pumpkin chili

Easy Pumpkin Chili — Fall One Pot Comfort is what I make when the weather can’t decide if it’s cold or just kind of rude. You know those nights when you want something cozy, but you also don’t want a sink full of dishes or a recipe with ten tiny steps. This chili hits that sweet spot: hearty, a little smoky, and just creamy enough from the pumpkin to feel like a warm blanket. It’s also super forgiving, so you can tweak it based on what you have. Let’s get you fed without overthinking it.

What Makes This Recipe So Special

I’ve made a lot of chili in my life, but this one has a few things that keep me coming back. First, pumpkin doesn’t make the chili taste like pie, I promise. It makes it thicker, richer, and kind of silky, like the chili has been simmering all day even if you started late.

Second, it’s a true one pot dinner. Brown the beef, toss in the rest, let it do its thing, and you’re done. That’s my kind of weeknight energy.

Third, it’s flexible. You can make it mild for the family, then add heat at the end for the spice lovers. And if you’re in a “ground beef comfort food” phase (same), you’ll probably also like this cozy one pot soup I make on repeat: easy hamburger macaroni soup.

Here’s the vibe of this chili in a nutshell:

Cozy, fast, and big flavor without fancy steps.

What you Need to Make Instant Pot Beef and Pumpkin Chili

You don’t need anything complicated here. This is a pantry friendly meal, especially in fall when pumpkin is everywhere. I use the Instant Pot a lot because it’s quick and consistent, but you can also do this on the stove if that’s what you’ve got.

Ingredients and simple swaps

• Ground beef (80 to 90 percent lean is great). Ground turkey works too.
• Onion, diced. Yellow or white.
• Garlic, minced (or garlic powder in a pinch).
• Pumpkin puree (plain, not pumpkin pie filling).
• Diced tomatoes (canned is perfect).
• Tomato sauce or crushed tomatoes for more body.
• Beans (black beans, kidney beans, or pinto). Use one or two cans depending on how hearty you want it.
• Beef broth (or water plus a bouillon cube).
• Chili seasoning: chili powder, cumin, smoked paprika, salt, pepper. A pinch of cinnamon is optional but really nice.
• Optional heat: jalapeno, cayenne, or hot sauce.

And for toppings, I always do some mix of shredded cheddar, sour cream, cilantro, green onion, and crunchy chips. If you’re a creamy chili person, you might also want to peek at this one: easy white chicken chili. Different flavors, same comfort goal.

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How to Prepare Beef and Pumpkin Chili

This is the part where you realize you’re basically just layering flavor, not doing anything complicated. I’ll walk you through how I do it in the Instant Pot, since that’s the easiest way to get it done fast.

Step by step in the Instant Pot

1) Brown the beef. Set the Instant Pot to saute. Add the ground beef and cook until it’s mostly browned. Break it up as you go. If there’s a lot of grease, spoon some out.

2) Add onion and garlic. Toss them in and cook for 2 to 3 minutes. You want the onion a little soft and everything smelling amazing.

3) Season it. Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir for about 30 seconds. This wakes up the spices.

4) Add the rest. Stir in pumpkin puree, diced tomatoes, tomato sauce, beans (drained and rinsed), and broth. Mix well and scrape the bottom so nothing is stuck.

5) Pressure cook. Seal the lid and cook on high pressure for 12 minutes. Let it naturally release for 10 minutes, then quick release the rest.

6) Taste and adjust. Add more salt, more chili powder, or a splash of hot sauce if you want. If it’s thicker than you like, add a bit more broth.

If you’re serving hungry people, I really like putting out toppings and letting everyone make their bowl their own. It turns a simple dinner into something fun.

“I made this last weekend and my kids ate two bowls each, which never happens with chili. The pumpkin made it thick and cozy without tasting sweet. This one’s going in our fall rotation.”

Also, if you’re on a one pot comfort kick lately, I totally get it. Two other dinners that give the same easy energy are this creamy beef and shells and this ground beef and potatoes casserole. They’re different, but they hit that same “everyone’s full and happy” feeling.

Cooking Tips

Here are a few things I’ve learned after making Easy Pumpkin Chili — Fall One Pot Comfort more times than I can count.

Use plain pumpkin puree. I know I said it already, but it matters. Pumpkin pie filling will make your chili oddly sweet and spiced.

Don’t skip the saute step. Browning the beef and softening the onion first adds a lot of flavor. It’s only a few minutes, but it makes it taste like you worked harder than you did.

Control the thickness at the end. Pumpkin thickens as it sits. If it feels too thick, just stir in more broth. If it’s too thin, saute for a few minutes after pressure cooking with the lid off.

Make it smoky. Smoked paprika is the secret for that slow simmered taste. If you have chipotle powder, even better, but go easy because it’s strong.

Salt is the finish line. Beans and pumpkin can dull seasoning. Taste at the end and add salt in small pinches until everything pops.

One more real life tip: if your family is mixed on spice, keep the pot mild and put hot sauce on the table. Everyone wins.

Storage

This chili stores like a dream, which is part of why I love it. Easy Pumpkin Chili — Fall One Pot Comfort is even better the next day, when the flavors settle in and get cozy together.

Fridge: Let it cool, then store in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 3 months. I like using freezer bags laid flat, so they stack easily.

Reheating: Warm on the stove or in the microwave. Add a splash of broth or water if it’s thick. Stir well, because pumpkin loves to cling to the bottom.

Common Questions

Does pumpkin make chili taste sweet?
Not if you use plain pumpkin puree. It mostly adds body and a mellow richness.

Can I make this without beans?
Yep. Just skip them and add a little extra beef or even diced bell peppers. You may want a bit more broth too.

What if I don’t have an Instant Pot?
No problem. Brown the beef in a big pot, add everything, and simmer gently for about 25 to 35 minutes, stirring now and then.

How spicy is it?
As written, it’s mild to medium depending on your chili powder. You can always add heat at the end with cayenne or hot sauce.

What toppings go best with it?
Shredded cheddar, sour cream, green onion, cilantro, and crushed tortilla chips are my favorites. A squeeze of lime is also surprisingly good.

A cozy bowl worth repeating

If you’re craving something hearty, simple, and very fall, Easy Pumpkin Chili — Fall One Pot Comfort is the kind of recipe you’ll make once and then keep in your back pocket. It’s thick, filling, and easy to adjust for picky eaters or spice lovers. If you want another version to compare, check out Easy Instant Pot Beef and Pumpkin Chili | The Surfer’s Kitchen and this cozy twist, Weeknight Turkey Pumpkin Chili (with black beans). Put on a sweatshirt, grab your favorite toppings, and give it a try this week. I really think you’ll be glad you did.