Smokey Pumpkin Chili
Why I Chose to Make This Dish
When the air gets crisp and the leaves start to turn, there’s nothing like a hearty bowl of chili to warm you up. This Smokey Pumpkin Chili combines the deep, rich flavors of smoked paprika and chipotle with the smooth, velvety texture of pumpkin. It’s a comforting dish that’s perfect for cozy nights in or a crowd-pleasing option for fall gatherings.
The best part? My family absolutely loved it, and it quickly became a requested favorite during our weekly dinners. The combination of sweet pumpkin and the subtle heat makes it so satisfying—plus, it’s a one-pot meal, which means minimal cleanup. It’s hard to resist a second helping!
Questions I Often Get Asked About This Recipe
Q: Can I make this chili in advance?
A: Absolutely! In fact, the flavors only get better after a day or two in the fridge. Just reheat it gently on the stovetop before serving.
Q: Is this chili spicy?
A: It has a gentle warmth from the smoked paprika and chipotle, but it’s not overwhelmingly spicy. You can adjust the heat by adding more or less chipotle powder to suit your taste.
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can! Just roast the fresh pumpkin until tender and mash it before adding it to the chili. It may take a little longer, but the taste will be just as delicious.
Q: How can I make this chili vegetarian?
A: Simply swap out the ground beef for a plant-based protein like lentils or a meat substitute, and use vegetable broth instead of beef broth. It’s just as hearty!
Q: Can I freeze this chili?
A: Yes! Smokey Pumpkin Chili freezes well for up to 3 months. Let it cool completely, then store it in airtight containers or freezer bags. Reheat on the stove for best results.
What You Need to Make Smokey Pumpkin Chili
1 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
1 lb ground beef (or ground turkey)
1 red bell pepper, diced
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chipotle powder (adjust to taste)
1 (15 oz) can pumpkin puree
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 cup beef broth (or vegetable broth for vegetarian)
Salt and pepper, to taste
How to Make Smokey Pumpkin Chili
Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
Brown the Meat: Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-7 minutes. Drain any excess fat.
Add the Veggies and Spices: Stir in the diced bell pepper, smoked paprika, ground cumin, and chipotle powder. Cook for 2-3 minutes, allowing the spices to become fragrant.
Incorporate the Pumpkin: Stir in the pumpkin puree until well combined with the beef and vegetables.
Add Beans and Tomatoes: Pour in the black beans, kidney beans, and diced tomatoes. Stir everything together.
Simmer with Broth: Add the beef broth, stirring until everything is evenly combined. Bring the chili to a simmer, then reduce the heat and let it cook for 20-25 minutes, stirring occasionally. Adjust the salt and pepper to taste.
Serve: Ladle the Smokey Pumpkin Chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
Tips for the Best Smokey Pumpkin Chili
For a thicker chili, let it simmer uncovered for an additional 10-15 minutes to reduce the liquid.
Add more veggies like chopped zucchini or corn for extra texture and nutrition.
Balance the heat with a bit of brown sugar if you find the chipotle powder too spicy.
Make it creamy by stirring in a dollop of Greek yogurt or cream cheese just before serving.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This is hands down the best chili I’ve ever made! The pumpkin adds such a lovely creaminess and the smoky flavor is spot on. My family went back for seconds!” – Lisa M.
⭐️⭐️⭐️⭐️ “Loved how easy this was to throw together. I used ground turkey instead of beef and it turned out fantastic. Will definitely make again!” – Greg T.
⭐️⭐️⭐️⭐️⭐️ “A perfect fall recipe! The flavors are so rich and the pumpkin really makes it special. I added a little extra chipotle for some kick.” – Sarah L.
⭐️⭐️⭐️⭐️ “Great chili recipe! I made it vegetarian with lentils and it was super hearty. My friends couldn’t believe it had pumpkin in it!” – Jenny P.
⭐️⭐️⭐️⭐️ “Delicious, but I found it needed a bit more salt and spices for my taste. Added some cayenne and it was perfect!” – Andy R.
Printable Recipe Card
Smokey Pumpkin Chili
A hearty and comforting Smokey Pumpkin Chili that combines the rich flavors of smoked paprika, chipotle, and creamy pumpkin. This one-pot meal is perfect for cozy fall nights or gatherings with friends and family. Ready in under an hour, it’s a recipe that’s sure to become a seasonal favorite.
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 lb ground beef (or ground turkey)
- 1 red bell pepper, diced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chipotle powder (adjust to taste)
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 cup beef broth (or vegetable broth for vegetarian)
- Salt and pepper, to taste
Instructions
- Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Brown the Meat: Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-7 minutes. Drain any excess fat.
- Add the Veggies and Spices: Stir in the diced bell pepper, smoked paprika, ground cumin, and chipotle powder. Cook for 2-3 minutes, allowing the spices to become fragrant.
- Incorporate the Pumpkin: Stir in the pumpkin puree until well combined with the beef and vegetables.
- Add Beans and Tomatoes: Pour in the black beans, kidney beans, and diced tomatoes. Stir everything together.
- Simmer with Broth: Add the beef broth, stirring until everything is evenly combined. Bring the chili to a simmer, then reduce the heat and let it cook for 20-25 minutes, stirring occasionally. Adjust the salt and pepper to taste.
- Serve: Ladle the Smokey Pumpkin Chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
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If You Enjoyed This Recipe, Please Share!
If you enjoyed this Smokey Pumpkin Chili recipe, I’d love for you to share it with your friends and family on social media! Whether you’re looking for a cozy weeknight meal or a crowd-pleasing dish for your next potluck, this chili is sure to impress. Snap a photo, tag me, and let everyone know how much you loved it! Sharing helps others discover delicious recipes like this one, and it means the world to me. Let’s spread the love for warm, comforting bowls of chili!
