Overhead shot of pumpkin chili macaroni in a bowl

Chili is one of my favorite dishes of the season. A big pot of chili simmering on a crisp night or in prep of lazy football weekend is the embodiment of the perfect comfort meal! While some crusty bread or cornbread is the typical side with chili, tossing in some pasta and adding cheese pushes your regular pot of chili up another level of deliciousness!

Overhead shot of pumpkin chili mac in a blue pot

I hesitate to call this mac and cheese as there is no cheese sauce and it’s not completely overloaded with cheese, but it is certainly cheesy!

To start off, you will basically make the chili by sauteeing the beef, adding in the beans, tomatoes, seasonings, and pumpkin puree. Then the pasta goes in with some broth. While broth is not usually an ingredient for chili, it will cook the pasta and will be absorbed by the time the recipe is done cooking. Once the pasta is done, mix in some cheese and enjoy!

Close-up shot of pumpkin chili mac on a wooden spoon

Recipe Tips and Suggestions:

  • Feel free to swap ground beef with ground turkey or ground chicken if you would prefer it.
  • I used orecchiette, but you could also use macaroni or any other similar smaller-cut pasta shape!
  • If pumpkin chili sounds like your vibe, but you don’t want to make it with the pasta, check out my pumpkin chili recipe.
  • Make sure you are using plain pumpkin puree and not pumpkin pie filling!
  • I used kidney beans and black beans. You can also change this up too. Chili beans, navy beans, or pinto beans also work so use whichever you to use!
  • I tend to be more conservative with spice measurements in recipes like this, but know that you can kick up all of the spices if needed. I added more salt a few times and additional cumin and chili powder because I love the flavor they add.

One-Pot Pumpkin Chili Mac in a bowl with melted cheese on top

Overhead shot of pumpkin chili macaroni in a bowl
Yield: 6 servings

One-Pot Pumpkin Chili Mac

One-Pot Pumpkin Chili Mac - This simple fall dish cooks all in one pot. Pumpkin chili mixed with pasta and cheese! The ultimate comfort dinner!


  • 2 tablespoons olive oil
  • 1 small yellow onion, finely diced
  • 1 pound lean ground beef
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 cup pumpkin puree
  • 1 can (14.5 ounce) crushed tomatoes
  • 1 can (14.5 ounce) diced tomatoes
  • 10 ounces pasta
  • 32 ounces low-sodium chicken broth
  • 2 cups sharp cheddar cheese


  1. Heat the olive oil in a large pot over medium high heat. Add the onion and saute for 3 minutes, stirring. Add in the ground beef. Break up with a spatula and cook until just browned, about 7 minutes.
  2. Add in the beans and seasonings. Stir to coat the meat and beans with the spice mixture. Then add the pumpkin puree, crushed and diced tomatoes.
  3. Pour in the pasta and broth. Stir well. Bring to a simmer. Cover the pot and lower heat to low. Stir every so often as pasta cooks to prevent pasta from sticking. Cook for about 10-15 minutes or until the pasta is cooked and the liquid is mostly absorbed.
  4. If desired, add more seasonings and salt to taste. If you prefer to add a bit more liquid, add addtional broth. Stir in one cup of the cheese. Top the chili mac with the remaining cup. Turn off heat and cover to allow cheese to melt.
  5. Serve. Garnish with diced chives, green onion, cilantro, or other herb of your choice.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 557Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 67mgSodium: 715mgCarbohydrates: 63gFiber: 16gSugar: 8gProtein: 42g
One-Pot Pumpkin Chili Mac