Pumpkin Spice Chili: A Fall Twist on a Hearty Classic

Chili is the ultimate comfort food, especially as the weather cools and we start craving hearty, cozy dishes. But what if you took your traditional chili and added a fall-inspired twist? That’s where Pumpkin Spice Chili comes in! It’s all the best parts of a rich, meaty chili, with a subtle sweetness from pumpkin and the warm spices of cinnamon, nutmeg, and cloves. This chili brings a unique balance of savory and sweet, perfect for those crisp autumn days when you need something filling, flavorful, and festive.

This dish is incredibly versatile—whether you’re feeding a hungry crowd, prepping for a week’s worth of meals, or just wanting to enjoy a big bowl of comfort by the fire. Plus, it’s even better the next day!

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Why You’ll Love This Pumpkin Spice Chili

• Warm Fall Flavors: Pumpkin puree adds a creamy sweetness, while cinnamon, nutmeg, and cloves bring cozy autumn vibes to the traditional chili spice mix.
• Hearty and Satisfying: Packed with ground beef, beans, and vegetables, this chili is filling enough to keep you warm and full on even the coldest days.
• One-Pot Wonder: This easy recipe comes together in one pot, making cleanup a breeze. Perfect for busy weeknights or lazy weekends.
• Meal Prep Friendly: Chili always tastes better the next day, and this version is no exception. Make a big batch and enjoy it all week long!

Ingredients You’ll Need

Here’s what you need to whip up a cozy pot of Pumpkin Spice Chili:

For the Chili:

• 1 tbsp olive oil
• 1 lb ground beef (or ground turkey for a leaner option)
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup beef or vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• Salt and pepper to taste

Optional Toppings:

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Sliced green onions
• Fresh cilantro
• Tortilla chips or cornbread on the side

Tools You’ll Need

• Large pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and knife
• Measuring spoons

How to Make Pumpkin Spice Chili

Let’s get started on this fall-inspired take on a classic chili recipe:

1. Brown the Meat:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat, if necessary.

2. Sauté the Vegetables:

Add the diced onion, red bell pepper, and garlic to the pot. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened and fragrant.

3. Add the Spices:

Stir in the chili powder, cumin, smoked paprika, cinnamon, nutmeg, and cloves. Cook for 1-2 minutes to toast the spices and deepen their flavor.

4. Add Pumpkin and Other Ingredients:

Stir in the pumpkin puree, diced tomatoes, black beans, kidney beans, and broth. Mix everything together until well combined.

5. Simmer the Chili:

Bring the mixture to a boil, then reduce the heat to low. Cover and let the chili simmer for 30-40 minutes, stirring occasionally. This will allow the flavors to meld and the chili to thicken.

6. Season and Serve:

Taste the chili and season with salt and pepper as needed. Remove from heat and serve hot, with your favorite toppings like shredded cheese, sour cream, and fresh cilantro.

What to Serve with Pumpkin Spice Chili

This chili is hearty enough to stand on its own, but here are a few delicious sides and toppings to take it to the next level:

• Cornbread: A slice of sweet cornbread is the perfect partner for a bowl of chili.
• Tortilla Chips: Crunchy tortilla chips add texture and are great for scooping up every last bite.
• Sour Cream or Greek Yogurt: A dollop of creamy sour cream helps balance the spices in the chili.
• Shredded Cheese: Melty cheddar or Monterey Jack adds richness and an extra layer of flavor.
• Green Onions: A sprinkle of sliced green onions or fresh cilantro brightens up the dish.

Tips for the Best Pumpkin Spice Chili

• Use Pure Pumpkin: Be sure to use pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. The pumpkin adds creaminess and depth without overpowering the chili.
• Customize the Protein: If you prefer a lighter version, you can substitute ground turkey or even a plant-based meat alternative for the beef.
• Adjust the Spice Level: If you like a spicier chili, feel free to add a pinch of cayenne pepper or a chopped jalapeño for extra heat.
• Make it Vegetarian: Omit the meat and add extra beans or veggies for a delicious vegetarian version of this chili.
• Let it Simmer: The longer the chili simmers, the better the flavors will meld. If you have time, let it cook low and slow for up to an hour.

How to Store and Reheat Leftovers

Chili is one of those dishes that tastes even better the next day, so don’t worry if you have leftovers!

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Warm the chili in a pot over medium heat, stirring occasionally, until heated through. You can also reheat individual servings in the microwave for 1-2 minutes.
• Freeze: Chili freezes beautifully! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes! You can substitute fresh pumpkin puree if you prefer. Roast a small sugar pumpkin, scoop out the flesh, and puree it in a blender or food processor until smooth. Use the same amount as the canned pumpkin.

Is this chili spicy?

This chili has a mild heat from the chili powder, but it’s balanced by the sweetness of the pumpkin and the warmth of the spices. If you like more heat, feel free to add cayenne pepper or a diced jalapeño.

Can I make this in a slow cooker?

Absolutely! Brown the meat and sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, and you’ll have a delicious, hands-off chili.

Conclusion: A Fall Chili with a Cozy Twist

This Pumpkin Spice Chili is the perfect way to bring cozy, comforting fall flavors to a classic dish. The combination of pumpkin, warm spices, and hearty beans makes this chili unique and delicious, without being too sweet or overpowering. Whether you’re enjoying it for a weeknight dinner or making a big batch for game day, it’s sure to become a fall favorite!

Looking for more fall-inspired meals? Here are a few other recipes to warm you up this season:

• Butternut Squash and Sausage Stew
• Maple Glazed Roasted Root Vegetables
• Apple Cider Braised Chicken

Don’t forget to share your chili creations on Pinterest and tag me! I can’t wait to see how you make this recipe your own.

Nutritional Information (Per Serving)

• Calories: 380
• Fat: 15g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 24g
• Sugar: 7g

Enjoy this cozy chili, and happy cooking! 🍂