13 Spicy Pumpkin Chili Delicious Recipes

Oh, the joy of cozying up with a bowl of spicy pumpkin chili as the leaves begin to turn! Whether you’re craving a quick weeknight dinner or a hearty dish to impress at your next gathering, our roundup of 13 Spicy Pumpkin Chili Delicious Recipes is your go-to guide. From classic comforts to innovative twists, these recipes promise to warm your soul and spice up your autumn menu. Keep reading to discover your next favorite chili!

Classic Pumpkin Chili with Beans

Now, who said pumpkins are just for pies and lattes? This Classic Pumpkin Chili with Beans is here to shake up your fall menu with a hearty, belly-warming twist that’ll have you questioning why you haven’t been adding pumpkin to your chili all along.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups beef broth
• For the spices:
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Increase heat to medium-high and add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
4. Stir in pumpkin puree, diced tomatoes, kidney beans, black beans, and beef broth until well combined.
5. Add chili powder, cumin, cinnamon, and salt, stirring to evenly distribute the spices throughout the chili.
6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
7. After 30 minutes, check the consistency. If too thick, add a little more beef broth; if too thin, simmer for an additional 10 minutes.
8. Remove from heat and let stand for 5 minutes before serving to allow flavors to meld.

You’ll love the velvety texture the pumpkin adds, making each spoonful richer than the last. Serve it topped with a dollop of sour cream and a sprinkle of cheddar cheese for a cozy, comforting meal that’s anything but ordinary.

Spicy Pumpkin and Turkey Chili

Howdy, chili champions! If you’re ready to spice up your life with a bowl of comfort that packs a punch, you’ve just stumbled upon your next kitchen adventure. This Spicy Pumpkin and Turkey Chili is like autumn and a fiesta had a delicious baby, and trust us, your taste buds will thank you.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the spice mix:
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
• For the liquid and extras:
  • 1 can (15 oz) pumpkin puree
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper over the turkey mixture. Stir well to coat evenly, about 1 minute. Tip: Toasting the spices releases their flavors, so don’t skip this step!
5. Add pumpkin puree, diced tomatoes, chicken broth, and black beans to the pot. Stir to combine.
6. Bring the chili to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally. Tip: The chili thickens as it cooks, so keep an eye on it to prevent sticking.
7. Remove from heat and let stand for 5 minutes before serving.

Boom! You’ve just crafted a chili that’s creamy from the pumpkin, with a kick from the spices, and hearty thanks to the turkey and beans. Serve it with a dollop of sour cream or over a baked sweet potato for a meal that’s as fun to eat as it is to make.

Vegetarian Pumpkin Chili with Quinoa

Yikes, it’s chili season again, and if you’re tired of the same old meaty concoctions, we’ve got a twist that’ll make your taste buds do a happy dance. Our Vegetarian Pumpkin Chili with Quinoa is here to spice up your life (literally) with its hearty, wholesome goodness.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
• For the chili:
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • Salt to taste
• For garnish:
  • Avocado slices
  • Fresh cilantro
  • Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
2. Stir in pumpkin puree, black beans, kidney beans, quinoa, vegetable broth, chili powder, cumin, and cinnamon. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 25 minutes, or until quinoa is cooked and chili has thickened. Stir occasionally to prevent sticking.
4. Season with salt to taste. Tip: For a thicker chili, let it sit uncovered for the last 5 minutes of cooking.
5. Serve hot, garnished with avocado slices, fresh cilantro, and lime wedges. Tip: A dollop of sour cream or Greek yogurt adds a creamy contrast.

This chili is a texture dream—creamy pumpkin meets hearty beans and fluffy quinoa, all wrapped up in a cozy blanket of spices. Try serving it in hollowed-out pumpkins for an Instagram-worthy autumn feast!

