This Pumpkin Chili is ground beef, pinto beans and tomato sauce simmered with pumpkin puree, chili powder and bell pepper into the heartiest most flavorful fall chili you have ever tasted! Just $3.22 a serving and the secret ingredient nobody at the table ever guesses.
I will be honest — I was skeptical about pumpkin in chili the first time I made it but after 14 years of developing recipes I have learned to trust the process and this one completely won me over the moment I tasted it.
It has become one of our most anticipated fall traditions and every single year my family comes to the table expecting it the moment the weather turns cool. The pumpkin adds a subtle sweetness and thickness that makes this the most unique and satisfying chili in our rotation.
Why You’ll Love This Recipe!
- Budget Friendly — $19.29 total for a hearty pot of chili
- The pumpkin puree is the secret ingredient nobody guesses
- Tastes even better the next day as the flavors continue to meld overnight
- One pot on the stovetop
- Perfect for fall gatherings
- Double the batch and freeze half
If you love hearty fall chili recipes like this one you will also love our Texas Chili Recipe, Crockpot Cheeseburger Soup, and White Chicken Chili. They are all budget-friendly, made with simple pantry ingredients, and the kind of bold hearty fall dinners your family will request on repeat all season long.
Why Put Pumpkin in Chili?
This is the question everyone asks, and the answer surprises them every time. Pumpkin puree thickens the chili naturally, adds a subtle sweetness, and gives it extra fiber and beta-carotene. The pumpkin flavor is very mild, so most people will notice a richer flavor without realizing pumpkin is the secret ingredient.
Ingredients
For the Chili:
- Ground beef — the hearty protein base of the chili. 80/20 ground beef gives the richest most flavorful result — the fat renders into the chili during cooking and adds incredible depth. Drain excess grease after browning. Ground turkey works as a leaner substitute
- Canned pumpkin puree — the secret ingredient. Always use 100% pure pumpkin puree — never pumpkin pie filling which is pre-sweetened and spiced. One standard 15 oz can gives you the perfect amount to thicken and flavor the entire pot without overpowering the chili
- Tomato sauce — the rich tomato base that gives the chili its deep savory backbone. One large 29 oz can gives you the perfect amount of sauce without making the chili too thin
- Pinto beans, do not drain — two cans give you the perfect amount of hearty protein and fiber throughout every bowl. Do not drain — the liquid from the cans adds body and flavor to the chili base. Kidney beans or black beans work as great substitutes
- Beef broth — adds savory depth and creates the perfect chili consistency. Low sodium gives you more control over the final saltiness
- Chili powder — the primary seasoning that gives this chili its bold heat and depth. Start with the full amount and add more at the end if you prefer extra heat
- Salt and pepper — always taste before serving and adjust — the beans and broth already add significant seasoning throughout
- Onion, diced — adds a sweet savory depth that softens completely during the simmer and blends into the chili base. White or yellow onion both work
- Red bell pepper, diced — adds sweetness color and a subtle crunch that pairs beautifully with the pumpkin and chili powder. Yellow or green bell pepper work as substitutes
- Minced garlic — adds bold savory flavor throughout. Fresh minced or jarred both work — jarred saves time on a busy night
For the Toppings:
- Sour cream — the most classic chili topping that balances the heat of the chili powder with cool creamy richness
- Shredded cheddar cheese — pile it on generously for the most satisfying bowl. Sharp cheddar gives the boldest flavor — Mexican blend gives a milder more nuanced result
- Jalapeños, sliced — adds a fresh heat that complements the chili powder beautifully. Remove the seeds for a milder result or leave them in for extra heat
Carrie’s Tip: Always use canned pumpkin puree — never pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced and will completely throw off the flavor balance of the chili making it taste more like a dessert than a savory dinner. The can should say 100% pure pumpkin on the label. This is the single most important ingredient check for this recipe.
How to Make Pumpkin Chili
Step 1 – Add the ground beef to the pot. Then brown the ground beef in a large stock pot or Dutch oven. Drain off the excess grease.
Step 2 – Then stir in the remaining chili ingredients and combine the beans pumpkin mixture.
Step 3 – Bring the mixture to a low boil. Cover and simmer for 20-30 minutes until the flavors are incorporated and the vegetables are soft. Check out How to Thicken Chili for tips to change the consistency.
Step 4 – Serve and enjoy. Serve warm with your favorite chili toppings and enjoy!
Tips for Success
- Always use pumpkin puree not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced — it will make your chili taste like dessert. The can must say 100% pure pumpkin
- Do not drain the pinto beans. The liquid from the canned beans adds body and flavor to the chili base — always add both cans with all their liquid
- Simmer low and slow. The full 20–30 minute simmer is what allows the pumpkin to fully incorporate into the chili and the flavors to develop — do not rush it by cooking on high heat
- Make it a day ahead. Pumpkin chili tastes significantly better the next day as the pumpkin fully melds into the chili and the spices deepen overnight — make it Sunday and Monday dinner is done
- Double the batch and freeze half. This chili freezes beautifully for up to 3 months — lay freezer bags flat to save space and stack once frozen
- Don’t judge the flavor too soon. This chili can taste a little flat right after everything is combined — the spices need time to bloom and the flavors need the full simmer time to come together. If you have extra time, simmering for up to an hour (instead of the minimum 20-30 minutes) develops even deeper flavor.
