Spicy Pumpkin Chili Recipe

Name: Spicy Pumpkin Chili
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 10
Ingredients: 1 pound ground beef; 0.5 large onion, diced; 1 teaspoon minced garlic; 0.5 teaspoon crushed red pepper flakes, or to taste; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 (14.5 ounce) cans petite diced tomatoes; 1 (15 ounce) can kidney beans, rinsed and drained; 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can Great Northern beans, drained and rinsed; 1 (15 ounce) can pumpkin puree; 1 (14.5 ounce) can fire roasted diced tomatoes; 1 (8 ounce) can tomato sauce; 1 (4 ounce) can tomato sauce with garlic and onions; 2 teaspoons pumpkin pie spice; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon salt, or to taste

Cook Time: 75 minutes

Ingredients

1 pound ground beef
large onion, diced
1 teaspoon minced garlic
teaspoon crushed red pepper flakes, or to taste
1 green bell pepper, chopped
1 red bell pepper, chopped
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can great Northern beans, rinsed and drained
1 (15 ounce) can pumpkin pure
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (8 ounce) can tomato sauce
1 (4 ounce) can tomato sauce with garlic and onions
2 teaspoons pumpkin pie spice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste

Directions

Step 1: Heat a large skillet over medium-high heat. Add ground beef and cook, stirring occasionally, until the beef becomes crumbly and no longer pink, about 5 minutes.

Step 2: Add the diced onion, minced garlic, and crushed red pepper flakes. Continue to cook until the beef is browned and the onion has softened.

Step 3: Add the chopped green and red bell peppers to the skillet. Cook for an additional 5 minutes, stirring occasionally.

Step 4: In a large slow cooker, combine the diced tomatoes, kidney beans, black beans, great Northern beans, pumpkin pure, fire-roasted tomatoes, tomato sauce, and tomato sauce with garlic and onions.

Step 5: Season the mixture in the slow cooker with pumpkin pie spice, chili powder, ground cumin, and salt. Stir well to combine.

Step 6: Add the cooked ground beef mixture to the slow cooker and stir to combine with the other ingredients.

Step 7: Cover the slow cooker and cook on Low heat for 1 to 2 hours, until the chili is heated through.

Cook's Note: If you're short on time, you can also prepare this chili on the stovetop. Simply reduce the simmering time to 30 to 45 minutes.

Nutrition Facts (per serving)

Calories	271
Total Fat	6g (8%)
Saturated Fat	2g (12%)
Cholesterol	28mg (9%)
Sodium	1041mg (45%)
Total Carbohydrate	36g (13%)
Dietary Fiber	11g (40%)
Total Sugars	7g
Protein	18g (36%)
Vitamin C	39mg (43%)
Calcium	107mg (8%)
Iron	6mg (33%)
Potassium	758mg (16%)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Consult a healthcare professional if you follow a medically restrictive diet.

The Spicy Pumpkin Chili is a delicious, hearty dish that blends the rich flavors of pumpkin with the heat of chili spices, offering a perfect balance of sweetness and spice. This comforting meal is ideal for chilly autumn nights, providing both warmth and nutrition. But where did this dish originate, and how does it compare to other chili recipes? Let's explore the history, regional variations, and fascinating facts about this flavorful dish.

History of Spicy Pumpkin Chili

The origins of chili are debated, but it is widely believed to have roots in the American Southwest, particularly Texas and northern Mexico. Traditional chili is made with ground meat, chili peppers, and a variety of spices. However, adding pumpkin to chili is a more modern twist, likely born out of the desire to incorporate seasonal fall ingredients into savory dishes. Pumpkin, a symbol of autumn, has long been used in soups and stews, and its earthy sweetness pairs wonderfully with the spicy, savory flavors of chili. The Spicy Pumpkin Chili recipe has gained popularity in recent years as people have embraced new ways to prepare classic comfort foods with a seasonal flair.

