Pumpkin Chili For Fall: Delicious Autumn Comfort

August 18, 2025

Pumpkin Chili For Fall has become my absolute favorite way to welcome the cooler weather, and I’m so excited to share this pumpkin chili recipe with you! I first tried making a chili with pumpkin for autumn a few years ago, and the way the sweet, earthy pumpkin complements the savory spices is just magical. The aroma that fills my kitchen as it simmers – a mix of warm cinnamon, smoky paprika, and hearty beans – is pure autumn comfort. This easy pumpkin chili for fall is so satisfying, and I know you’ll love it as much as I do. Let’s get cooking!

Why You’ll Love This Pumpkin Chili For Fall

This chili is a game-changer for your autumn meal rotation. Here’s why you’ll be making it again and again:

Incredible Flavor: The combination of spices and pumpkin creates a uniquely delicious and comforting taste.
Quick Prep: With just 15 minutes of prep, you can get this hearty fall pumpkin chili on the stove with minimal effort.
Healthy & Nutritious: Packed with vegetables, beans, and lean protein, it’s a guilt-free way to enjoy a warming meal.
Budget-Friendly: Uses common pantry staples and seasonal ingredients, making it easy on your wallet.
Family Favorite: Even picky eaters will love the slightly sweet, savory, and not-too-spicy flavor profile of this hearty fall pumpkin chili.
Versatile: Easily adaptable for vegetarians, vegans, or those who love a spicy kick.
Perfect for Fall: It captures all the cozy essence of the season in a bowl.

Ingredients for Pumpkin Chili For Fall

Gather these ingredients for a truly delicious chili with pumpkin for autumn. The pure pumpkin puree adds a wonderful depth, while the beans give it that classic chili heartiness and fiber. Don’t skip the smoked paprika; it brings a lovely smoky note that really enhances the fall flavors.

1 lb ground beef or turkey – choose lean for a lighter meal
1 can (15 oz) pure pumpkin puree – make sure it’s not pie filling!
1 can (15 oz) kidney beans, drained and rinsed – for classic chili texture
1 can (15 oz) black beans, drained and rinsed – adds earthy flavor and color
1 can (14.5 oz) diced tomatoes with green chilies – for mild heat and tomato base
1 medium onion, diced – about 1 cup, for aromatic depth
3 cloves garlic, minced – essential for building flavor
2 cups vegetable broth – keeps everything moist and melds flavors
2 tsp chili powder – the backbone of chili flavor
1 tsp cumin – adds warmth and earthiness
1 tsp smoked paprika – for a hint of smoky deliciousness
½ tsp cinnamon – a secret ingredient for fall warmth
Salt and pepper, to taste – season as you go
Olive oil for cooking – just a tablespoon needed
Optional toppings: sour cream, shredded cheese, chopped green onions, cilantro, or avocado

How to Make Pumpkin Chili For Fall

Let’s get this delicious fall pumpkin chili simmering! This recipe is straightforward and even better when you let it cook low and slow.

Step 1: Start by preheating your oven to 350°F (175°C) if you plan to finish it in the oven for a richer flavor, or simply prepare your stovetop pot. Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add 1 lb ground beef or turkey and cook, breaking it up with a spoon, until it’s nicely browned. Drain off any excess fat.
Step 2: Add the 1 medium onion, diced, to the pot with the browned meat. Cook until the onion softens and becomes translucent, usually about 3-4 minutes. Then, stir in the 3 cloves garlic, minced, and cook for another minute until it’s fragrant. You’ll start to smell that wonderful aroma building!
Step 3: Sprinkle in the dry spices: 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp cinnamon, and a good pinch of salt and pepper. Stir everything together to coat the meat and onions, letting the spices toast for about 30 seconds to really bring out their flavor.
Step 4: Pour in the 1 can (15 oz) pure pumpkin puree, the drained and rinsed kidney beans and black beans, and the can (14.5 oz) diced tomatoes with green chilies (undrained). Give it all a good stir to combine.
Step 5: Add the 2 cups vegetable broth. Stir everything well to make sure all the ingredients are incorporated.
Step 6: Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for at least 20-30 minutes. This is where the magic happens as all the flavors meld together to create your hearty fall pumpkin chili. If you’re using a slow cooker for your slow cooker pumpkin chili fall, transfer everything to the slow cooker now and cook on low for 6-8 hours or high for 3-4 hours.
Step 7: After simmering, taste the chili. Adjust the seasonings as needed – maybe it needs a little more salt, pepper, or even a pinch more chili powder if you like it spicier.
Step 8: Once the flavors are perfect and the chili is heated through, remove it from the heat. Serve your fantastic pumpkin chili for fall hot with your favorite toppings!

Pumpkin Chili For Fall: Delicious Autumn Comfort - Pumpkin Chili For Fall - additional detail

Pro Tips for the Best Pumpkin Chili For Fall

Want to elevate your fall pumpkin chili? Follow these simple tips for a truly exceptional dish that will impress everyone.

Use quality spices: Fresh, vibrant spices make a huge difference. Check the expiration dates on your chili powder, cumin, and smoked paprika.
Don’t skip the cinnamon: It’s a secret weapon that adds warmth and depth without making the chili taste like dessert.
Taste and adjust: Always taste your chili before serving. Spices vary, and your preferences might too, so season accordingly.
Let it rest: If you have time, letting the chili sit for about 10-15 minutes after cooking allows the flavors to meld even further.

What’s the secret to perfect Pumpkin Chili For Fall?

