When the air turns crisp and the leaves begin to fall, there’s nothing more comforting than a big bowl of Prize-Winning Pumpkin Chili. This hearty, flavorful dish combines the rich savoriness of traditional chili with the subtle sweetness of pumpkin for the ultimate fall comfort food. It’s perfect for Halloween night when you need something warm and satisfying before heading out for trick-or-treating—or for any cozy evening at home. I tried adding a touch of smoked paprika and it gave the chili an irresistible depth of flavor. Whether you’re hosting a Halloween party or just want an award-worthy dinner, this pumpkin chili is sure to impress.
Why You’ll Love This Recipe
This Pumpkin Chili isn’t just another fall recipe—it’s a perfectly balanced blend of spicy, savory, and subtly sweet flavors that make it unforgettable. The pumpkin adds creamy richness without overpowering the classic chili taste, and it helps create a velvety texture you’ll love. Packed with protein, fiber, and fall spices, this dish is as nutritious as it is delicious. Best of all, it’s easy to make in one pot and tastes even better the next day, making it ideal for meal prep or gatherings. Whether you’re serving it at a Halloween potluck or enjoying it by the fire, it’s a festive and filling meal that warms you from the inside out.
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Prize-Winning Pumpkin Chili – A Cozy, Flavorful Halloween Dinner
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Gluten Free
Description
Prize-Winning Pumpkin Chili is a hearty, award-worthy twist on classic chili — featuring ground beef, beans, and a touch of pumpkin puree for extra richness and a hint of sweetness. Packed with flavor and perfect for cozy fall nights, this chili is sure to impress at any cook-off or family dinner.
Ingredients
- 1 lb ground beef (or turkey)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 1/2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp brown sugar or maple syrup (optional, to balance flavors)
- 1/4 cup sour cream or Greek yogurt (for serving)
- Shredded cheddar cheese and chopped green onions (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Add onion, garlic, and red bell pepper. Sauté for 3–4 minutes until softened.
- Stir in diced tomatoes, beans, pumpkin puree, and beef broth.
- Add chili powder, cumin, smoked paprika, cinnamon, cayenne, salt, and pepper. Stir well to combine.
- Bring chili to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavors meld.
- Taste and adjust seasoning — add brown sugar or maple syrup if you prefer a slightly sweeter balance.
- Serve hot with a dollop of sour cream or Greek yogurt, shredded cheese, and chopped green onions.
Notes
- For a vegetarian version, substitute the beef with lentils or extra beans.
- Leftovers taste even better the next day — store in the refrigerator for up to 4 days.
- This chili also freezes well for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground Beef or Turkey: The base of the chili. Lean ground beef gives it hearty flavor, while turkey makes it a bit lighter.
Onion: Adds sweetness and depth when sautéed with the meat.
Garlic: Provides rich, aromatic flavor that enhances the spices and pumpkin.
Bell Pepper: Adds color and a mild sweetness to balance the heat.
Tomatoes: Canned diced tomatoes and tomato paste give the chili its body and tang.
Pumpkin Puree: The star ingredient! It adds creaminess and a subtle, earthy sweetness that pairs perfectly with chili spices.
Kidney Beans and Black Beans: Add heartiness, protein, and texture to the dish.
Beef Broth: Helps thin the chili to the perfect consistency while infusing rich, savory flavor.
Chili Powder: The classic spice blend that gives chili its signature kick.
Cumin: Adds warmth and depth for that authentic chili taste.
Smoked Paprika: Introduces a mild smokiness that elevates the pumpkin’s flavor beautifully.
Cinnamon: A pinch of cinnamon enhances the fall feel and complements the pumpkin perfectly.
Salt and Pepper: Essential for balancing the flavors.
Olive Oil: For sautéing the vegetables and meat.
Toppings (Optional): Shredded cheese, sour cream, chopped green onions, cilantro, or crushed tortilla chips.
Directions
Heat olive oil in a large pot over medium heat. Add the diced onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Add the ground beef or turkey and cook until browned, breaking it apart as it cooks. Drain any excess fat if necessary. Stir in the chili powder, cumin, smoked paprika, salt, and pepper to coat the meat and vegetables in the spices.
Add the diced tomatoes, tomato paste, pumpkin puree, beans, and beef broth. Stir until everything is well combined. Bring to a gentle simmer, then reduce the heat to low. Cover and let it cook for 30–40 minutes, stirring occasionally, until the flavors meld and the chili thickens.
Taste and adjust seasonings as needed. If you prefer extra heat, add a dash of cayenne or red pepper flakes. Serve hot, topped with your favorite garnishes like cheese, sour cream, or fresh cilantro.
Essential Equipment :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 6–8 servings.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Perfect for serving 6–8 people as a cozy main dish.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave until warmed through. This chili freezes beautifully—store in freezer-safe containers for up to 2 months and thaw overnight before reheating. Like most chili recipes, it tastes even better the next day as the flavors deepen.
Variations and Customizations
Vegetarian Option: Skip the meat and use extra beans, lentils, or quinoa for a protein-packed vegetarian version.
Spicy Pumpkin Chili: Add diced jalapeños or extra chili powder for a bold kick.
White Pumpkin Chili: Use white beans, chicken, and green chilies for a creamy variation.
Slow Cooker Version: Brown the meat first, then add all ingredients to a crockpot and cook on low for 6–8 hours.
Sweet Potato Boost: Add diced sweet potatoes for extra texture and natural sweetness.
Smoky Bacon Twist: Stir in crispy bacon pieces for added smokiness and crunch.
Vegan Version: Use vegetable broth and omit the meat for a completely plant-based chili.
Maple Pumpkin Chili: Add a drizzle of maple syrup for a sweet-and-savory twist that enhances the pumpkin flavor.
Beer-Infused Chili: Replace part of the broth with your favorite dark beer for added depth.
Cheesy Pumpkin Chili: Stir in shredded cheddar or pepper jack cheese for a creamier, richer finish.
FAQs
1. Can I make this chili ahead of time?
Yes, it tastes even better the next day as the flavors develop overnight.
2. What kind of pumpkin should I use?
Use 100% pure pumpkin puree, not pumpkin pie filling.
3. Can I freeze this chili?
Absolutely! It freezes well for up to 2 months.
4. Can I use chicken instead of beef?
Yes, ground chicken or turkey are great lighter alternatives.
5. How can I make it thicker?
Let it simmer uncovered for the last 10 minutes to reduce excess liquid.
6. Can I use fresh pumpkin?
Yes, cook and puree it before adding, though canned is quicker and easier.
7. How do I make it spicier?
Add cayenne pepper, hot sauce, or diced jalapeños to taste.
8. What sides go well with pumpkin chili?
Cornbread, tortilla chips, or a crisp salad make excellent accompaniments.
9. Is this chili gluten-free?
Yes, just ensure your broth and seasonings are gluten-free.
10. Can I add other vegetables?
Absolutely—zucchini, corn, or carrots make great additions.
Conclusion
This Prize-Winning Pumpkin Chili is the ultimate cozy fall dinner—rich, hearty, and full of autumn flavor. The creamy pumpkin adds a unique twist to classic chili, making it both comforting and festive. Whether you’re serving it for a Halloween gathering, a game night, or a quiet evening in, this dish delivers warmth, satisfaction, and just the right amount of spice. It’s easy to see why this recipe is a seasonal favorite that earns rave reviews every time.