Regional Variations

While chili is a beloved dish throughout the United States, regional variations abound. In Texas, for example, chili is often served without beans and is made with beef or pork, while in the Midwest, chili recipes might include a variety of beans and ground meats. The addition of pumpkin is a twist typically found in more contemporary chili recipes, especially in the colder months when pumpkin is in season. Some variations include different beans, such as kidney, black, or Great Northern beans, and others might add extra vegetables or even sweet potatoes for an added depth of flavor.

How is Spicy Pumpkin Chili Different?

What sets Spicy Pumpkin Chili apart from traditional chili is, of course, the addition of pumpkin puree. This not only gives the chili a beautiful, warm color but also imparts a subtle sweetness that complements the heat of the chili powder, cumin, and red pepper flakes. Unlike classic chili recipes, which rely on tomatoes as a primary base, the pumpkin adds a creamy, velvety texture that makes the dish feel richer and more satisfying. Additionally, the use of pumpkin pie spices such as cinnamon, nutmeg, and allspice creates an aromatic complexity that is unique to this recipe.

Where is Spicy Pumpkin Chili Typically Served?

Spicy Pumpkin Chili is perfect for autumn gatherings, such as Halloween parties, Thanksgiving dinners, or a cozy family dinner on a crisp evening. It's a versatile dish that can be served in a variety of settings. It is especially popular in regions where pumpkins are abundant, like the Northeast and Midwest of the United States. In many households, it serves as a festive alternative to traditional chili, offering a fall-themed meal that is both comforting and nourishing. It's often served with toppings such as shredded cheese, sour cream, jalapeos, or cilantro, making it easy to customize according to personal taste.

Fun Facts About Spicy Pumpkin Chili

The use of pumpkin in chili is not only a culinary twist but also adds a nutritional boost. Pumpkin is rich in fiber, vitamins A and C, and potassium.
Many chili recipes are designed to be adaptable, allowing cooks to experiment with various ingredients. For example, the Spicy Pumpkin Chili can easily be made vegan by substituting the ground beef with plant-based proteins or beans.
Chili is known for its versatility, and the Spicy Pumpkin Chili can be prepared in different ways: on the stovetop, in a slow cooker, or even in a pressure cooker for faster cooking times.
While traditional chili is often associated with spicy heat, Spicy Pumpkin Chili strikes a balance between spicy and sweet, making it appealing to a wider range of palates.

In conclusion, Spicy Pumpkin Chili is a delightful variation of the classic chili dish, offering a unique combination of heat, sweetness, and texture. Whether you're celebrating the harvest season or simply looking for a warm, hearty meal, this recipe brings an exciting twist to an American favorite.

FAQ about Spicy Pumpkin Chili Recipe

Leftover Spicy Pumpkin Chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it can be frozen for up to 3 months. To reheat, simply thaw in the fridge overnight and reheat on the stovetop or in the microwave until hot.

Yes, this chili can be made ahead of time. It actually tastes even better the next day as the flavors continue to develop. You can cook it, let it cool, and store it in the fridge for up to 3-4 days or freeze it for longer storage.

Yes, you can use fresh pumpkin. To do so, peel, chop, and roast the pumpkin until soft, then puree it. Use the same amount as the canned pumpkin puree in the recipe (15 ounces). Fresh pumpkin can add a slightly different texture, but it will still work well in the chili.

Yes, you can easily make this chili vegan by substituting the ground beef with plant-based protein like TVP (textured vegetable protein), lentils, or more beans. Additionally, you can use vegetable broth instead of any meat-based stock or broth.

To adjust the spice level of the chili, you can increase or decrease the amount of crushed red pepper flakes, chili powder, or add fresh hot peppers like jalapeños or serranos. If you want a milder chili, reduce or omit the chili powder and crushed red pepper flakes.

