The Ultimate Instant Pot Pumpkin Chili Recipe: A Hearty & Flavorful Fall Favorite

Embrace the comforting flavors of autumn with this incredibly delicious and easy-to-make Pumpkin Chili recipe. Bursting with rich textures and aromatic seasonal spices, this dish is a delightful twist on a classic comfort food. Thanks to the magic of the Instant Pot, you can whip up this one-pot wonder quickly, making it a perfect hearty dinner that will keep you warm as the colder months approach. Whether you’re looking for a unique meal for your Halloween gathering or a cozy weeknight dinner, this pumpkin chili is sure to become a new favorite. Let’s get cooking!

Pumpkin Chili: A Delicious Twist on a Classic

Yes, you read that right – pumpkin chili! This innovative recipe takes everything you love about traditional chili and infuses it with the rich, earthy goodness of pumpkin. It’s an unexpectedly brilliant combination that creates a fantastically creamy, hearty, and subtly sweet dish. While it’s absolutely perfect for October and the autumn season, its comforting warmth and complex flavors make it a delightful meal to enjoy throughout the entire winter.

Every year, I look forward to “Alex Daynes Pumpkin Palooza,” a week dedicated to sharing brand new, creative pumpkin recipes across my blog and social media channels. My goal during this fun-filled week is to always bring unique and inspiring dishes you might not have encountered before. When I think of October, chili and cornbread instantly come to mind. I pondered how wonderful it would be to weave the distinct flavors of pumpkin into this timeless pairing. The result? Pure magic!

Seriously, this pumpkin chili is truly amazing! The addition of pumpkin puree, combined with a touch of cinnamon, elevates the dish to new heights. It lends a beautiful creaminess, a comforting heartiness, and just the slightest hint of a festive orange hue, which is so fitting for the season. The cinnamon doesn’t overpower; instead, it subtly enhances the warmth of the chili spices, creating a harmonious and inviting aroma that fills your kitchen.

Customize Your Pumpkin Chili: Endless Variations

One of the best things about this pumpkin chili recipe is its incredible versatility. I’ve crafted mine with savory ground beef, but feel free to experiment to suit your taste and dietary preferences:

• Turkey Pumpkin Chili: For a lighter alternative, simply swap the ground beef for ground turkey. It absorbs the flavors wonderfully and offers a leaner protein option without sacrificing any of the chili’s satisfying essence.
• Vegetarian Pumpkin Chili: You can easily make this a fantastic vegetarian meal! Omit the meat entirely – I promise, you won’t even miss it. To boost the plant-based protein and texture, consider adding extra cans of drained chickpeas or lentils. For an even richer flavor and heartiness, diced butternut squash can be added along with the other ingredients, cooking down beautifully into the chili.
• Spice Level: If you love a bit more heat, don’t hesitate to add a pinch of cayenne pepper or a diced jalapeño (remove seeds for less heat) when you sauté the onions. For a milder version, stick to the recommended chili powder amount.
• Additional Vegetables: Feel free to incorporate other vegetables like diced bell peppers, zucchini, or even sweet potatoes to add more nutrients and complexity.

The options truly are endless with this recipe! Play around with it, try different variations, and discover your own favorite version. I’d love to hear what you come up with!

What You Need to Make My Pumpkin Chili Recipe

This recipe relies on a combination of pantry staples and fresh ingredients, making it both accessible and incredibly flavorful. Here’s a detailed list of everything you’ll need to create this comforting pumpkin chili:

• 2 Tablespoons butter (for sautéing and adding richness)
• 1/2 white onion, diced (forms a flavorful base)
• One pound ground beef or turkey (your choice for protein)
• 1 15 ounce can diced tomatoes (adds acidity and body to the chili)
• A 15 ounce can corn or creamed corn (for sweetness and texture)
• 1 15 ounce can pumpkin puree (the star ingredient, ensures creamy texture and unique flavor – make sure it’s not pumpkin pie filling!)
• A 15 ounce can kidney beans, drained (classic chili bean, adds substance)
• 1 15 ounce can black beans, drained (another chili favorite, for texture and protein)
• 3 Tablespoons brown sugar (balances the acidity of tomatoes and enhances pumpkin flavor)
• 3 Tablespoons chili powder (the primary seasoning for that quintessential chili taste)
• One teaspoon cinnamon (our secret ingredient, beautifully complements pumpkin and chili spices)
• 1 Tablespoon garlic salt (all-in-one seasoning, enhances savory notes)
• A teaspoon salt (adjust to taste)
• 1 Teaspoon pepper (for a touch of mild spice)
• 1/2 cup beef broth (adds liquid and deepens flavor profile; vegetable broth for vegetarian option)
• Optional: 1 15 ounce can Hormel No Bean Chili* (adds an extra layer of chili flavor and thickness, highly recommended if you like it!)
• Toppings: shredded cheese & sour cream (essential for serving!)

