Name: Pumpkin Beef Chili Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cloves garlic; 1 yellow onion; 2 Tbsp olive oil; 1 lb. ground beef; 1 15oz. can kidney beans, drained; 1 15oz. can black beans, drained; 1 15oz. can petite diced tomatoes; 1 15oz. can pumpkin purée; 5 Tbsp tomato paste (1/2 6oz. can); 2 cups water; 1 Tbsp chili powder; 1/2 tsp smoked paprika; 1 tsp ground cumin; 1/4 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp freshly cracked black pepper; 1 tsp salt

There's something incredibly cozy and satisfying about a bowl of chili that warms you from the inside out. What makes this Pumpkin Beef Chili Recipe stand out is the subtle, silky touch of pumpkin that adds depth and a hint of natural sweetness alongside hearty beef and spices.

A white bowl filled with thick chili made of beans and meat in a rich red-brown sauce, topped with melted bright yellow cheddar cheese and scattered green onion pieces. Two large triangular yellow corn chips are standing upright in the chili. A black spoon is partially dipped in the chili on the right side of the bowl. The bowl sits on a white marbled surface with several corn chips scattered around it. There is a wooden bowl of shredded cheddar cheese and a wooden bowl of chopped green onions visible in the top right corner. A white cloth with black stripes is placed under the bowl at the bottom. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Beef Chili Recipe
Top Tip
How to Serve Pumpkin Beef Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Beef Chili Recipe

Why You'll Love This Recipe

I’ve made plenty of beef chili recipes before, but adding pumpkin changed the game for me. It’s unexpected yet perfectly comforting, transforming ordinary chili into something you’ll want to make again and again.

Rich, layered flavor: The pumpkin rounds out the heat and spices with a smooth, subtle sweetness.
Easy to make: A one-pot meal that comes together quickly, even on busy weeknights.
Nutritious twist: Pumpkin adds vitamins and fiber without overpowering the chili’s hearty character.
Flexible and forgiving: You can tweak the spice level or swap beans to suit your family’s tastes effortlessly.

A large white pot with red handles is filled with thick, rich chili, showing beans and pieces of meat in a deep reddish-brown sauce, with a gray spatula with a wooden handle resting inside. Around the pot, there are yellow tortilla chips scattered on a white marbled surface, along with two small white bowls filled with shredded yellow cheese and chopped green onions. A striped cloth is placed underneath the pot. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Pumpkin Beef Chili Recipe combines familiar, pantry-friendly ingredients to create a comforting bowl full of flavor. Each element plays a key role – the pumpkin adds a creamy texture, while the spices bring warmth and depth. Here’s why I choose these ingredients and a tip or two for picking the best.

Flat lay of two peeled garlic cloves, one whole yellow onion with natural skin, a small white ceramic bowl of golden olive oil, raw ground beef portioned in a simple white ceramic bowl, a small white ceramic bowl filled with shiny dark red kidney beans, another small white ceramic bowl with glossy black beans, a small white ceramic bowl holding bright red petite diced tomatoes, a small white ceramic bowl with smooth orange pumpkin purée, a small white ceramic bowl containing deep red tomato paste, a small white ceramic bowl of clear water, and five small white ceramic bowls each with chili powder, smoked paprika, ground cumin, garlic powder, onion powder, freshly cracked black pepper, and salt arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Garlic: Fresh garlic is essential here—it gives a bright foundation and balances the earthiness of the pumpkin.
Yellow Onion: Onions caramelize slightly during sautéing, adding sweetness and body to the chili.
Olive Oil: Use a good-quality olive oil for sautéing to add richness without overpowering the dish.
Ground Beef: Choose lean-to-medium ground beef to avoid too much grease, which can water down flavors.
Kidney Beans: They hold their shape well and bring that classic chili texture.
Black Beans: Their creamy softness contrasts nicely with kidney beans, making the chili more interesting.
Petite Diced Tomatoes: These contribute acidity and freshness that brighten the chili.
Pumpkin Purée: Opt for canned pumpkin, not pumpkin pie filling—pure pumpkin adds natural sweetness and thickens the chili.
Tomato Paste: A small amount intensifies the tomato flavor without making the chili too liquidy.
Water: Helps loosen the chili so it simmers evenly without drying out.
Chili Powder: The backbone of your spice mix, balances smoky, spicy, and savory notes.
Smoked Paprika: Adds a subtle smokiness and depth that pairs perfectly with pumpkin.
Ground Cumin: Warms up the dish with its earthy, slightly nutty flavor.
Garlic & Onion Powder: Enhances the fresh aromatics and layers the flavor further.
Freshly Cracked Black Pepper & Salt: Essential for seasoning — bring everything together and taste as you go.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love recommending personal touches because a recipe feels alive when you make it your own. This Pumpkin Beef Chili Recipe is wonderfully quick to adapt whether you want it spicy, mild, vegetarian, or packed with extras.

Variation: One of my favorite tweaks is adding a splash of beer or coffee during the simmering—it adds a beautiful complexity you wouldn’t expect.
Spice Level: Kick up the heat with diced jalapeños or cayenne if you like it fiery; reduce chili powder if you prefer mild.
Vegetarian version: Swap out ground beef for hearty mushrooms or textured vegetable protein and use vegetable broth instead.
Seasonal twist: In autumn, top with roasted pepitas or swirl in some sour cream mixed with a touch of cinnamon for an extra cozy vibe.