Yes, you can cook this chili on the stovetop. Simply follow the same instructions for browning the beef and sautéing the vegetables, then combine all ingredients in a large pot. Simmer over low heat for about 30-45 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together.

If the chili is too thick for your liking, you can thin it out by adding a little bit of broth (vegetable or beef), water, or even some tomato sauce. Stir well and adjust seasoning if necessary.

Absolutely! You can add a variety of vegetables like zucchini, carrots, or sweet potatoes for added flavor and nutrition. Just chop them up and add them along with the beans and tomatoes, allowing them to cook through while the chili simmers.

To make this chili spicier, you can increase the amount of crushed red pepper flakes or chili powder. Additionally, you can add fresh hot peppers like jalapeños, serranos, or even a dash of hot sauce to ramp up the heat.

Yes, ground turkey or chicken can be used as a substitute for ground beef in this recipe. It will result in a leaner chili with slightly different flavor but will still work well with the other ingredients.

Comments

Menwith Hill'er Back Home

10/06/2025 01:52:54 PM

Great recipe – however – I think there is a typo in the ingredient list: the 1 4-ounce can of “tomato sauce with garlic and onions” – I am convinced that was supposed to read tomato “PASTE” (and that is what I used) – since I don’t think tomato sauce comes in 4-ounce cans (the tomato paste – to my knowledge – only comes in 6-oz. cans). Ok – I made a few changes – instead of a green pepper – I used a drained and rinsed can of diced green chilies. I didn’t have fired roasted diced tomatoes – so I used 3 regular cans of diced tomatoes and added 1 tsp. of smoked paprika. I also added 2 tbsp. of brown sugar. On the preparation front – I cooked the pepper flakes, onion, red pepper, and garlic in a saucepan and added a bottle of beer. Once those were soft – I used a slotted spoon to transfer them to the slow cooker – then cooked my pound of ground bison in the remaining beer liquid. Once that was browned completely – all the liquid was gone – made for added layers of flavor! Thanks for the great recipe!!!

YerMamma

11/03/2014 06:14:49 PM

Super simple and VERY Yummy! I made a few changes...Sharing is Caring! Instead of the green and rell bell peppers I subsituted 1 jar of fire roasted red peppers and two fresh Poblano peppers. I chopped and seeded the subsitutions peppers and added them to the sauteeing meat mixture. I too doubled the chili powder. I used two generous cups of fresh pumpkin. One hour into the simmering (on the stove vs crock pot) I found the chilli a bit thick and added 2 cups of beef stock! Very hearty and a nice twist on our TexMex usual! Enjoy!

Donna M Bungo

09/16/2016 06:01:48 PM

I will make it again and again. I used raw spices clove, cinnamon, a lot of nutmeg and allspice as I did not have pumpkin pies spice. I made my own pumpkin puree since I could not find the cans. I added a little chipotle hot pepper seasoning and topped with cheddar cheese, green onions and Sweet Potatoe Pumpkin chips!

recipes

10/05/2020 02:19:45 AM

I made this recipe as a vegan pumpkin chili for my Granddaughter...She absolutely loved it! I let it simmer in the oven on 250, it thickened up nicely. She is asking me to make it again. I added a can of corn to the chili.

Hannah

02/18/2021 03:36:21 PM

I added a tsp of crushed red pepper flakes, 2 jalapenos, and a can of mild green chilis (to replace the green bell pepper). I also left out the can of tomato sauce with garlic and onions cause I couldn't find any. I used ground turkey instead of beef and cooked this on the stovetop rather than a slow cooker. It's tasty! It's a large recipe; 10 servings would be pretty small servings, but I would call it 7-8 servings.

Marcy Ferretti

10/05/2017 01:07:32 AM

I made this without the hamburger. It was still really delicious. The pumpkin gives it a unique flavor; really nice. I had some tomato paste left, so I used it instead of the tomato sauce. That worked just fine. I served it over broccoli for more volume.

