Savory Pumpkin Chili: Simmer & Enjoy!

Pumpkin Chili is a delicious and hearty take on a homemade chili recipe. This dish has an assortment of beans and veggies simmered in a thick meaty seasoned tomato sauce.

The addition of pumpkin adds a richness to the sauce and lots of great nutrition too!

Pumpkin Chili in a pot with a dollop of sour cream

Why We Love Pumpkin Chili

  • Adding pumpkin purée to chili gives it an earthy, savory flavor that beautifully complements all the other robust ingredients.
  • It’s a great way to use up that extra bit of pumpkin puree you might have on hand.
  • You can use fresh pumpkin puree or canned in this recipe.
  • This dish is packed with protein, fiber, and antioxidants.
  • Set it and forget it in a Crockpot—it’s portable for a potluck, too!

ingredients for Pumpkin Chili on a wooden board


MEAT Our recipe calls for ground beef, but since pumpkin chili is a great entrée for using up leftovers, why not use up that turkey, chicken, or pork?

BEANS Add different beans like canned black beans or kidney beans. Cannellini beans are often referred to as white beans when they are canned. Be sure to drain and rinse them.

VEGGIES Tomatoes and all the traditional chili vegetables are a must, of course. Additionally, this recipe calls for red peppers and pumpkin puree for a tasty and healthy white chili-style twist.

How to Cook Pumpkin Chili

This recipe has just two simple steps, it’s that easy!

  1. Sauté the beef with garlic and veggies (per recipe below) until cooked through.

ingredients for Pumpkin Chili in a pot with raw beef

  1. Stir in the remaining ingredients and simmer until the chili is thick.

For a spicier chili, add extra chile pepper, red pepper flakes, or even diced jalapeno.

ingredients for Pumpkin Chili in a pot with cooked beef

Serve with homemade French bread or even some jalapeno cheddar bread. Don’t forget a quick and easy cucumber tomato salad to round out the meal!

Instant Pot Directions

  1. Cook the beef with onion, celery, carrot, and garlic on the sauté setting in the instant pot until the meat is cooked through. Drain fat.
  2. Stir remaining ingredients, cover, and cook on high for 25 minutes.
  3. Let the instant pot naturally release for 10 minutes. Stir and serve.

Slow Cooker Directions

Pumpkin chili can even be made in the Crock-Pot for a set-it-and-forget-it meal that’s perfect to come home to!

  1. In a skillet, cook the beef with onion, celery, carrot, and garlic until the meat is cooked through, drain the fat.
  2. Add the meat mixture to the slow cooker and stir in the remaining ingredients.
  3. Cover and cook on high for 2 to 3 hours, or low for 4 to 6 hours, stirring occasionally.

Pumpkin Chili in white bowls with sour cream


Pumpkin chili tastes just as good (if not better) the next day! Keep in a covered container in the refrigerator and it will last about 5 days. Reheat on the stovetop or in individual portions in the microwave.

Pumpkin chili freezes great, too, so it’s a good recipe for batch cooking! Once it is fully cooled, ladle pumpkin chili into zippered bags and write the date on the outside. Freeze the bags flat and once they are fully frozen, stack them upright to save freezer space!

Our Favorite Chili Recipes

Did you enjoy this Pumpkin Chili? Be sure to leave a rating and a review below!

Pumpkin Chili in white bowls with sour cream

Pumpkin Chili

This savory pumpkin chili is loaded with delicious veggies and spices!
Course Dinner, Soup
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 542
Author Holly Nilsson


  • 1 ½ pounds lean ground beef
  • 1 onion diced
  • 2 ribs celery diced
  • 1 large carrot diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 2 cups chicken broth
  • 15 ounces pumpkin puree
  • 15 ounces cannellini beans rinsed and drained
  • 14 ounces diced tomatoes with juices
  • 1 tablespoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon ground sage
  • ½ teaspoon each salt & pepper
  • ¼ teaspoon pumpkin pie spice


  • Brown beef, onion, celery, carrot, and garlic in a saucepan until no pink remains. Drain fat.
  • Stir in remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer 30-40 minutes uncovered or until chili has thickened.


Serving: 1.75cups | Calories: 542 | Carbohydrates: 38g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 1273mg | Potassium: 1262mg | Fiber: 12g | Sugar: 10g | Vitamin A: 21283IU | Vitamin C: 64mg | Calcium: 186mg | Iron: 9mg
Pumpkin Chili in white bowls with writing
Pumpkin Chili in a pot with a ladle and text
Pumpkin Chili in white bowls with a title
ingredients for Pumpkin Chili and Pumpkin Chili in a pot with a title

Originally posted at Spend with Pennies

Instant Pot Spaghetti (including pasta!)

