Early fall in the Northwest hits a switch. The light turns softer. Evenings cool off. You want a pot of something warm that can ride through a couple of dinners without a fight. Pumpkin chili does that job. It’s familiar and simple, but the pumpkin adds body and a quiet sweetness that plays well with smoky spices and beans. You get a big pot of steady flavor with very little fuss. If you cook it today, it’s even better tomorrow.
This recipe is built for home cooks who like clear directions and reliable results. It uses common pantry items and one pot. You can choose ground beef, turkey, or a plant option. You can run it on the stove or let the slow cooker handle it. It freezes cleanly, rewarms well, and takes toppings like a champ. The payoff is a bowl that tastes balanced, not sugary, and holds together whether you serve it straight, over a baked potato, or with cornbread.
Why Add Pumpkin to Chili?
Pumpkin puree brings three useful things to chili: gentle sweetness, earthy squash notes, and natural thickening. You get a silky body without heavy cream. Pumpkin is low in fat, adds fiber, and blends smoothly, especially when you bloom your spices first. It doesn’t turn the pot into dessert. The chili powder, cumin, smoked paprika, and cayenne keep the flavor grounded and savory. A small shot of apple cider or apple cider vinegar brightens the finish, which keeps the bowl from tasting flat on day two.
What You’ll Taste
You’ll get a steady backbone of chili spice with a round finish from the pumpkin. Fire-roasted tomatoes bring light smoke and acidity. Black beans give substance without going chalky. Corn kernels add small pops of sweetness. A bit of cinnamon makes the whole pot read like fall, but you’ll barely notice it if you keep the dose modest. This is not sweet chili. It’s balanced, warm, and sturdy.
What You Need To Cook It Well
You can make this with a wide skillet and a stockpot, but a Dutch oven is ideal. The even heat helps with browning and a steady simmer. A can opener, a wooden spoon, and a sharp knife are the other main tools. The ingredient list is flexible. Use what you have and swap in the options listed below if that fits your kitchen better.
Ingredient Notes That Matter
Pumpkin puree: Use plain puree, not pumpkin pie filling. The can should have pumpkin listed as the only ingredient. Butternut squash puree is a fair swap.
Protein: Lean ground beef gives the best depth for the time. Ground turkey, pork, or plant-based crumbles also work. If you go meatless, increase beans or add cooked lentils.
Beans: Black beans hold their shape and resist mushiness after simmering. You can use pinto beans or kidney beans, or a mix. Rinse canned beans to control salt and texture.
Tomatoes: Fire-roasted diced tomatoes add a light charred flavor. If you only have regular diced tomatoes, that’s fine. You can add a pinch more smoked paprika to cover the smoke note.
Spices: The chili powder does the heavy lifting. Cumin adds earthiness. Smoked paprika gives gentle smoke. Cayenne controls heat. A small amount of cinnamon supports the squash and tomato without turning the pot sweet. If you like it hotter, increase cayenne or add minced jalapeño with the onions.
Acid: A splash of apple cider adds fruit and roundness. Apple cider vinegar also works and provides sharper lift. Add to taste near the end to keep the flavor clear.
Liquid: Low-sodium broth keeps the texture adjustable. Add more for a looser bowl. Reduce for a thicker one. Water works in a pinch, but broth seasons the base.
The Plan In Brief
- Soften onion and bell pepper in oil.
- Brown the protein.
- Bloom the spices with tomato paste until brick red.
- Add tomatoes, pumpkin, beans, corn, and broth.
- Simmer until thick and smooth.
- Adjust with salt, pepper, and a splash of cider or vinegar.
- Serve hot with toppings. Chill leftovers for an even better second day.
Key Technique: Blooming Spices
Spices taste better when they hit warm fat before they meet liquids. Stir your chili powder, cumin, smoked paprika, cayenne, and cinnamon into the cooked tomato paste. Give it a minute or two over heat. The paste darkens and the pot smells fragrant. This step unlocks more depth from the same jar of spices.
Stovetop vs Slow Cooker
The stove gives you better browning and a little more control. The slow cooker is set-and-forget once you brown the meat and onions. Both routes land in the same place. If time is tight on a weeknight, brown on the stove the night before and refrigerate the pot or the insert. Next day, add the remaining ingredients and let the slow cooker do the work.
Make It Your Way
You can keep the same core and shift the protein, beans, or heat level without a problem. The recipe includes options for vegetarian and vegan versions, and a note for beer in place of some broth if you want a malty layer. There are also tips for thicker or thinner texture, plus timing for freezer prep so you can stock future you with decent dinners.
