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pumpkin chili

Sweet and Savory Pumpkin Chili

Made with a blend of hearty ground beef, savory pumpkin puree, and a medley of spices, this pumpkin chili recipe will be the star of your fall season! It’s a delicious twist on the classic chili dish and will surely be a crowd-pleaser.

  • Total Time: 55 minutes
  • Yield: 6 servings 1x


  • 2 Tbsp Olive oil
  • 1 small yellow onion, diced
  • 1 orange pepper, diced
  • 1 red pepper, diced
  • 1 jalapeño, diced, optional
  • 4 cloves garlic, minced
  • 1 lb ground beef or turkey
  • 1 15 oz. can pumpkin puree
  • 1 can white (cannellini) beans, drained and rinsed
  • 1 can light red kidney beans drained and rinsed 
  • 2 14 oz cans fire roasted diced tomatoes
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp. Cinnamon
  • ½ tsp. Nutmeg
  • 1 Tbsp. brown sugar
  • 1 tsp. Salt
  • ½ tsp. Ground pepper
  • 3 cups chicken broth (more or less depending on the thickness you like)

Topping Ideas:

  • Sour cream
  • Green onion
  • Avocado
  • Cilantro
  • Cheddar cheese
  • Roasted pumpkin seeds


  1. Heat oil in a large stock pot on the stove. 
  2. Add in chopped onion and peppers (and jalapeños, if you decide to use them) and let sauté for a few minutes until slightly soft.
  3. Add in minced garlic and let sauté for one more minute.
  4. Add in ground meat and cook until no longer pink.
  5. Drain liquid to remove any grease. 
  6. Reduce heat to medium-low and stir in pumpkin, beans and diced tomatoes.
  7. Then add all the spices into your chili mixture.
  8. Pour in the chicken broth and simmer for at least 20-30 minutes over low heat. Cover, if it’s too thick. 
  9. Top with your favorite toppings like sour cream, green onion, avocado, cilantro, roasted pumpkin seeds and/or cheese. 


  • If you want even more heat, add in 1/2 teaspoon of cayenne pepper.
  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes

Keywords: soup