Budget-Friendly Pumpkin Chili Recipe

This hearty pumpkin chili combines ground beef, beans, and the subtle sweetness of pumpkin. The whole pot costs $15.47, or about $1.93 per serving, and it takes about 60 minutes.

The warm spices, fire-roasted tomatoes, and pumpkin give it a depth of flavor even though it comes together quickly. It’s a good autumn dish, much like a comforting Creamy Chicken with Spinach and Artichokes, but in chili form.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings. Totals add the rounded line items shown; amounts below $0.01 are excluded. Produce sizes and spoon-to-weight conversions are estimates.

Ingredient Notes and Cheaper Swaps

Ground Beef

Lean ground beef gives a good balance of flavor and less grease. When browning, make sure the meat reaches an internal temperature of 160°F. You can use an even leaner ground beef (93% or 95%) or substitute ground turkey for a slightly different flavor. To save money, look for ground beef on sale and buy in bulk to freeze for later use.

Canned Beans

Drain and rinse canned beans under cold water before adding them to remove excess sodium and improve the texture. Cooking dried beans from scratch saves even more, but adds significantly to the prep time.

Pumpkin Puree

Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugars and spices meant for desserts and will drastically alter the taste of a savory chili. Store-brand cans are the best value.

Fire-Roasted Diced Tomatoes

Fire-roasted diced tomatoes add a smoky depth. Regular canned diced tomatoes are a slightly cheaper substitute; add a pinch more smoked paprika to make up for the lost smoky flavor.

How to Make Hearty Pumpkin Chili Step by Step

In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it into small crumbles with a wooden spoon, for 5-7 minutes, until cooked through and no pink remains. Drain any excess fat so the chili isn’t greasy.

Add the diced green bell pepper and onion and sauté over medium heat until soft and fragrant, about 4-5 minutes. Stir in the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper, plus the optional chipotle chili powder for extra heat. Toast for about a minute, stirring constantly, until aromatic.

Stir in the undrained 28-ounce can of fire-roasted diced tomatoes, the 15-ounce can of pumpkin puree, and the drained and rinsed pinto and black beans. The mixture will look thick, almost stew-like, at this stage.

Reduce the heat to medium-low, cover, and simmer gently for 30-40 minutes, stirring occasionally so nothing sticks to the bottom. If the chili is too thick, gradually add 1/2 to 1 cup of water or broth (or a bit more) until it reaches the consistency you want.

Serve garnished with fresh chopped cilantro and your favorite chili toppings. Full ingredient quantities and instructions are in the recipe card below.

Tips for the Best Results

• Don’t Skimp on Simmering: The 30-40 minute simmer is where the flavors develop and deepen, so keep it going over low heat.
• Toast Your Spices: Briefly cooking the dried spices with the sautéed vegetables before adding liquids helps to “bloom” their flavors.
• Adjust Thickness to Your Liking: Add more water or broth at the end of simmering for a thinner chili, or simmer uncovered for a few extra minutes to thicken it.
• Taste and Adjust Seasoning: Taste before serving; it may need a little more salt, a grind of fresh black pepper, or a pinch of extra chili powder.

Storing, Freezing, and Reheating

Cool the chili completely before transferring it to an airtight container; it keeps in the refrigerator for 3-4 days. To freeze, portion it into freezer-safe containers or heavy-duty freezer bags for up to 2 months. For freezing and reheating, these Basics Glass Food Storage containers go straight from freezer to microwave.

To reheat, thaw frozen chili in the refrigerator overnight, then warm gently on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions, stirring halfway. Add a splash of water or broth if it’s too thick.

Serving Ideas and Variations

• Classic Toppings: Shredded cheddar cheese, sour cream or plain Greek yogurt, and fresh chopped cilantro.
• Crunchy Additions: Crushed tortilla chips, Fritos, or a side of homemade cornbread. Try making a batch of Hearty One-Pot Vegetable Soup Recipe and serve with cornbread.
• Over Grains: Serve over white or brown rice, quinoa, or couscous to stretch it to more servings.
• Creative Leftover Uses: Turn leftover chili into chili dogs, loaded baked potatoes, or nachos with tortilla chips and melted cheese.

Emily Carter

Hearty Pumpkin Chili

A comforting and budget-friendly pumpkin chili recipe featuring ground beef, beans, and warm spices, perfect for a cozy meal.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• ½ Tablespoon olive oil
• 1 pound lean ground beef
• 1 green bell pepper diced
• 1 onion diced
• 2 Tablespoons chili powder
• 1 ½ teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1/4-1/2 teaspoon chipotle chili powder optional, for extra smokiness & heat
• 1 28 oz can fire-roasted diced tomatoes do not drain
• 1 15 oz can pumpkin puree NOT pie filling
• 1 15 oz can pinto beans drained and rinsed
• 1 15 oz can black beans drained and rinsed
• 1/2-1 cup water or broth as desired
• fresh cilantro chopped, for garnish

Equipment

• 1 Large pot or Dutch oven
• 1 wooden spoon
• 1 Measuring cups and spoons

Method

 

1. In a large pot or Dutch oven, brown the ground beef in olive oil over medium heat for 5-7 minutes, breaking it up with a spoon, until cooked through and no pink remains. Drain any excess fat.
2. Add the diced green bell pepper and onion to the pot with the cooked beef. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
3. Stir in the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and optional chipotle chili powder. Cook for 1 minute, stirring constantly, until aromatic.
4. Add the undrained fire-roasted diced tomatoes, pumpkin puree, and drained and rinsed pinto and black beans to the pot. Stir well to combine all ingredients.
5. Reduce the heat to medium-low, cover the pot, and simmer for 30-40 minutes, stirring occasionally. This allows the flavors to meld and deepen.
6. If the chili is too thick, add 1/2 to 1 cup of water or broth (or more) until it reaches your desired consistency.
7. Serve hot, garnished with fresh chopped cilantro and your favorite chili toppings.

Notes

Store leftover chili in an airtight container in the refrigerator for 3-4 days. It freezes well for up to 2 months; thaw in the fridge and reheat gently.

For a spicier chili, increase the amount of chipotle chili powder or add a pinch of cayenne pepper.

Always use 100% pure pumpkin puree, not pumpkin pie filling, for savory dishes.

Frequently Asked Questions

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