Pumpkin Chili – Surprise them with this hearty recipe!
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Pumpkin Chili is extra hearty with a delicious sweetness and earthy undertone that takes chili to a whole new level of good. The perfect way to knock off the chill and satisfy hungry bellies.
Pumpkin bread, Pumpkin Monkey Bread, Pumpkin Magic Bars, Pumpkin Pie French Toast Roll Ups, Pumpkin Butter, Pumpkin Pie…….. I hope you’re not sick of pumpkin recipes yet because I have a really delicious Pumpkin Chili recipe for you today.
Why You’ll Love Pumpkin Chili
As the weather starts to cool down, it’s time for chili!! So, to start the chili season off, I thought why not marry it with pumpkin season and make pumpkin chili?!
- Pumpkin Chili is extra hearty, delicious, and rich in vitamins A and C.
- Even if you’re not a fan of pumpkin, I think you’ll love this pumpkin chili.
- There’s not a strong pumpkin flavor (I bet most people would never even guess pumpkin )
- Canned solid pumpkin thickens the chili, giving it a subtly sweet, earthy undertone along with spices that will blow your mind.
- A big pot of chili is hard to beat when you’re serving a crowd. It hits the spot and can be made ahead of time.
- Quick and easy recipe!
What’s In This Pumpkin Chili
I know once the calendar turns to September, the world is taken over by the orange-yellow fruit….or is it a vegetable? Either way, it’s pumpkin season, and there are plenty of reasons to celebrate! Pumpkin is full health benefits for our bodies, everyone should be eating it all year long. I’m game for that!!
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Ground Beef, Chicken or Turkey – your choice. Or make it vegan and add a few extra cans of beans.
- Black Chili Beans and White Chili Beans – I love that these chili beans come in a seasoned sauce! Do NOT drain the beans.
- Pure Pumpkin – do NOT use pumpkin pie mix
- V8 Vegetable Juice
- Rotel – diced tomatoes with green chiles
- Green Chiles – gives pumpkin chili a little kick
- Chili Seasoning
- Pumpkin Pie Spice – trust me here, warm pumpkin pie spices are the perfect complement to pumpkin chili.
- Brown Sugar
- Cumin
- Salt and Pepper to taste
How To Make Pumpkin Chili
I made this chili recipe on the stovetop, but it could certainly be made in the slow cooker (on low for 4-6 hours). Simply brown your meat before adding it to the slow cooker, and your house will smell amazing when your guests arrive.
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- In a large pot over medium heat, cook meat until brown and drain.
- Stir in the remaining ingredients and seasonings and simmer for at least one hour.
What Are The Best Beans For Pumpkin Chili
This pumpkin chili is packed with flavor that starts with my favorite White Chili Beans and Black Beans in Mild Chili Sauce.
These chili beans are perfectly seasoned, zesty, and packed with protein and fiber, you could even make this a meatless chili, and not miss out on flavor.
How Long Will Pumpkin Chili Keep?
Pumpkin Chili should be refrigerated (or put in the freezer) within 2 hours of cooking. Make sure it’s completely cooled and store in an airtight container in the fridge for up to 3-4 days, or in the freezer for 4-6 months.
Reheat leftovers on the stovetop over medium-low heat. You can also reheat this chili in the microwave.
This pumpkin chili recipe deserves a place in your recipe box and in your stomach!
How To Serve Pumpkin Chili
Wouldn’t this chili be fun to serve on Halloween or for a Halloween party? The pumpkin tureen and pumpkin bowls were the inspiration for the pumpkin chili recipe.
Serve homemade Dutch Oven Bread to dunk in your hearty pumpkin chili. Cornbread or homemade croutons would be delicious too.
A light simple salad, or spinach salad with cranberries and pumpkin seeds are easy sides to serve alongside the chili.
Keep the pumpkin theme going and serve Pumpkin Creme Brulee for dessert.
This hearty pumpkin chili, made with white and black chili beans, is the perfect blend of savory and seasonal flavors. Serve it up in festive lidded pumpkin bowls for a cozy fall meal that’s as fun to eat as it is to make!
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Originally posted in September 2020. Updated in October 2024. We spiffed up this post with more information. No changes were made to the recipe.
Pumpkin Chili
Pumpkin Chili is extra hearty with a delicious sweetness and earthy undertone that takes chili to a whole new level of good. The perfect way to knock the chill off and satisfy hungry bellies.
