So ya Want My Prize-Winning Pumpkin Chili?

Look, before I launch into heaping bowls of chili glories, let me confess: the first time I made this Prize-Winning Pumpkin Chili was on a total whim (I was out of regular beans, the weather looked miserable outside, and honestly, my toddler had hidden half my spice rack—long story). Anyway, I figured why not dump a can of pumpkin in and see what happened? Turns out, it was one of the best “accidents” I’ve ever pulled off in the kitchen. Every year after, my neighbors ask when I’m making it again. I suspect they just want to come over for the cornbread, but hey, the chili disappears right quick.

Why You’ll Probably Love It (Or At Least Tolerate It)

I make this when the leaves are turning or when the “what’s for dinner” text makes my eye twitch. (Because, really? It’s always dinner time.) My family goes wild for this chili because it’s both hearty and has that hit of warmth you want on a cold night, plus pumpkin just makes it taste more like fall. Oh—and if you have picky eaters or people who “don’t like pumpkin,” don’t even tell ’em it’s in there. (Wink.) So many times, I’ve been out of black beans and tossed in chickpeas or, one time, those mystery beans form the back of the cupboard (still tasty). Also, the leftovers—if you have ’em—are somehow better after a night in the fridge. I don’t make the rules!

Here’s What You Need (But Seriously, Don’t Stress)

1 pound ground turkey or beef (I sometimes just go vegetarian and double up the beans—it works out)
1 large onion, diced (red, yellow, whatever—don’t sweat it)
2 cloves garlic, minced (my cousin swears by the pre-minced stuff in a jar—ignore her, or don’t, it’s fine)
1 bell pepper, diced (my grandmother always insisted on green, but honestly any color works)
1 can (15 oz) pumpkin puree (not pie filling—made that mistake once, was… interesting)
1 can (14 oz) diced tomatoes, undrained
2 cans (15 oz each) beans, rinsed and drained (I use kidney and black, but you do you)
2-3 tablespoons chili powder (some days I go heavy handed; depends on the mood)
1 teaspoon ground cumin
1 teaspoon smoked paprika (sweet paprika if that’s all you got)
1 teaspoon salt (or a good pinch, depending on your saltiness preference)
1/2 teaspoon black pepper
1-2 cups broth or water (use what you have—chicken, veggie, salty pasta water… you get the idea)
Dash of cinnamon or cocoa powder (optional, but trust me—it’s good)
Olive oil for cooking

How To Pull This Off Without Losing Your Mind

Grab your biggest pot—like, the one you only use once a year. Heat up a splash of olive oil over medium heat. Toss in your diced onion and bell pepper. Let ’em sweat for about 4-5 minutes. This is where I usually sneak a taste of wine (optional, but recommended).
Add the garlic and whatever meat you’re using. Brown it well; if using turkey, sometimes it looks a bit pale—don’t freak out. If going veggie, just toss in a handful more beans here instead.
Now dump in the pumpkin, tomatoes (juice and all), beans, chili powder, cumin, paprika, salt, pepper, and that playful dash of cinnamon or cocoa. Pour in enough broth to get it looking chili-like—not soup, not cement. Stir it all together. It might look a tad odd at this stage. Don’t worry, it sorts itself out.
Bring it up to a gentle simmer. Lower the heat so it burbles quietly; cover (or not, sometimes I forget and it’s honestly fine), and let it go for 25-30 minutes. Give it a stir every once in a while so the bottom doesn’t scorch. Sometimes I get distracted scrolling, so if you forget the occasional stir, just scrape it off later—no big deal.
Taste and adjust! Maybe you want more spice, maybe some salt, maybe you run for the hot sauce—actually, I find a squirt of lime at the end brightens everything up, but that’s just me.

Notes: Stuff I Actually Learned The Hard Way

If you use canned pumpkin pie mix instead of plain puree, it tastes… real weird (learn form my mistake—read the can, friend).
Start with less broth than you think—it’s easier to thin it out than thicken it later, unless you enjoy babysitting a simmering pot forever.
Leftovers usually taste even better, but don’t quote me on that, because sometimes my husband has snuck into the fridge and “accidentally” eaten the lot by morning.
Oh, and if your chili’s a bit sweet for your taste, a spoonful more chili powder sorts it out quick.

Variations: What Worked, What Flopped

I tried tossing in sweet potato once—turned out great. Super chunky, kinda stew-y, but delish.
Made it with ground chicken. Not my favorite, bit too lean and a bit… well, bland.
Swapped diced tomatoes for fire-roasted ones—SO much flavor! Highly recommend if you’re into smoky notes (here’s a useful resource on chili tweaks I’ve referred to).
Once added a few spoonfuls of peanut butter (because why not?)—no one wanted seconds, so, there’s the answer.

If You Don’t Have That Fancy Tool…

I use my old Dutch oven, but honestly any big saucepot works. No need for a slow cooker, but I’ve thrown everything in a Crockpot on low for a few hours and it holds up fine (not as thick, but like, who’s complaining?). Worst case, I’ve even done it in a giant frying pan in a pinch. Use what ya got.

Keeping the Chili Dream Alive (Or, How Long This Lasts)

Let it cool, toss it in the fridge, and it’ll happily sit for up to 4 days (though, in my house, it never lasts more than a day—I wish I was exaggerating). It freezes well too. Just, on second thought, I’d let it thaw overnight in the fridge rather than microwaving (learned that one when I scalded my tongue).

Here’s How I Serve It (No Judgment)

Scoop into big bowls, pile high with shredded cheddar, maybe a dollop of Greek yogurt, and a handful of crushed tortilla chips. (My little one insists on goldfish crackers—kids are weird, what are you gonna do?) Sometimes, if it’s a proper gathering, I’ll bake cornbread on the side. It’s like a family reunion in a bowl.

If I Could Go Back: Honestly Useful Tips

I once tried to speed up the chili by cranking up the heat—you get undercooked veggies and a burnt bottom. Not recommended.
Letting it rest for 10-15 min after turning off the heat actually gives the flavors time to hang out—tastes deeper, richer.

Questions People Actually Ask Me

“Can you use fresh pumpkin?” Uh, yes, but honestly it’s a lot more work peeling and roasting compared to opening a can. If that’s your jam, go for it! Otherwise, canned is fine. Here’s a guide on homemade pumpkin puree if you’re curious.

“Is it spicy?” Not really, unless you dump in loads of chili powder—taste as you go and you’ll be fine. (Always gets spicier on day two.)

“Can I make this in a slow cooker?” Yep, just brown the meat and onion first, then dump everything in and let it go on low for 4-6 hours.

“Do you think it needs sugar?” Eh, sometimes canned tomatoes are super acidic, so I’ll toss in a pinch if it tastes too sharp. But not always—it depends.

“Does it freeze well?” Like a dream. Use zip bags and squish them flat—they stack better.

Oh, before I forget—one random thing: my dog always hovers when this is cooking, but as much as she begs, onions aren’t dog-friendly! Keep that chili just for the humans, alright?

Prize-Winning Pumpkin Chili