The BEST Pumpkin Chili Recipe for FALL – So Simple!

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Have you really made the most of fall if you haven’t made a good hearty meal on a chilly evening? This pumpkin chili recipe is exactly what you need! The fall spices, ground beef, and veggies cook down into the most comforting supper that begs to be enjoyed around a fireplace, campfire, or family table.

Ingredients For Pumpkin Chili

This recipe is surprisingly filled with pantry staples that blend together for the perfect bowl of fall flavors.

Chopped Onion – I prefer one red and one white, but this can be adjusted to personal preference.

Minced Garlic – Mince it yourself of grab some out of the jar in the fridge. No one is judging here.

Ground Beef – Beef. It’s what’s for dinner.

Chili Powder – My favorite heat builder!

Cumin – Hot take: this is the Clark Kent of the spice cabinet.

Cocoa Powder – Just trust me here.

Pumpkin Pie Spice – Keep trusting me, it all comes together.

Paprika – For the perfect fiery kick.

Cayenne Pepper – We are bringing the heat. This recipe will warm ya right up.

Brown Sugar – A little sweetness to balance the spicy, ya know.

Diced Tomatoes – Out of a can will do just fine.

Canned Green Chilies – They add a nice little pop of color.

Canned Pumpkin Puree – Or make your own if you’re fancy like that.

See recipe card for exact amounts

How To Make This Pumpkin Chili Recipe

This is one of those good ol’ dump and stir recipes. The longer she simmers the better she ends up.

Begin by chopping your onions and throwing them in a pot with minced garlic and your choice of fat (olive oil, butter, bacon grease, etc.) to cook.

Once the onions have softened, add the ground beef and begin to cook and incorporate.

As the ground beef cooks combine your spices and brown sugar. Sprinkle the entire mixture over the beef and continue to cook.

When the ground beef is fully cooked, add in the tomatoes (undrained), green chilies, and pumpkin. Stir and simmer for at least 45 minutes.

Substitutions and Additions

1. Ground Beef
   • Substitute with: ground pork, turkey, or chicken, or try ground sausage for a extra flavor punch.
   • Why: To adjust for preferences or eating restrictions.
2. Pumpkin Pie Spice
   • Substitute with: Cinnamon, nutmeg, or your own signature spice blend.
   • Why: If you don’t keep pumpkin pie spice on hand, cinnamon is always a suitable substitution.
3. Additions
   • Beans: Personally, I do not think that beans belong in chili. EVER. But if you insist, who am I to stop you.
   • Corn: Add in some frozen or canned corn for a little something extra.
   • Coffee: Some people swear by deglazing the pan with a little coffee. I would add it after sauteing the onions, but before the ground beef.

These substitutions can help you to tailor this recipe to dietary restrictions of personal preferences.

Storing Pumpkin Chili

This pumpkin chili will last in an airtight container in the refrigerator for up to five days. Freeze it in an airtight container for up to six months.

Top Tips For The Best Pumpkin Chili

Here are some of my favorite tips for making the best pumpkin chili for fall!

• The longer it cooks, the better it gets: Simmer for up to two hours to let the flavors fully meld. Just make sure the pot does not run out of liquid. If it does, add some broth, water, or beer.
• Serve the leftovers over scrambled eggs for breakfast: Chili on eggs in my all time favorite breakfast hack. Try it and you’ll see why.

Other Ground Beef Recipes

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