Equipment
Dutch oven or large heavy pot
Large skillet if browning separately for a slow cooker
Cutting board and knife
Wooden spoon or spatula
Measuring cups and spoons
Can opener
Slow cooker optional
Recipe: Spiced Pumpkin Chili
Servings: 8 hearty bowls
Prep time: 15 minutes
Cook time: 35 to 45 minutes on the stovetop, or 3 to 4 hours on HIGH in a slow cooker, 6 to 8 hours on LOW
Active time: About 20 minutes
Total time: 50 to 60 minutes on the stovetop
Ingredients
Base and protein
Olive oil 2 tbsp (30 ml)
Lean ground beef 93 percent, 1.5 lb (680 g)
Yellow onion 1 large, diced (about 2 cups or 300 g)
Red or green bell pepper 1 medium, diced (about 1 cup or 150 g)
Garlic 3 cloves, minced (about 9 g)
Tomato and pumpkin
Tomato paste 2 tbsp (33 g)
Fire-roasted diced tomatoes 1 can, 28 oz (794 g)
Pumpkin puree 1 can, 15 oz (425 g) not pie filling
Beans and corn
Black beans 2 cans, 15 oz each, drained and rinsed (about 520 g drained weight total)
Corn kernels 1 cup (160 g), frozen or canned and drained
Liquid
Low-sodium chicken or vegetable broth 1 to 2 cups (240 to 480 ml), as needed
Apple cider 1/2 cup (120 ml) or apple cider vinegar 1 to 2 tbsp (15 to 30 ml) to taste
Spice mix
Chili powder 2 tbsp
Ground cumin 2 tsp
Smoked paprika 1 to 1.5 tsp
Cayenne pepper 1/4 to 1/2 tsp, to taste
Ground cinnamon 1/2 tsp
Kosher salt 1 to 1.5 tsp to start, more to taste
Freshly ground black pepper 1/2 tsp
Toppings
Greek yogurt or sour cream
Shredded cheddar or pepper jack
Sliced scallions or chopped cilantro
Diced avocado
Minced jalapeño
Oyster crackers or tortilla chips
Lime wedges
Stovetop Instructions
- Heat 1 tbsp oil in a Dutch oven over medium. Add the onion and bell pepper. Cook, stirring, until softened and lightly translucent, about 4 to 5 minutes. Add the garlic and cook 30 seconds, just until fragrant.
- Push the vegetables to the sides and add the remaining 1 tbsp oil with the ground beef. Spread the meat out. Cook without moving for 2 minutes to build a little browning. Stir and continue cooking until the beef is browned and crumbled, 5 to 7 minutes. Spoon off any excess fat if needed.
- Stir in the tomato paste and the entire spice mix. Cook, stirring, 1 to 2 minutes until the paste turns a deeper red and the spices smell toasty.
- Add the fire-roasted tomatoes, pumpkin puree, black beans, corn, and 1 cup broth. Stir to combine, scraping up any browned bits from the bottom. Bring to a gentle simmer.
- Reduce heat to low. Simmer uncovered 30 to 35 minutes, stirring every 5 to 10 minutes. Add more broth if you want a looser texture. If you prefer thicker chili, keep it on a quiet simmer a little longer until it reaches your preferred body.
- Turn off the heat. Stir in the apple cider. If you prefer a sharper finish, use 1 to 2 tbsp apple cider vinegar instead. Taste and adjust salt and pepper. Add more cayenne if you want extra heat.
- Ladle into warm bowls. Add toppings you like and serve hot. The chili will be thicker and deeper in flavor after it rests 10 minutes. It will be even better the next day.
Slow Cooker Instructions
- Warm a large skillet over medium heat with 1 tbsp oil. Cook the onion and bell pepper until softened, about 4 minutes. Add garlic and cook 30 seconds. Transfer to a 5 to 7 quart slow cooker.
- Add 1 tbsp oil to the skillet. Brown the ground beef until well crumbled and no longer pink, 5 to 7 minutes. Spoon off excess fat. Stir in tomato paste and the spice mix. Cook 1 minute until fragrant. Transfer to the slow cooker.
- Add fire-roasted tomatoes, pumpkin puree, black beans, corn, and 1 cup broth to the slow cooker. Stir to combine.
- Cover and cook on HIGH 3 to 4 hours or on LOW 6 to 8 hours. Stir in apple cider or apple cider vinegar during the last 15 minutes. Adjust seasoning with salt and pepper. Thin with more broth if needed. Serve with toppings.