Slow Cooker Method
Prefer to make this in the slow cooker? Here is how:
Brown the ground beef and drain the grease on the stovetop first — do not skip this step. Transfer the browned beef to the slow cooker. Add all the remaining chili ingredients and stir to combine. Cook on low for 6–8 hours or high for 3–4 hours. Taste and adjust seasoning before serving.
Variations and Substitutions
- Swap pinto beans for kidney beans black beans or a combination of all three for a different flavor and texture
- Swap ground beef for ground turkey for a leaner version with the same bold flavor
- Use diced tomatoes instead of tomato sauce for a chunkier result — do not drain
- Add a teaspoon of cumin alongside the chili powder for extra warm depth
- Add a dash of cinnamon for a subtle warmth that pairs beautifully with the pumpkin
- Swap pumpkin puree for butternut squash puree for a slightly nuttier more savory variation
- Make it vegetarian by omitting the beef adding an extra can of beans and swapping beef broth for vegetable broth
- For heat built into every bite rather than just on top, dice a jalapeño (seeds removed for milder heat) and sauté it along with the onion and garlic.
What to Serve with Pumpkin Chili?
- Cornbread. I like to crumble cornbread in the bowl of pumpkin chili. It is so delicious and the best comfort food.
- Grilled Cheese. My kids love to eat grilled cheese with chili.
- Cheddar Jalapeno Cornbread. Spice things up and enjoy this cornbread. It has jalapeno peppers and cheese for a delicious recipe.
The chili is hearty on its own. You do not need much to go with it. I find that something simple such as cornbread is the perfect side for this chili.
Most everyone loves cornbread and it is simple to prepare.
Storage and Freezer Instructions
Refrigerator
- Store in an airtight container for up to 3–4 days. The flavor deepens significantly overnight so leftovers are often better than the first bowl
Freezer
- Cool completely then transfer to freezer-safe bags or containers for up to 3 months. Lay bags flat to save freezer space and stack once fully frozen. Thaw overnight in the refrigerator before reheating
Reheating
- Reheat on the stovetop over medium heat stirring occasionally until warmed through — add a splash of beef broth if the chili has thickened too much during storage. Microwave in 60-second intervals also works well for individual portions
Make Ahead
- Make up to 2 days ahead and refrigerate — the chili tastes even better after 24 hours as the flavors continue to meld together.
Frequently Asked Questions
The pumpkin flavor is very subtle — it adds a slight sweetness and incredible thickness to the chili but most people cannot identify it as pumpkin without being told it is in the recipe.
No — pumpkin pie filling is pre-sweetened and spiced and will make the chili taste sweet rather than savory. Always use 100% pure pumpkin puree with nothing added.
Yes — brown the ground beef on the stovetop first then transfer to the slow cooker with all the remaining ingredients and cook on low for 6–8 hours or high for 3–4 hours.
The undrained pinto beans and pumpkin puree naturally thicken this chili — if you want it even thicker simmer uncovered for the last 10 minutes to let excess liquid evaporate.
Yes — this chili actually tastes better the next day as the flavors meld together overnight making it one of the best make-ahead fall dinners on the site.
This Pumpkin Chili has become one of the most anticipated fall dinners in our house. Hearty, bold and just $3.22 a serving for a pot that feeds 6 with the most satisfying secret ingredient nobody ever guesses. Make it the night before and it tastes even better the next day which makes it one of the smartest fall meal prep recipes on the entire site.
If you make it leave a star rating and a comment below — I love hearing whether anyone at your table guessed the secret ingredient and whether your family went back for seconds the way mine always does!
More Easy Chili Recipes
Pumpkin Chili
Ingredients
FOR THE CHILI:
- 1 lb. ground beef
- 1 can Pumpkin Purée 15 oz can
- 1 can Tomato Sauce 29 oz can
- 2 cans Pinto Beans 15 oz cans, do not drained
- 2 cups Beef Broth
- 2 Tablespoons Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- ½ Onion diced
- 1 Red Bell Pepper diced
- 2 teaspoons Minced Garlic
FOR THE TOPPINGS:
- 1 cup Sour Cream
- 2 cups Shredded Cheddar Cheese
- 2 Jalapeños sliced
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Instructions
- Brown the ground beef in a large stock pot or dutch oven. Drain off the excess grease.
- Then stir in the remaining chili ingredients. Bring the mixture to a low boil. Cover and simmer for 20-30 minutes until the flavors are incorporated and the vegetables are soft.
- Serve warm with your favorite chili toppings and enjoy!
Saw this recipe right before I went grocery shopping and decided to make it. Fairly quick and easy. My family loved it! My husband was skeptical, but said it was as good if not better than our usual recipe.