Ingredients
- 2 pound ground beef or turkey (I used 1 pound of each
- 1 (15 ounce) can Bush's Black Chili Beans
- 1 (15 ounce) can Bush's White Chili Beans
- 1 (15 ounce) can pure pumpkin
- 3 cups V8 vegetable juice
- 1 (10 ounce) can Rotel
- 1 (4.5 ounce) can green chiles
- 1 packet of chili seasoning*
- 2 tablespoons pumpkin pie spice
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- salt and pepper to taste
Instructions
- In a large pot over medium heat, cook meat until brown and drain.
- Stir in remaining ingredients and seasonings. Simmer 1 hour.
Notes
*ditch the store-bought packet and make homemade chili seasoning mix!
Pumpkin Chili should be refrigerated (or put in the freezer) within 2 hours of cooking. Make sure it's completely cooled and store in an airtight container in the fridge for up to 3-4 days, or in the freezer for 4-6 months.
Reheat leftovers on the stovetop over medium-low heat. You can also reheat this chili in the microwave.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 560Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 141mgSodium: 1341mgCarbohydrates: 30gFiber: 5gSugar: 10gProtein: 49g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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This came out great. I used a pound of ground beef ( we’re not huge meat eaters) and added a red pepper and a chipotle pepper since we like it spicy! The v-8 as a base instead of canned tomato sauce is a great idea! Rich, layered chili. Highly recommend this recipe.
YAY!! so glad you enjoyed it as much as we do!
My hubby LOVES chili, and I LOVE pumpkin, so this is going to make both of us very happy tonight! Pinned!
I am on such a chili kick and love adding squash to mine! YES PLEASE!
This really does look like dinner tomorrow night, YUM!
Pumpkin Chili has been floating around my mind for weeks. Hubs doesn’t like pumpkin, but he will eat pumpkin soup.
Your recipe looks SO good and easy!
Maybe I can sneak this under his nose one night this week without saying a word and get away with it??
Sounds great! I also love those pumpkin dishes!
Shelley
Best savory recipe idea for a pumpkin! Chili season is here and I can’t wait to make this!
This chili looks delicious! Pass me a spoon!
Thanks for sharing this recipe! Im not a big fan of pumpkin, so I always feel left out in the Fall when pumpkin craze hits the US. Now I can feel included! Plus bring this to pumpkin themed parties as a dish. Yum!
I just finished putting it together and will be starting the crackpot in about a half hour. How long do you recommend setting it for? When my husband makes his chili he normally cooks it on low for 8 hours. Is that what you’d recommend?
Hi again,
Thanks for the email! Just a quick update:
We decided to take the chili off at about 5.5 hours on low and it’s divine! My husband is downstairs eating some now. He loves keeps calling up that he loves it and that the base is so smooth and really good.
Thanks again for posting this!
Super excited to try this… What are your thoughts on putting it in a crockpot?
Do you think I could use fresh pumpkin ? I’m overloaded with them and running out of ideas!! 🙂
Thanks
sure!
Yum! Bet this would be great in the crockpot too.
What is Rotel I live I Canada not sure we can get this here.
it’s a brand of chopped tomatoes that also has green chilies
There’s only a select few stores here that sell it. I’m sure you could find something similar. I just did a quick google search for it. Closest store in Ontario that has it is about 1.5 hours from me,
What brand of chili seasoning packet do you like?
i usually get McCormicks
Would this work in the Instant Pot? For how long?
I really don’t know, I don’t have an Instant Pot, sorry
Do you drain the beans or empty the whole can?
i don’t not drain the beans
My g-daughter saw this recipe and thinks she would like it. I’m not so certain. Is there a specific can of Rotel that you used? Also, what would you serve this with? Personally, the only thing I use chili for in on hot dogs or a bit on a baked potato. (You guessed it, I’m not a g-ma that’s good in the kitchen) Any suggestion help would be appreciated.
I use Original Rotel. We usually serve chili as a main dish. Most of my family puts saltine or oyster crackers in the chili. It’s also good severed with cornbread. Hope she enjoys it as much as we do!
My go to recipe for pumpkin chili…it’s definitely the best!!
We do not have black chili beans here. Any suggestions for what I can add to regular black beans so we don’t lose the flavor?
you should be good with regular black beans, drained.