How to Make Pumpkin Chili: Three Easy Methods

This recipe is incredibly straightforward, no matter which cooking method you choose. The beauty of this pumpkin chili is its adaptability, ensuring you can enjoy it regardless of your kitchen tools or schedule. Here’s how to prepare it using an Instant Pot, slow cooker, or on the stovetop:

Instant Pot Instructions: The Fastest Way to Flavor

The Instant Pot is your best friend for a quick and flavorful chili. It turns what could be an hour-long simmer into a speedy 10-minute pressure cook, locking in all the delicious aromas and textures.

1. Sauté Base: Begin by turning your Instant Pot to the “Sauté” function. Add the butter and diced white onion. Cook for 2-3 minutes, stirring occasionally, until the onion softens and becomes translucent. This step is crucial for building a foundational layer of flavor.
2. Brown Meat: Next, add your ground beef or turkey to the pot. Season generously with salt and pepper as it cooks. Break up the meat with a spoon and continue to cook until it’s completely browned. Once done, drain any excess grease to prevent the chili from being too oily.
3. Add Remaining Ingredients: Turn off the “Sauté” function. Now, it’s time to add all the wonderful flavors! Incorporate the diced tomatoes (undrained for their liquid), corn (or creamed corn), pumpkin puree, drained kidney beans, and drained black beans. Stir everything together gently.
4. Season and Liquid: Add the brown sugar, chili powder, cinnamon, garlic salt, and beef broth. If you’re using the optional Hormel No Bean Chili, add it now for an extra depth of traditional chili flavor. Give it another good stir to combine all the spices evenly.
5. Pressure Cook: Secure the Instant Pot lid, ensuring it’s properly locked. Set the steam release valve to the “Sealing” position. Manually set the pressure cook time for 10 minutes on High Pressure.
6. Release Pressure & Serve: Once the 10 minutes are up and the Instant Pot beeps, perform a quick release of the pressure by carefully turning the valve to “Venting.” Once all the steam has escaped and the float valve drops, open the lid. Stir the chili, ladle it hot into bowls, and serve with your favorite toppings!

Slow Cooker Instructions: Set It and Forget It!

For those days when you want a delicious meal waiting for you, the slow cooker is ideal. The extended cooking time allows the flavors to meld beautifully, resulting in a rich, deeply satisfying chili.

Brown the meat and cook the onions in a separate skillet on the stove first. This critical step develops a richer flavor profile for your chili. Once browned, transfer the meat and onions to a 5-quart or larger slow cooker. Add all the remaining ingredients from the recipe list. Stir well to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chili is thoroughly heated through and the flavors are fully developed. Stir occasionally if possible.

Stovetop Instructions: Classic Simmering Perfection

Absolutely! This pumpkin chili works wonderfully on the stovetop, perfect for those who prefer traditional cooking or don’t own an Instant Pot or slow cooker. The method is very similar to the Instant Pot, just without the pressure cooking.

Start by sautéing the onion in butter in a large Dutch oven or a heavy-bottomed pot over medium heat for 2-3 minutes until softened. Then, add the ground meat (beef or turkey), season with salt and pepper, and brown it completely, breaking it up as you go. Drain any excess fat. Next, add all the remaining ingredients – diced tomatoes, corn, pumpkin puree, kidney beans, black beans, brown sugar, chili powder, cinnamon, garlic salt, and beef broth (and optional Hormel chili). Stir everything thoroughly. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. For a deeper flavor, you can let it simmer for 1 to 2 hours, stirring occasionally. This extended simmer time allows all the ingredients to meld together perfectly, creating a truly comforting bowl of chili.

Serving Suggestions and Toppings for Pumpkin Chili

A bowl of hot, hearty chili isn’t complete without its glorious toppings! These additions not only enhance the flavor but also add delightful textures, making each spoonful an adventure. Here are some of our favorite ways to serve and top your Instant Pot Pumpkin Chili:

