Fall comfort food doesn't get cozier than this pumpkin and chorizo chili! Made with tender, flavorful chunks of chorizo and creamy pumpkin puree, this seasonal chili blends together warm fall spices with just the right kick of heat. Your ultimate fall meal is here.

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Chili season has returned, and I can't think of a better way to welcome this time of year than a chili that's bursting with fall flavor. This pumpkin chili gets its heat from a paste made from dried chiles and chipotle peppers in adobo sauce for a smoky touch, but then we also add some allspice, cloves and a cinnamon stick to give a deeper complexity and richer flavor.
With one taste, I have no doubt you'll agree this chili is fall in a bowl.
Bonus: If you love this recipe, make sure you also try my deer chili, pork green chili, short rib chili and true Texas chili!
How to Make
To start on our chili, we first make our chile paste. We do this by simmering our some dried chiles in beef stock until then soften and then blend with some chipotle peppers and adobo sauce. And just like that, we have our paste.
I know a lot of recipes simply use chili powder, and I get it. Dumping in chili powder is quicker than taking the time to make a paste. I've tasted and even made chilis with chili powder, and while they are tasty, those chilis aren't as good as those made with a paste. I wouldn't recommend this step if I didn't find the extra effort worth it.
That said, I generally use about 3 ½ tablespoons of dried chili powder when I have used it in past chilis. I haven't tested this particular recipe with chili powder, but that's what I would do if I veered off the recipe.
Now we cook our chorizo until it browns, remove it from the pot and cook our onion and garlic.
We stir in some beef stock and coffee and use a wooden spoon to help scrape up those chorizo bits from the pot. The chorizo goes back into the pot along with our dried chile paste as well as the pumpkin puree, diced tomatoes, cinnamon stick, cocoa powder, molasses, cumin, smoked paprika, salt, Mexican oregano, cayenne pepper, coriander, cloves and allspice.
Cocoa powder and molasses might sound a little funny if you've never made chili, but trust me on these additions. They add a depth to the chili, and the molasses will not result in a sweet chili. Promise.
Now we let the chili work its magic in the pot. Rather than keep the chili fully covered while simmering, I like to leave the lid slightly cracked. This allows the chili develop an even better flavor as well as reduce, so we don't have to bother with any thickeners.
In the last 10 minutes of cooking, I like to add a couple cans of cannellini beans and then a big squeeze of lime before turning off the heat. When I make my authentic Texas chili, adding beans is a hard no-no, but I'd be lying if I said I didn't enjoy beans in some styles of chili. I like the creamy bite cannellini beans add, especially with the pumpkin, but you're more than welcome to leave out the beans if you're Team No Beans.
Ideas for Serving Chili
Obviously, no chili is complete without a side of cornbread, and I can't recommend my jalapeno popper cornbread with whipped cream cheese butter enough. It's the perfect dipper to go with this chili.
Besides cornbread, chili is all about toppings. Some of my favorite toppings include shredded cheddar, fresh jalapenos, fried tortilla strips or crush tortilla chips, sour cream, red onion, cilantro, avocado slices and lime wedges. Simply spoon everything into separate bowls, so everyone can add their own toppings, and your hosting duties couldn't be easier.
Of course, don't feel like you just have to use this pumpkin and chorizo chili as a stew. Here are a few other ways you can put this chili to use.
- Use as a nacho topping.
- Slather onto a burger or hotdog.
- Serve over Fritos for the best Frito pie of your life.
- Add to stuffed peppers.
- Smother on fries with plenty of cheese.
- Spoon into loaded baked potatoes.
- Use as a burrito filling -- both breakfast and dinner burritos.
- Add to queso.
- Use as empanada filling.
- Make chili mac.
- Use in tamale pie.
And those are just a few ideas. Feel free to get creative and use this fall chili as you see fit.
Can You Make Chili Ahead of Time?
You bet. In fact, I recommend it. When the chili has time to sit in the refrigerator, it gives the flavors a chance to meld and deepen. I like to make the chili the day before serving, and then all I have to do is reheat it on the stove. Talk about easy entertaining.
If you'd like, you can even make this chili more than just a day ahead of time. You can store the chili in the refrigerator for up to five days.
Can You Freeze Chili?
Absolutely. I even have some of this pumpkin and chorizo chili in my freezer right now.
I love keeping this fall pumpkin chili on hand in the freezer, especially during football season. Let's say you decide to host an impromptu watch party. You may not have time to cook a batch of chili. Instead, you simply have to thaw the chili, and it's just as delicious as it would have been freshly cooked. I recommend eating the chili within six months of freezing.
Perfect Pairing
As a huge pumpkin spice lover, I adore a pumpkin ale with this chili. Pumpkin ales are generally brewed with cinnamon, nutmeg, allspice and cloves, depending on the recipe, which gives us an extra punch of fall spices. We also get some sweet malt that contrasts the heat of the chili. However, if you don't want an extra dose of spice, a hearty, bold stout is a good call.
Also looking for a good wine to match? Try a joven Rioja, which is a classic chorizo pairing. I also love that a Rioja comes with plenty of fruit to counter the heat and some baking spice notes to match the same ones we use in our chili.
For the ultimate fall meal, I hope you try this pumpkin and chorizo chili. You'll love every cozy bite.
Cheers!