Barbara Lemonakis

02/02/2014 10:35:37 AM

Saw in the magazine and was quite intrigued. Had a can of pumpkin puree on the shelf for months....I added some sweet red wine and cocoa powder. I also used dry bean medley (1/2 pound) which I soaked overnight. I needed to extend the slow cooker time to get the beans tender. This is a very amazing chili and we love love love it! I have a lot in the freezer too.

SpeedyMilk3002

07/16/2025 07:39:36 PM

Roasted and mashed a large butternut squash and used instead of the canned pumpkin using the spices on the squash while roasting (400 degrees about 45 minutes) and keeping it a little chunky when mashing... also used tomato paste instead of sauce. Great recipe- thanks!

Nancy Andersen

09/06/2014 06:32:35 PM

Very good recipe. I used non GMO TVP instead of meat to make it a good vegan chilli. Took it to a friend's house for a mini potluck and it got good reviews. Really like adding the pumpkin for the nutritional benefits. Will make this again for sure.

Victoriaren

09/19/2017 01:47:39 PM

No bell peppers. Still good. The pumpkin is super. Makes it more like a squash/bean soup. I added shredded chicken precooked in microwave, or boil, and some chicken stock. Delicious. Perfect Fall weeknight dinner. House smelled amazing.

Michelle Anderson McNally

11/03/2014 09:21:48 AM

This was a huge hit at my house! It wasn't too spicy which was great for our 2 year old. My husband and I each added some sriracha to spice it up. I did a few things different based on my tastes and some suggestions from other people: I used 2 lbs of ground turkey and instead of pumpkin puree I used half a can of pumpkin pie filling, no need for pumpkin spice. I also used two red peppers because there were no green organic ones, I think it increased the sweetness a bit. I used a whole onion instead of half. Next time I will use just black beans as my daughter was picking those out to eat. We will definitely make this again, I'm even making it for our holiday party at work next month :-)

Edward Taylor

01/03/2025 07:37:24 PM

Everyone kept asking for more.

kkerns

01/01/2024 02:50:02 PM

I have made this many times and love all different kinds of chili's. This is one of my go to chili's. Tasty and ;ove it! Very easy to put together too. Thanks!

Agedandwelldone

10/11/2021 04:30:31 PM

I forgot to mention that in addition to my suggestion of adding some fresh pumpkin cubes, why not sprinkle the top with petite pumpkin seeds when serving? Amaze your guests! YUM!

Mic Jay

10/10/2021 11:51:01 PM

I just made and it was alright but I didn't really taste any pumpkin. There is a Im not sure how to explain it but an autumn taste. Probably from the pumpkin filling. Not earthy taste but this chilli does fit fall better than reg chilli. I found there were so many ingredients that don't help this recipe taste better and a waste of money. Next time I will not add the canned tomatoes as I felt this was a huge waste. Definitely drain and rinse the beans otherwise the chilli will be more like soup even though other reviewers say to do this. If you really want to thin out your chilli add more pumpkin or tomato sauce. I also found I needed to up pumpkin spice to 3 tsp and more salt but this was based on my taste testing along the way.

John

10/03/2021 09:38:45 PM

Disappointing, strong tomato taste and negative on the pumpkin

Janet

08/14/2020 10:02:51 PM

I did make some changes. We don’t like spicy food so I toned down the spicy tomato sauces. I’ll definitely make it again. It’s very good!

Angie

11/18/2019 06:41:54 PM

It was ok. I don’t think I prefer my chili to be sweet. I like it more spicier.

Dakota01

11/17/2019 10:27:45 PM

I made as written except used ground venison, as that's what I had in the freezer. I did add about a cup of water, as I cooked on the stove top. A really interesting medley of flavors, hearty, thick and perfect for a snowy fall day.

c00kie

10/08/2019 08:04:42 PM

Sooo good!! Great for cold fall evenings. I upped the amount of cumin and threw it in the crockpot. Really great recipe

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