This pumpkin chili is a hearty, comforting dinner that’s perfect for cool evenings. It’s a family favorite we make often during chili season, and it keeps well—leftovers taste even better the next day. I usually make it on the stovetop in about an hour, but you can also use a slow cooker for an easy, hands-off weeknight meal.
Because someone in my family can’t eat tomatoes, I experimented with replacing tomato sauce with pumpkin purée and the result was a delicious, savory chili. While some were initially worried it would taste like pumpkin pie, the combination of beef broth and apple cider vinegar gives it a tang and depth very similar to traditional tomato-based chili. Top with your favorite garnishes for a memorable dinner.
This easy pumpkin chili pairs beautifully with a big slice of gluten-free cornbread, corn muffins, or tortilla chips.
Ingredient Notes
This recipe uses simple pantry ingredients and, as written, is both gluten free and dairy free.
- Pumpkin Purée – Use canned pumpkin purée or homemade roasted pumpkin purée. Do not use pumpkin pie filling, which contains added sugar and spices.
- Lean Ground Beef – This recipe is written with beef, but you can omit it for vegetarian chili or substitute ground turkey or a plant-based ground meat.
- Beans – A mix of beans works well. Typical choices are chili (pinto), black, and kidney beans. Drain and rinse canned beans if you prefer a less sodium-forward dish.
- Gluten Free Beef Broth – The broth combines with the pumpkin and vinegar to mimic tomato sauce. If you need this dish to be vegetarian or vegan, use vegetable broth instead.
- Apple Cider Vinegar – Adds the bright acidity that tomatoes would normally provide.
See the recipe card below for the full ingredient list and measurements.
Substitutions & Variations
- Vegetarian or Vegan: Replace beef broth with vegetable broth and omit ground beef or use plant-based crumbles.
- Turkey Chili: Swap ground turkey for a lighter option.
- Less Spicy: Omit the jalapeño or replace it with additional green pepper.
- Add More Vegetables: Stir in cubed sweet potatoes or butternut squash with the onions so they soften as the chili cooks.
How to Make Pumpkin Chili
I like to use a 5-quart Dutch oven on the stovetop, but any large pot will work.
STEP 1: Brown the ground beef in a large soup pot and drain any excess fat.
STEP 2: Add olive oil to the pot, then cook the diced onion over medium heat until translucent.
STEP 3: Stir in the green pepper, jalapeño, and garlic and cook 2–3 minutes until fragrant.
STEP 4: Add chili powder, salt, beef broth, apple cider vinegar, and pumpkin purée. Stir until fully combined and the mixture is soupy.
STEP 5: Add the beans, bring the chili to a simmer, then reduce heat to medium-low, cover, and cook 20–30 minutes. Stir occasionally to prevent sticking.
STEP 6: Return the cooked beef to the pot and cook uncovered another 10–15 minutes to thicken. Taste and adjust seasoning, then serve and enjoy.
How to Make Slow Cooker Pumpkin Chili
To make this in a slow cooker: brown and drain the ground beef, then add all ingredients (including the cooked beef) to the slow cooker. Cook on high for 4 hours or low for 6–8 hours. Stir before serving.
Storage
Store leftover chili in an airtight container in the refrigerator for 4–5 days. The flavors continue to develop, so it often tastes even better after a day or two.
To freeze, cool completely, transfer to freezer bags, lay flat, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
More soups and stews to try:
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Dutch Oven Beef Stew
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Vegetable Rice Soup
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Kielbasa Potato Soup
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Turkey and Rice Soup
If you try this recipe, please leave a star rating and let me know how you liked it in the comments below.
Recipe
Easy Pumpkin Chili
Ingredients
- 1 pound Ground Beef, browned and drained
- 1 Cup Yellow Onion, diced
- ½ Cup Green Pepper, diced
- 1 Jalapeno, diced
- 3 Cloves Garlic, diced
- 2 Tablespoons Olive Oil
- 1 Tablespoon Chili Powder
- 1 teaspoon Salt
- 4 Cups Gluten Free Beef Broth
- 2 Tablespoons Apple Cider Vinegar
- 15 ounces Pumpkin Puree (not pie filling)
- 15 ounces Chili Beans (one can)
- 15 ounces Black Beans (one can)
- 15 ounces Kidney Beans (one can)
Instructions
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Add ground beef to a large soup pot and cook over medium heat until browned. Drain any excess fat.
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Pour olive oil into the pot and heat over medium. Add the diced onion and cook 5–10 minutes, stirring occasionally, until translucent.
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Add the green pepper, jalapeño, and garlic and cook 2–3 minutes until fragrant.
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Stir in chili powder, salt, beef broth, apple cider vinegar, and pumpkin purée. Mix until the pumpkin is fully incorporated and the mixture is soupy.
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Add the beans, bring to a simmer, then lower heat to medium-low. Cover and cook 20–30 minutes, stirring occasionally to prevent sticking.
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Add the cooked ground beef back to the pot and continue to cook uncovered for another 10–15 minutes until the chili thickens. Adjust seasonings and serve.
To prepare in a slow cooker
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Brown and drain the ground beef.
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Add all ingredients, including the cooked beef, to the slow cooker.
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Cover and cook on high for 4 hours or on low for 6–8 hours. Stir before serving.
Notes
Storage: Refrigerate leftovers in an airtight container for 4–5 days.
Freezer: Cool completely, freeze flat in bags for up to 3 months, thaw overnight in the fridge before reheating.
Crockpot Instructions: Brown beef, then add cooked beef and remaining ingredients to the slow cooker. Cook on high for 4 hours or low for 6–8 hours.