Pumpkin Chipotle Chili | A Cozy, Spicy, and Full of Fall Flavor Recipe

Everyone loves this Pumpkin Chipotle Chili — it’s warm, smoky, and full of bold fall flavor!

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The first time I made it, the mix of chipotle spice and creamy pumpkin instantly hooked me. The whole kitchen smelled like autumn comfort in a pot. Every spoonful has that perfect mix of heat, sweetness, and savory richness that keeps you coming back for more. It’s simple to make and even better the next day when the flavors deepen and blend together beautifully.

Why You’ll Love This Recipe

This Pumpkin Chipotle Chili brings together a mix of spicy, smoky, and slightly sweet flavors that create the perfect comfort meal.

Creamy and hearty: The pumpkin puree gives the chili a thick, velvety texture that feels rich and satisfying.

Smoky heat: Chipotle peppers add that deep, smoky spice that lingers perfectly in every bite.

Full of protein: Packed with beans, ground meat, and vegetables for a balanced, filling bowl.

Easy to make: Comes together in one pot with minimal prep time.

Perfect for fall: The pumpkin adds a seasonal twist that makes it ideal for chilly weather.

Great for leftovers: The flavors get even better as it sits overnight.

Sometimes I like to play with the flavors a little and add an extra spoon of pumpkin for extra creaminess, or a tiny bit of brown sugar to soften the heat.

It gives the chili that perfect balance between smoky and smooth, making every bite rich and comforting.

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Ingredients

For the Chili:

• 1 pound ground beef or turkey
  
• 1 tablespoon olive oil
  
• 1 medium onion, diced
  
• 3 cloves garlic, minced
  
• 1 red bell pepper, chopped
  
• 2 chipotle peppers in adobo sauce, minced
  
• 1 tablespoon adobo sauce (from the can)
  
• 2 cups pumpkin puree (not pumpkin pie filling)
  
• 1 can (15 ounces) fire-roasted diced tomatoes
  
• 1 can (15 ounces) black beans, drained and rinsed
  
• 1 can (15 ounces) kidney beans, drained and rinsed
  
• 1 cup chicken or vegetable broth
  
• 2 teaspoons chili powder
  
• 1 teaspoon smoked paprika
  
• 1 teaspoon ground cumin
  
• ½ teaspoon cinnamon
  
• Salt and pepper to taste
  

Optional Toppings:

• Sour cream or Greek yogurt
  
• Fresh cilantro
  
• Shredded cheese
  
• Diced avocado
  
• Crushed tortilla chips
  

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Step-by-Step Instructions

1. Brown the Meat

Start by heating olive oil in a large pot over medium heat. Add the ground beef or turkey and cook until it’s browned and crumbly. Drain any excess fat, then stir in the onions, garlic, and red bell pepper. Sauté for about 5 minutes until everything softens and smells fragrant.

2. Add the Flavor Base

Stir in the chipotle peppers, adobo sauce, chili powder, smoked paprika, cumin, and cinnamon. Mix everything well so the spices coat the meat and veggies. This step builds that deep, smoky flavor that gives the chili its signature warmth.

3. Stir in the Pumpkin and Tomatoes

Add the pumpkin puree and fire-roasted tomatoes, then pour in the broth. Stir to combine and let the mixture come to a gentle simmer. You’ll start to see it thicken as the pumpkin blends into the sauce.

4. Add the Beans and Simmer

Toss in the black beans and kidney beans. Lower the heat, cover the pot, and let it cook for 30 to 40 minutes, stirring every now and then. The flavors will meld together into a thick, rich chili that’s both spicy and smooth.

5. Adjust and Serve

Taste and adjust the seasoning with salt and pepper. If you want more heat, add another spoon of adobo sauce. If you prefer it milder, mix in a little honey or sugar to balance the spice.

Tips & Variations

• Boost the flavor: Roast the garlic and bell pepper before adding them for a smoky edge.
• Make it vegetarian: Skip the meat and use extra beans or lentils. The texture stays just as hearty.
• Add sweetness: A dash of maple syrup or brown sugar pairs beautifully with the pumpkin.
• Play with spice: Swap chipotle for jalapeño or add cayenne if you want it hotter.
• Creamier version: Stir in a bit of cream cheese or coconut milk at the end for a silky finish.
• Make ahead: This chili tastes even better the next day. Store it in the fridge for up to 4 days or freeze for later.

Serving Suggestions

Pumpkin Chipotle Chili pairs beautifully with cornbread, tortilla chips, or warm crusty bread. Serve it in big bowls and top with shredded cheese, avocado, and a dollop of sour cream for balance.

When I serve this for dinner, I like to set up a chili bar with toppings like green onions, cilantro, and jalapeños so everyone can customize their bowl. It makes it fun and interactive, especially on game nights or family dinners.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes! Just roast or steam fresh pumpkin until soft and blend it into a smooth puree. It works perfectly and adds a natural sweetness.

How spicy is this chili?

It has a medium heat level. If you want less spice, use only one chipotle pepper or skip the adobo sauce.

Can I make it in a slow cooker?

Absolutely. Brown the meat first, then add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Can I freeze leftovers?

Yes, it freezes great. Let it cool, portion into containers, and freeze for up to 3 months. Reheat on the stove or in the microwave when ready to serve.

What kind of meat works best?

Ground beef adds richness, but turkey or chicken makes it lighter. You can even use shredded rotisserie chicken for a quick version.

How do I thicken my chili?

Let it simmer uncovered for a bit longer, or mash some of the beans with a spoon to naturally thicken it up.

Final Thoughts

Pumpkin Chipotle Chili is the perfect mix of comfort and spice. It’s cozy enough for fall nights but bold enough to keep things interesting. The pumpkin smooths out the heat, and the chipotle gives every bite that irresistible smoky depth.

I love how simple ingredients come together to create something that feels so hearty and satisfying. Whether you’re cooking for a crowd or just meal-prepping for the week, this chili brings warmth to the table in every spoonful.