I love making chili once the weather cools down, but this Pumpkin Venison Chili has become one of my absolute favorites because it blends hearty, earthy venison with the subtle sweetness and creaminess of pumpkin.

The pumpkin doesn’t make the chili taste like dessert—it simply adds body, richness, and a velvety smoothness that makes every spoonful deeply satisfying.

It’s the perfect blend of fall comfort and rustic, savory flavor.

This is the kind of chili I reach for when I want something comforting and seasonal, but also a little different from the classic version.

The warm spices, lean venison, and silky pumpkin puree all come together in a dish that feels nourishing, bold, and incredibly cozy.

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Recipe Highlights

This Pumpkin Venison Chili is hearty, thick, and comforting, with pumpkin adding richness and a mellow sweetness that balances the spices.

The venison gives the chili an earthy depth, while ingredients like cinnamon and smoked paprika bring warmth without being overpowering.

The pumpkin puree blends seamlessly into the broth, giving the chili a spoon-coating texture that feels luxurious but still wholesome.

Whether you’re making a fall dinner, prepping meals for the week, or serving a crowd, this chili offers familiar flavors with a seasonal twist.

It pairs beautifully with cornbread, biscuits, or tortilla chips.

• Thick, velvety texture thanks to pumpkin puree.

• Earthy venison pairs naturally with warm fall spices.

• Subtle sweetness balances spicy and smoky notes.

• A cozy, seasonal twist on classic chili.

• Freezer-friendly and ideal for meal prep.

Ingredient Notes

Venison (ground or cubed)
Lean and earthy, venison adds hearty flavor without excess fat.

Pumpkin Puree
Adds creaminess and body while mellowing the spices for a balanced flavor.

Yellow Onion
Provides aromatic sweetness and depth for the chili base.

Garlic
Boosts savory flavor and complements the fall spices.

Diced Tomatoes
Add acidity that balances the richness of pumpkin and venison.

Kidney Beans
Add heartiness and classic chili texture.

Beef Broth
Creates the flavorful simmering liquid and enhances savory notes.

Chili Powder
Forms the backbone of classic chili flavor.

Cumin
Adds earthy warmth that complements both venison and pumpkin.

Smoked Paprika
Provides subtle smokiness to deepen the chili’s flavor.

Cinnamon
Adds a whisper of fall spice that pairs beautifully with pumpkin.

Brown Sugar
Balances acidity and enhances the pumpkin’s natural sweetness.

Salt and Pepper
Essential for flavor balance and seasoning.

How to Make My Pumpkin Venison Chili

  1. Brown the venison in a large pot until deeply caramelized and flavorful.
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  2. Add the onion and garlic, cooking until softened and fragrant.
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  3. Stir in chili powder, cumin, smoked paprika, cinnamon, salt, and pepper to bloom the spices.
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  4. Add the diced tomatoes, kidney beans, and pumpkin puree, stirring to combine.
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  5. Pour in beef broth and bring the chili to a gentle simmer.
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  6. Reduce the heat and simmer uncovered for forty-five to sixty minutes, stirring occasionally.
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  7. Add brown sugar to balance acidity and adjust the seasoning as needed.
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  8. Serve hot with your favorite toppings or sides.

Serving Suggestions

• Serve with cornbread, biscuits, or crusty bread.

• Top with shredded cheddar cheese.

• Add sour cream or Greek yogurt for creaminess.

• Sprinkle with green onions or cilantro.

• Serve with tortilla chips for extra crunch.

Tips for the Best Pumpkin Venison Chili

Blooming the spices in the pot before adding liquids helps release their full aroma and flavor.

Use pure pumpkin puree rather than pumpkin pie filling, since the latter contains added sugar and spices.

Simmering the chili uncovered allows it to thicken naturally and meld flavors beautifully. If you want a spicier version, add diced jalapeño or crushed red pepper.

As with most chilis, this one tastes even better the next day.

Cozy Pumpkin Venison Chili Recipe
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Cozy Pumpkin Venison Chili Recipe

Recipe by JoanneCourse: DinnerCuisine: American Comfort FoodDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories per serving

395

kcal

This Pumpkin Venison Chili is rich, hearty, and full of warm fall flavors thanks to pumpkin puree, spices, and earthy venison. It’s a comforting seasonal twist on classic chili.

Ingredients

  • 1½ pounds ground or cubed venison

  • 1 can pumpkin puree, 15 ounces

  • 1 medium yellow onion, diced

  • 3 cloves garlic, minced

  • 1 can diced tomatoes, 14½ ounces

  • 1 can kidney beans, 15½ ounces, drained and rinsed

  • 2 cups beef broth

  • 2 tablespoons chili powder

  • 1 teaspoon cumin

  • 1 teaspoon smoked paprika

  • ½ teaspoon cinnamon

  • 1 tablespoon brown sugar

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 2 tablespoons olive oil

Directions

  • Heat olive oil in a Dutch oven over medium-high heat. Add venison and brown well.
  • Add the diced onion and minced garlic. Cook until softened, about five minutes.
  • Stir in chili powder, cumin, smoked paprika, cinnamon, salt, and pepper to bloom the spices.
  • Add diced tomatoes, kidney beans, and pumpkin puree, mixing until fully incorporated.
  • Pour in beef broth and bring the chili to a simmer.
  • Reduce the heat and simmer uncovered for forty-five to sixty minutes, stirring occasionally.
  • Stir in brown sugar to balance the flavor and adjust seasoning before serving.

Notes

  • Add red pepper flakes or jalapeños for a spicier version.
  • For a thicker chili, reduce broth or simmer longer.
  • For a smoother texture, mash some of the beans before adding.
  • Works beautifully with cornbread or pumpkin biscuits.

Storage & Warming Leftovers

• Store in an airtight container for up to four days.

• Freeze for up to three months.

• Reheat gently on the stovetop, adding broth if needed.

• Microwave in one-minute intervals, stirring between each.

Cozy Pumpkin Venison Chili Recipe