Pumpkin Chili (Hearty & Easy No-Bean Recipe)

Name: Pumpkin Chili (No Beans)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 pound ground beef; 1 pound ground turkey; 1 (28-ounce) can diced tomatoes; 2 cups pumpkin purée; 2 cups beef broth; 1 (227 g) package Mushrooms; 2 bell peppers; 1 onion; 3 cloves garlic; 2 tbsp extra virgin olive oil; 2 bay leaves; 1 tbsp pumpkin spice; 1 tbsp chili powder; 1 tbsp salt; 1 tsp paprika; 1 tsp cumin; 1 tsp dried oregano; 1/2 tsp turmeric; 1/2 tsp black pepper; diced avocado; shredded cheese; chopped green onions; sour cream or Greek yogurt; fresh guacamole; homemade croutons; crushed tortilla chips; toasted pepitas

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Pumpkin chili might sound a little unexpected, but trust me on this one. Pumpkin purée makes this no bean chili thick, rich, and extra hearty without turning your dinner into pumpkin pie.

This pumpkin chili is loaded with ground beef and turkey, mushrooms, peppers, tomatoes, and plenty of warm spices, with two full cups of pumpkin purée stirred right into the pot. The pumpkin gives the chili a velvety, hearty texture and subtle earthy sweetness, while chili powder, cumin, paprika, and all the savoury goodness keep it firmly in chili territory.

I grew up eating my mama’s classic beef chili, so you know I don’t take a pot of chili lightly around here. This version takes things in a different direction by skipping the beans and bringing pumpkin into the mix. And if savoury pumpkin recipes are your thing, my creamy pumpkin soup deserves a spot on the fall dinner rotation, too.

hand on a bowl of pumpkin chili with a spoon, topped with sour cream, sliced jalapeno, shredded mozzarella cheese, bowl of more cheese in the bottom background.

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✳︎ Why You’ll Love This Pumpkin Chili

Hearty without the beans. Two pounds of ground beef and turkey, plus mushrooms, peppers, tomatoes, and pumpkin, make every bowl seriously satisfying.
The pumpkin actually belongs here. It thickens the chili beautifully and adds richness without making the whole pot taste sweet.
Loaded with warm, savoury flavour. Chili powder, cumin, paprika, oregano, turmeric, and pumpkin spice give this chili plenty of depth.
Made in one pot. Everything comes together right on the stovetop, which means fewer dishes standing between you and a cozy bowl of chili.
Even better the next day. Give those flavours a night in the fridge and they come back even richer, making this a great make ahead dinner.

Ingredients You’ll Need

ingredients for recipe for pumpkin chili - pumpkin puree, ground beef, ground turkey, diced tomatoes, onions, bell peppers, garlic, mushrooms, beef broth, spices, olive oil, bay leaves

This pumpkin chili starts with plenty of familiar chili ingredients, but the pumpkin purée and warm spices give it a cozy fall twist. Here are a few ingredient notes worth knowing before you get cooking:

Ground beef + ground turkey: I love using a pound of each here. The beef brings richness and plenty of savoury flavour, while the turkey keeps the combination from feeling too heavy. You can also use all beef or all turkey if you prefer.
Pumpkin purée: Use 100% pure pumpkin purée, not pumpkin pie filling. The pumpkin thickens the chili, adds body, and brings a subtle earthy sweetness without making it taste like dessert.
Diced tomatoes: Use the entire can, juices and all. That liquid becomes part of the chili base and helps everything simmer together.
Mushrooms: Add an earthy, savoury bite and extra heartiness, which works especially well in this beanless chili.
Bell peppers: I use yellow and orange peppers for a little colour, but any colour will work. They soften as the chili simmers while still adding some texture and natural sweetness.
Onion + garlic: The flavour base. Cooking them with the peppers and mushrooms before everything else goes into the pot gives the chili a much better foundation.
Beef broth: Adds savoury flavour while giving the chili enough liquid to simmer. You can add a little extra if you prefer a thinner consistency.
Pumpkin spice: Yes, pumpkin spice in chili! It adds warm notes of cinnamon, ginger, nutmeg, cloves, and allspice that work surprisingly well with the savoury spices. My homemade pumpkin spice takes about five minutes to make, but store-bought works too.
Chili powder, cumin, paprika, oregano + turmeric: This savoury spice combination keeps the pumpkin firmly in chili territory and gives the pot plenty of warmth and depth.
Bay leaves: Simmer right along with the chili to add another subtle layer of flavour. Just remember to fish them out before serving.
Extra virgin olive oil: Used for browning the meat and sautéing the vegetables. Avocado oil works here too.