• Classic Toppings:
  • Shredded Cheese: A generous sprinkle of sharp cheddar, Monterey Jack, or a Mexican blend that melts into creamy bliss.
  • Sour Cream or Greek Yogurt: A dollop adds a cool, tangy contrast to the rich and savory chili.
  • Fresh Herbs: Chopped fresh cilantro or green onions (scallions) brighten up the dish with a burst of color and fresh flavor.
  • Avocado: Diced or sliced avocado adds a creamy, healthy fat that is simply irresistible.
• Crunchy Delights:
  • Crispy Tortilla Strips or Chips: For that satisfying crunch.
  • Cornbread Croutons: Cut leftover cornbread into cubes, bake until crispy, and sprinkle on top.
  • Fritos or Other Corn Chips: A classic chili topping for a reason – salty, crunchy, and addictive!
• Spice It Up:
  • Jalapeño Slices: Fresh or pickled jalapeños for an extra kick.
  • A Dash of Hot Sauce: For those who love intense heat.
• Sides to Serve With:
  • Warm Cornbread: A must-have companion! The slightly sweet, crumbly cornbread is perfect for soaking up every last drop of chili.
  • Crusty Bread or Dinner Rolls: Great for dipping.
  • Simple Green Salad: A light, crisp salad with a vinaigrette dressing can provide a refreshing contrast to the hearty chili.

Consider setting up a “chili bar” with various toppings when entertaining guests. It’s a fun and interactive way to let everyone customize their perfect bowl!

Why You’ll Love This Pumpkin Chili Recipe

This Instant Pot Pumpkin Chili is more than just a meal; it’s an experience. Here’s why it’s destined to become a staple in your fall and winter cooking:

• Unforgettable Flavor: The combination of traditional chili spices with the subtle sweetness and creamy texture of pumpkin, enhanced by a hint of cinnamon, creates a flavor profile that is both familiar and excitingly new. It’s a truly gourmet twist on comfort food.
• Incredibly Hearty and Filling: Packed with ground meat (or plant-based alternatives), beans, and corn, this chili is incredibly satisfying. It will warm you from the inside out and keep you full for hours, making it perfect for cold weather.
• Effortlessly Easy: Thanks to the Instant Pot (or the simple stovetop/slow cooker methods), this recipe is designed for convenience. Most of the ingredients are canned, minimizing prep time and making it accessible even for novice cooks. It’s a true “dump and go” recipe after a quick sauté.
• Highly Customizable: As discussed, you can easily adapt this recipe to fit your dietary needs or flavor preferences. Go for turkey, make it vegetarian, adjust the spice, or add more vegetables – the base recipe is incredibly forgiving and versatile.
• Perfect for Meal Prep: Chili often tastes even better the next day! This recipe is fantastic for meal prepping. Make a large batch at the beginning of the week, and you’ll have delicious, wholesome meals ready to reheat for lunches or quick dinners.
• Crowd-Pleaser: Whether for a family dinner, a game day gathering, or a cozy evening with friends, this unique pumpkin chili is a guaranteed hit. It’s comforting, satisfying, and always gets rave reviews.

Make Ahead and Storage Tips

This pumpkin chili is an excellent candidate for making ahead, and it stores beautifully, often tasting even better as the flavors have more time to meld.

• Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Chili freezes exceptionally well! Allow the chili to cool completely before transferring it to freezer-safe bags or containers. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave until piping hot. Add a splash of broth or water if it seems too thick after thawing.
• Reheating: For best results, reheat chili slowly on the stovetop over medium-low heat, stirring occasionally, until hot. You can also microwave individual portions.

Tips for the Best Pumpkin Chili

To ensure your pumpkin chili turns out perfectly every time, keep these simple tips in mind:

• Don’t Skip the Sauté: Browning the meat and softening the onions before adding other ingredients is crucial. This step builds the foundation of flavor for your chili, adding depth and richness that simply mixing everything together won’t achieve.
• Use Pumpkin Puree, Not Pie Filling: This is a common mistake! Pumpkin puree is 100% pumpkin, while pumpkin pie filling is sweetened and spiced. Make sure you grab the right can for a savory dish.
• Taste and Adjust Seasoning: Everyone’s palate is different. After the chili has cooked, taste it before serving. You might want to add a little more salt, pepper, a dash of hot sauce for extra heat, or even a pinch more brown sugar to balance the flavors.
• Let it Rest (if possible): While Instant Pot chili is ready immediately, if you’re using the slow cooker or stovetop, letting the chili sit for 15-30 minutes after cooking (or even better, overnight) allows the flavors to deepen and meld even further.
• Adjust Thickness: If your chili is too thick for your liking, add a little more beef or vegetable broth until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a bit longer on the stovetop (or on “Sauté” mode in the Instant Pot, stirring frequently) to reduce and thicken.

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If you give this delicious Instant Pot Pumpkin Chili recipe a try, please let me know your thoughts! Leave a comment below, rate it, or even better, snap a photo and tag it with @TheAlexDaynes on Instagram! I absolutely love seeing your culinary creations and it truly makes my day. Happy cooking!