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Pumpkin Chili Recipe with Beans

It’s pumpkin season, which pleases as many people as it doesn’t, apparently.

If you’re part of the large group that loves when Fall rolls around, and everything seems to add a dash of pumpkin, try this pumpkin chili recipe.

Pumpkin chili in a bowl on a table.

Team Pumpkin Season or No?

Irritated by all things pumpkin? No worries, we have a three-bean chili recipe that you can make.

The pumpkin memes are going strong this year. What I’ve noticed is that there are just as many pumpkin-haters as there are people celebrating the arrival of the PSL.

It dawned on me that as much as I get excited about pumpkin goodies, I rarely eat them. I can’t even remember the last time I actually ate pumpkin bread or anything with pumpkin until this chili.

Maybe it’s more about the arrival of my favorite season, Fall than it is about an ingredient.

Although this year I am trying to hang on to summer for as long as possible. With all the rain we had, it feels like we just opened the pool. Hopefully, we can swim until October.

Ingredients to make pumpkin chili.

How to Make Pumpkin Chili

Here’s what you need for this pumpkin chili recipe.

The chili serves 6-8 people and takes about 30 minutes in total to make.

Pumpkin Chili Ingredients:

  • 1 lb ground beef
  • 1 Tablespoon olive oil
  • 1 cup bell peppers, diced
  • 1 small onion, diced
  • 1 small jalapeno, diced
  • 3 garlic cloves, minced
  • 1 Tablespoon chili powder
  • 3 teaspoons cumin
  • 1 15 oz can pumpkin puree, plain
  • 1 15 oz can pinto beans, rinsed and drained
  • 1 15 oz can black beans, rinsed and drained
  • 1 28 oz can diced tomatoes, do not drain
  • 1/4 cup water
  • Salt and pepper to taste
  • Optional garnishes: pumpkin seeds, white cheddar cheese, parsley
Steps to make pumpkin chili with beans.

Pumpkin Chili Directions:

  1. In a dutch oven or large saucepan, cook ground beef over medium-high heat until browned and fully cooked. Remove from the pan and set aside. 
  2. Using the same pan, add oil and cook bell peppers, onions, and jalapeno until tender. 
  3. Add garlic and cook for one minute. 
  4. Return meat to pan and add chili powder, cumin, pumpkin puree, pinto beans, black beans, tomatoes, and water. Stir to combine. 
  5. Bring to a simmer, cover and cook for about 20 minutes. You can add more water if needed.  

Recipe Notes:

Read your Canned Pumpkin

Make sure to read the pumpkin puree label carefully. You want plain pumpkin puree, not pumpkin pie mix or anything else.

Play with Peppers

Feel free to use any bell peppers for this chili recipe. A combination of pepper colors makes for a beautiful presentation.

Can I use Turkey?

You can absolutely substitute the ground beef for turkey in this recipe.

Use up leftover turkey by adding it to this pumpkin chili recipe.

Skip the meat altogether to make this a vegetarian chili recipe.

Overhead shot of a spoonful of pumpkin chili over the bowl.

Can I use different beans?

The combination of pinto and black beans give this dish a good flavor and variety, but you can use whichever types of beans you prefer.

Chili Freezer Meal?

Yes, you can use this chili as a freezer meal. Make a double batch and store it in freezer bags for a convenient dinner option during the busy season.

Serving Suggestions

A fresh salad and some warm bread and butter go perfectly with this chili. Ah, bring on the comfort foods!

Spoonful of chili over a bowl.

More Recipes for Pumpkin Lovers

If you’re looking to make all the pumpkin things, here are more of our popular pumpkin recipes.

Yield: 6 people

Pumpkin Chili Recipe

Bowl of chili on a table.

Delicious pumpkin chili recipe that's perfect for the fall and winter seasons.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 lb ground beef
  • 1 Tablespoon olive oil
  • 1 cup bell peppers, diced
  • 1 small onion, diced
  • 1 small jalapeno, diced
  • 3 garlic cloves, minced
  • 1 Tablespoon chili powder
  • 3 teaspoons cumin
  • 15 oz pumpkin puree, plain
  • 15 oz pinto beans, rinsed and drained
  • 15 oz black beans, rinsed and drained
  • 28 oz diced tomatoes, do not drain
  • 1/4 cup water
  • Salt and pepper to taste
  • Optional garnishes: , pumpkin seeds, white cheddar cheese, parsley

Instructions

  1. In a dutch oven or large saucepan, cook ground beef over medium-high heat until browned and fully cooked. Remove from the pan and set aside.
  2. Using the same pan, add oil and cook bell peppers, onions, and jalapeno until tender.
  3. Add garlic and cook for one minute.
  4. Return meat to pan and add chili powder, cumin, pumpkin puree, pinto beans, black beans, tomatoes, and water. Stir to combine.
  5. Bring to a simmer, cover and cook for about 20 minutes. You can add more water if needed.

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Nutrition Information:

Yield:

6

Serving Size:

1 bowl

Amount Per Serving: Calories: 554Total Fat: 21gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 72mgSodium: 350mgCarbohydrates: 56gFiber: 20gSugar: 7gProtein: 39g

Nutrition facts are an estimate only.

Did you make this recipe?

I'd love to see your recreation. Tag me in your photos!

Pin the image below to save for cooler weather!

Pumpkin chili in a bowl and up close with a spoon.

Where do you stand on pumpkin everything? Love it or hate it?

Do you think you will like this pumpkin chili recipe?

Michelle

Thursday 19th of September 2019

I've seen pumpkin stuff galore in the grocery stores, but haven't seen a recipe for pumpkin chili until now. This sounds delicious!! I am going to have to try this. And leave the pumpkin cereal at the store. 🙂

Jennifer

Thursday 19th of September 2019

Yay! I hope you love it. :) Let me know!

Jennifer

Friday 13th of September 2019

I cannot wait to make this for my family. We are big chili eaters here and pumpkin is my favorite flavor.

Stefani Tolson

Monday 9th of September 2019

I definitely have to give this a try. What a great flavor combination. YUM!

Liz Mays

Monday 9th of September 2019

Oh yum! Warming up with a nice bowl of this pumpkin chili would be great! I love those flavors.

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