Best Pumpkin Chili

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

This is the best Pumpkin Chili recipe that is cozy, delicious, thick and hearty. You can make it in the Instant Pot or you on the stovetop. It’s full of warm spices, pumpkin puree, ground beef and goes wonderfully with this jalapeño cheddar cornbread.

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 upon us and 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

Ingredients You’ll Need for Pumpkin Chili

  • Pumpkin Puree – Yes, duh. I like to use pumpkin puree from a can but if you’re feeling ambitious, you can absolutely use homemade. I like to make pumpkin puree from sugar pumpkins, if I’m going to do that.
  • Diced Tomatoes – You can use crushed if you want to. But I like the teeny bit of texture it provides.
  • Kidney Beans – While most people from Texas would fight you over the use of beans, I LOVE them in chili. I think kidney beans are essential.
  • Pinto Beans – I like the texture of pinto beans. I feel like they’re quintessential non-Texan chili haha.
  • Spices – Of course, we add spices because zero bland food is able to live and thrive in this space.
  • Yellow Onions – I love the flavor of onions. Alliums are my favorite! They impart flavor.
  • Beef Broth – I don’t love to use water in any soup or chili. I find broth to be much more flavorful, specifically beef broth.
  • Ground Beef – I love the ground beef in this recipe. It makes it super filling and delicious.

instant pot, process

How to Make the Best Pumpkin Chili

  1. Start by adding a bit of olive oil to the pot. When warm, add the onion and garlic. Then add the ground beef and break it up until it’s all into small pieces. Cook it until it’s browned.
  2. Next, you’re going to add the spices. And yes, there are a lot of spices! Along with the pumpkin puree, diced tomatoes, beef broth and beans (kidney and pinto beans).
  3. If you’re using the Instant Pot, then you can place it on the “soup” setting for 18 minutes.
  4. If you’re cooking it on the stove, you place the lid on the pot and cook it for about 45 minutes. I like to make sure the flame was medium-low.
  5. Divide it amongst your bowls. And garnish it with sour cream or crema, shredded cheese, lime and pumpkin seeds.

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

Tips and Tricks

  • Chili makes the best leftovers. It keeps in the fridge for up to 3 days in an airtight container.
  • Freeze the chili by bringing it to room temperature and then placing it in a freezer-safe container and freeze for up to 3 months.
  • Garnish it with everything from pumpkin seeds, sour cream, sliced jalapeños, cilantro, a squeeze of lime. And of course, serving it with cornbread helps.

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

Looking for more recipes? Here are a few:

Best Pumpkin Chili

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 8
Calories: 369kcal
This is the Best Pumpkin Chili recipe that is cozy, delicious, thick and hearty. You can make it in the Instant Pot or you on the stovetop.

Ingredients

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

Garnish:

  • 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

Directions

To Make the Chili in an Instant Pot:

  • 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.

To Make the Chili in a Pot on the Stove:

  • To a Dutch oven or medium pot, set over medium heat, 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.
  • Bring the chili to a simmer and then immediately turn the heat down to medium-low. Cover the lid and cook on medium-low for about 30 to 40 minutes. Give it a taste and adjust the salt to taste.

To Garnish:

  • Divide the chili amongst bowls and top with a spoonful of crema, some shredded cheese, green onions, cilantro, pepitas and lime. 

Notes

Tips and Tricks:
  • Chili makes the best leftovers. It keeps in the fridge for up to 3 days in an airtight container.
  • Freeze the chili by bringing it to room temperature and then placing it in a freezer-safe container and freeze for up to 3 months.
  • Garnish it with everything from pumpkin seeds, sour cream, sliced jalapeños, cilantro, a squeeze of lime. And of course, serving it with cornbread helps.
Equipment:
Instant Pot | Silicon Spatula | Le Creuset Dutch Oven | Kitchen Towels | OXO Measuring Cups | OXO Measuring Spoons
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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21 Comments

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  • Reply Lin October 1, 2020 at 1:58 pm

    I think I would love this chili but I would have to make it on my stove top in my Staub. I was hoping you might have a recipe for those of us that don’t have an Instapot, etc. Thank you for your wonderful recipes. Happy Fall!

  • 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! 🙂