Slow Cooker Pumpkin Chili

Dive into the cozy embrace of autumn with a bowl of this heartwarming slow cooker pumpkin chili that’s as easy as pie (but way more savory). Perfect for those days when you’re too busy chasing leaves or your kids around to babysit a stove.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
• For the pumpkin magic:
  • 1 can (15 oz) pumpkin puree
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon
• For the finish:
  • Salt to taste
  • 1 can (15 oz) black beans, rinsed
  • 1 can (15 oz) kidney beans, rinsed

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook until no longer pink, about 5 minutes. Tip: Break it up as it cooks for even browning.
2. Transfer the cooked turkey to your slow cooker. Add the onion, garlic, and bell pepper to the same skillet; sauté for 3 minutes until softened. Tip: Don’t skip this step—it builds flavor!
3. Add the sautéed veggies to the slow cooker along with the pumpkin puree, diced tomatoes, chicken broth, chili powder, cumin, and cinnamon. Stir well to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: The longer it cooks, the deeper the flavors meld.
5. Stir in the black beans and kidney beans during the last 30 minutes of cooking. Season with salt to taste.

Boldly serve this chili with a dollop of sour cream or a sprinkle of cheddar cheese for a creamy contrast to the rich, spiced pumpkin base. The beans add a hearty texture, making every spoonful a comforting embrace.

Pumpkin Chili with Chocolate and Coffee

Ready to spice up your life with a dish that’s as unexpected as it is delicious? This Pumpkin Chili with Chocolate and Coffee is the autumnal hug your taste buds didn’t know they needed, blending cozy flavors with a kick that’ll make your heart sing (or at least hum a happy tune).

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 1 can (15 oz) pumpkin puree
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups beef broth
• For the flavor boost:
  • 2 tbsp chili powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 oz dark chocolate, chopped
  • 1/4 cup strong brewed coffee
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Increase heat to medium-high, add ground beef, and cook until browned, breaking it apart with a spoon, about 7 minutes.
4. Stir in pumpkin puree, diced tomatoes, and beef broth, bringing the mixture to a simmer.
5. Reduce heat to low, then add chili powder, cinnamon, and nutmeg, stirring well to combine.
6. Simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
7. Add chopped dark chocolate and brewed coffee, stirring until the chocolate is fully melted and incorporated.
8. Season with salt to taste, then simmer for an additional 10 minutes to meld the flavors.

Absolutely divine, this chili boasts a velvety texture with layers of sweet, spicy, and smoky flavors. Serve it with a dollop of sour cream and a sprinkle of cocoa powder for an extra touch of magic.

Pumpkin Chili with Sweet Potatoes

Alright, buckle up, buttercups, because we’re diving fork-first into a bowl of cozy that’ll make your taste buds do the cha-cha. Pumpkin Chili with Sweet Potatoes isn’t just a meal; it’s a hug in a bowl, with a side of ‘heck yes, I can cook.’

Ingredients

• For the base: 1 tbsp olive oil, 1 large onion (diced), 3 cloves garlic (minced)
• For the chili: 1 lb ground turkey, 2 cups pumpkin puree, 2 medium sweet potatoes (peeled and cubed), 1 can (15 oz) black beans (drained and rinsed), 1 can (15 oz) diced tomatoes, 2 cups vegetable broth, 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp cinnamon, salt to taste
• For serving: Fresh cilantro (chopped), avocado slices, shredded cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Add ground turkey to the pot, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
3. Stir in pumpkin puree, sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, cinnamon, and salt. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes, or until sweet potatoes are tender. Stir occasionally to prevent sticking.
5. Serve hot, garnished with cilantro, avocado slices, and shredded cheese.

Craving a bowl yet? This chili is a creamy, dreamy masterpiece with a kick of spice and a sweet potato surprise in every bite. Serve it with a side of cornbread for the ultimate fall feast, or heck, eat it straight from the pot—we won’t judge.

Pumpkin Chili with Black Beans and Corn

Pumpkin chili? Yes, you heard that right! This isn’t your grandma’s chili (unless your grandma is a pumpkin-spice-loving, trend-setting queen). We’re tossing the rulebook out the window and diving headfirst into a bowl of cozy, spicy, and slightly sweet magic that’ll have you questioning why you haven’t been putting pumpkin in your chili all along.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground turkey
• For the flavor:
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 4 cups chicken broth
• For the finish:
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add ground turkey to the pot. Break it apart with a spoon and cook until no longer pink, about 5-7 minutes. Tip: Browning the turkey well adds depth to the chili’s flavor.
3. Stir in pumpkin puree, black beans, corn, chili powder, cumin, and cinnamon. Mix well to combine.
4. Pour in chicken broth, bringing the mixture to a boil. Then, reduce heat to low and simmer for 25 minutes, stirring occasionally. Tip: Simmering unlocks the flavors, so don’t rush it!
5. Season with salt to taste. Tip: Always taste before serving to adjust seasoning.
6. Garnish with fresh cilantro before serving.

