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This Pumpkin Chili is the cozy, tummy-warming fall dinner your sweater-weather dreams are made of! Made with ground beef, poblano peppers, pumpkin ale, and a hint of cinnamon, it's the perfect balance of earthy, savory, and subtly spicy. Easy to make and even better the next day—this is the fall comfort food that will have everyone at the table asking for seconds!
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Why You'll Love This Pumpkin Chili Recipe
- 🎃 FALL FLAVORS IN EVERY BITE
Pumpkin puree, pumpkin ale, and a hint of cinnamon bring cozy autumn vibes to classic chili. It's earthy, savory, and subtly spicy—like fall in a bowl! - 🍲 EASY, HANDS-OFF COMFORT FOOD
One pot, simple ingredients, and the stove does most of the work. Let it simmer while you curl up with a blanket—dinner is practically making itself! - 🥄 EVEN BETTER THE NEXT DAY
Like most chilis, this one gets deeper and more delicious overnight. Make a big batch, enjoy leftovers all week, and freeze some for later!
In This Post
Pumpkin Chili: The Cozy Fall Dinner That'll Warm You From the Inside Out
Fall in Western Washington is something special. The leaves turn gold and red, the air gets crisp, and those drizzly days practically beg for a movie marathon and cuddling on the sofa with my guy.
I'll admit it—I grew up a beach girl in San Diego, with my toes in the sand. But the Pacific Northwest has captured the other part of my heart. When the temps drop and the deer show up hoping for apples (yes, they're spoiled), I'm all in on sweater weather, hot chocolate by the fire, and comfort food that warms you from the inside out.
This year, pumpkins have been a big focus—not just in the kitchen, but in my garden too. There's something magical about growing your own pumpkins and then turning them into something cozy and delicious.
That's exactly how this Pumpkin Chili came to be.
I'd been thinking about making a pumpkin chili for ages but never got around to it. I've made plenty of amazing chilis over the years, but this one? It's unlike any chili I've ever made.
It's earthy from the pumpkin puree, with a hint of warmth from the cinnamon and a subtle kick from the pumpkin ale and poblano peppers. The cayenne brings the heat, and the white beans add creaminess. It's savory, satisfying, and downright soul-warming.
The first time I made it, my taste buds practically shouted, "Boy howdy, that's some dern good chili!" (Apparently, my taste buds are Southern. Who knew?)
This Pumpkin Chili is everything you want in a fall dinner: easy, hands-off, and even better the next day. It's perfect for game days, cozy nights in, or feeding a crowd.
So grab your sweater, ladle up a big bowl, and let's celebrate fall together.
🍽️✨ Don't forget to share your delightful creations with us on BlueSky using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥘Pumpkin Chili Ingredient Notes
Here, I explain the best ingredients for my Pumpkin Chili recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
🥩 THE MEAT & VEGGIES
Ground Beef – The hearty base of this chili! Sub: Ground turkey, ground chicken, or venison. For a vegetarian version, use 2 cans of drained lentils or a bag of plant-based crumbles.
Onion – Sweet, savory backbone. Sub: Yellow or white onion. No sub needed here!
Garlic – 4 cloves = flavor power! Sub: 1 teaspoon garlic powder (but fresh is SO much better).
Poblano Peppers – Mild, earthy heat with a gorgeous green color. Sub: 2 Anaheim peppers (milder) or 1 green bell pepper + ½ jalapeño (if you want a little kick).
🍺 THE FALL FLAVOR MAKERS
Pumpkin Ale – The secret weapon! It adds subtle sweetness, spice, and depth. Sub: Any amber or brown ale, or replace with 1 cup chicken stock + 1 tablespoon molasses. (I used Elysian Night Owl and it was PERFECT.)
Pumpkin Puree – NOT pumpkin pie filling! You want 100% pure pumpkin. Sub: Butternut squash puree or sweet potato puree both work beautifully.
Fire Roasted Diced Tomatoes – Smoky, slightly charred flavor that regular diced tomatoes can't match. Sub: Regular diced tomatoes + ½ teaspoon smoked paprika.
White Beans – Creamy, mild, and perfect for chili. Sub: Cannellini, Great Northern, or navy beans all work. Chickpeas would be a bit firm but still tasty!
🌶️ THE SPICE BLEND
Chili Powder – The foundation. Sub: Ancho chili powder for deeper flavor, or a homemade blend.
Ground Cumin – Earthy warmth. Non-negotiable in chili!
Cinnamon – The cozy fall secret! Just a teaspoon adds warmth without making it sweet.
Cayenne Pepper – For heat. Start with ½ teaspoon and add more if you like it spicy! Sub: 1 chipotle pepper in adobo (smoky + spicy).
Kosher Salt & Black Pepper – Season to taste!
🍲 THE LIQUID
Chicken Stock – Adds richness and thins the chili to perfect consistency. Sub: Beef stock (deeper flavor) or vegetable stock (vegetarian).
🥄 THE TOPPINGS
Greek Yogurt or Sour Cream – Cooling contrast to the spice.
Green Onions – Fresh, mild oniony crunch.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
💡 QUICK TIPS:
- "Not all pumpkin is created equal" – Make sure you're using 100% pure pumpkin puree, not pumpkin pie filling (which has added sugar and spices).
- "Beer matters" – Pumpkin ale adds flavor, but any amber or brown ale works in a pinch. Avoid IPAs (too hoppy).
- "Spice it your way" – Start with ½ teaspoon cayenne and adjust from there. You can always add heat, but you can't take it away!