Vegetarian or Vegan Variation
Skip the ground beef. Add 1 extra can of black beans or use a mix of beans, or stir in 1.5 cups cooked brown lentils. Use vegetable broth. Keep all other steps the same. If you want smoky depth without meat, add 1 chopped chipotle in adobo or an extra 1/2 tsp smoked paprika when you bloom the spices.
Beer Option
Replace 1 cup of the broth with 1 cup dark ale. Add it after you bloom the spices and let it simmer for 2 to 3 minutes to soften the bitterness, then add the remaining liquids and ingredients. Beer gives a toasty note that suits chili and the squash.
How To Adjust Texture
Too thick: Stir in warm broth or water, 1/4 cup at a time, until it loosens to your liking. Taste for salt.
Too thin: Simmer uncovered, gently, until some liquid reduces. Or mash a few spoonfuls of beans against the side of the pot and stir them back in. The starch will thicken the base.
Oily spots on top: Skim with a spoon or blot the surface with a folded paper towel. Using lean beef and draining excess fat helps.
Flavor Balance Checklist
If the pot tastes dull, it usually needs salt or acid. Add a small pinch of salt, stir, and taste again. If salt is fine but the flavor is flat, add 1 tsp apple cider vinegar and taste. If you want more smoke, add 1/4 tsp smoked paprika. If you want more heat, add a pinch of cayenne or a dash of hot sauce. If it tastes sharp, let it rest off heat for 5 to 10 minutes or stir in a spoon of yogurt in your bowl.
Smart Swaps and Add-Ins
Use what you have and keep the ratios stable.
Black beans can be swapped with pinto or red kidney beans.
Bell pepper can be swapped with poblano for more depth and a little heat.
Pumpkin puree can be swapped with butternut squash puree.
Ground turkey, pork, or plant-based crumbles work in place of beef.
Sweet potato cubes are a good add-in. Roast 2 cups of 1/2 inch cubes until just tender and stir them into the pot for the last 10 minutes so they hold shape.
Toppings That Make Sense
Greek yogurt or sour cream adds cool richness.
Shredded cheddar or pepper jack melts into the surface.
Thinly sliced scallions or chopped cilantro give freshness.
Diced avocado adds soft texture and healthy fat.
Minced jalapeño punches up heat for folks who want it.
Lime wedges wake up the bowl.
Oyster crackers or tortilla chips add crunch.
Serving Ideas
Serve the chili with cornbread, a crisp green salad, or over baked russet potatoes. It works over rice or quinoa. It also sits well in a thermos for work or school if you keep toppings separate.
Make-Ahead, Storage, and Freezing
Make-ahead: Chili improves overnight. If you can, cook it a day before you plan to serve it. Cool the pot uncovered for 20 to 30 minutes, then refrigerate in a covered container.
Refrigerator storage: 4 to 5 days. The chili will thicken in the fridge. Reheat gently with a splash of broth or water.
Freezer storage: Up to 3 months. Chill completely. Portion into quart-size freezer bags or airtight containers. Leave headspace for expansion. Label with date and quantity. Lay bags flat to freeze for easy stacking.
Reheating from frozen: Thaw overnight in the fridge or place a frozen block in a pot with a splash of water. Heat over low, covered, stirring occasionally until hot. Adjust thickness with broth as needed.
Cost and Pantry Planning
This recipe leans on canned goods and a small list of fresh items. Keep a couple of cans of pumpkin and tomatoes on hand along with beans, and you can make this with whatever ground meat or plant protein is on sale. Spices last a long time if stored in a cool cabinet away from light and heat. If your chili powder is older than a year, use a little more and taste as you go.
Questions You Might Have
Can I make this without any heat?
Yes. Skip the cayenne and use mild chili powder. If you are sensitive to smoked flavors, use sweet paprika in place of smoked paprika.
Will it taste like pumpkin pie?
No. You are using plain pumpkin puree and savory spices. The small amount of cinnamon supports the squash and tomato. If you prefer, you can leave the cinnamon out.
Can I use fresh pumpkin?
Yes. Roast peeled cubes of sugar pumpkin or kabocha until very tender, then mash. You will want about 2 cups mashed pumpkin, which is roughly equal to a 15 oz can.
What if I only have regular diced tomatoes?
Use them. Add an extra 1/4 to 1/2 tsp smoked paprika for a gentle smoke note.
How do I scale the recipe?
For 4 servings, halve all ingredients and keep the same technique. For 12 to 16 servings, increase ingredients by one half, use a larger pot, and simmer a bit longer to reduce to the right body.
Can I meal prep lunches?
Yes. Portion 1 to 1.5 cups per container, add a wedge of lime in a small cup, and pack toppings separately. Refrigerate up to 4 days or freeze.
