Pumpkin Chili in a Pumpkin Bowl – hearty Halloween pumpkin dinner

Okay, I’m just going to say it: this Pumpkin Chili served right inside a hollowed-out pumpkin is the ultimate Halloween dinner showstopper! Imagine scooping into a rich, savory chili that’s infused with just the right hint of pumpkin sweetness, all while admiring your edible bowl. It’s cozy, colorful, and downright fun—perfect for a chilly October evening when you want something comforting but festive. Plus, I can’t wait to share a trick or two to get that pumpkin bowl just right without a kitchen disaster. Trust me, once you try this, boring chili nights will be a thing of the past!

Quick Facts

• Yield: Serves 4–6
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Ingredients

For the Main Dish:

• 1 medium sugar pumpkin (about 3–4 pounds)
• 1 lb ground beef or turkey
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup pumpkin puree (canned or fresh)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon (trust me!)
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 cup beef or vegetable broth
• Salt and pepper to taste
• 2 tbsp olive oil

For Garnish:

• Sour cream or Greek yogurt
• Shredded cheddar cheese
• Chopped fresh cilantro
• Extra pumpkin seeds, toasted

How I Make It

Step 1:

Start by preheating your oven to 375°F. While it warms, carefully cut the top off your pumpkin around the stem (like you’re carving a jack-o’-lantern). Scoop out all the seeds and stringy bits—this is your edible bowl, so get it as clean and smooth inside as possible. Brush the inside lightly with olive oil, sprinkle a pinch of salt, and roast the pumpkin shell for 20 minutes to soften it slightly and deepen the flavor.

Step 2:

Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper—sauté until they’re soft and fragrant, about 5 minutes.

Step 3:

Add the minced garlic and ground beef (or turkey), breaking it up with a wooden spoon. Cook until the meat is browned and cooked through, about 7–8 minutes. Don’t rush this step—you want those delicious browned bits for maximum flavor!

Step 4:

Stir in the chili powder, cumin, smoked paprika, cinnamon, cayenne (if using), and a pinch of salt and pepper. Let the spices toast for a minute to release their aroma. Then, add your canned diced tomatoes (with juices), black beans, pumpkin puree, and broth. Stir everything together and bring it to a gentle simmer.

Step 5:

Lower the heat and let the chili simmer uncovered for 20 minutes to thicken up, stirring occasionally. Taste and adjust seasoning if needed—you might want a little more salt or a dash of chili powder.

Step 6:

Remove your pumpkin bowl from the oven. Ladle the chili right into the pumpkin—a perfect, cozy vessel! Top with a dollop of sour cream or Greek yogurt, shredded cheese, cilantro, and some toasted pumpkin seeds for crunch.

Variations & Tips

• Swap ground beef for ground turkey, chicken, or even textured vegetable protein for a vegetarian twist.
• Try different beans—kidney beans or pinto beans work great in this chili.
• Add corn kernels for a sweet crunch that contrasts the savory chili.
• If you can’t find a sugar pumpkin, a small pie pumpkin or even a kabocha squash makes a wonderful bowl.
• For extra smoky depth, add a chipotle pepper in adobo sauce.
• Make it spicier or milder by adjusting the cayenne and chili powder amounts to taste.

How I Like to Serve It

This hearty chili-pumpkin combo is my go-to for Halloween dinner parties or a cozy family night in. Pair it with crusty bread or cornbread to soak up all the flavorful juices. The pumpkin bowl doubles as a festive centerpiece, sparking great conversation while everyone digs in.

Notes

• Leftover chili stores well in the fridge for up to 4 days; reheat gently on the stove.
• To reuse the pumpkin bowl, scoop out any remaining chili, wrap it tightly, and refrigerate overnight.

Closing: This pumpkin chili in a pumpkin bowl is a fun, flavorful feast that brings fall flavors and warmth right to your table every time.