Pumpkin Chili Recipe (Cozy Fall Comfort in a Bowl)

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Pumpkin Chili Recipe season is officially here, and trust me this one’s gonna warm your soul. It’s rich, hearty, and full of cozy fall flavors you’ll crave all season long. With velvety pumpkin, savory spices, and a touch of sweetness, this bowl of goodness is perfect for chilly nights, lazy Sundays, or anytime you need a comfort fix without fuss.

Why You’ll Crave This Pumpkin Chili

Pumpkin in chili? Oh yes. It adds a subtle earthiness and creamy texture that makes each spoonful feel extra special. Plus, it’s packed with fiber and vitamins. This recipe is also wonderfully adaptable make it spicy, mild, meaty, or vegetarian. And let’s be honest, anything that simmers on the stove and makes your whole kitchen smell like fall is an automatic win.

Top-down view of a large pot of hearty pumpkin chili with ground beef and beans, surrounded by fall-themed garnishes — perfect for a pumpkin chili recipe blog.

Looking to turn this into a full cozy meal? Try serving it with this Pumpkin Pasta Bake on the side. Trust me, it’s the dinner duo of your autumn dreams.

Ingredients You’ll Need

For the base
olive oil
1 yellow onion, diced
3 garlic cloves, minced

For the protein
1 lb ground turkey or plant-based crumbles

Seasonings
1 packet chili seasoning blend
½ tsp pumpkin pie spice or cinnamon
1 tbsp tomato paste
salt and black pepper, to taste

Veggies & heat
1 red bell pepper, chopped
1 jalapeño, seeded and minced (optional)

Beans & pumpkin
1 can red kidney beans, drained
1 can black beans, drained
1 can pinto beans, drained
1 can pumpkin purée (not pie filling)

Tomatoes & liquids
1 can fire-roasted tomatoes
1 can crushed tomatoes
1 cup chicken or veggie broth
1 tsp Worcestershire sauce

How to Make Pumpkin Chili (Step-by-Step)

Step 1 – Sauté the aromatics

Heat olive oil in a large pot over medium heat. Toss in the onion and garlic, and cook until soft and fragrant, about 4 minutes. Your kitchen will already smell like something wonderful is about to happen.

Step 2 – Brown the turkey

Add the ground turkey and break it apart with a wooden spoon. Cook until no longer pink. Season lightly with salt and pepper.

Step 3 – Toast the spices and veggies

Stir in the red bell pepper, jalapeño, tomato paste, chili seasoning, and pumpkin pie spice. Let it cook for 2 minutes to toast those spices this step builds layers of flavor that make all the difference.

Step 4 – Add beans, pumpkin, tomatoes, and broth

Now the real magic happens. Pour in the drained beans, pumpkin purée, crushed tomatoes, fire-roasted tomatoes, broth, and Worcestershire. Stir everything together until well combined.

Step 5 – Simmer and reduce

Bring to a gentle boil, then reduce the heat and let it simmer uncovered for 30 minutes. Stir occasionally as the chili thickens and all the flavors become best friends.

Step 6 – Taste and serve

Give it a taste and adjust the salt if needed. Serve piping hot with your favorite toppings. Or better yet, pour yourself a pumpkin spice margarita and call it a night.

If you’re feeling extra festive, you can always pair it with this Savory Pumpkin Pizza for an ultimate fall feast.

Topping Ideas & Serving Suggestions

Classic Garnishes

a dollop of sour cream
grated sharp cheddar
chopped scallions
fresh cilantro
roasted pepitas for crunch

Top-down bowl of pumpkin chili topped with sour cream, cheese, green onions, and pepitas — styled with fall decor for a pumpkin chili recipe.

Cozy Sidekick Ideas

warm cornbread with butter
soft dinner rolls
a simple arugula salad with apple vinaigrette
serve chili over brown rice or sweet potato mash

Fun Ways to Serve It

ladle it into hollowed-out mini pumpkins
layer it in jars for chili parfaits
go full comfort and serve it in a bread bowl

Easy Variations to Try

vegetarian version: skip the meat and add more beans or cooked quinoa
spicy kick: add chipotle in adobo or a dash of cayenne
BBQ twist: swirl in some smoky barbecue sauce
switch the protein: ground beef or chicken work beautifully
want a slow-cooker version? Toss everything in and let it go for 6–8 hours on low

You can also check out this Turkey Sweet Potato Chili if you’re in the mood for something similar but slightly sweeter.

Make-Ahead, Storage & Freezer Tips

Fridge

Cool completely and store in an airtight container for up to 4 days.

Freezer

Pumpkin chili freezes like a dream. Portion it out and freeze for up to 3 months.

Reheat

Thaw overnight in the fridge if frozen. Reheat gently on the stove with a splash of broth to loosen it up.

Pro Tips for Maximum Flavor

Toast your spices before adding liquids
Use fire-roasted tomatoes for deeper flavor
Don’t skip the Worcestershire it adds umami
A splash of lime juice right before serving brightens everything
Chili always tastes better the next day, so make a double batch

FAQs About Pumpkin Chili Recipe

Can I use canned pumpkin pie filling instead of purée?

Nope! Pie filling has sugar and spices that’ll throw off the flavor. Stick with pure pumpkin purée.

Is this recipe gluten-free?

Yes, just double-check your broth and chili seasoning to make sure they’re certified gluten-free.

Can I make it ahead of time?

Absolutely. In fact, it tastes even better the next day once the flavors settle in.

Thanks for simmering along with me. Try it, tweak it, love it your way and don’t forget to save a bowl for tomorrow. You’ll thank yourself later.

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