This pumpkin chili is a texture dream—creamy pumpkin meets hearty beans and pops of sweet corn. Serve it with a dollop of sour cream or over a baked potato for a twist that’ll make your taste buds dance.

Pumpkin Chili with Ground Beef

Now, who said pumpkins are just for pies and lattes? This Pumpkin Chili with Ground Beef is here to shake up your fall menu with a hearty, spicy twist that’ll have your taste buds dancing the cha-cha.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the pumpkin magic:
  • 1 can (15 oz) pumpkin puree
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups beef broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon
• For the finish:
  • Salt to taste
  • 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in onion and garlic, cooking until soft, about 3 minutes. Tip: Keep stirring to prevent garlic from burning.
4. Mix in pumpkin puree, diced tomatoes, beef broth, chili powder, cumin, and cinnamon. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally. Tip: The longer it simmers, the deeper the flavors.
6. Season with salt to taste and sprinkle with cilantro before serving.

Creamy pumpkin meets bold spices in this chili, creating a velvety texture with a kick. Serve it with a dollop of sour cream or over a baked potato for a cozy, filling meal that defies pumpkin stereotypes.

Pumpkin Chili with Lentils

Zesty as a pumpkin in a pie contest, this Pumpkin Chili with Lentils is here to spice up your life and your dinner table. It’s the kind of dish that makes you wonder why you haven’t been adding pumpkin to your chili all along—bold, hearty, and with a hint of sweetness that plays hide and seek with the spices.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
• For the chili:
  • 1 lb ground turkey
  • 1 cup dried lentils, rinsed
  • 1 can (15 oz) pumpkin puree
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Add ground turkey to the pot. Break it apart with a spoon and cook until no longer pink, about 7 minutes.
3. Stir in lentils, pumpkin puree, diced tomatoes, chicken broth, chili powder, cumin, and cinnamon. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Tip: If the chili gets too thick, add a little more broth or water.
5. After 30 minutes, check the lentils for tenderness. If they’re still firm, continue cooking for another 10-15 minutes. Tip: Taste and adjust salt as needed—this is your moment to shine!
6. Once the lentils are tender and the chili has thickened to your liking, remove from heat. Tip: Let it sit for 5 minutes before serving to allow the flavors to marry.

Mmm, the texture is a cozy blanket of creamy pumpkin and tender lentils, with the ground turkey adding just the right amount of heft. Serve it with a dollop of sour cream and a sprinkle of cilantro, or go wild and top it with avocado slices for a creamy contrast.

Pumpkin Chili with Butternut Squash

Ready to spice up your life with a bowl of cozy? This Pumpkin Chili with Butternut Squash is like autumn decided to throw a party in your mouth, and everyone’s invited—especially your taste buds.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the chili:
  • 1 lb ground turkey
  • 1 cup pumpkin puree
  • 2 cups butternut squash, cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 2 cups chicken broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: If the oil shimmers, it’s ready to go!
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Add ground turkey to the pot. Break it apart with a spoon and cook until no pink remains, about 7 minutes.
4. Stir in pumpkin puree, butternut squash, black beans, diced tomatoes, chicken broth, chili powder, cumin, and cinnamon. Tip: The cinnamon is the secret weapon here—don’t skip it!
5. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 25 minutes, stirring occasionally. Tip: The chili thickens as it simmers, so patience is key!
6. Season with salt to taste before serving.

This chili is a hug in a bowl, with the pumpkin and butternut squash adding a creamy texture that plays beautifully against the hearty beans and turkey. Serve it with a dollop of sour cream or over a baked sweet potato for a meal that’s as fun to eat as it is to make.