The key to the best pumpkin chili recipe is the balance of sweet and savory, plus a touch of warmth from the cinnamon and smoked paprika. Using pure pumpkin puree, not pie filling, is crucial for that authentic flavor. For more recipe inspiration, check out our full collection of recipes.

Can I make Pumpkin Chili For Fall ahead of time?

Absolutely! This chili is even better the next day. Prepare it completely, let it cool, and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave. This is a great make-ahead option, similar to how you might prepare fried meatballs for a future meal.

How do I avoid common mistakes with Pumpkin Chili For Fall?

A common pitfall is using pumpkin pie filling instead of pure pumpkin puree. Also, be careful not to overcook the beans, which can make them mushy. Simmering for the recommended time ensures they are tender but still hold their shape. For other hearty dishes, consider a jalapeno buffalo chicken casserole.

Best Ways to Serve Pumpkin Chili For Fall

Serving this delicious chili is half the fun! I love to top my bowl with a dollop of cool sour cream or Greek yogurt, some sharp shredded cheddar cheese, and a sprinkle of fresh green onions. For an extra creamy pumpkin chili fall recipe experience, a side of cornbread or crusty bread is perfect for soaking up every last drop. You could also serve it alongside a simple green salad for a complete, satisfying meal that truly embraces the flavors of autumn. If you enjoy flavorful chicken dishes, you might also like our teriyaki chicken sheet pan supper.

Pumpkin Chili For Fall: Delicious Autumn Comfort - Pumpkin Chili For Fall - additional detail

Nutrition Facts for Pumpkin Chili For Fall

Here’s a look at the nutritional breakdown per serving of this delightful fall pumpkin chili. As with most homemade dishes, these are approximate values.

Calories: 350
Fat: 15g
Saturated Fat: 5g
Protein: 20g
Carbohydrates: 35g
Fiber: 10g
Sugar: 8g
Sodium: 600mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, you can refer to resources like the MyPlate initiative.

How to Store and Reheat Pumpkin Chili For Fall

Properly storing your delicious seasonal autumn pumpkin chili ensures you can enjoy its comforting flavors for days to come. Once the chili has cooled down slightly, ladle it into airtight containers. For refrigeration, it will keep well for about 3 to 4 days. If you plan to freeze your pumpkin chili for fall, make sure it’s completely cooled before transferring it to freezer-safe containers or heavy-duty freezer bags. It can stay frozen for up to 3 months. When you’re ready to reheat, you have a few easy options.

To reheat from the refrigerator, simply warm it gently in a saucepan over low heat, stirring occasionally, until heated through. You can also microwave individual portions. If reheating from frozen, it’s best to thaw it overnight in the refrigerator first. Then, you can proceed with reheating on the stovetop or in the microwave as you would with refrigerated chili. Enjoy your flavorful pumpkin chili whenever the craving strikes! For other comforting dishes, consider trying chicken meatballs with lemon orzo.

Frequently Asked Questions About Pumpkin Chili For Fall

What is Pumpkin Chili For Fall?

Pumpkin chili for fall is a hearty, comforting stew that blends traditional chili ingredients like beans, spices, and sometimes meat, with the unique, slightly sweet, earthy flavor of pure pumpkin puree. It’s a seasonal twist that really captures the essence of autumn in a bowl, making it a perfect dish for cooler weather. For more general recipe information, you can visit sarecipe.com/recipes/.

Can I make this a vegetarian or vegan pumpkin chili for fall?

Absolutely! To make a vegetarian pumpkin chili for fall, simply omit the ground meat and increase the beans or add hearty vegetables like diced sweet potatoes or corn. For a vegan pumpkin chili for fall, ensure you use vegetable broth and skip any dairy toppings like sour cream or cheese. Many people enjoy it with avocado or a cashew-based crema! If you’re interested in other meatless options, our zucchini noodle chicken alfredo can be adapted.

How spicy is this pumpkin chili recipe?

This particular pumpkin chili recipe is generally mild to medium in spice, thanks to the chili powder and diced tomatoes with green chilies. However, you can easily adjust the heat! For a spicier version, add a pinch of cayenne pepper, a dash of hot sauce, or some finely diced jalapeños when you add the onions and garlic. For a milder flavor, reduce the chili powder slightly. For a different kind of heat, try our ground turkey and peppers stir-fry.

What are the best toppings for pumpkin chili for fall?

The toppings are where you can really customize your bowl! Some of my favorites include a dollop of sour cream or plain Greek yogurt for a creamy contrast, shredded cheddar or Monterey Jack cheese, chopped fresh cilantro, diced green onions, or creamy slices of avocado. A sprinkle of toasted pepitas (pumpkin seeds) also adds a lovely crunch and fits the fall theme perfectly.

Variations of Pumpkin Chili For Fall You Can Try

This recipe is wonderfully adaptable, making it easy to tailor to your preferences. If you’re looking for a delicious vegetarian pumpkin chili fall option, simply swap out the ground meat for an extra can of beans (like pinto or cannellini) or add some diced sweet potatoes or corn for extra heartiness. For a completely vegan pumpkin chili for fall, ensure you use vegetable broth and skip any dairy toppings like cheese or sour cream; avocado or a dairy-free crema works beautifully. You can also adapt this for a slow cooker by sautéing the aromatics and meat first, then adding everything to your slow cooker and cooking on low for 6-8 hours. For a different flavor profile, try adding a tablespoon of maple syrup for a touch of sweetness or a pinch of chipotle powder for a smoky, spicier kick. If you enjoy Mediterranean flavors, you might also like our mediterranean chicken zucchini bake.