Prize-Winning Pumpkin Chili for a Cozy Halloween Dinner | Hearty, Spiced, and Comforting

🎉 Introduction

When the leaves start to fall, the air turns crisp, and pumpkins begin to appear on every porch, there’s only one thing that can make a cozy night even better — a big bowl of homemade chili. But not just any chili — this Prize-Winning Pumpkin Chili takes the beloved classic and gives it a fall-inspired twist that’s savory, satisfying, and perfect for Halloween night. 🎃

The secret ingredient? Pumpkin puree. It might sound surprising, but pumpkin adds a subtle sweetness, velvety texture, and earthy richness that elevates the chili to new heights. It balances the spices, deepens the flavor, and gives the whole dish that cozy autumn character.

Each spoonful is a perfect harmony of tender beans, hearty beef (or chicken, if you prefer), aromatic spices, and creamy pumpkin base. It’s rich and comforting without being heavy, with just the right amount of warmth to make you feel hugged from the inside out.

Whether you’re hosting a Halloween get-together, serving it at a fall festival, or just cuddling up for a spooky movie night, this pumpkin chili is a crowd-pleaser. It’s easy to make, feeds a group, and tastes even better the next day — perfect for your autumn celebrations!

🧰 Equipment Needed

You won’t need much to make this cozy pot of perfection:

• Large Dutch oven or soup pot
• Wooden spoon or ladle
• Cutting board and sharp knife
• Can opener
• Measuring cups and spoons
• Mixing bowl (optional)
• Serving bowls and spoons

🛒 Ingredients

Meat (or Alternative)

• 1½ lbs ground beef (or ground chicken for a lighter version)

Fruits & Vegetables

• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1½ cups pumpkin puree (not pumpkin pie filling)
• 1 jalapeño, finely chopped (optional for heat)

Canned Goods

• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed

Spices & Seasonings

• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp cinnamon
• ½ tsp ground coriander
• ¼ tsp cayenne pepper (optional)
• Salt and pepper, to taste

Liquids & Oils

• 2 tbsp olive oil
• 1 cup chicken or vegetable broth

Optional Garnishes

• Sour cream or Greek yogurt
• Shredded cheddar or Monterey Jack cheese
• Fresh cilantro or green onions
• Pumpkin seeds (pepitas) for crunch

👩‍🍳 Directions

Step 1: Prep the Ingredients

1. Dice the onion, bell peppers, and jalapeño (if using).
2. Mince the garlic.
3. Gather all the spices in a small bowl — this makes cooking smooth and easy.

🔪 Prepping ahead makes the whole process simple and fun — perfect for Halloween dinner multitasking.

Step 2: Brown the Meat

4. Heat the olive oil in a large Dutch oven over medium heat.
5. Add the ground beef and cook for 6–8 minutes, breaking it up with a wooden spoon until browned and no longer pink.
6. Season lightly with salt and pepper.
7. Remove the meat from the pot and set aside, leaving a bit of the fat in the pan for flavor.

🍖 If you’re using chicken, it may cook faster — just ensure it’s fully cooked before setting aside.

Step 3: Sauté the Aromatics

8. In the same pot, add the onion and bell peppers.
9. Sauté for 5–6 minutes, until soft and translucent.
10. Add the garlic and jalapeño; cook for another minute until fragrant.

🌶️ The kitchen will smell incredible — smoky, spicy, and sweet all at once.

Step 4: Add the Spices

11. Sprinkle in the chili powder, cumin, paprika, cinnamon, coriander, and cayenne pepper (if using).
12. Stir constantly for about 30 seconds to “bloom” the spices — this deepens their flavor.

🍂 Cinnamon is the secret spice here — it enhances the pumpkin’s natural sweetness and adds cozy autumn warmth.

Step 5: Build the Base

13. Add the browned meat back into the pot.
14. Stir in the pumpkin puree, tomato sauce, diced tomatoes, and broth.
15. Mix well until everything is combined into a thick, hearty mixture.

🎃 The pumpkin gives the chili a beautiful golden hue and smooth texture — perfect for Halloween aesthetics.