🌶️ FLAVOR TWISTS:
- "Smoky upgrade" – Add 1 chopped chipotle pepper in adobo for smoky heat.
- "Extra veggies" – Toss in a diced bell pepper or a cup of frozen corn.
- "Keto-friendly" – Skip the beans and add extra ground beef or sausage.
Storing & Reheating Your Pumpkin Chili
🌡️ STORING & REHEATING YOUR PUMPKIN CHILI
FRIDGE (SHORT-TERM)
✅ Airtight container – Store leftovers in the fridge for up to 5 days.
✅ The flavor bonus: Like most chilis, this one gets even BETTER the next day! The flavors deepen and meld together overnight. Make it ahead for a party and thank yourself later.
❄️ FREEZER (LONG-TERM)
✅ Freezer-safe containers or bags – This chili freezes beautifully! Store for up to 3 months.
✅ Pro tip: Portion into individual servings for easy grab-and-go lunches, or freeze in larger batches for quick dinners.
✅ Freezer hack: Lay freezer bags flat to save space and thaw faster!
🔥 REHEATING INSTRUCTIONS
STOVETOP METHOD (BEST FOR FLAVOR):
- Transfer chili to a pot
- Heat over medium-low, stirring occasionally
- Add a splash of stock or water if it's too thick
- Simmer until heated through, about 10-15 minutes
MICROWAVE METHOD (FASTEST):
- Transfer to a microwave-safe bowl
- Cover with a paper towel
- Heat in 1-minute intervals, stirring between each, until hot
SLOW COOKER METHOD (HANDS-OFF):
- Transfer frozen chili to slow cooker
- Cook on low for 4-6 hours or high for 2-3 hours
- Stir occasionally and add stock if needed
💡 PRO TIP:
"This chili is even better the next day, so don't be afraid to make it ahead! The flavors deepen overnight, making it the perfect make-ahead meal for busy weeknights or game day gatherings."
💭My Recipe Tips For Pumpkin Chili Perfection
🥩 BROWNING THE BEEF
- "Don't rush the beef!" – Let it get nice and browned before adding the veggies. Those caramelized bits = FLAVOR.
- "Drain if needed" – If your beef is greasy, drain excess fat before adding the onions and peppers.
🧅 BUILDING THE BASE
- "Scrape the bottom!" – When you pour in the pumpkin ale, scrape up all those browned bits. That's where the magic lives.
- "Soften those veggies" – Let the onions, garlic, and poblanos cook until soft and fragrant before adding liquids.
🎃 THE PUMPKIN POWER
- "Pure pumpkin ONLY" – Make sure you're using 100% pumpkin puree, NOT pumpkin pie filling. Pie filling has sugar and spices that will ruin your chili.
- "Pumpkin ale matters" – I used Elysian Night Owl, but any amber or brown ale works. Avoid hoppy IPAs!
🌶️ SPICE CONTROL
- "Start mild, add heat" – Begin with ½ teaspoon cayenne and taste. You can always add more, but you can't take it away!
- "Cinnamon is the secret" – Just 1 teaspoon adds warmth and depth without making it sweet. Don't skip it!
⏰ SIMMER & PATIENCE
- "Low and slow wins" – Let it simmer gently for at least 1½ hours. The longer it cooks, the deeper the flavor.
- "Too thick?" – Add a splash of stock or water as it simmers.
- "Too thin?" – Let it simmer uncovered for the last 20-30 minutes.
FAQ about
No! Pumpkin pie filling has added sugar and spices that will completely change the flavor of your chili. Make sure you're using 100% pure pumpkin puree.
No problem! Substitute any amber or brown ale, or use 1 cup of chicken stock plus 1 tablespoon of molasses for a similar depth of flavor.
It's customizable! With ½ teaspoon cayenne, it has a mild warmth. Add more cayenne or a chipotle pepper in adobo for extra heat. For milder chili, reduce or omit the cayenne.
More Delicious Fall Recipes...
Pumpkin Chili
Ingredients
- 2 pounds ground beef
- 1 large onion chopped
- 4 cloves garlic minced
- 2 poblano peppers seeded and chopped
- 1 12- ounce bottle of pumpkin ale I used Elysian Night Owl
- 1 15- ounce can pure pumpkin puree
- 1 15- ounce can diced fire roasted tomatoes
- 1 15- ounce cans of white beans drained and rinsed
- 3 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon cinnamon
- 1/2 to 1 teaspoon cayenne pepper depending on your desired heat level
- Pink salt
- Freshly cracked black pepper
- 2 cups chicken stock
- Sour Cream
- Green onions chopped
Instructions
- Heat a 2 tablespoons of extra virgin olive, in a large dutch, over medium-high heat. Cook the ground beef, breaking it up with a meat chopper until it begins to brown and no pink remains.
- Add the onions, garlic, and poblano pepper to the meat. Stir to combine, reduce the heat to medium, and cook for an additional 5 to 7 minutes.
- Pour in the pumpkin ale, scrapping the bottom of the dutch oven with a wooden spoon to remove any browned bits that might be stuck there.
- Add the pumpkin puree, fire roasted tomatoes, and white beans. Stir to combine, then add the chili powder, cumin, cinnamon, cayenne, salt, pepper, and stock. Stir well.
- Reduce the heat so the chili is gently simmering and cook, covered, until the chili is thick, about 1 1/2 hours. Stirring occasionally. If chili becomes too thick as it cooks, add more stock.
- Adjust seasonings if necessary and ladle into bowls and top with a dollop of sour cream and green onions.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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