Nutrition Information
These numbers are estimates based on eight servings and lean ground beef, low-sodium canned beans and broth, and the ingredient amounts listed. Toppings are not included. Your numbers will vary with brand and substitutions.
Per serving, about:
Calories 310
Protein 23 g
Carbohydrates 31 g
Total fat 10 g
Fiber 7 g
Sodium 600 mg
Step-By-Step Timing For Evenings
- Chop onion, pepper, and garlic. Open cans.
- Start aromatics while you set out spices.
- Brown the meat and drain if needed.
- Bloom paste and spices.
- Add tomatoes, pumpkin, beans, corn, and 1 cup broth.
- Simmer 30 to 35 minutes while you prep toppings and a salad or cornbread.
- Finish with cider or vinegar. Taste and adjust. Serve.
Troubleshooting Common Issues
It tastes bland: Add a pinch of salt and a small splash of apple cider vinegar. Stir and taste again. Repeat once if needed.
It tastes too sweet: Add a pinch of salt and a squeeze of lime or 1/2 tsp apple cider vinegar. The acid will cut the sweetness.
It’s too spicy: Stir in more pumpkin puree if you have it, or a spoon of Greek yogurt in each bowl. A little sugar will not help here; dairy and dilution work better.
Beans are falling apart: Rinse canned beans well and add them when the pot is already simmering. Avoid vigorous boiling.
Grainy texture: That usually means under-simmering or spices not bloomed. Give it 10 more minutes at a low simmer, stirring, and let it rest off heat for 5 minutes.
Food Safety and Handling
Cool leftovers within two hours. Store in shallow containers so the chili cools evenly. Reheat to a steady simmer, not just warm. If you reheat more than once, only warm what you plan to serve and keep the rest chilled.
Seasonal Notes For the Northwest Kitchen
Canned pumpkin is widely available year round, but this pot fits the shoulder season best. In early fall, look for local squash and peppers, and use fresh jalapeños if you want heat with flavor. In winter, pantry versions work fine and still taste clean if you season at the end with a light hand. A small lime wedge on the side brightens winter tomatoes.
Final Pointers
Keep your spice jars fresh. Bloom them in oil with tomato paste. Season at the end with salt and a little acid. Let the pot rest a few minutes before serving. Make more than you think you need if you like leftovers. This chili holds its shape, keeps its flavor, and meets a cold evening where it is.
Printable Recipe Card
Spiced Pumpkin Chili
Yield: 8 servings
Prep time: 15 minutes
Cook time: 35 to 45 minutes
Total time: 50 to 60 minutes
Ingredients
Olive oil 2 tbsp (30 ml)
Ground beef 93 percent, 1.5 lb (680 g)
Yellow onion 1 large, diced (300 g)
Bell pepper 1 medium, diced (150 g)
Garlic 3 cloves, minced (9 g)
Tomato paste 2 tbsp (33 g)
Fire-roasted diced tomatoes 1 can, 28 oz (794 g)
Pumpkin puree 1 can, 15 oz (425 g)
Black beans 2 cans, 15 oz each, drained and rinsed (about 520 g drained weight total)
Corn kernels 1 cup (160 g)
Low-sodium broth 1 to 2 cups (240 to 480 ml)
Apple cider 1/2 cup (120 ml) or apple cider vinegar 1 to 2 tbsp (15 to 30 ml)
Chili powder 2 tbsp
Ground cumin 2 tsp
Smoked paprika 1 to 1.5 tsp
Cayenne 1/4 to 1/2 tsp
Ground cinnamon 1/2 tsp
Kosher salt 1 to 1.5 tsp to start
Black pepper 1/2 tsp
Instructions
Heat 1 tbsp oil in a Dutch oven over medium. Cook onion and bell pepper 4 to 5 minutes. Add garlic 30 seconds. Push to the sides. Add remaining oil and the beef. Brown 5 to 7 minutes. Drain if needed. Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne, cinnamon, salt, and pepper. Cook 1 to 2 minutes until fragrant. Add tomatoes, pumpkin, beans, corn, and 1 cup broth. Bring to a simmer. Reduce heat and simmer uncovered 30 to 35 minutes, stirring. Add more broth as needed. Turn off heat. Stir in apple cider or vinegar. Taste and adjust salt, pepper, and heat. Serve hot with toppings.
Nutrition per serving (approximate): 310 calories, 23 g protein, 31 g carbohydrates, 10 g fat, 7 g fiber, 600 mg sodium
That’s it. A straightforward pot of chili that fits cool evenings and holds up for leftovers and lunches.