Pumpkin Chili with Chorizo

Kick off your autumn with a bowl of this Pumpkin Chili with Chorizo that’s as unpredictable as your uncle’s BBQ skills but guaranteed to delight. Packed with bold flavors and a hint of sweetness, this dish is a cozy hug in a bowl, perfect for those crisp fall evenings when you’re pretending to enjoy sweater weather.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 lb chorizo, casing removed
  • 1 large onion, diced
  • 3 cloves garlic, minced
• For the chili:
  • 1 can (15 oz) pumpkin puree
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • Salt to taste
• For serving:
  • Sour cream
  • Fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add onion and garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
3. Stir in pumpkin puree, diced tomatoes, chicken broth, chili powder, cumin, and cinnamon. Bring to a simmer.
4. Reduce heat to low and let the chili simmer for 20 minutes, stirring occasionally. Tip: The longer it simmers, the more the flavors meld.
5. Season with salt to taste. Tip: Taste as you go to avoid over-salting.
6. Serve hot, topped with a dollop of sour cream and a sprinkle of fresh cilantro. Tip: For an extra kick, add a dash of hot sauce before serving.

Perfectly balanced between spicy and sweet, this chili boasts a velvety texture that’ll have you questioning why pumpkin was ever just for pies. Serve it with a side of cornbread for a meal that’s as comforting as it is unexpected.

Pumpkin Chili with Coconut Milk

Craving something that screams autumn but with a twist that’ll make your taste buds do a happy dance? This pumpkin chili with coconut milk is your ticket to flavor town, blending the cozy vibes of fall with a creamy, dreamy twist that’s downright addictive.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground turkey
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) diced tomatoes
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt to taste
• For garnish:
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
4. Stir in pumpkin puree, diced tomatoes, coconut milk, chili powder, cumin, and smoked paprika. Tip: For a smoother texture, blend the diced tomatoes before adding.
5. Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for 20 minutes, stirring occasionally. Tip: If the chili thickens too much, add a splash of water or broth.
6. Season with salt to taste. Tip: Taste as you go to adjust the spices to your liking.
7. Serve hot, garnished with fresh cilantro and a squeeze of lime for that extra zing.

You’ll love the velvety texture and the way the coconut milk mellows out the spices, creating a chili that’s rich but not heavy. Try serving it over a bed of rice or with a side of crusty bread to soak up every last drop of goodness.

Pumpkin Chili with Chipotle Peppers

Look out, autumn—there’s a new bowl of cozy in town, and it’s packed with the kind of warmth that’ll make your taste buds do a happy dance. This pumpkin chili with chipotle peppers is like your favorite sweater, but edible and way more exciting.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground turkey
• For the flavor bomb:
  • 1 can (15 oz) pumpkin puree
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tbsp adobo sauce from the can
  • 1 can (15 oz) diced tomatoes
  • 2 cups chicken broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
• For the finish:
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • Shredded cheese (optional)
  • Sour cream (optional)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Crumble in ground turkey, cooking until no pink remains, about 7 minutes. Tip: Break it up well for even cooking.
4. Stir in pumpkin puree, chipotle peppers, adobo sauce, diced tomatoes, chicken broth, chili powder, cumin, and cinnamon.
5. Bring to a boil, then reduce heat to low. Simmer uncovered for 25 minutes, stirring occasionally. Tip: The chili thickens as it cooks, so keep an eye on it.
6. Taste and add salt as needed. Tip: The chipotle peppers add heat, so adjust the amount if you’re sensitive to spice.
7. Serve hot, garnished with cilantro, cheese, and sour cream if desired.

Yum! This chili is a creamy, smoky dream with just the right kick. Try serving it in hollowed-out pumpkins for an Instagram-worthy autumn feast.

Conclusion

Great flavors await in our 13 Spicy Pumpkin Chili recipes, perfect for cozy nights and lively gatherings alike. Each dish offers a unique twist on this fall favorite, promising warmth and satisfaction. We’d love to hear which recipe stole your heart—drop us a comment below! Loved what you saw? Share the spice with friends by pinning this article on Pinterest. Happy cooking!