This Pumpkin Chili Recipe is filled with flavor, texture, and pumpkin. This simple dinner combines easy canned ingredients with seasonal spices! Thanks to the Instant Pot, this dish is a one-pot wonder that will leave you feeling full and warm you up during colder months to come. Make it with me!

Pumpkin, Chili? Say What?

Yes you read that right, this recipe is for pumpkin chili and it is fantastic! It is such a fun twist on a classic recipe, that is perfect for October and Fall, but is also delicious enough to enjoy all winter long!

This year, I brought back Alex Daynes Pumpkin Palooza! It’s 7 straight days of brand new pumpkin recipes that I share on my blog and social media channels.

I always try and get creative during this week’s worth of fun and share unique recipes you haven’t seen before. When I think of October, I really think of chili and cornbread. I thought, wouldn’t it be fun to incorporate the flavors of pumpkin into this timeless dish.

So I gave it a go! And guess what? I loved it!

Seriously, this pumpkin chili is the bomb! The addition of pumpkin and cinnamon make it creamy, hearty, and tint it just the slightest bit orange, which is so fun for this month!

I made mine with beef but you could also make this a Turkey Pumpkin Chili! Or, skip the meat entirely and I don’t think you’d even miss it!

You could also add chickpeas and butternut squash to it to make it a Vegetarian Pumpkin Chili.

The options really are endless with this one! Play around with it and try it out and let me know what you think!!

What You Need to Make My Pumpkin Chili Recipe

• 2 Tablespoons butter
• 1/2 white onion
• One pound ground beef or turkey
• 1 15 ounce can diced tomatoes
• A 15 ounce can corn or creamed corn
• 1 15 ounce can pumpkin puree
• A 15 ounce can kidney beans, drained
• 1 15 ounce can black beans, drained
• 3 Tablespoons brown sugar
• 3 Tablespoons chili powder
• One teaspoon cinnamon
• 1 Tablespoon garlic salt
• A teaspoon salt
• 1 Teaspoon pepper
• 1/2 cup beef broth
• Optional: 1 15 ounce can Hormel No Bean Chili*
• Toppings: shredded cheese & sour cream

How to Make Pumpkin Chili

Basically, place everything in the instant pot and cook it.

It’s that easy. But if we’re getting technical here, sauté the onion and brown the meat first using the saute function, then add the rest of the ingredients. Lock the lid and manually set the pressure for 10 minutes.

Slow Cooker Instructions: Brown the meat and cook the onions, then place all of the ingredients in a 5 quart or larger slow cooker and cook on low for 6-8 hours.

Does this work on the stove? Absolutely it does! The same method as the instant pot, but rather than pressurizing, you will load everything up into a dutch oven pot and place the lid on it to simmer for about 30 minutes.

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If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram!  I love to see what you’ve been cooking. It always makes my day!