Step 6: Add the Beans and Simmer

16. Add the kidney beans and black beans.
17. Stir well, then reduce heat to low and cover partially.
18. Simmer gently for 30–40 minutes, stirring occasionally, until the chili thickens and the flavors meld.

🕰️ The longer it simmers, the deeper the flavor — patience pays off here.

Step 7: Taste and Adjust

19. Taste the chili and adjust seasoning as needed — add more salt, pepper, or chili powder for balance.
20. If you prefer a thicker chili, simmer uncovered for an additional 10 minutes.

Step 8: Serve and Garnish

21. Ladle the chili into bowls and top with your favorite garnishes — cheese, sour cream, cilantro, or pumpkin seeds.
22. Serve with cornbread, rice, or tortilla chips for the ultimate fall feast.

🧡 Warm, spiced, and hearty — the perfect meal before trick-or-treating or after a day in the crisp autumn air.

🍽️ Servings & Timing

• Servings: 6–8 bowls
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Perfect for Halloween night, cozy fall dinners, or meal prep lunches.

🧊 Storage & Reheating

Refrigeration:

• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezing:

• Freeze in individual portions for up to 3 months.
• Thaw overnight in the fridge before reheating.

Reheating:

• Stovetop: Simmer gently until hot.
• Microwave: Heat in short bursts, stirring between intervals.

🍲 Like most chili, this one tastes even better the next day as the flavors meld.

🥄 Variations

1. Chicken Pumpkin Chili

Use shredded chicken thighs or breast instead of ground beef for a leaner version.

2. Vegetarian Pumpkin Chili

Skip the meat and double the beans, or add lentils for protein and texture.

3. Sweet Potato Pumpkin Chili

Add 1 diced sweet potato during simmering for extra sweetness and heartiness.

4. White Pumpkin Chili

Use white beans, chicken, and coconut milk for a creamy, lighter twist.

5. Smoky Chipotle Pumpkin Chili

Add 1 tsp of chipotle powder or smoked paprika for deep, smoky heat.

6. Maple Pumpkin Chili

Drizzle a bit of pure maple syrup at the end for a sweet-savory balance.

❓ 10 FAQs

1. Can I use canned pumpkin puree?
Yes! Just make sure it’s pure pumpkin, not pumpkin pie filling.

2. Can I use ground turkey instead of beef?
Absolutely — ground turkey works beautifully in this recipe.

3. What makes this chili “prize-winning”?
The balance of smoky spice, rich pumpkin, and savory-sweet depth makes it unforgettable!

4. How spicy is it?
Moderate heat — you can adjust the chili powder or omit cayenne for a mild version.

5. Can I make it in a slow cooker?
Yes — sauté the aromatics and meat first, then transfer everything to a slow cooker. Cook on low for 6 hours or high for 3–4 hours.

6. How do I thicken the chili?
Simmer uncovered or mash a few beans with a spoon for a thicker consistency.

7. Can I add other veggies?
Yes! Corn, carrots, or zucchini all fit perfectly into this fall-inspired chili.

8. What can I serve with it?
Cornbread, garlic bread, or rice are all great sides.

9. Can kids eat this?
Yes — just reduce or skip the spicy ingredients.

10. Can I make it ahead?
Definitely! It tastes even better the next day after the flavors have developed.

🏁 Conclusion

This Prize-Winning Pumpkin Chili is everything you love about a hearty chili — rich, bold, and comforting — but with a seasonal twist that makes it extra special. The pumpkin gives it a creamy texture and subtle sweetness that balances the smoky spices and savory beef perfectly.

It’s the kind of dish that warms you from the inside out, making it ideal for chilly October nights, Halloween gatherings, or cozy weekends at home. And the best part? It’s simple to make, nutritious, and deeply satisfying — a true fall winner in every sense.

So grab your biggest pot, light a pumpkin candle, and let this chili simmer away as the trick-or-treaters come by. One bowl, and you’ll see why this recipe earns its “prize-winning” title — hearty, delicious, and full of autumn spirit.

