Pumpkin Chili Recipe with Black Beans

Pumpkin Chili blends warm fall spices with smooth pumpkin puree for a hearty, cozy meal. This easy recipe takes about 15 minutes to prep and can be finished on the stove in 30 minutes, cooked quickly in an Instant Pot, or simmered all day in a slow cooker. Whichever method you choose, the result is a flavorful, seasonal chili perfect for weeknights, game day, or fall gatherings.

As temperatures drop and leaves change, this pumpkin chili delivers the flavors of fall in a single pot. It’s adaptable, nutritious, and simple to adjust for different dietary preferences. Use ground beef, turkey, chicken, or meatless crumbles, and tailor the heat by adding or omitting jalapeños. The pumpkin puree brings body and subtle sweetness that pairs beautifully with traditional chili spices.

This recipe first gained popularity at a fall gathering and has remained a favorite for its comforting, crowd-pleasing taste. Make a batch for a week of leftovers, bring it to a party, or use it as a base for creative dishes like sliders or chili-topped baked potatoes.

Ingredients

• Olive oil – or another neutral vegetable oil.
• 1 pound ground beef – or ground turkey, chicken, or meatless crumbles.
• 1 cup red or yellow onion, diced.
• 1 cup green bell pepper, diced (red, orange, or yellow also work).
• 2 cloves garlic, minced.
• 1 15-oz can kidney beans, drained and rinsed.
• 1 14.5-oz can diced tomatoes.
• 1 29-oz can tomato sauce.
• 1 4-oz can diced green chilies.
• 1 15-oz can pumpkin puree (use 100% pumpkin, not pumpkin pie filling).
• 2 jalapeños, minced (optional; substitute extra bell pepper to reduce heat).
• 2 tsp chili powder (use chili powder, not straight chile powder).
• ½ tsp crushed red pepper flakes (optional).
• ½ tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground allspice, and ½ tsp ground ginger – these spices echo pumpkin spice and complement the pumpkin puree.
• 1 tsp ground cumin.
• 1 tsp salt, or to taste.
• 1 tbsp sugar, to balance flavors.

Instructions

Below are straightforward steps that work for a slow cooker, Instant Pot, or stovetop. Photos in the gallery illustrate the process from prep to serving.

1. Cook the vegetables: Heat the oil in a large skillet over medium-high heat. Sauté the onion and bell pepper for 4–5 minutes. Add garlic and cook 1 more minute.
2. Brown the meat: Add the ground beef and cook until no longer pink. Drain excess fat.
3. Combine in the slow cooker: Add diced tomatoes, kidney beans, tomato sauce, green chilies, pumpkin puree, and minced jalapeños to the slow cooker. Stir in the cooked beef.
4. Season: Add chili powder, crushed red pepper, cinnamon, nutmeg, allspice, ginger, cumin, salt, and sugar. Mix until evenly combined.
5. Cook: Cover and cook on high for 3–4 hours or low for 6–8 hours. Serve hot with desired toppings.

How to make it in an Instant Pot

This version speeds up the process while keeping the flavor. Total time is about 30 minutes.

1. Use the Sauté function and heat the oil. Cook onion, bell pepper, and garlic for 3–4 minutes.
2. Add the ground beef and brown for 6–8 minutes until no pink remains. Cancel Sauté and drain any fat.
3. Add diced tomatoes, beans, tomato sauce, green chilies, pumpkin puree, and jalapeños. Stir in all seasonings.
4. Seal the Instant Pot and cook on High pressure for 10 minutes. Allow natural release, stir, and serve with toppings.

How to make it on the stove

For a quick stovetop chili, use a large Dutch oven or heavy pot.

1. Sauté the onion and bell pepper in oil over medium-high heat for 4–5 minutes, add garlic for 1 minute.
2. Add and brown the ground beef; drain fat.
3. Stir in tomatoes, beans, tomato sauce, green chilies, pumpkin puree, jalapeños, and spices.
4. Bring to a simmer, reduce heat to low, cover, and simmer for 30 minutes. Adjust seasoning and serve.

Storage and reheating

To store: Refrigerate leftovers in an airtight container for up to 7 days.

To reheat: Warm on the stovetop over medium heat, stirring occasionally for 8–10 minutes, or microwave in a covered microwave-safe bowl, stirring halfway through heating.

To freeze: Cool completely, transfer to freezer-safe containers or bags, leaving room for expansion, and freeze up to 6 months.

To reheat from frozen: Thaw overnight in the fridge and reheat on the stove, or simmer frozen chili in a slow cooker on low until fully heated.

What to serve with it

Top pumpkin chili with shredded cheddar, chopped fresh cilantro, and diced avocado. Sour cream or a spoonful of guacamole are also delicious. Serve alongside cornbread, tortilla chips, or a simple green salad for a complete meal.

• Cornbread (classic or jalapeño-cheddar)
• Tortilla chips with a creamy avocado salsa
• Roasted corn salsa for a fresh, crunchy side

More chili recipes

Try other comforting chili variations to keep dinner interesting throughout the season:

• White Chicken Chili
• Slow Cooker Buffalo Chicken Chili
• Crock Pot Chipotle Stout Chili
• Chili Burger
• Frito Chili Pie
• Buffalo Cheddar Cornbread Chili Pie