This Smoky Maple Pumpkin Chili is the definition of fall comfort in a bowl. It’s warm, cozy, and filled with deep flavor — the sweet pumpkin and maple syrup play beautifully with the smoky chipotle and fire-roasted tomatoes.
I love serving this when the air gets crisp and I want something hearty but a little different from traditional chili.
The addition of cocoa and cinnamon? Game changer. It’s one of those meals that tastes like it simmered all day, but comes together fast.
Why I Love This Recipe ❤️
This Smoky Maple Pumpkin Chili has become one of my cozy-weather go-tos because it’s hearty, comforting, and just a little different from the classic chili. I love how the pumpkin makes the base naturally creamy and slightly sweet, while the chipotle brings that smoky kick. The maple drizzle at the end ties everything together with a subtle caramel note that feels so special.
- Double Pumpkin Goodness → Both purée and chunks for creamy + hearty texture.
- Sweet Meets Smoky → Maple syrup balances out the spice and chipotle heat.
- Comfort in a Bowl → Thick, rich, and packed with protein and fiber.
- Meal-Prep Friendly → Tastes even better the next day.
What You’ll Need
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) fire-roasted tomatoes
- 1 ½ cups pumpkin purée
- 2 cups low-sodium vegetable broth
- 1 cup fresh pumpkin (or butternut squash), diced
- 1 chipotle pepper in adobo sauce, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 1 tsp unsweetened cocoa powder
- 1 tbsp pure maple syrup
- Salt and pepper to taste
Pro Tips
- Use pre-cut butternut squash if fresh pumpkin is hard to find — it works perfectly
- Taste the chipotle before adding more — some brands are spicier than others
- Let the chili sit for 10 minutes after cooking to thicken and deepen in flavor
- Don’t skip the maple syrup at the end — it balances the smoky heat
- Serve with cornbread or tortilla chips for a heartier meal
Tools You’ll Need
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring spoons
- Measuring cups
- Can opener
- Wooden spoon or silicone spatula
Substitutions and Variations
- No chipotle? Use ½ tsp smoked paprika + ¼ tsp cayenne instead
- No fresh pumpkin? Use frozen cubed butternut squash
- Make it meaty: Add ½ lb cooked ground turkey or sausage
- Make it creamy: Stir in ¼ cup coconut milk at the end
- Add grains: Serve over cooked quinoa or brown rice
Make Ahead Tips
- Chop veggies and store in fridge up to 2 days ahead
- Cook the chili completely and refrigerate — flavors improve overnight
- Freezes beautifully up to 3 months in airtight containers
How to Make Smoky Maple Pumpkin Chili
Step 1: Sauté the base
Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, and 1 diced red bell pepper. Cook for 5–7 minutes, stirring often, until soft and fragrant.
Step 2: Toast the spices
Add 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp cinnamon, and 1 tsp cocoa powder. Stir and cook for 1 minute to bloom the spices.
Step 3: Add beans, tomatoes, and pumpkin
Add 1 can (15 oz) black beans, 1 can (15 oz) kidney beans (both drained), 1 can (15 oz) fire-roasted tomatoes, 1 ½ cups pumpkin purée, 1 cup diced fresh pumpkin, and 1 minced chipotle pepper in adobo sauce. Pour in 2 cups vegetable broth and stir well.
Step 4: Simmer
Bring the chili to a simmer. Let it cook uncovered for 25–30 minutes, stirring occasionally, until the diced pumpkin is tender and the chili thickens.
Step 5: Finish with maple syrup
Turn off the heat. Stir in 1 tbsp pure maple syrup. Taste and add salt and pepper as needed.
Step 6: Serve and enjoy
Ladle the chili into bowls. Add your favorite toppings like sour cream, chopped cilantro, or pumpkin seeds. Serve warm.
Leftovers and Storage
- Refrigerator: Store in airtight containers for up to 5 days
- Freezer: Freeze in single servings for up to 3 months
- Reheat: Warm gently on the stove or microwave with a splash of broth
Why I Love This Recipe
This chili has been a go-to comfort food for me ever since I first tried blending pumpkin with chili spices. It sounds unexpected — but wow, it works. That sweet and smoky combo hits every time.
- The double pumpkin makes it super hearty and rich
- The chipotle gives it a bold smoky kick without being overpowering
- It’s a perfect one-pot meal for busy evenings
- Even better the next day — meal prep win!
Servings and Time
Serves: 4 to 6
Cook Time: 40 minutes
Prep Time: 10 minutes
Total Time: 50 minutes
Macros (Per Serving, approx.)
- Calories: 280
- Protein: 12g
- Carbs: 42g
- Fat: 6g
- Fiber: 12g
- Sugar: 9g
Why This Recipe Works (Quick Science)
Pumpkin purée adds a creamy texture thanks to its natural starches, which thicken the chili as it cooks. The cocoa and cinnamon boost the savory notes and create complexity — similar to what you’d find in a good mole sauce. Maple syrup balances the acidity from the tomatoes and the spice from the chipotle, rounding out the flavor beautifully.
Common Mistakes
- Adding too much chipotle: It’s spicy — start with one pepper and taste
- Not draining the beans: Makes the chili watery
- Skipping the simmer: You need that 25–30 minutes to soften the pumpkin and bring flavors together
- Over-salting before the end: Always salt after the maple goes in — the flavors shift
What to Serve With
- Warm cornbread or sweet potato biscuits
- Brown rice or quinoa
- A crisp green salad with citrus dressing
- Tortilla chips for scooping
FAQ
Can I use canned pumpkin only?
Yes! Use 2 ½ cups total canned pumpkin if skipping diced pumpkin
Can I make it in a slow cooker?
Absolutely. Sauté the aromatics first, then cook on low for 6–7 hours or high for 3–4
Is it spicy?
Mild to medium, depending on your chipotle. You can use less or skip it for a gentle version
Can I freeze it?
Yes — it freezes perfectly in individual portions
Can I use chicken broth?
Sure! If you’re not vegetarian, chicken broth works fine
Let’s Make It Together
I hope this Smoky Maple Pumpkin Chili brings some cozy vibes to your kitchen. It’s hearty, nourishing, and full of flavor — the perfect fall or winter meal. Try it out, make it your own, and when you do, leave a comment and let me know how it went. I’d love to hear what you added or changed!