Pumpkin Chili Recipe
by Sommer Collier — last updated on Oct 2, 2024 
When it starts to get chilly out, I love to make this hearty fall-inspired pumpkin chili recipe. Every spoonful is filled with a scrumptious earthy pumpkin puree and a blend of fresh vegetables that fill you up in the most satisfying way.
To me, fall is chili season, even more so than winter. I love simmering big pots of soups, like this green chili recipe, once the weather turns cold. Usually, I add beer to my traditional chili recipe to offer a deeper note. I carried on the fall flavors in this pumpkin chili recipe by pouring in apple hard cider instead, and of course, building the base of this soup with a rich pumpkin puree. The apple undertones in the chili balance the spice, making every spoonful of this hearty stuff very hard to resist! I know that adding pumpkin to chili sounds odd, but trust me when I say it offers so much flavor for this savory pumpkin chili. It gives an incredible sweet yet rustic essence to every bite, and adds a luxurious thickness, too.
Ceecee – ⭐⭐⭐⭐⭐ Excellent! I followed recipe first time, second time making added a bottle of chili sauce. A keeper
Table of Contents
Sommer’s Recipe Highlights
Cozy Fall Favorite – Pumpkin is the quintessential fall ingredient, and this chili pays a wonderful homage to it. It adds just he right amount of subtle sweetness to every bite and creates a luscious creamy texture that is restaurant-worthy.
One Pot Magic – I’m crazy about easy one-pot dinners, and this recipe definitely fits the bill. I just pour all the ingredients into the pot and let it simmer. That’s it!
Nutritious and Filling – This hearty pumpkin chili recipe is packed with protein, fiber and loads of veggies. Just one bowl of this good stuff keeps me feeling full and satisfied for hours…without of course leaving me heavy!
Key Ingredients and Tips
- Ground Pork or Chicken – for a richer chili, use ground pork
- Onion – sweet onion is best
- Red Bell Pepper – diced
- Garlic Cloves – freshly minced
- Chipotle Peppers – canned in adobo sauce and chopped
- Pumpkin Puree – 100% canned pumpkin puree, not pumpkin pie filling
- Hard Cider – for a depth of flavor
- Kidney Beans – or black beans, for added protein and texture
- Chicken Broth
- Spices – chili powder, cumin, salt, cinnamon, bay leaves and salt (or swap cinnamon with pumpkin pie spice to bump up the pumpkin flavor!)
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
How to Make Pumpkin Chili
Place a large pot or Dutch oven over medium heat. Add the ground pork and break it into small pieces with a wooden spoon. Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is browned and the onions are soft.
Pour the pumpkin puree, hard cider, beans, and chicken broth into the pot. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well.
Simmer for at least 30 minutes on medium-low heat, stirring occasionally. Serve warm with a dollop of sour cream, cilantro, red onion, and avocado! Enjoy!
Serving Suggestions
Pumpkin Chili is a hearty and comforting meal that can be enjoyed on its own. I highly recommend topping your bowl off with sour cream, cilantro, red onion, avocado, and crushed tortilla chips or Fritos!
If you are looking to serve sides along with your chili, try serving it with some of my favorites:
- Fluffy Jalapeño Cheddar Cornbread
- Roasted Root Vegetables
- Homemade Tortillas
- Cornbread Muffins
- Sweet Potato Biscuits
- Lentil Salad with Apple Cider Vinaigrette
- Jennifer Aniston Salad (Bulgar Wheat Recipe)
Frequently Asked Questions
Definitely! You can use any ground meat you prefer. Ground beef, ground pork, ground turkey, or ground chicken are all great options. You can use ground chicken or turkey for a leaner pumpkin chili recipe!
To make a vegetarian pumpkin chili, omit the ground meat and increase the amount of beans you add to the recipe. You can use a combination of kidney beans, black beans, and pinto beans, or use just one or two of them. Use water or vegetable broth instead of chicken broth. This pumpkin chili is already dairy-free, so for vegan pumpkin chili, use vegan toppings!
Store in an airtight container in the fridge for 3-4 days. Reheat in the microwave until heated through!
Generally, yes. You want to simmer your pumpkin chili for at least 30 minutes, but it will develop more flavor the longer you simmer it. It would be ideal if you could simmer it for up to one hour to let the flavors come together!
More Chili Recipes We Love
- Roasted Red Pepper Chicken Chili
- Slow Cooker Chili Mac and Cheese
- Best Turkey Chili
- Venison Chili Recipe
- Frito Chili Cheeseburgers
- Nachos with Chili Con Carne
- New Mexican Green Chili
- Paleo White Chicken Chili
- Chili Con Carne (No Beans)
- Paleo Chicken Chile Verde
Pumpkin Chili Recipe + Video
Video
Ingredients
- 2 pounds ground pork, or ground chicken
- 1 large sweet onion, peeled and chopped
- 1 large red bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 29 ounces 100% pure pumpkin puree (1 can)
- 2 bottles hard cider, gluten-free (12-ounce bottles)
- 2 cans kidney beans, drained (15-ounce cans)
- 1 cup chicken broth
- 2 1/2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1-2 bay leaves
- Optional Toppings: sour cream, cilantro, red onion
Instructions
- Place a large sauce pot over medium heat. Add the ground pork and break into small pieces with a wooden spoon. Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is browned and the onions are soft.
- Pour the pumpkin puree, hard ciders, beans, and chicken broth into the pot. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well.
- Simmer for at least 30 minutes on medium-low heat, stirring occasionally. Serve warm with toppings if desired.
Definitely a favorite! I’ve also made it with organic apple cider and apple cider vinegar in place of the hard cider. It’s a bit sweeter but equally delicious