A bowl of chili topped with avocado slices, corn chips, green onions, and seeds; a small bowl of seeds and a cloth napkin are nearby, with another bowl of chili and two pumpkins in the background.

Why you’ll love this easy pumpkin chili

A woman in a pink sweater smiles widely while holding a dish of fresh salad with greens and strawberries, standing at a wooden table against a light background—perfectly capturing the inviting spirit of a food blog.

This pumpkin is one of those quintessential recipes that I reach for the minute the temperature begins to drop each fall. It’s easy, hearty and just the thing to get your in the mood for football season and falling leaves.

The pumpkin adds a touch a sweetness and thickens up the chili giving you that cozy, sticks-to-your-bones feeling that you’ve probably been craving for weeks already. Top your bowl with a heaping handful of crunchy corn chips and you’ll be one happy camper.

→ If you like this recipe, you should try these: buffalo chicken chili / sweet chili chicken skewers / dairy free white chicken chili

A bowl of chili topped with corn chips, pumpkin seeds, sliced green onions, and avocado slices, set on a brown surface with a small pumpkin and a striped napkin nearby.
A bowl of chili topped with corn chips, avocado slices, and green onions, next to a bowl of pumpkin seeds, a bowl of chopped lettuce, and a striped napkin on a rustic surface.

Ingredient notes:

  • Ground beef – Opt for a slightly-lean ground beef here. I typically go for 80/20, if I have the choice. Fat equals flavor, and we want that in a bowl of chili, but feel free to lighten it up with a leaner blend if you want.
  • Pumpkin purée – Make sure you’re not using canned pumpkin pie filling which will have added spices and sweeteners.
  • Chili beans – This is a super easy way to add flavor without any extra work. I like to buy red beans for this chili, but you can also swap kidney beans. If you can’t find seasoned chili beans, regular beans will work just fine.
  • Smoked paprika – If you can’t find this or just don’t have it on hand, regular paprika will work great. It just won’t have that touch of smoky flavor, and that’s ok.

Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.

Two bowls of chili topped with avocado slices, corn chips, and green onions. Surrounding items include sliced lettuce, pumpkin seeds, spoons, two small pumpkins, and a striped towel on a rustic surface.

Melissa’s tips & tricks

  1. Don’t skip the simmer! I know it can be tempting to speed things along, and you can do it if needed, but the low-and-slow simmer actually makes a huge difference in the flavor of your chili, so try not to skip it.
  2. Serving suggestions: We like to serve our pumpkin chili with corn chips, like Fritos and green onion, but you can add whatever toppings you like. Dairy free cheese or sour cream, fresh cilantro or jalapeños, avocado.
A bowl of chili topped with corn chips, sliced avocado, green onions, and pumpkin seeds sits on a rustic surface, surrounded by small bowls of ingredients and a mini pumpkin.

Frequently asked questions

Can I freeze this chili?

Absolutely! Chili is a great freezer-friendly meal. Make sure you store it in an airtight container – or even a freezer bag – and freeze for up to 6 months. Thaw in the fridge before reheating, or pop the frozen chili into a pot or slow cooker over low heat until heated through.

Can I make this in a slow cooker?

Yes. If you want to make this in a slow cooker, make sure you’re browning the beef before adding everything to the slow cooker. To build the best flavor, I’d recommend following the recipe up to the simmer step in a large skillet and then moving it to a slow cooker for the remainder of the cook. You’ll want to cook it on low for about 6 – 8 hours or high for about 2 – 3.

More pumpkin recipes: pumpkin cream cheese muffins / pumpkin spice puppy chow / pumpkin risotto / pumpkin beer cheese soup

Two bowls of chili topped with avocado slices, corn chips, and green onions. Surrounding items include sliced lettuce, pumpkin seeds, spoons, two small pumpkins, and a striped towel on a rustic surface.
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Pumpkin Chili

This easy pumpkin chili is one of our favorite autumn recipes. It's hearty and flavorful, with a subtle richness that you don't quite expect and the added nutrients of squash hidden in plain sight. Perfect for a busy weeknight or a cozy game day at home, this effortless chili will impress even the pickiest of eaters.
Servings: 12 servings
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Ingredients 

For the chili:

  • 2 tablespoons olive oil
  • 1 large sweet onion, diced
  • 6 cloves garlic, minced
  • 2.5 – 3 pounds lean ground beef
  • 1 tablespoon coarse salt
  • 4 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • ¼ teaspoon cinnamon
  • 1 28-ounce can petite diced tomatoes
  • 1 15-ounce can pumpkin purée
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon red wine vinegar
  • 2 bay leaves
  • 2 15-ounce cans chili beans with excess sauce drained, not rinsed
  • Salt & pepper, to taste

For serving:

  • 3 – 4 green onions, thinly sliced
  • 2 cups corn chips, such as Fritos

Instructions 

  • Sauté the aromatics. In a Dutch oven or large stockpot, heat olive oil to medium-high. Add onion and garlic with a pinch of coarse salt. Sauté, stirring frequently, until onions are translucent, about 5 minutes.
  • Brown the beef. Add the ground beef and continue to cook, breaking meat into pieces as it browns. Then, add salt and spices, and stir until evenly coated.
  • Simmer the chili. Add the remaining ingredients and stir until incorporated. Bring the chili to a slow boil and then reduce to a simmer. Let the chili cook for about 30 minutes, or until the chili has darkened slightly and the liquid has reduced to your desired consistency.
    • If you prefer to simmer for a longer period, cover the pot and make sure it's on the lowest heat setting you have. Stir occasionally to prevent the meat from sticking to the bottom and burning.
  • Garnish and serve. Before serving, remove the bay leaves and adjust seasoning with salt & pepper, to taste. Serve with corn chips and sliced green onions, or your favorite chili toppings.

Nutrition

Calories: 386kcal, Carbohydrates: 24g, Protein: 22g, Fat: 23g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 1412mg, Fiber: 7g, Sugar: 10g, Vitamin C: 11mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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A woman in a pink sweater smiles widely while holding a dish of fresh salad with greens and strawberries, standing at a wooden table against a light background—perfectly capturing the inviting spirit of a food blog.

Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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