This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
This hearty Pumpkin Chili is packed with vegetables, beans, warm spices, and just enough smoky heat to keep things interesting. Pumpkin adds body and subtle sweetness, making this a cozy, deeply satisfying chili that happens to be vegetarian.
Meggan’s Notes
I love chili recipes that lean hard into vegetables without feeling like a compromise. This Pumpkin Chili does exactly that. It is thick, bold, and richly spiced, with pumpkin purée working quietly in the background to give the chili body and balance.
This is not a novelty chili or a fall-only gimmick. It is a real-deal pot of chili that just happens to include pumpkin, and once you try it, you’ll understand why it works so well.
Why This Recipe Works
- Pumpkin purée thickens the chili naturally without flour or cornstarch
- A full spice blend builds depth instead of relying on heat alone
- Black beans keep the chili hearty and satisfying
- Fire-roasted tomatoes add smokiness that pairs well with pumpkin
- Long simmering time allows the spices to mellow and meld
Pumpkin Chili Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Olive oil: Use a neutral olive oil suitable for sautéing. Avocado oil works just as well.
- Onion, bell pepper, carrot, and celery: This vegetable base adds sweetness, depth, and body. Use any color bell pepper you like. Looking for even more vegetables? Add some chopped zucchini, corn, or diced butternut squash.
- Spices (chili powder, cumin, oregano, thyme, coriander, salt, and black pepper): These classic chili spices build warmth and balance the sweetness of the pumpkin. Use a standard American-style chili powder blend, not pure ground chiles.
- Chipotle chili powder: Chipotle chili powder is spicy! If you’re unsure, start with ½ teaspoon (or less) until the chili is fully cooked. Then, taste and add more at the end. You can also substitute ¼ teaspoon cayenne pepper or omit it entirely.
- Garlic: Fresh garlic is best here. It mellows as the chili simmers and adds savory depth.
- Black beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of black beans.
- Pumpkin purée: Use canned pumpkin purée, not pumpkin pie filling. Canned pumpkin is thick, smooth, and ideal for chili.
- Tomatoes: The tomato sauce provides body, while the diced tomatoes add texture and smoky flavor. I love the flavor of tomatoes with green chiles, but you can substitute regular canned tomatoes and add 1 (4-ounce) can of diced green chilies. Ro*tel tomatoes are a good option too.
- Water or vegetable broth: Vegetable broth adds more depth, but water works perfectly since the chili is already well-seasoned.
- Bay leaf: Adds subtle background flavor. Remove before serving.
- Toppings: I love sour cream, avocado, and cilantro, but you can use whatever you like. Omit sour cream for a vegan chili.
How to Make Pumpkin Chili
- In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, carrot, celery, chili powder, cumin, oregano, thyme, chipotle chili powder, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds. Stir in black beans, pumpkin purée, tomato purée, diced tomatoes, water, and the bay leaf. Bring to a simmer.
- Cover, reduce the heat, and simmer for 30 minutes. Remove cover and continue to simmer until chili has thickened, 30 minutes more. Simmer longer for a thicker chili.
- Remove the bay leaf and season to taste with salt and pepper. Serve with sour cream, diced avocado, and minced cilantro, or your favorite toppings.
Pumpkin Chili Tips and Variations
- Yield: Makes about 10 cups of chili, enough for 8 hearty servings, about 1 ¼ cups each.
- Heat control: Chili tastes best simmered gently. Avoid boiling, which can dull the spices.
- Thicker chili: Simmer uncovered longer until it reaches your preferred consistency.
- Protein boost: Add cooked lentils or extra beans for an even heartier chili.
- Toppings: Sour cream, avocado, and cilantro balance the spices and add freshness.
How to Store Pumpkin Chili
- Refrigerator: Store leftovers covered in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
- Freezer: Cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Yes. The chili itself is vegan. Just skip dairy toppings or use plant-based alternatives.
No. The pumpkin adds balance and body, not sweetness. The chili still tastes savory and spiced.
Yes, you can, but it’s not required and most cooks will prefer canned pumpkin for this recipe. Canned pumpkin purée is thick, smooth, consistent, and convenient, which makes it ideal for chili.
If you’d like to make fresh pumpkin purée, here’s how:
1. Preheat the oven to 375 degrees. Cut a small sugar pumpkin in half and remove the seeds and fibrous strings. Cut each half into 2 or 3 large pieces and arrange on a baking sheet.
2. Roast until completely tender, about 60 to 90 minutes. Cool completely, then scoop the flesh from the skin and blend in a food processor or blender until smooth. For best results, drain the purée over cheesecloth or paper towels to remove excess moisture before using.
For chili, the flavor difference is subtle, so canned pumpkin purée is usually the better choice unless you already have a fresh pumpkin on hand.
Join Us
Pumpkin Chili
Ingredients
- 2 tablespoons olive oil
- 1 onion peeled and chopped
- 1 bell pepper stemmed, seeded, and chopped
- 1 carrot peeled and chopped
- 1 rib celery chopped
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon chipotle chili powder or less (it's spicy! see note 1)
- 1 teaspoon ground coriander
- Salt and freshly ground black pepper
- 8 cloves garlic minced
- 2 (15.5-ounce) cans black beans drained and rinsed
- 1 (15-ounce) can pumpkin purée
- 1 (28-ounce) can tomato sauce
- 2 (10-ounce) cans fire-roasted diced tomatoes with green chiles undrained
- 2 cups water or vegetable broth
- 1 bay leaf
- sour cream , diced avocado, and minced fresh cilantro, for serving
Instructions
- In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, carrot, celery, chili powder, cumin, oregano, thyme, chipotle chili powder, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds. Stir in black beans, pumpkin purée, tomato purée, diced tomatoes, water, and the bay leaf. Bring to a simmer.
- Cover, reduce the heat, and simmer for 30 minutes. Remove cover and continue to simmer until chili has thickened, 30 minutes more. Simmer longer for a thicker chili.
- Remove the bay leaf and season to taste with salt and pepper. Serve with sour cream, diced avocado, and minced cilantro, or your favorite toppings.
Notes
- Chipotle chili powder: Chipotle chili powder is spicy! If you’re unsure, start with ½ teaspoon (or less) until the chili is fully cooked. Then, taste and add more at the end.
Nutrition
Related Recipes
Soup Recipes
Best Turkey Chili
Soup Recipes
Beef Chili Recipe
Soup Recipes
Slow Cooker Chili Con Carne
Bread Recipes
Cornbread
Casserole Recipes