Pumpkin Chili Recipe
by Sommer Collier — last updated on Jun 30, 2026 
When I want a cozy dinner that practically tastes like fall in a bowl, I make this pumpkin chili. The combination of pumpkin purée, ground pork, and vegetables creates a hearty, satisfying meal that’s full of warm flavors and simple to prepare. It’s one of my favorite one-pot dinners for busy autumn nights.
To me, fall is chili season, even more so than winter. I love simmering big pots of soup for my family once the weather turns cold. My daughter is especially fond of chili, like my green chili recipe, but she loves chili of all kinds. She and I created this pumpkin chili recipe for our neighborhood chili cook off. Since posting this, I’ve also heard from several of you, that you won your local chili cook off with this recipe! Why? This pumpkin chili is bursting with fall flavors… I used apple hard cider in the base with a rich pumpkin puree, veggies, spicy chipotle chiles, and spices. The apple undertones in the chili balance the spices, making every spoonful very hard to resist! I know that adding pumpkin to chili sounds a little odd, but trust me when I say it gives a sweet yet earthy and rustic taste to every bite, and adds a luxurious thickness, too. If you love chili and you love all thing fall, this recipe is a winner!
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 in my opinion, and this chili pays a wonderful homage to it. It adds just the right amount of subtle sweetness and creates a luxurious yet rustic texture that is restaurant-quality.
One Pot Magic – I’m crazy about easy one-pot dinners, and this recipe definitely fits that category. I just pour all the ingredients into the pot and let it simmer. That’s it! Plus, it tastes even better over time, so it’s a fantastic make-ahead meal.
Nutritious and Filling – This hearty chili recipe is packed with protein, fiber, and loads of veggies. Like my butternut squash chili, just one bowl of this goodness keeps me feeling full and satisfied for hours, without of course leaving me feeling heavy!
Key Ingredients and Tips
- Ground Pork – I love to use ground pork to make this chili because it adds just the right amount of rich meaty flavor, without overpowering the taste of the pumpkin. If you don’t eat pork, you can use ground chicken, turkey, or beef. (Beef would personally be my last choice.)
- Onion – I usually buy sweet onions, because the flavor is slightly more subtle than other types of onions. However, you can use any onions that you have on hand.
- Red Bell Pepper – To accentuate the sweetness even more, and, of course, for some added crunch and a bright pop of red color, I always add in some diced red bell pepper.
- Chipotle Peppers – I make this chili with chipotle peppers that are canned in adobo sauce. They bring the heat without overpowering the rest of the flavors. Remember, a little goes a long way.
- Pumpkin Puree – For that signature pumpkin twist, I use 100% canned pumpkin puree, not pumpkin pie filling. The latter is loaded with added sugar. Of course, you can always make a homemade version by roasting some pumpkin and then blending it in a mixer until the consistency is smooth. I love to make my own puree on Sunday evenings when I’m relaxed and I have ample time.
- Hard Cider – Cider is the secret to making this recipe. I find that it deepens all the flavors and adds a wonderful tangy twist to every bite. The alcohol will cook out as it simmers. However, if you want to make this without alcohol, you can use apple juice.
- Kidney Beans – These make the chili thick and hearty while adding more protein. You can also use black beans instead, or a blend of both.
- Spices – For those aromatic and cozy flavors, I use a blend of chili powder, ground cumin, ground cinnamon and bay leaves.
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.
Brown the meat – To start off this simple and seriously addictive chili recipe, I heat up a large pot and toss in the ground pork. I use a wooden spoon to break it up into smaller pieces, but not too tiny because I love to see those meaty chunks shine through. Once the meat starts to cook, I add in the onion, garlic, bell pepper, and chipotle peppers. I let the veggies and meat simmer until the meat is browned.
Pour in the pumpkin – Once the meat has a golden brown coloring, I add in the puréed pumpkin, hard cider, chicken broth, and rinsed canned kidney beans. Finally, I toss in the spices and stir to combine everything together.
Simmer – Once the ingredients come to a boil, I lower the heat and let it all simmer for about half an hour, making sure to stir every couple of minutes. That’s it!
Expert Tips
Over the years I’ve learned that taking a few extra minutes to chop the vegetables into equally-sized pieces really pays off. The veggies cook more evenly and also distribute evenly throughout the chili, so every spoonful of stew has the perfect balance of flavors and textures.
I also like to use a my wooden spoon to break the ground pork into pieces that are about the same size as the beans, or even a little smaller, so you get a little bit of everything in each bite.
Whenever I can, I make this chili several hours ahead of time, or even the day before I plan to serve it. This is one of those recipes that only gets better as it rests. Making it ahead gives the flavors time to mix and mingle together and become richer, deeper, and more complex. In my humble opinion, chili served the next day almost always tastes even better than it does fresh off the stovetop!
