This easy pumpkin chili is rich, hearty, and packed with cozy fall flavor! Ground beef and pork simmer with tomatoes, pumpkin, vegetables, and smoky spices for a satisfying one-pot dinner. It’s ready in about 40 minutes and is paleo, Whole30 compatible, dairy free, and naturally gluten free.
*Originally published September 2017. This post has been updated with clearer instructions, additional recipe tips and new photos. The original recipe ingredients remain unchanged.
Pumpkin might not be the first ingredient that comes to mind when you think about chili, but it works so well in savory recipes! It blends right into the tomato base, giving this pumpkin chili a rich texture without making it taste like pumpkin pie.
This recipe combines ground beef and pork with onion, bell pepper, jalapeño, tomatoes, and plenty of smoky seasonings. A small amount of pumpkin pie spice adds warmth without making the chili sweet.
Everything cooks in one pot, and the spice level is easy to adjust for your family. It’s exactly the kind of cozy, low-effort dinner I want on a chilly fall evening!
Why You’ll Love This Pumpkin Chili
- It’s a simple one-pot dinner.
- Pumpkin makes the chili thick and hearty without beans.
- You can have it on the table in about 40 minutes.
- It’s naturally gluten free, dairy free, paleo, and Whole30 compatible.
- The spice level is easy to adjust.
- Leftovers taste even better the next day.
- It freezes well for an easy future meal.
Ingredients You’ll Need
Here’s what you’ll need to make this easy pumpkin chili:
Ground beef and ground pork: I love the flavor and richness of using both. You can use all ground beef or substitute ground turkey for the pork if you prefer.
Onion and green bell pepper: These create the savory flavor base and add texture to the chili.
Garlic and jalapeño: Fresh garlic adds lots of flavor, while the jalapeño gives the chili a mild kick. Remove the seeds for less heat.
Crushed tomatoes and diced tomatoes: Using both creates a thick base with just the right amount of texture. There’s no need to drain the diced tomatoes.
Pumpkin puree: Make sure you use plain pumpkin puree, not pumpkin pie filling. It thickens the chili and adds nutrients without giving it a strong pumpkin flavor.
Chili powder, cumin, smoked paprika, and chipotle powder: This combination gives the chili its smoky, savory flavor. Adjust the chipotle powder depending on how spicy you want it.
Pumpkin pie spice: A small amount adds warmth and complements the pumpkin. You can begin with one teaspoon for a subtler flavor or use the full 1½ teaspoons. If you prefer cinnamon alone, use just ½ teaspoon.
How to Make Pumpkin Chili
Heat the avocado oil in a large Dutch oven or heavy pot over medium-high heat.
Add the ground beef and pork. Season the meat with half of the salt and black pepper, then cook while breaking it apart with a wooden spoon.
When the meat is about two-thirds of the way browned, drain off some of the excess fat if necessary. Leave a little in the pot for flavor.
Add the onion and green bell pepper. Cook for three to four minutes, until the meat is completely browned and the vegetables begin to soften.
Add the garlic and jalapeño and cook for another minute, stirring frequently.
Stir in the crushed tomatoes, undrained diced tomatoes, pumpkin puree, remaining salt, chili powder, smoked paprika, chipotle powder, cumin, and pumpkin pie spice.
Bring the chili to a gentle boil, then reduce the heat to maintain a slow simmer. Partially cover the pot and simmer for at least 15 minutes or up to 45 minutes, stirring occasionally.
For thicker chili, remove the lid during the final 5–10 minutes. Taste and adjust the salt and seasonings before serving.
Can You Taste the Pumpkin?
The pumpkin gives the chili a thick, velvety texture, but it doesn’t make it taste like pumpkin pie. Tomatoes, ground meat, garlic, and smoky chili seasonings remain the dominant flavors.
The pumpkin pie spice adds subtle warmth rather than sweetness. If you’re unsure about it, begin with one teaspoon. You can always stir in more after the chili has simmered.
Tips for the Best Pumpkin Chili
Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices and won’t work in this savory recipe.
Adjust the seasonings to taste. Chili powders vary in heat and flavor. Begin with the listed amounts, then add more after the chili simmers if needed.
Control the spice level. Remove the jalapeño seeds and use less chipotle powder for mild chili. For more heat, leave some jalapeño seeds or increase the chipotle powder to ½ teaspoon.
Let it simmer longer when you can. The chili can be served after 15 minutes of simmering, but the flavors deepen when it cooks for 30–45 minutes.
Don’t drain all the fat. Leaving a small amount in the pot gives the chili better flavor and texture.
Slow Cooker Instructions
Brown the beef and pork in a skillet, seasoning the meat with half of the salt and black pepper.
Once the meat is about two-thirds browned, add the onion and bell pepper. Cook for three to four minutes, then add the garlic and jalapeño and cook for another minute.
Transfer the mixture to a slow cooker. Add the crushed tomatoes, diced tomatoes, pumpkin puree, remaining salt, and all the spices. Stir well.
Cover and cook on low for four hours. Taste and adjust the seasonings before serving.
Browning the meat and vegetables first adds the best flavor, so I don’t recommend skipping that step.
Toppings for Pumpkin Chili
The toppings are one of the best parts of chili! Try serving it with:
- Sliced or diced avocado
- Chopped fresh cilantro
- Diced red onion
- Sliced jalapeños
- Fresh lime wedges
- Dairy-free sour cream
- Shredded cheese, if you eat dairy
- Grain-free tortilla chips
If you’re completing a Whole30, check all packaged toppings to make sure their ingredients are compatible with the program.
