Pumpkin Chili Recipe with Ground Beef

By Juliea Huffaker on September 18, 2024, Updated November 18, 2025

This hearty pumpkin chili recipe has the perfect blend of seasonings, ground beef and vegetables…It’s the perfect fall dinner!

of blue bowl of pumpkin chili recipe garnished with avocado cheese and cilantro and small pumpkins in the background

Creamy pumpkin puree adds a touch of sweetness to chili that’s loaded with peppers, sweet potato, beans and spices!

Looking to add hidden veggies to a your kids meal? The creamy pumpkin puree blends seamlessly into chili sauce making it almost impossible for kids to notice. But, adults will appreciate the thicker texture and subtly fall flavors! Serve it with moist cornbread, soft sourdough rolls, or sourdough pumpkin cinnamon rolls!

pumpkin chili ingredients: ground beef, onion, garlic, sweet potato, green peppers, pablano pepper, jalapeno pepper, canned tomatoes, canned beans, pumpkin puree, cumin, cinnamon, smoked paprika, chili powder, salt and pepper. with a small pumpkin

Key Ingredients for Pumpkin Chili

This isn’t your average chili! It uses a few key ingredients to create a flavor that is both warm and complex. Here’s a little more about what makes this recipe so special and how you can get it right the first time.

The Peppers – The peppers are the backbone of this chili! The combination of bell peppers adds a nice sweetness, the poblano gives an earthy flavor, and the jalapeño brings a little heat… If you’re nervous about spice, you can always use less jalapeño. But for an authentic flavor, use all three!

Ground Beef – You can use any kind of ground beef you like here. I always make sure to brown it in a pan on the stove first with the onions and garlic then drain excess fat before adding it to the crock pot. This builds incredible flavor that you just can’t get from the crock pot alone! 😉

Spice Blend – We’re using a classic chili powder and cumin, but the secret is the smoked paprika for a deep, smoky flavor and a hint of cinnamon to perfectly complement the pumpkin. Trust me, the cinnamon isn’t for sweetness—it just makes everything taste better!

Pumpkin Puree – The star of the show… The pumpkin doesn’t make the chili taste like a dessert at all. It just adds a velvety, creamy texture and a delicious, earthy flavor! Just be sure to use plain pumpkin puree from a can, not pumpkin pie filling with sugar and spices!

a bowl of pumpkin chili garnished with cilantro, cheese and avocado. with text

My Tips & Tricks for a Perfect Pumpkin Chili

Making this pumpkin chili is super simple, but the secret to its amazing flavor is all in a few easy steps. Trust me, these little things make a huge difference!

Don’t Skip Browning the Meat! This is my number one tip. Browning the ground beef in a Dutch oven over medium-high heat first is the best way to build incredible flavor right from the start. As you cook it, be sure to break it up into small pieces—this helps it cook evenly and prevents any big, clumpy bits!

4 basic steps to make pumpkin chili in one pot

Sauté Your Veggies: Sautéing your onions, garlic, and peppers before adding the rest of your ingredients is an easy but important step. It softens the vegetables and releases all their wonderful aromas and oils, which adds so much depth to your chili!

Go Slow and Low: Once you add all the ingredients, adjust the heat and let your chili come to a slow simmer. Cooking it slowly is key! This is where all those amazing flavors get to meld and marry, and it’s how your sweet potatoes get perfectly tender without burning the bottom of the pot.

How to Serve Pumpkin Chili

Fill bowls with 1/2 cup – 1 cup of chili, and garnish with your choice of sliced avocado, shredded cheddar cheese, sour cream, diced green onions, or cilantro. This chili goes perfect with some easy homemade rolls or a quick sweet cornbread or moist sourdough spoon cornbread!

I want to know what YOU think… Please review the recipe card!

If you try this recipe, I’d really appreciate a star rating or review in the comments below… Thank you so much, Juliea!

Pumpkin Chili Recipe with Ground Beef

This one pot pumpkin chili recipe is a hearty fall meal the whole family loves… It's packed with pumpkin, protein, veggies and spices that warm you up on a cool evening! Please rate this recipe;)

5 from 1 vote

Print Pin Rate

Course: dinner, Easy Dinner

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 338kcal

Author: Juliea Huffaker

Ingredients

1 pound ground beef
1 large yellow onion chopped
1 large sweet potato peeled and cubed. If you don’t have sweet potato you could use 2 cups cubed butternut squash.
1 red bell pepper chopped
2 small green bell peppers chopped
1 poblano pepper seeded, deveined and chopped
1 small jalapeno pepper seeded, deveined and chopped.
3 cloves minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon ground cinnamon
15 ounces pumpkin puree
30 ounces diced tomatoes
1 can low sodium pinto beans
1 cup water
*Optional garnishes: Sliced avocado shredded cheddar cheese, and chopped cilantro.

Instructions

Brown your ground beef:
In a Dutch oven over medium-high heat, brown the ground beef (5-7 minutes). Use a spoon or spatula to break up the ground beef into smaller pieces as it cooks. Drain off excess grease!
Sauté the garlic and onions: Add the minced garlic and chopped onions to the Dutch oven and sauté until fragrant and slightly softened. (about 3 minutes)
Add the remaining vegetables: Stir in the sweet potato, red bell pepper, green bell peppers, poblano pepper, and jalapeno pepper, and sauté for 3-5 more minutes.
Add the canned ingredients: Stir in the pumpkin puree, diced tomatoes, beans and water.
Simmer and season: Adjust the heat to low, and bring to a simmer. Then add the salt, black pepper, chili powder, smoked paprika, cumin, and cinnamon. Simmer until the sweet potatoes are tender, about 20-25 minutes. Cook it slowly…
Serve: Garnish with sliced avocado, shredded cheddar cheese, sour cream, diced green onions, or cilantro. Serve hot with warm homemade rolls or sweet cornbread.

Notes

Building Flavor is Key: For the best, deepest flavor, trust me on this: don’t skip browning the ground beef first! Break up the meat as it cooks to prevent big clumps. Sautéing the garlic, onions, and other vegetables afterwards is also crucial—this step releases their natural oils and aromas, which is a total game-changer for your chili.

A Word on Ingredients: Be sure to use plain pumpkin puree from a can, not pumpkin pie filling! The pie filling has added sugar and spices that will make your chili taste like dessert.

For a Spicier Kick: If you want a little more heat, you can leave some or all of the seeds in the jalapeño. For a milder chili, be sure to remove them completely.

Adjusting Thickness: You have total control over the consistency! If you prefer a thinner chili, simply add a little more water until you reach your desired thickness.

No Dutch oven? No problem! A large, heavy-bottomed pot will work just as well.

Slow Cooker Option: If you prefer a hands-off approach, you can easily make this chili in a slow cooker. Just be sure to still brown the ground beef and sauté the vegetables in a skillet first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Leftovers & Storage: This chili is amazing the next day! Store any leftovers in an airtight container in the refrigerator for up to 3 days. It reheats perfectly on the stovetop or in the microwave.

Nutrition

About Juliea

Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.