Adam

Prize-Winning Pumpkin Chili for a Cozy Halloween Dinner | Hearty, Spiced, and Comforting

When the leaves start to fall, the air turns crisp, and pumpkins begin to appear on every porch, there’s only one thing that can make a cozy night even better — a big bowl of homemade chili. But not just any chili — this Prize-Winning Pumpkin Chili takes the beloved classic and gives it a fall-inspired twist that’s savory, satisfying, and perfect for Halloween night. 🎃 The secret ingredient? Pumpkin puree. It might sound surprising, but pumpkin adds a subtle sweetness, velvety texture, and earthy richness that elevates the chili to new heights. It balances the spices, deepens the flavor, and gives the whole dish that cozy autumn character. Each spoonful is a perfect harmony of tender beans, hearty beef (or chicken, if you prefer), aromatic spices, and creamy pumpkin base. It’s rich and comforting without being heavy, with just the right amount of warmth to make you feel hugged from the inside out. Whether you’re hosting a Halloween get-together, serving it at a fall festival, or just cuddling up for a spooky movie night, this pumpkin chili is a crowd-pleaser. It’s easy to make, feeds a group, and tastes even better the next day — perfect for your autumn celebrations!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 bowls

Ingredients Equipment Method Notes

Ingredients

  

Meat (or Alternative)

• 1½ lbs ground beef or ground chicken for a lighter version

Fruits & Vegetables

• 1 medium onion diced
• 3 garlic cloves minced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1½ cups pumpkin puree not pumpkin pie filling
• 1 jalapeño finely chopped (optional for heat)

Canned Goods

• 1 15 oz can diced tomatoes
• 1 15 oz can tomato sauce
• 2 15 oz cans kidney beans, drained and rinsed
• 1 15 oz can black beans, drained and rinsed

Spices & Seasonings

• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp cinnamon
• ½ tsp ground coriander
• ¼ tsp cayenne pepper optional
• Salt and pepper to taste

Liquids & Oils

• 2 tbsp olive oil
• 1 cup chicken or vegetable broth

Optional Garnishes

• Sour cream or Greek yogurt
• Shredded cheddar or Monterey Jack cheese
• Fresh cilantro or green onions
• Pumpkin seeds pepitas for crunch

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Equipment

• You won’t need much to make this cozy pot of perfection:
• Large Dutch oven or soup pot
• Wooden spoon or ladle
• Cutting board and sharp knife
• Can opener
• Measuring cups and spoons
• Mixing bowl (optional)
• Serving bowls and spoons

Method

 

Step 1: Prep the Ingredients

1. Dice the onion, bell peppers, and jalapeño (if using).
2. Mince the garlic.
3. Gather all the spices in a small bowl — this makes cooking smooth and easy.

🔪 Prepping ahead makes the whole process simple and fun — perfect for Halloween dinner multitasking.

Step 2: Brown the Meat

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the ground beef and cook for 6–8 minutes, breaking it up with a wooden spoon until browned and no longer pink.
3. Season lightly with salt and pepper.
4. Remove the meat from the pot and set aside, leaving a bit of the fat in the pan for flavor.

🍖 If you’re using chicken, it may cook faster — just ensure it’s fully cooked before setting aside.

Step 3: Sauté the Aromatics

1. In the same pot, add the onion and bell peppers.
2. Sauté for 5–6 minutes, until soft and translucent.
3. Add the garlic and jalapeño; cook for another minute until fragrant.

🌶️ The kitchen will smell incredible — smoky, spicy, and sweet all at once.

Step 4: Add the Spices

1. Sprinkle in the chili powder, cumin, paprika, cinnamon, coriander, and cayenne pepper (if using).
2. Stir constantly for about 30 seconds to “bloom” the spices — this deepens their flavor.

🍂 Cinnamon is the secret spice here — it enhances the pumpkin’s natural sweetness and adds cozy autumn warmth.

Step 5: Build the Base

1. Add the browned meat back into the pot.
2. Stir in the pumpkin puree, tomato sauce, diced tomatoes, and broth.
3. Mix well until everything is combined into a thick, hearty mixture.

