Abstract: Chili pulp represents a new category of chili-based products, functioning as the fundamental base material for downstream applications including chili sauces, hot pot soup bases, and compound seasonings. Consequently, the quality of the pulp directly influences the market competitiveness of the terminal products. This study investigated four cultivars of horn peppers (Capsicum annuum L.) from Inner Mongolia (LZ-1-R01, H1, 7#, and HL23). Chemometric methods combined with multivariate statistical analysis were employed to comparatively evaluate the multi-dimensional quality attributes and assess the processing suitability of the resultant chili pulp. These attributes included color properties (L^*, a^*, b^* values, and color value), textural characteristics (rheological properties and particle size distribution), nutritional components (carotenoids and capsaicinoids), and volatile flavor compounds. Results showed that, H1 chili pulp exhibited the best overall appearance and consistency, showing the highest brightness (L^* value: 38.38±0.5) and the smallest particle size (distribution range: 3.12 to 1430 μm; volume mean diameter: 407.47±1.50 μm; area mean diameter: 146.53±1.94 μm), and it also demonstrated optimal fluidity (initial viscosity: 241.07 Pa·s, δ<0.4). LZ-1-R01 chili pulp contained the highest carotenoid content (699.78±9.04 μg/g). 7# chili pulp showed the highest content of capsaicin and dihydrocapsaicin (12.12±0.17 μg/g and 24.14±0.86 μg/g, respectively). HL23 chili pulp presented a relatively balanced profile across all quality indicators. A total of 48 volatile flavor compounds were identified in the four chili pulps using GC-IMS. 7# chili pulp exhibited the highest total peak intensity of volatile flavor compounds. Methyl salicylate was identified as the characteristic volatile component of H1, while 3-Methyl-2-butenal (D) was the key differential compound for 7# and LZ-1-R01. The key differential markers for HL23 included 3-Hydroxybutan-2-one (M/D), Butylbenzene, 2-Heptanone, and Butanal (M/D). Furthermore, combined with the ROAV, 3-methylthiopropanal was identified as a key volatile flavor substance in the chili pulp. Based on the quality attribute analysis, all four chili varieties are deemed suitable for pulping. Chili pulps with distinct characteristics could be selected according to specific application requirements; for instance, H1 was suitable for developing high-smoothness products such as table sauces, while 7# and LZ-1-R01 could be utilized for color blending in product formulations. This research provides a novel perspective for the multi-scenario application of chili processing.