This pumpkin chili is incredibly rich and flavorful. You can't taste the pumpkin as a distinct flavor, but it adds great texture and thickens the chili.
This pumpkin chili is warm, well-seasoned, and comforting. I like to make a big pot and enjoy the leftovers over several days - they get better as they sit in the fridge. This is my favorite chili recipe, and I make it year-round, not just in the fall.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
Seasoning Mix
Kosher salt, chili powder, ground cumin, paprika, cinnamon, and cayenne pepper. You can substitute smoked paprika for regular paprika for a subtle smoky flavor.
For the Chili
- Ground beef: I use extra-lean ground beef.
- Aromatics and veggies: Onions, garlic, and bell peppers.
- Petite-diced tomatoes: My favorite brand is Pomi Chopped Tomatoes. I don't always have it on hand, but when I do, I use it.
- Canned pumpkin puree: Make sure it's not sweetened.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the spices for the seasoning mix and set them aside.
Cook the beef, onion, and bell peppers in olive oil. Add the garlic and seasoning mix, then add the tomatoes and pumpkin. Add water if needed. Bring the chili to a boil, lower the heat, and simmer for 20 minutes.
Serve with your favorite toppings and sides. I like serving it with cornbread!
I made two batches last weekend. I couldn’t bring myself to add the cinnamon though. The flavor was spot on, spicy but not hot. It was quick and easy and the pumpkin did very well as a thickener. Great Recipe, thank you!
MaryAnn
Read more comments
I made two batches last weekend. I couldn’t bring myself to add the cinnamon though. The flavor was spot on, spicy but not hot. It was quick and easy and the pumpkin did very well as a thickener. Great Recipe, thank you!Recipe Tips
- It’s best to use petite-diced tomatoes for an even texture. If all you can get are regular diced tomatoes, give them a quick extra chop before using them.
- Because the chili improves after a rest in the fridge, I sometimes make it the day before.
- Add water depending on the amount of liquid in the tomatoes. As you can see in the photo below, the canned tomatoes I use (Pomi Chopped Tomatoes) have almost no added liquid, so I add 1 cup of water. If your tomatoes have more water, ½ cup or ¾ cup will be enough.
Recipe FAQs
Yes. I use extra-lean ground beef because it doesn’t release the large amount of rendered fat that lean ground beef does. Using extra-lean saves me from the extra step of draining the fat. However, this is a personal preference. You can use lean ground beef (85/15) if you prefer.
Not at all! It's a savory chili. The idea of pumpkin chili may sound suspicious, but pumpkin can take on sweet flavors (pumpkin pie, pumpkin muffins) and savory (roasted pumpkin, mashed pumpkin). The fact that a dish contains pumpkin does not necessarily mean it's sweet.
Yes. Both of these substitutions work well.
As with all chilis, the leftovers are excellent, and the chili tastes even better the next day. You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. You can also freeze the cooled leftovers. I prefer to freeze them in individual portions because they're easy to reheat (covered) in the microwave.
Serving Suggestions
This flavorful chili is delicious by itself, served in bowls and topped with flavorful toppings such as shredded cheese or sour cream. If you'd like to serve it with something on the side, here are a few good options:
- Almond flour bread
- Keto cornbread (as shown in the photos on this page)
- Keto biscuits
- Cheese biscuits
- Cheese muffins
You can also ladle the chili on top of mashed cauliflower, mashed pumpkin, mashed butternut squash, or cauliflower rice.
Recipe Card
Thick and Flavorful Pumpkin Chili
Video
Ingredients
Seasoning mix:
- 1 tablespoon Diamond Crystal kosher salt - or 1.5 teaspoons of any other salt, including Morton kosher salt
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon cinnamon
- ½ teaspoon cayenne
Chili:
- 2 tablespoons olive oil - or avocado oil
- 2 pounds extra-lean ground beef
- 1 medium onion - finely chopped; 1 cup
- 2 bell peppers - medium, any color, finely chopped
- 2 tablespoons fresh garlic - minced
- 28 ounces petite-diced tomatoes - undrained
- 15 ounces pure pumpkin puree
- 1 cup water - if needed
Instructions
- Prepare the seasoning mix: Combine the kosher salt, chili powder, cumin, paprika, cinnamon, and cayenne in a small bowl. Set aside.
- Heat the olive oil in a large, deep saucepan (I use a deep 12-inch stainless steel skillet) over medium-high heat for about 2 minutes.
- Add the beef, onion, and bell peppers. Cook, stirring often, breaking up the beef into smaller chunks, until the beef is no longer raw (but still pink), about 5 minutes.
- Add the garlic and seasoning mix. Cook, stirring until well incorporated into the beef mixture, for 1 minute.
- Add the tomatoes, pumpkin, and up to 1 cup of water if needed. Stir to combine.
- Bring to a boil, then lower the heat to low and cook, covered, stirring occasionally, for 20 minutes.
- Serve immediately.
Notes
- For an even texture, it’s best to use petite-diced tomatoes. If all you can get are regular diced tomatoes, give them a quick extra chop before using.
- I use extra-lean ground beef because it doesn’t release the large amount of rendered fat that lean ground beef does. However, if you prefer, you can use lean ground beef (85/15). The nutrition info will change.
- Add water depending on how much liquid the tomatoes contain. The tomatoes I like to use (Pomi Chopped Tomatoes) usually have almost no added liquid, so I add 1 cup of water. If your tomatoes have more water, ½ cup or ¾ cup should be enough.
- As with all chilis, the leftovers are excellent, and in fact, the chili tastes even better the next day. You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power.
- You can also freeze the cooled leftovers. I prefer to freeze them in individual portions because they're easy to reheat (covered) in the microwave.
Nutrition per Serving
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MaryAnn says
I made two batches last weekend. I couldn’t bring myself to add the cinnamon though. The flavor was spot on, spicy but not hot. It was quick and easy and the pumpkin did very well as a thickener. Great Recipe, thank you!
Vered DeLeeuw says
You're very welcome, MaryAnn! It's fine to omit the cinnamon. 🙂
David says
Outstanding for sure ! No pumpkin pie taste, just a thick chili the way I like it.
This is definitely my new go-to for a quick warm up after a couple hours pushing snow around. Thanks much.
Vered DeLeeuw says
You're very welcome, David! I'm so glad you liked it!
Barb says
Absolutely amazing!!! I made your no bean chili last winter and I agree, this one is even better. Adding to the rotation for sure. Hubby liked it too (well I didn't tell him it had pumpkin in it!)
Vered DeLeeuw says
I'm so glad this was a success, Barb! Thank you for the comment.
debbie says
can I add beans to this and cook in a slow cooker
Vered DeLeeuw says
Hi Debbie,
You can add canned, fully cooked beans. You'll need to add extra liquid. I'm not sure how much, so you'll have to experiment.
As for the slow cooker, I have only tested this recipe on the stovetop. Here's a general guide to converting recipes for the slow cooker. I hope it helps.