Recipe Variations
- Spices – Swap the cinnamon with pumpkin pie spice to bump up the pumpkin flavor!
- Ground beef – Not a fan of pork? Replace it with ground beef, for an even meatier flavor.
- Poultry – Alternatively, you can use ground chicken or turkey for a leaner and lighter version of this recipe.
- Creamy – Sometimes I mix in a splash of heavy cream to give this chili a creamy finish.
- Butternut squash – If you’re making a vegetarian version of this dish, add in some puréed or cubed butternut squash. It pairs really well with the beans and pumpkin!
Serving Suggestions
Pumpkin chili is a hearty and comforting meal that can be enjoyed on its own. I highly recommend ladling yourself a big old portion of this soup and then topping your bowl off with sour cream, cilantro, red onion, avocado, and crushed tortilla chips or Fritos!
If you are looking to turn this into more of a complete meal, consider serving it with some of my favorites below:
- 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)
Storing
Store any leftoversin an airtight container and in the fridge for 3-4 days. Make sure it is at room temperature before popping it in the refrigerator though. Reheat it in the microwave until its heated through, or on the stovetop over a low heat!
Frequently Asked Questions
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!
Totally! You can brown the pork in a skillet and then transfer it into a slow cooker with the rest of the ingredients. Set it on low and let it cook for 6 hours, or set it on high for about 3 hours.
More Chili Recipes
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Pumpkin Chili Recipe
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.
I don’t have hard cider but I do have apple juice and amber beer (yuingling). Which would be best? Or maybe 12 oz of each?
Hi Michelle,
Yes, using both would be great! Please report back. :)
I don’t have hard cider but I do have apple juice and amber beer (Yuingling). Which would you recommend? Or maybe 12 oz of each?
Hi:)
A couple of questions:
1. What cook temp/time would you recommend for using a slow cooker to make this recipe?
2. Would a sparkling cider work in place of hard? Would you recommend any adjustment to combat the added sweetness (sparkling vs hard)
Planning on making this for a family chili contest! I’m really excited to try it :)
Hi Bethany!
I would set this on low for 6-7 hours in the slow cooker.
Yes, sparkling cider is a great substitution. :)
This recipe is amazing! I’ve made this a few times and now it’s my partner’s favorite chili. I’ve used canned pumpkin puree and fresh roasted pumpkin, and it’s delicious both ways. It’s the perfect blend of flavors and spices!
Can the chili be made ahead and frozen?
Hi Kathy,
Yes, this recipe freezes well. Place it in an airtight container and freeze for up to 6 months. When ready to use, thaw completely at room temperature, before reheating.
I made this the other day, but changed up a few things. This turned out amazing
Changed:
used 2lbs of ground pork and beef
added 5 sweet Italian sausage (removed casings)
added a bouquet garni of thyme and rosemary to add some aromatics and more depth of flavor. Removed them once cooking was finished
Roasted cumin and ground in a pestle and mortar for enhanced flavor, rather than pre ground.
Would this work well with a beef and pork mixture –instead of all pork?
Hi Violet,
Sure thing! We made it for friends, who don’t eat pork, using ground beef and veal. It tasted delicious!
Truly an amazing chili!
It’s the only one that I make anymore… Some sour cream and cilantro on top and it is perfect!
Serve with corn bread and a salad and it is a complete meal…
This is my favorite non-tomato chili! Any kind of beer works too. Many thanks!
I wanted to let you know that this recipe is still winning Chili contests! I found your recipe when looking for a unique chili recipe and new it was perfect since I had fresh pumpkin puree in my freezer. I made this recipe for my company’s chili contents and it won most unique chili.
Thank you for a great recipe and I will continue to make this recipe. Its perfect for anyone who loves pumpkin
I made this last night but modified it only to make it vegan by subbing veggie broth for the chicken broth and lightlife vegan meat for the meat. It was absolutely fabulous. Thank you so much for this beautiful fall chili which is now permanently part of our repertoire.
I intended to make this chili just for my husband and me, but my workplace was having a Wellness Week and on one of the days we were encouraged to make and bring a healthy dish- so I chose to make this chili. The only modification I did was to use Pumpkin Cider, a large bottle, rather than hard apple cider. The result was AMAZING!!! Just like the blog said, it is a crowd-pleaser! There was not a drop left (much to my husband’s disappointment, even though I had put aside some for him, too!). Everyone raved about it and several people asked for the recipe, so I printed it out and gave them copies. My husband is now begging me to make this again- soon- and not take any of it to work!