Why You Should Try Making This Hearty Pumpkin Chili

I know what some of you might be thinking…Pumpkin + Chili?!?! Have I lost my mind? That’s about the reaction I got from my husband when I told him I was making chili for dinner (for guests) and sent him to the store for pumpkin. He also announced to our dinner guests after I told them we were having Pumpkin Chili that “this could be an epic fail”. Thanks for your vote of confidence sweetie. The dinner guests loved my Pumpkin Chili Soup and so did my husband and it’s definitely a recipe we’ll make again. The unique flavor combination comes together for a perfect fall chili.

Looking for the best pumpkin chili recipe? You will love this hearty pot of chili. This recipe was first published November 6, 2016 but I have added a recipe card and republished it here for my new readers to enjoy. Be sure to pin this recipe for later!

Delicious Fall Pumpkin Chili Recipe

Making pumpkin chili can be a delicious and healthy twist on traditional chili. Here are some reasons to give it a try:

1. Nutritional boost: Pumpkin is rich in vitamins A and C, fiber, and antioxidants, adding nutritional value to your chili.
2. Creamy texture: Pumpkin gives the chili a creamy, hearty texture without the need for dairy or heavy thickeners.
3. Seasonal flavor: It’s perfect for fall and adds a slightly sweet, earthy flavor that pairs well with the spiciness of chili.
4. Versatility: It works in both vegan and meat-based chili recipes, making it adaptable for various diets.
5. Color: The bright orange of pumpkin adds a vibrant, autumnal look to your dish.

Is chili a soup?

Chili is generally considered a stew, not a soup. The main difference between soups and stews lies in their consistency and ingredient composition. Chili tends to be thicker, with less liquid and heartier ingredients like beans, meat, and tomatoes, which are cooked together slowly, much like a stew. Soup, on the other hand, usually has more broth or liquid. That said, some chili recipes can be more soup-like, depending on how they’re prepared! This one is actually more stew like.

Chili Ingredients:

• 3 lbs lean ground beef
• 30 ounces canned pumpkin purée (or homemade pumpkin puree)
• 46 ounces vegetable juice
• 30 petite diced tomatoes
• 20 ounces diced tomatoes with green chilies
• 16 ounces black beans – drained and rinsed (may sub pinto beans)
• 40 ounces light red kidney beans – drained and rinsed
• 1 medium red onion – diced (may sub yellow onion)
• chili powder to taste
• cumin to taste
• red pepper flakes to taste
• garlic powder to taste
• salt & pepper to taste
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp of cloves
• pinch of ginger
• pinch of all spice

How To Make Pumpkin Chili Soup:

Brown the ground beef in a large skillet. Drain and rinse and return to the pan. Season with the chili powder, cumin, red pepper flakes, garlic powder, salt and pepper.

While the ground beef is browning, pour the pumpkin into a large stock pot. Over a low heat, stir in the cinnamon, nutmeg, cloves, ginger, and all spice.  Add 1/2 of the vegetable juice and stir until smooth.

Add the diced tomatoes and the the beans to the pumpkin mixture.

Once the beef is cooked through and seasoned, add the diced onion and continue cooking until the onion is tender.

When the onion is tender add the beef to the tomato, bean, and pumpkin mixture.  Stir in the remaining vegetable juice and simmer over low/medium heat until you are ready to serve the pumpkin chili soup. You can serve as is or garnish with sliced, green onions, chopped chives, grated cheddar cheese, and/or sour cream.

If you have leftovers, they are even better the next day. You serve with white rice one night and tortilla chips the next.

Printable Pumpkin Chili Recipe Card