Find the full ingredient list and exact measurements in the recipe card below.

What Does Pumpkin Do for Chili?

Pumpkin purée gives chili a thicker, richer texture while adding a subtle earthy sweetness that works surprisingly well with tomatoes, beef, turkey, and warm spices. It adds body to the pot too, which is especially helpful in this pumpkin chili since there are no beans.

And no, your chili won’t taste like pumpkin pie! The pumpkin flavour stays pretty subtle once everything simmers together. Chili powder, cumin, paprika, oregano, garlic, and the savoury ingredients take the lead, while the pumpkin hangs out in the background adding richness and just a hint of fall flavour.

Tips for the Best Pumpkin Chili

Give the meat a good brown. Let the pot get nice and hot before adding the ground beef and turkey, then break the meat up as it cooks. Browning builds flavour right from the start, so don’t rush this part.
Let the veggies soften before adding the liquids. Cook the onions and peppers first, followed by the mushrooms and garlic. This gives them time to soften and develop flavour instead of simply boiling in the chili.
Toast the spices for a few minutes. Once the meat goes back into the pot, stir in the spices and let them cook briefly before adding the tomatoes, pumpkin, and broth. That little bit of heat helps wake up all those warm, savoury flavours.
Don’t rush the simmer. Give your pumpkin chili at least 30 minutes on low heat so everything has a chance to mingle. I usually let it go closer to an hour when I have the time because the flavour just keeps getting better.
Adjust the consistency to your liking. Pumpkin purée naturally makes this chili nice and thick. If it gets thicker than you’d like as it simmers, stir in a splash of beef broth until it’s exactly where you want it.
Taste before serving. Chili changes as it simmers, so give it a final taste and adjust the salt, pepper, or heat as needed. And don’t forget to fish out those bay leaves. Speaking from experience, nobody wants one of those showing up unexpectedly in their bowl!

side view of a bowl of pumpkin chili garnished with a dollop of sour cream, chopped parsley, grated mozzarella, another bowl in the back ground

What to Serve with Pumpkin Chili

This pumpkin chili is plenty hearty enough to make a meal all on its own, especially once the toppings start piling on. I love a dollop of Greek yogurt or sour cream (try my chipotle sour cream!), shredded cheese, diced avocado, green onions, or sliced jalapeños for a little heat.

A thick bowl of chili practically begs for something to dunk into it, and a warm slice of no-knead bread is perfect for soaking up every last bit. You can also go with buttery homemade garlic bread or add some crunch with toasted pepitas or homemade tortilla chips, which are especially good crushed right over the top.

Need a few more ideas? Check out my full list of side dishes for chili for even more ways to round out your bowl.

How to Store and Freeze Pumpkin Chili

One of my favourite things about chili is how well it holds up for leftovers. The flavours have even more time to mingle as it sits, so don’t be surprised if tomorrow’s bowl tastes even better than today’s.

Fridge: Let the pumpkin chili cool, then transfer it to an airtight container and refrigerate for up to 4 days.
Freezer: Once completely cooled, portion the chili into freezer safe containers and freeze for up to 3 months. Leaving a little room at the top of each container gives the chili space to expand as it freezes. See my complete guide on how to freeze chili for extra tips.
Reheating: Warm leftover chili in a pot over medium low heat, stirring occasionally, until heated through. Since the pumpkin makes this chili quite thick, add a splash of beef broth if it needs loosening up.
Make Ahead: Absolutely! You can make the entire pot a day or two before you plan to serve it, then refrigerate and reheat when you’re ready. This is one recipe that only gets better after a little time in the fridge.

bowl of pumpkin chili with a spoon, topped with sour cream, sliced jalapeno, shredded mozzarella cheese and chopped parsley, bowl of more cheese in the background with another bowl of chili and a couple fake ghosts

Frequently Asked Questions

No. You want 100% pure pumpkin purée for this recipe. Pumpkin pie filling is already sweetened and spiced for dessert, which would completely change the flavour of the chili. Check the label on the can if you’re unsure. Pumpkin should be the only ingredient.