Step-by-Step: How I Make Pumpkin Beef Chili Recipe

Step 1: Sauté the aromatics until tender and fragrant

Start by mincing two cloves of garlic and dicing a yellow onion. Heat two tablespoons of olive oil in a large pot over medium heat, then add your garlic and onion. Sauté them together until the onions turn soft and translucent—about five minutes. It’s important not to rush this part because those onions create a sweet foundation that every other flavor builds upon.

Step 2: Brown the ground beef perfectly

Next, add one pound of ground beef to the pot. Spread it out and break it apart with your spoon or spatula so it cooks evenly. Let it brown fully—this usually takes around 7 to 10 minutes. When the beef is nicely browned, it develops those rich, savory notes that you want in chili. If you drain excess fat, do so carefully so you don’t lose all that beefy goodness.

Step 3: Add beans, tomatoes, pumpkin, and spices

Now comes the fun part: tossing in your kidney beans and black beans (both drained), a 15-ounce can of petite diced tomatoes with their juices, 15 ounces of pumpkin purée, half a 6-ounce can of tomato paste, and two cups of water. Then sprinkle in the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and freshly cracked black pepper. Give everything a thorough stir so all those comforting spices coat the beef and veggies evenly.

Step 4: Simmer gently for 30 minutes

Place a lid on the pot and bring the chili up to a simmer. Once bubbling gently, reduce the heat just low enough to maintain a steady simmer. Stir occasionally so nothing sticks to the bottom or burns. This 30-minute simmer is where the magic happens—the flavors meld and deepen, while the pumpkin softens and thickens the chili beautifully.

Step 5: Taste and finish

After simmering, taste your chili. Adjust salt if needed—it’s the easiest way to bring up all the flavors. If you want to boost heat or smokiness, toss in an extra pinch of chili powder or smoked paprika. Serve it hot topped with your favorite garnishes and watch everyone dig in!

Top Tip

After making this Pumpkin Beef Chili Recipe several times, I realized a few tricks make all the difference between good chili and memorable chili. These tips have become my go-to secrets:

Don’t rush the aromatics: Properly sautéed onions and garlic build layers of flavor that you can’t fake later.
Brown the beef in batches: Crowding the pan leads to steaming, not browning. That caramelized crust adds a ton to the final dish.
Use real pumpkin purée: Pumpkin pie filling has extra sugar and spices—pure pumpkin keeps flavors balanced.
Simmer low and slow: Let the chili take its time to meld flavors, but keep the heat low enough to avoid burning or sticking.

How to Serve Pumpkin Beef Chili Recipe

Garnishes

I’m a huge fan of simple, fresh garnishes to brighten this rich chili. I usually top my bowl with a dollop of sour cream for creaminess, a sprinkle of shredded cheese (cheddar works great), and chopped green onions for a mild bite. Corn chips or crushed tortilla chips on the side add the perfect salty crunch that everyone loves.

Side Dishes

This chili pairs wonderfully with classic cornbread—either store-bought or homemade. Roasted sweet potatoes or a big green salad balance the heartiness nicely. When I have time, I serve it with jalapeño cheddar biscuits for an extra indulgent touch.

Creative Ways to Present

For celebrations, I like serving this chili in mini pumpkin bowls—just hollow out small sugar pumpkins and ladle the chili inside. It’s festive and doubles as serving dish and decoration. Another fun idea is layering chili over baked potatoes and topping with cheese and sour cream for a chili potato bar.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover pumpkin beef chili to an airtight container and refrigerate. It tastes even better the next day because the flavors marry more. I always label mine and eat within 3-4 days for the best quality.

Freezing

I’ve frozen this chili successfully multiple times. Portion it into freezer-safe containers or bags, label with the date, and freeze for up to 3 months. When ready, thaw overnight in the fridge before reheating to keep textures intact.

Reheating

Reheat gently on the stovetop over medium-low, stirring occasionally to prevent sticking. Adding a splash of water or broth helps loosen the chili if it’s thickened too much in the fridge. You can also reheat in a microwave, stirring halfway through for even warming.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned purée?

You can, but fresh pumpkin will need to be roasted, peeled, and pureed before adding to the chili. Canned pumpkin purée is convenient and gives a consistently smooth texture, which is why I recommend it. If you do use fresh, expect to spend a bit more prep time.

How spicy is this Pumpkin Beef Chili Recipe?

This chili is mild to medium in heat, making it approachable for most palates. You can easily adjust the spice level by adding more chili powder or including hot peppers to increase heat or reducing spices if you prefer mild.

Can I make this chili in a slow cooker?

Absolutely! Start by sautéing the onions, garlic, and beef on the stovetop to develop flavor, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until flavors meld and beef is tender.

What can I serve with Pumpkin Beef Chili besides cornbread?

Besides cornbread, this chili is delicious with simple sides like rice, tortilla chips, or a fresh green salad. Roasted veggies or baked potatoes also complement the chili’s hearty flavors well.

Final Thoughts

This Pumpkin Beef Chili Recipe has become one of my go-tos on chilly nights—not just because it's delicious and easy, but because it feels like a hug in a bowl. Adding pumpkin might sound unusual, but trust me, it creates a luscious texture and unique twist that brings comfort to a whole new level. I can’t wait for you to try it and see how it becomes part of your own kitchen ritual!