Instant Pot Spaghetti is a complete meal including meat sauce and pasta all cooked in one pot!

Brown ground beef in the Instant Pot and then stir in sauce ingredients and some uncooked spaghetti. Voila! Dinner in one pot in minutes.

cooked spaghetti and meat sauce in a pressure cooker

Why You’ll Love This Recipe

Taste This recipe tastes like it’s been cooking all day but really, it’s SUPER fast for a full meal!

Quick A from-scratch sauce with pasta in under an hour… perfection!

Versatile Toss in leftover roasted veggies, green peppers, mushrooms or shredded zucchini to up the veggie intake.

Easy One pot and pretty much set it and forget it, this recipe couldn’t be easier.

left image shows Raw meat and onions in an instant pot and right image shows cooked meat and onions in an instant pot

How to Cook Spaghetti in an Instant Pot

  1. Brown Meat Brown the beef using the saute setting on the Instant Pot. If your meat has a lot of fat, drain it but if there’s just a little, leave it for flavor.
  2. Add Pasta & Sauce Add spaghetti and sauce ingredients per the recipe below.
  3. Cook Secure lid and set to manual/high pressure/8 minutes.

Quick-release the pressure once done and let rest 5-10 minutes.  Serve immediately with cheese, parsley, and maybe a slice of homemade garlic bread.

Once cooked you may need to break apart a few of the noodles with a fork. The sauce may seem a little bit thin when you open the lid but as it cools and the pasta continues to soak up the sauce, it’ll thicken up beautifully!

Ingredients for Instant Pot Spaghetti in an instant pot

Tips for Success

  • Deglaze the brown bits on the bottom of the pan after browning the meat, this helps avoid the dreaded burn notice!
  • Submerge Ensure the pasta is completely submerged in the sauce before cooking.
  • Size This recipe has only been tested in a 6QT Instant Pot. If your IP is a different size, consult your manual.
  • Rest Once cooked you will see liquid on the top, give it a stir an allow it to sit for at least 10 minutes uncovered. The pasta will continue to cook and the sauce will thicken.

Got Meatballs?! You could even toss in some frozen meatballs and let them thaw and reheat as the sauce and dry noodles cook! Let your instant pot do all the work in one pot.

Leftover Spaghetti?

Leftover spaghetti makes a lunch or dinner the next day, in fact, just like chili it’s almost better next day! It’ll keep in the fridge up to 4 days.

No need to re-season, just reheat (and maybe re-cheese)! Kids love a hot lunch and a couple of scoops of instant pot spaghetti in a covered container can easily be reheated at school! For work, just pop into the microwave!

Easy Instant Pot Recipes

Instant pot spaghetti in a white bowl garnish with parsley and parmesan cheese

Instant Pot Spaghetti

Spaghetti and meat sauce prepped in an instant!
Course Main Course, Pasta
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Building Pressure & Resting Time 25 minutes
Total Time 53 minutes
Servings 6 servings
Calories 367
Author Holly Nilsson



  • 1 pound lean ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • 6 ounces spaghetti uncooked
  • 2 cups marinara sauce or pasta sauce
  • 14 ounces diced tomatoes with juices
  • ¾ cup red wine
  • ½ cup parmesan cheese grated
  • 1 tablespoon parsley chopped


  • Turn a 6QT Instant Pot onto saute. Cook beef, onion and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so.
  • Add water and scrape any brown bits. Break spaghetti in half and add spaghetti, tomatoes, marinara, seasoning, and wine. Press the pasta so it is in the sauce.
  • Close the lid and select manual, high pressure for 8 minutes.
  • Once completed, quick release pressure and stir. Rest 5-10 minutes.
  • Stir in cheese and parsley. Serve immediately.


Calories: 367 | Carbohydrates: 32g | Protein: 23g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 624mg | Potassium: 753mg | Fiber: 3g | Sugar: 7g | Vitamin A: 552IU | Vitamin C: 14mg | Calcium: 161mg | Iron: 4mg
Spaghetti in a white bowl with a title
Spaghetti in an instant pot for instant pot spaghetti with the title
Spaghetti in a white bowl and spaghetti in an instant pot with writing

Originally posted at Spend with Pennies