Absolutely. I love the combination of ground beef and turkey because you get the richness of the beef along with the slightly lighter flavour of the turkey, but using two different meats isn’t a must. Use two pounds of ground beef, two pounds of ground turkey, or even another ground meat you enjoy.

Not as written. There’s plenty of warmth and flavour from the chili powder and spices, but this pumpkin chili doesn’t have much heat. To kick things up, add cayenne pepper, crushed red pepper flakes, diced jalapeños, or your favourite hot sauce. Start with a little and build from there so you can control the heat.

Of course! This recipe was created as a hearty chili without beans, but there’s no reason you can’t add them if that’s how you like your chili. Kidney beans, black beans, or pinto beans would all work well. Drain and rinse canned beans before stirring them into the pot, then let everything simmer together so they can soak up some of that flavour.

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Pumpkin Chili (No Beans)

Hearty pumpkin chili made with ground beef, turkey, pumpkin purée, veggies, and warm spices. A cozy, flavour packed chili with no beans!

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings 6 servings

Video

Equipment

Large Dutch Oven or Soup Pot

Ingredients

1 pound ground beef
1 pound ground turkey
1 (28-ounce) can diced tomatoes (with juices)
2 cups pumpkin purée
2 cups beef broth
1 (227 g) package Mushrooms (sliced)
2 bell peppers (diced )
1 onion (diced)
3 cloves garlic (minced)
2 tbsp extra virgin olive oil (divided)
2 bay leaves
1 tbsp pumpkin spice
1 tbsp chili powder
1 tbsp salt
1 tsp paprika
1 tsp cumin
1 tsp dried oregano
½ tsp turmeric
½ tsp black pepper

Optional Toppings

diced avocado
shredded cheese
chopped green onions
sour cream or Greek yogurt
fresh guacamole
homemade croutons
crushed tortilla chips
toasted pepitas

Instructions

Add the pumpkin spice, chili powder, salt, paprika, cumin, oregano, turmeric, and black pepper to a small bowl. Stir to combine and set aside.
Heat 1 tablespoon of the olive oil in a large Dutch oven or stockpot over medium heat. Add the ground beef and turkey and cook, breaking the meat apart as you go, until completely browned. Drain if needed, then transfer the meat to a plate and set aside.
Add the remaining tablespoon of olive oil to the same pot. Add the onion and bell peppers and cook for about 5 minutes, stirring frequently.
Add the mushrooms and cook for another 5 minutes, or until softened.
Stir in the minced garlic and cook for about 1 minute, just until fragrant.
Return the browned beef and turkey to the pot. Sprinkle in the spice mixture and stir well to coat everything. Cook for a few minutes, stirring occasionally.
Add the diced tomatoes with their juices, pumpkin purée, bay leaves, and beef broth. Stir well until everything is thoroughly combined.
Bring the chili to a boil, then reduce the heat to low and simmer for at least 30 minutes and up to 1 hour, stirring occasionally.
Remove and discard the bay leaves. Taste and adjust the seasoning if needed, then ladle into bowls and pile on your favourite toppings. Serve hot and dig in!

Notes

Use pure pumpkin purée, not pumpkin pie filling. The latter is sweetened and will completely change the flavour of your chili.

Drain excess grease after browning the meat, if needed. You want all that beefy flavour without an oily chili.

Don’t drain the diced tomatoes. Add the juices to the pot too. They’re part of the liquid that creates the chili base.

Keep an eye on the consistency. Pumpkin thickens the chili as it cooks, so stir in a splash of beef broth if it gets thicker than you like.

Store leftovers in the fridge for up to 4 days or freeze in an airtight, freezer safe container for up to 3 months.

Nutrition information does not include optional toppings.

Nutrition

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scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.

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