Pumpkin Chili is the perfect fall recipe combining flavorful spices with creamy pumpkin puree for a delicious dinner that only requires 15 minutes of prep time. Let it simmer on the stove for 30 minutes, cook it in an Instant Pot in 10 minutes, or let it simmer all day in a slow cooker. No matter the cooking method, you’re going to love the flavor of this easy fall chili recipe!

Yellow bowl filled with Pumpkin Chili garnished with melted cheese and cilantro.

When the weather begins to change, it can only mean one thing, cozy recipes filled with classic fall flavors! Chili is an excellent, easy meal to make in the slow cooker, Instant pot, or on the stove. It’s healthy, filling, and absolutely delicious.

It’s also easy to customize to create a variety of flavors. This recipe for Pumpkin Chili captures the taste of fall just perfectly! Prepare it in the morning for an easy weeknight meal, include it in your game day spread, or get festive and serve it at a pumpkin carving party.

My first time making this recipe was in November 2011 for a pumpkin carving party. It was only the 6th recipe on the blog and it became an instant hit with my friends, and my online community. Every time I serve it, my friends and family always go back for seconds!

This is a new fall recipe that you’ll want to make for years to come!

Pumpkin Chili Ingredients on a wooden cutting board.

Ingredients

  • Olive oil – or another vegetable oil, like avocado or canola oil.
  • Ground beef – ground turkey or ground chicken can also be used if you prefer.
  • Red onion – a yellow onion will also work in this recipe.
  • Green bell pepper – or feel free to use a yellow, orange or red bell pepper.
  • Garlic – I always recommend fresh minced cloves for the best flavor.
  • Canned kidney beans
  • Canned diced tomatoes
  • Tomato sauce
  • Canned diced green chilies – easily found in the Hispanic section of most American grocery stores.
  • Canned pumpkin puree – make sure you pick up a can that says 100% pure pumpkin and not pumpkin pie filling, or your chili will be very sweet!
  • Jalapeños –  if you want to spice things up a bit, feel free to also add a serrano pepper. If you want to take the spice down, use an extra ½ cup diced green bell pepper instead of the jalapenos.
  • Chili powder – be sure to use chili powder, NOT chile powder! Chili powder is a blend of ground dried chili peppers with other spices. Chile powder is straight blended dried chiles and is much spicier than chili powder.
  • Crushed red pepper flakes – these add a bit more spice to the chili, but can be left out if you want a chili with less spice.
  • Ground cinnamon + nutmeg + allspice + ginger – these spices are all typically found in a pumpkin spice seasoning blend, which means they pair perfectly with the pumpkin puree in this chili recipe.
  • Ground cumin – cumin pairs wonderfully with the chili powder in this seasoning mix. It boosts the natural spicy flavor of the dried chili powder. And it adds a rich, earthy, and nutty element to the chili.
  • Salt – to bring out all of the flavors in the chili.
  • Sugar – to balance out the spicy flavors in the chili.

Instructions

I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. 

  1. Cook the vegetables. Pour olive oil into a large skillet on the stove over medium-high heat. Add the onion and green bell pepper, cook for 4-5 minutes, then add minced garlic and cook for an additional minute.
  2. Cook the meat. Add the ground beef and cook through until no longer pink. Drain any grease from the skillet.
  3. Load the slow cooker. While the meat is cooking, add canned diced tomatoes, kidney beans, tomato sauce, green chilies, pumpkin puree and minced jalapenos to a slow cooker.
  4. Add the cooked ground beef. Stir to combine everything.
  5. Add the seasonings. Sprinkle in chili powder, crushed red peppers, cinnamon, nutmeg, allspice, ginger, cumin, salt, and sugar. Stir until everything is incorporated.
  6. Cook. Set the slow cooker to high for 3-4 hours, or low for 6-8 hours.
Two yellow bowls filled with Pumpkin Chili garnished with melted cheese and cilantro on a wooden surface surrounded by jalapeños, cilantro, and pumpkins.

How to make it in an Instant Pot

This chili is delicious in a slow cooker, but also easily made in an Instant Pot in just 30 minutes. Simply follow the steps below for the best Instant Pot Pumpkin Chili!

  1. Press the saute button on the Instant Pot.
  2. Add the olive oil to the Instant Pot, then add the onion, bell pepper, and garlic. Cook for 3-4 minutes in the Instant Pot.
  3. Add the ground beef to the Instant Pot and cook for 6-8 minutes, or until no longer pink.
  4. Press the cancel/keep warm button. Drain any grease from the Instant Pot.
  5. Add the canned diced tomatoes, kidney beans, tomato sauce, green chilies, pumpkin puree and minced jalapenos to the Instant Pot.
  6. Season with the chili powder, crushed red peppers, cinnamon, nutmeg, allspice, ginger, cumin, salt, and sugar. Stir until everything is incorporated.
  7. Place the lid on the Instant Pot and set the vent knob to sealing.
  8. Cook on HIGH for 10 minutes.
  9. Once the timer goes off, let the steam release naturally, then remove the lid from the Instant Pot.
  10. Stir the chili and serve immediately with your favorite toppings.