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📖 Recipe
Pumpkin and Chorizo Chili
Equipment
- Large Dutch oven or heavy-bottomed pot
Ingredients
- 8 dried guajillo chiles stemmed and seeds removed
- 1 dried arbol chile stemmed and seeds removed
- 6 cups beef stock divided (see note)
- 3 chipotle peppers in adobo sauce seeds left intact
- 2 tablespoons adobo sauce
- 1 tablespoon olive oil
- 2 pounds chorizo
- 2 onions diced
- 4 garlic cloves minced or grated
- 1 cup strong coffee
- 1 (15-ounce) pumpkin pureé can
- 1 (15-ounce) diced tomatoes can drained
- 1 cinnamon stick
- 1 tablespoon cocoa powder
- 1 tablespoon unsulphured molasses
- 2 teaspoons ground cumin
- 2 teaspoons ground smoked paprika
- 1 teaspoon salt
- 1 teaspoon dried Mexican oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 2 (15)-ounce cannellini beans cans drained
- ½ lime juiced
- Desired toppings
Instructions
- Over medium-high heat in a large Dutch oven or stock pot, toast the dried chiles until fragrant, about two to three minutes. Add 2 cups beef stock and bring the mixture to a simmer. Cover, reduce heat and continue to simmer for 10-15 minutes until the chiles soften and are pliable.
- Add the dried chiles and beef stock used to simmer the chiles to a blender with the chipotle peppers and adobo sauce. Blend until smooth. Set aside.
- Heat oil in a large, heavy-bottomed stock pot or Dutch oven over medium heat. Cook half of the chorizo until browned, using a wooden spoon to break up the chorizo. Remove from the pot and then repeat with the other half of the chorizo. Once the second half is browned, remove that chorizo from the pot as well. Remove excessive drippings so that there’s about 2 tablespoons of liquid left in the pot.
- Add the onion to the pot. Cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly.
- Pour in remaining 4 cups of beef stock and strong coffee, scraping up the bottom of the pot with a wooden spoon.
- Add the chorizo back to the pot with the dried chile paste. Stir in pumpkin puree, tomatoes, cinnamon stick, cocoa powder, molasses, cumin, smoked paprika, salt, Mexican oregano, cayenne pepper, coriander, cloves and allspice. Bring the chili up to a boil, stirring occasionally, and then lower heat to a simmer. Keep the pot mostly covered with a crack open. Simmer for two to two and a half hours while stirring occasionally. In the last 10 minutes of cooking, add beans. Remove cinnamon stick. Turn off heat and stir in lime juice. Serve with desired toppings. Enjoy!
Notes
- If you don't have homemade beef stock, I recommend using the Better Than Bouillon brand. It has the best flavor.
- For full tips, please see blog post.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Oscar says
I never thought of combining pumpkin with chorizo and this recipe knocked it out of the park. So many great flavours from the spices, pumpkin and chorizo. Absolutely loved it. Great recipe.
Amanda McGrory-Dixon says
Thank you so, so much, Oscar!
Agnieszka says
I was looking for unique chili recipes and this one is sooo good! Our family really loved it!
Amanda McGrory-Dixon says
Thank you so much for sharing!
Jill says
the flavors are amazing! Its literally like a bowl full of fall!! definitely keeping this one going all season long!
Amanda McGrory-Dixon says
That's so great to hear! Glad you love it as much as I do.
Jean says
Looking forward to making this meal for my next dinner, I like how easy it is to prepare with your steps.
Amanda McGrory-Dixon says
So happy that was helpful!
Kayla DiMaggio says
Yum! This pumpkin and chorizo chili was so delicious! I love Fall and this reminded me so much of it!
Amanda McGrory-Dixon says
Same here! Glad it made for a festive meal.
Jerika says
I can't wait to try this recipe! Looks so yummy with all the spices blended in together.:) Thanks!
Amanda McGrory-Dixon says
You're very welcome -- you'll love how all the spices play together!
Rebecca Blackwell says
Oh, my word. This is so very good. The flavors are so complex... every bite offers something new. Also, I think it was even better the next day, heated up for lunch. Thank you for a great recipe!
Amanda McGrory-Dixon says
Thanks so much, Rebecca! I'm glad you liked it.
Kushigalu says
Pumpkin chili looks fantastic. Total fall comfort food. Love the flavors. Thanks for sharing
Amanda McGrory-Dixon says
You're so welcome!
Paula Montenegro says
I love coming to your blog and finding these easy yet unique dishes! The mix of sweet pumpkin with spicy chorizo must be fantastic. Can't wait to try this recipe!
Amanda McGrory-Dixon says
Thanks so much, Paula! I think you'll love it.
Jenny says
This is such a great recipe! We make chili often and have never thought about combining pumpkin and chorizo, such an awesome idea. I love your ingredients, long list but I seem to have most of them. Mexican oregano? Check! Question: I have never handled guajillo chiles, and arbol, I have the dried, powder version of those. I assume it will be fine using them, what do you think? I will be careful with the ratios, can be tricky especially with the arbol. Thanks so much for the fabulous recipe. Can't wait!
Amanda McGrory-Dixon says
Hi, Jenny! I actually haven't used dried guajillo and arbol chile powders, but after a quick search, it looks like 1 teaspoon of the powder is the equivalent to one chile for both varieties. Let me know how those substitutions go!
Aleta says
Okay now THIS is what I call a giant bowl of comfort! Wow, all those spices and flavours? This Pumpkin and Chorizo Chili was a major hit in my house, I look forward to make more bowls!
Marta says
Such an earthy, warm bowl of comfort! The pumpkin provided such a nice amount of creaminess.
Chef Dennis says
Wow, your pumpkin chili was OMG delicious! Everyone in my house raved about it!
Heidy M says
The flavor of this this pumpkin and chorizo chili was remarkable! I really enjoyed every last bite and thought about having seconds the other night. It's a keep recipe. I'm making a batch to take to our church potluck! I bet they love it!!!
Looking forward to seeing your newest recipe!
Heidy
Gloria says
I love this recipe. I am all about the pumpkin recipes. The perfect comfort food for fall and winter months.