s time to throw in the rest! Add the drained kidney beans, black beans, diced tomatoes (with all their juices), pumpkin purée, tomato paste, water, and all your spices—chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt. Give everything a nice stir to make sure it’s all blended together.
- Pop the lid on the pot and let the chili come to a nice simmer. Let it bubble away for about 30 minutes, stirring every now and then to make sure it doesn’t stick.
- Once the 30 minutes are up, give it a taste. Does it need a little more salt? Adjust if necessary. Then, serve it up hot with your favorite toppings—sour cream, shredded cheese, green onions, or even some crunchy corn chips!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