How to make it on the stove

If you want to simply simmer the pumpkin chili on the stove, follow these easy instructions.

  1. Pour olive oil into a large dutch oven on the stove over medium-high heat. Add the diced onion and green bell pepper, cook for 4-5 minutes, then add minced garlic and cook for an additional minute.
  2. Add the ground beef and cook through until no longer pink. Drain any grease from the dutch oven.
  3. Add the canned diced tomatoes, kidney beans, tomato sauce, green chilies, pumpkin puree and minced jalapenos to the dutch oven with the cooked ground beef.
  4. Season with the chili powder, crushed red peppers, cinnamon, nutmeg, allspice, ginger, cumin, salt, and sugar. Stir until everything is incorporated.
  5. Bring the chili to a simmer on the stove, then cover and reduce the heat to low. Simmer for 30 minutes on the stove. Remove the lid and serve.

Storage and reheating

To store: Place any leftover cooked chili in an airtight container in the refrigerator, for up to 7 days.

To reheat the chili from the refrigerator, add it to a pot on the stove over medium-high heat and stir occasionally for 8-10 minutes. You can also reheat it in the microwave. Place the chili in a microwave-safe bowl, microwave for 2 minutes, stir the chili, then microwave for an additional minute.

To freeze cooked chili, let it cool completely then transfer it to a freezer-safe plastic bag, mason jar, or plastic container. Place it in the freezer for up to 6 months. Be sure to leave 1 inch of space in the container for the chili to expand in the freezer.

To reheat from frozen: Place the chili back in a Crock Pot set to low for 2 hours, or add it to a large pot on the stovetop over medium heat and simmer for 30 minutes, or until completely thawed and heated through. You can also thaw the chili overnight in the fridge, then reheat it on the stovetop or in a slow cooker the next day.

Yellow bowl filled with Pumpkin Chili garnished with melted cheese, avocado, and cilantro.

What to serve with it

I like to top this chili with shredded cheddar cheese, fresh chopped cilantro, and diced avocado. You could also add a dollop of guacamole or sour cream.

When serving chili, cornbread and chips are always a welcome addition to the party! Try any of these side dish recipes to pair with the best pumpkin chili recipe.

You can also use this recipe to make Pumpkin Chili Sliders!

Slow Cooker Pumpkin Chili is the perfect gluten free fall recipe combining tons of spices and flavor for a delicious dinner, great for the autumn months.
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Pumpkin Chili

Pumpkin Chili is the perfect fall recipe combining flavorful spices with creamy pumpkin puree for a delicious dinner that only requires 15 minutes of prep time. Let it simmer on the stove for 15 minutes, cook it in an Instant Pot in 10 minutes, or let it simmer all day in a slow cooker. No matter the cooking method, you're going to love the flavor of this easy fall chili recipe!

Ingredients

Optional Toppings

Instructions

  • Add the olive oil to a large skillet on the stove over medium-high heat.
  • Add the onion and green bell pepper, cook 4-5 minutes, then add the garlic and cook for an additional minute. Add the ground beef and cook through until no longer pink. Drain any grease from the skillet.
  • While the meat is cooking, add the diced tomatoes, kidney beans, tomato sauce, green chilies, pumpkin puree and minced jalapenos to a slow cooker. Add the cooked ground beef mixture.
  • Add the chili powder, crushed red pepper, cinnamon, nutmeg, allspice, ginger, cumin, salt and sugar. Stir until everything is combined.
  • Cook on high for 3-4 hours, or on low 6-8 hours. Ladle into bowls and serve with your choice of toppings.

Notes

  • To make this recipe vegetarian, substitute ground beef with meatless crumbles or soy chorizo.
  • This recipe is naturally gluten-free.
  • Nutritional information provided does not include optional toppings.
  • To make this recipe on the stove or an Instant Pot, refer to the instructions in the blog post above.
  • Place any leftover cooked chili in an airtight container in the refrigerator for up to 7 days. To reheat the chili, add it to a pot on the stove over medium-high heat and stir occasionally for 8-10 minutes. You can also reheat it in the microwave. Place the chili in a microwave-safe bowl, microwave for 2 minutes, stir the chili, then microwave for an additional minute.

Nutrition Facts

Serving 4servingCalories 282kcal (14%)Carbohydrates 26g (9%)Protein 15g (30%)Fat 14g (22%)Saturated Fat 5g (25%)Polyunsaturated Fat 1gMonounsaturated Fat 6gTrans Fat 1gCholesterol 40mg (13%)Sodium 1088mg (45%)Potassium 897mg (26%)Fiber 8g (32%)Sugar 11g (12%)Vitamin A 9074mg (181%)Vitamin C 37mg (45%)Calcium 85mg (9%)Iron 4mg (22%)
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