What to Serve with Pumpkin Chili
This chili is filling enough to serve by itself, especially once you add avocado and your favorite toppings.
You can also serve it with a simple green salad, roasted vegetables, baked sweet potatoes, or grain-free tortilla chips for dipping.
Storing, Reheating, and Freezing
Store leftover pumpkin chili in a covered container in the refrigerator for up to four days. The flavors become even richer after the chili sits overnight, making it great for meal prep.
Reheat individual portions in the microwave or warm the chili in a saucepan over medium-low heat. Add a small splash of broth or water if it becomes thicker than you’d like.
To freeze, allow the chili to cool completely and transfer it to freezer-safe containers. Freeze for up to three months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Pumpkin Chili FAQs
Can I use all ground beef?
Yes. Replace the ground pork with an additional ½ pound of ground beef. The flavor will be slightly different, but the chili will still be rich and delicious.
Can I use ground turkey?
Yes. Ground turkey can replace the pork, or you can use all turkey. If using very lean turkey, you may need a little additional avocado oil when browning it.
Is pumpkin chili sweet?
No. Plain pumpkin puree doesn’t add significant sweetness. It primarily thickens the chili and gives it a smooth, rich texture. The tomatoes, meat, garlic, and smoky spices keep the overall flavor savory.
Is this pumpkin chili spicy?
As written, it has a mild-to-medium heat level. For milder chili, remove the jalapeño seeds and reduce or omit the chipotle powder. For more heat, use ½ teaspoon chipotle powder or add extra jalapeño.
Is this chili Whole30 compatible?
The chili ingredients are Whole30 compatible as written. If you add toppings, check the ingredients in any packaged products, including dairy-free sour cream or tortilla chips.
Can I make pumpkin chili ahead of time?
Absolutely. Like most chili recipes, it tastes even better after the flavors have time to develop. Make it one or two days in advance, refrigerate it, and gently reheat before serving.
This easy pumpkin chili is hearty, flavorful, and perfect for a cozy fall dinner! Grab your favorite chili pot and your toppings, and let’s cook.
I hope you’re ready for a warm, comforting bowl of this easy pumpkin chili! It’s hearty, packed with savory flavor, and perfect for busy fall weeknights, meal prep, or game day. Grab your favorite toppings and a big spoon, and let’s make it!
More Paleo Chili Recipes
If you love this pumpkin chili, try these recipes next:
Classic Stovetop Beanless Chili
Butternut Squash Chicken Chili
Easy Pumpkin Chili (Paleo, Whole30)
Ingredients
- 1 pound ground beef
- ½ pound ground pork or an additional ½ pound ground beef
- ½ tablespoon avocado oil or olive oil
- 1 teaspoon fine sea salt divided, plus more to taste
- Black pepper to taste
- 1 medium onion diced
- 1 large green bell pepper diced
- 4 cloves garlic minced
- 1 jalapeño pepper seeded if desired and minced
- 1 28-ounce can crushed tomatoes
- 1 14.5-ounce can diced tomatoes undrained, preferably no salt added
- 1 15-ounce can pumpkin puree
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon smoked paprika
- ¼ teaspoon chipotle powder or up to ½ teaspoon for more heat
- 1 teaspoon pumpkin pie spice*
- Chopped fresh cilantro for serving
- Sliced avocado diced red onion, lime wedges, or dairy-free sour cream, for serving
Instructions
Stovetop Instructions:
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Heat a large Dutch oven or heavy pot over medium-high heat. Add the avocado oil.
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Add the ground beef and pork. Season with ½ teaspoon of the salt and black pepper. Cook, breaking the meat apart with a wooden spoon, until it is about two-thirds browned.
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Drain off some of the excess fat if necessary, leaving a small amount in the pot for flavor. Add the onion and green bell pepper. Cook for three to four minutes, stirring occasionally, until the meat is completely browned and the vegetables begin to soften.
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Add the garlic and jalapeño. Cook for one minute, stirring frequently.
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Stir in the crushed tomatoes, undrained diced tomatoes, pumpkin puree, remaining ½ teaspoon salt, chili powder, cumin, smoked paprika, chipotle powder, and pumpkin pie spice.
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Bring the chili to a gentle boil. Reduce the heat to a slow simmer and partially cover the pot. Simmer for at least 15 minutes or up to 45 minutes, stirring occasionally. For thicker chili, uncover the pot during the final 5–10 minutes.
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Taste and adjust the salt and seasonings. Serve topped with cilantro, avocado, diced red onion, lime, or dairy-free sour cream, if desired.
Slow Cooker Instructions:
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Follow Steps 1–4 above to brown the meat and cook the vegetables.
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Transfer the meat and vegetable mixture to a slow cooker. Add the crushed tomatoes, diced tomatoes, pumpkin puree, remaining salt, and all the spices. Stir to combine.
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Cover and cook on low for four hours.
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Stir well, taste, and adjust the seasonings before serving with your favorite toppings.
Recipe Notes
- Use plain canned pumpkin puree, not pumpkin pie filling.
- For a subtler pumpkin-spice flavor, begin with one teaspoon and add more to taste.
- If substituting cinnamon for the pumpkin pie spice, use only ½ teaspoon.
- Remove the jalapeño seeds and omit or reduce the chipotle powder for mild chili.
- Store leftovers covered in the refrigerator for up to four days.
- Freeze cooled chili in freezer-safe containers for up to three months.
Another amazing recipe!! So fall and so delicious!!! I like spice so I added the extra bit of chipotle powder. I absolutely love the blend of the flavors!!!