🎃 The pumpkin gives the chili a beautiful golden hue and smooth texture — perfect for Halloween aesthetics.

Step 6: Add the Beans and Simmer

1. Add the kidney beans and black beans.
2. Stir well, then reduce heat to low and cover partially.
3. Simmer gently for 30–40 minutes, stirring occasionally, until the chili thickens and the flavors meld.

🕰️ The longer it simmers, the deeper the flavor — patience pays off here.

Step 7: Taste and Adjust

1. Taste the chili and adjust seasoning as needed — add more salt, pepper, or chili powder for balance.
2. If you prefer a thicker chili, simmer uncovered for an additional 10 minutes.

Step 8: Serve and Garnish

1. Ladle the chili into bowls and top with your favorite garnishes — cheese, sour cream, cilantro, or pumpkin seeds.
2. Serve with cornbread, rice, or tortilla chips for the ultimate fall feast.

🧡 Warm, spiced, and hearty — the perfect meal before trick-or-treating or after a day in the crisp autumn air.

Notes

🧊 Storage & Reheating
Refrigeration:

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezing:

Freeze in individual portions for up to 3 months.

Thaw overnight in the fridge before reheating.

Reheating:

Stovetop: Simmer gently until hot.

Microwave: Heat in short bursts, stirring between intervals.

🍲 Like most chili, this one tastes even better the next day as the flavors meld.

🥄 Variations
1. Chicken Pumpkin Chili

Use shredded chicken thighs or breast instead of ground beef for a leaner version.

2. Vegetarian Pumpkin Chili

Skip the meat and double the beans, or add lentils for protein and texture.

3. Sweet Potato Pumpkin Chili

Add 1 diced sweet potato during simmering for extra sweetness and heartiness.

4. White Pumpkin Chili

Use white beans, chicken, and coconut milk for a creamy, lighter twist.

5. Smoky Chipotle Pumpkin Chili

Add 1 tsp of chipotle powder or smoked paprika for deep, smoky heat.

6. Maple Pumpkin Chili

Drizzle a bit of pure maple syrup at the end for a sweet-savory balance.

❓ 10 FAQs

1. Can I use canned pumpkin puree?
Yes! Just make sure it’s pure pumpkin, not pumpkin pie filling.

2. Can I use ground turkey instead of beef?
Absolutely — ground turkey works beautifully in this recipe.

3. What makes this chili “prize-winning”?
The balance of smoky spice, rich pumpkin, and savory-sweet depth makes it unforgettable!

4. How spicy is it?
Moderate heat — you can adjust the chili powder or omit cayenne for a mild version.

5. Can I make it in a slow cooker?
Yes — sauté the aromatics and meat first, then transfer everything to a slow cooker. Cook on low for 6 hours or high for 3–4 hours.

6. How do I thicken the chili?
Simmer uncovered or mash a few beans with a spoon for a thicker consistency.

7. Can I add other veggies?
Yes! Corn, carrots, or zucchini all fit perfectly into this fall-inspired chili.

8. What can I serve with it?
Cornbread, garlic bread, or rice are all great sides.

9. Can kids eat this?
Yes — just reduce or skip the spicy ingredients.

10. Can I make it ahead?
Definitely! It tastes even better the next day after the flavors have developed.

🏁 Conclusion

This Prize-Winning Pumpkin Chili is everything you love about a hearty chili — rich, bold, and comforting — but with a seasonal twist that makes it extra special. The pumpkin gives it a creamy texture and subtle sweetness that balances the smoky spices and savory beef perfectly.

It’s the kind of dish that warms you from the inside out, making it ideal for chilly October nights, Halloween gatherings, or cozy weekends at home. And the best part? It’s simple to make, nutritious, and deeply satisfying — a true fall winner in every sense.

So grab your biggest pot, light a pumpkin candle, and let this chili simmer away as the trick-or-treaters come by. One bowl, and you’ll see why this recipe earns its “prize-winning” title — hearty, delicious, and full of autumn spirit.