Best Pumpkin Chili

Dinner, Fall, Healthy, Instant Pot, One-Pot Meals, Quick and Easy, Soups, Winter

thick pumpkin chili, instant pot, chili, fall foods, fall recipes

Today we are talking all about this recipe for the best pumpkin chili AND, if you’re looking for one with a cornbread topping, look no further! Before we dive into this pumpkin variety, here is my favorite Vegan Chili made in an Instant Pot–I love it!

Fall is right around the corner and I’m counting down the days because your girl is ready for autumn leaves, long sleeves, comfort, coziness and lots of pumpkin. I am ready. I’m currently writing a super diligent list of fall activities to-do; I’ll share it with you all soon! I’m thinking we can tackle it together.

pumpkin puree, Aldi supermarket, ingredients

instant pot, process

While pie was one of the first sweet dishes I wanted to nail; chili was one of the first savory dishes I wanted to perfect. I have lots of opinions about chili. Here they are:

Chili Needs the Perfect Consistency

It can’t be too thin or else it’s watery and a bit blah. And too thick, it’ll simply be too heavy. You want it just right. I like my chili cohesive and married. Adding pumpkin to the chili gives it a perfect thickness.

instant pot, process

This pumpkin chili is so rich and delicious. And it comes together in under 30 minutes. It’s the easiest, breeziest weeknight meal made a million times easier with this Digital Pressure Cooker/Instant Pot.

thick pumpkin chili, instant pot, chili, fall foods, fall recipes

The onion and garlic and beef are sautéed with a bit of olive oil and then the spices, pumpkin, tomatoes and beans are added. And then the broth is added and after about 18 minutes of being cooked, it’s all done. It’s so fast and quick. But The best part about it is that this is super flavorful and delicious, yet it doesn’t feel super heavy whatsoever. And the leftovers keep well in the fridge or freezer.

thick pumpkin chili, instant pot, chili, fall foods, fall recipes

The best part of any sort of chilis and soups is how I can add lots of garnishes. I want tons of garnishes. LOTS! I feel like the more the better. For this pumpkin chili, I garnish the chili with a dollop of crema, cheese, cilantro and had a few cornbread muffins on the side! A true fall, cozy meal.

I hope you’re getting excited for fall because I know I am. Hope you enjoy the recipe as much as I enjoyed it! It truly is the best recipe for pumpkin chili. 🙂

Best Pumpkin Chili

0 from 0 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 6 TO 8
Calories: 369kcal
The best pumpkin chili that is made of beef, spices, onion and tomatoes. It's a fall-favorite that is so good!


Pumpkin Chili:

  • 2 tablespoons olive oil 
  • 1 yellow onion, diced
  • 3 garlic cloves
  • 1 pound organic grass-fed beef
  • 1 tablespoon kosher salt 
  • 2 tablespoons ground chili powder
  • 1 tablespoon smoked paprika 
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 15-ounce can of Baker’s Corner Pumpkin Puree 
  • 1 28-ounce can of diced tomatoes, pureed in a blender
  • 2 15-ounce cans of kidney beans
  • 1 15-ounce can of pinto beans 
  • 2 cups SimplyNature Organic Beef Bone Broth
  • 1 15-ounce can of diced tomatoes


  • 1/4 cup crema
  • 1/2 cup shredded cheese
  • 1 green onion, trimmed and sliced
  • Handful of fresh cilantro leaves
  • 1/4 cup pepitas
  • 2 limes, sliced


  • In the Digital Pressure Cooker, set it to the sauté function, add the olive oil. When warm, add the onions, garlic and ground beef, breaking it up a bit with a spatula, cooking it for about 10 to 15 minutes, until the fat has rendered and cooked off. Next, add the salt and spices: chili powder, paprika, cumin, oregano and coriander; cook for an additional minute, until fragrant. 
  • Pour in the pumpkin puree, pureed tomatoes, kidney beans, pinto beans, bone broth and diced tomatoes. Place the lid on the Digital Pressure Cooker, and set the machine to “soup” function, about 18 minutes. Open the valve for a quick release; once steam has released you’re free to remove the top of the machine.  
  • Give it a taste and adjust the salt to taste. Divide amongst bowls and top with crema, shredded cheese, green onions, cilantro, pepitas and lime. 
CourseDinner, Main Course
CuisineAmerican, Southern
Keywordautumn, fall recipes, instant pot, instant pot chili, pumpkin
Serving: 6g | Calories: 369kcal
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Lara January 9, 2020 at 7:11 am

    I live in South Africa and we don’t have pumpkin puree here. Any suggestions of what else I could sub in?
    love your blog so much!
    – Lara

    • Reply Adrianna Adarme January 9, 2020 at 1:12 pm

      Thank you so much! Hmm…you could probably roast a sweet potato and use the same amount of potatoes. I would maybe mash it up a bit before you add it.

  • Reply Teena December 17, 2018 at 3:31 pm

    Hi Adriana! Would I be able to make this stove-top in a big pot?

  • Reply Adriana December 2, 2018 at 10:31 am

    This looks so delicious! Definitely gonna try it!

  • Reply Anaïs October 22, 2018 at 5:27 am

    Yum, made this last night and we loved it! I used ground turkey and it worked out well. Great idea to add pumpkin to the sauce, the taste is subtle and gives a thicker chili. Question: I live in France and can’t figure out what crema in your recipe is…

  • Reply Lindsay October 3, 2018 at 5:20 pm

    Hi, Adrianna! I saw that you said this could be made in a crock pot as well… do you have some brief instructions on how you would cook it with that method?

    • Reply Adrianna Adarme October 4, 2018 at 7:38 pm

      Yes, I would start it in the crock pot under the “saute” function (not sure if yours has that). And then cook on low for about 2 hour. Should work great!

  • Reply Katie October 2, 2018 at 8:15 am

    If I wanted to make this vegetarian, should I substitute something for the pound of beef? More beans? Or just leave it out?

    • Reply Adrianna Adarme October 2, 2018 at 8:52 am

      Yes, you could use more beans! Or just leave out the beef.

  • Reply Abby September 12, 2018 at 5:39 pm

    This is bonkers good! I used a can of sweet potato (random) and tomato sauce because it’s what I had on hand. I will make it exactly like that again. And my kitchen wasn’t hot. In TX this matter especially for chili on a crisp 85 degree night.

  • Reply Cristina Di Noia September 3, 2018 at 6:10 am

    Beautiful photography, loving reading your blog posts.

  • Reply Hasnain September 3, 2018 at 5:49 am

    Pumpkins are photogenic no matter what recipe and what food. thanks for the great recipe, i just want to say YUMMMM YUMMM YUMMMM…

  • Reply Sophie September 2, 2018 at 2:02 pm

    I ran out and got this cooker since I had been debating the instant pot for so long! I would LOVE to see more recipes for what you cook on it!

    • Reply Adrianna Adarme September 4, 2018 at 2:41 pm

      Oh yay!! Yes, I’m planning on making some more digital instant pot type recipes for fall since they’re so easy to make! 🙂

  • Reply Cassie Autumn Tran August 29, 2018 at 8:03 pm

    Pumpkin puree in chili?! That actually sounds fantastic! I bet the chili base has the most beautifully creamy and hearty consistency. Definitely something I have to try!

    • Reply Adrianna Adarme September 4, 2018 at 2:42 pm

      it was super creamy and thick but not heavy. 🙂

  • Reply Oana August 29, 2018 at 1:35 pm

    Even if it’s still in the 90s out there, I’m so ready for fall (weather and food), so I’m totally making chili tonight! (maybe crank up the AC and pretend it’s cool, ha ha). Thanks for sharing!

    • Reply Adrianna Adarme September 4, 2018 at 2:43 pm

      ME TOO! haha. it’s been cooler than usual in LA which as been glorious! 🙂