Pumpkin Chili

Pumpkin Chili is hearty, flavorful and filing. This simple recipe doesn’t require a lot of effort to make, and takes about 30 minutes to make.

There is just something about cool weather that calls for soup and chili. As soon as school starts back, I find myself craving the hearty and filling comfort of these delicious meals. Pumpkin Chili is just that. And it’s Paleo friendly, if you are trying to stick to your diet!

This recipe is great for a quick and easy weeknight meal, this recipe can’t be beat. Pumpkin chili is great because the pumpkin makes it thick and creamy. This means that you don’t need to add cream or flour, but still get incredible flavor and hearty texture!

What are your favorite flavors of fall? For me, I love everything apple and pumpkins. While I’m not big on many types of squash, I do love pumpkin and the flavors it brings! There is just something about this delicious taste that makes happy.

What is Pumpkin Chili

Pumpkin chili is a paleo, hearty, pumpkin and fire roasted tomato chili. It’s thick and creamy with sweet notes from the pumpkin, but still has the zesty flavor of tomatoes!

Can I use homemade puree pumpkin for this Pumpkin Chili recipe

It’s best to use puree from a can, simply because that is how the recipe was tested. However, if you have homemade puree, you can try it in this chili!

How do I make homemade puree pumpkin

Homemade puree is simple. Just preheat your oven to 400 degrees. Cut a pumpkin in half and scoop out the seeds (make sure you save these to roast later). Place the pumpkin halves face down on a baking sheet lined with parchment paper. Roast for 45 minutes or until it’s tender, then let it cool and transfer it to a blender. Puree until smooth, then it is ready!

Chili powder or pumpkin pie spice

I prefer this recipe with chili powder rather than pumpkin pie spice, which usually has added sugar and other spices that aren’t paleo. However, if you are looking to use some type of pre-made mixture to save time, that works too! If you use pumpkin spice instead of chili powder, then you will have pumpkin spice chili which can be delicious also!

What does Pumpkin Chili taste like

This chili is creamy and thick, but also has a sweet flavor. The pumpkin adds a richness to the chili that makes it incredibly delicious! Not only does pumpkin chili have the traditional flavorings of regular chili, it has the added sweetness of the pumpkin that gives it the pumpkin sweet and savory flavor that brings all the comforting flavors of fall into one bowl.

Can I make this into turkey pumpkin chili

Yes! This is a pumpkin chili that can be easily adapted to taste like turkey pumpkin chili. All you need to do is replace the ground beef with turkey, and you have a healthier version of this recipe!

What kind of meat is used in Pumpkin Chili

This recipe requires ground beef to make pumpkin chili. However, you could use ground Italian sausage, ground turkey or even ground chicken for pumpkin chicken chili!

Can I freeze this recipe

Yes! This recipe is great to freeze and have for a later date. It freezes well in either freezer bags or Tupperware containers. You can store the chili in the freezer for about three months. I recommend writing the date on package of chili when you put in the freezer. Chili makes for a great freezer meal!

How long can I store pumpkin chili

This chili is best used within 3 months if frozen. If you are storing your chili in the fridge, you can store your leftover chili for up five days. If you aren’t going to eat your leftovers within five days, I recommend freezing your chili.

Can I make this into vegetarian pumpkin chili

Yes! You can easily make this recipe into vegetarian pumpkin chili by switching out the beef with a meat substitute like black beans or lentils. This will replace the heartiness of the beef, and keep it as a vegetarian friendly meal.

What side dishes go with this Pumpkin Chili recipe

If you are looking for some other ideas to round out your dinner table, here are some side dishes that go great with pumpkin chili. You could even serve your chili by itself if you want.

• salads
• cornbread
• crackers
• fruit
• raw vegetables and dip

Do I need to drain and rinse the beans before using

Yes, it’s very important that you drain and rinse your beans before using them in a recipe. Not doing so will add unnecessary sodium to your chili.

How do I store leftovers

Pumpkin chili is meant to be stored for up five days in the fridge. You can store this delicious meal in an airtight container or Ziploc bag. I recommend writing the date on when you put it in the fridge and use it by that date. This will help prevent any food waste!

What should I garnish or top this with

Here is a list of some of my favorite toppings to use on chili. However, your options are endless and you can top with anything that you like!

• pumpkin seeds
• shredded cheese
• parsley
• cilantro
• avocado
• green onions
• sour cream
• tortilla chips
• croutons
• crackers

Ingredients for Pumpkin Chili

• 1 lb ground beef
• 1 Tablespoon olive oil
• 1 cup bell peppers, diced
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 Tablespoon chili powder
• 3 teaspoons cumin
• 1 15 oz can pumpkin puree, plain
• 1 15 oz can pinto beans, rinsed and drained
• 1 15 oz can black beans, rinsed and drained
• 1 28 oz can diced tomatoes, do not drain
• ¼ cup water
• Salt and pepper to taste

How to Make Pumpkin Chili

In a Dutch oven or large sauce pan, cook ground beef over medium high heat until browned and fully cooked. Remove from the pan and set aside. 

Using the same pan, add oil and cook bell peppers and onions until tender. 

Add garlic and cook for one minute. 

Return meat to pan and add chili powder, cumin, pumpkin puree, pinto beans, black beans, tomatoes and water. Stir to combine. 

Bring to a simmer, cover and cook for about 20 minutes. You can add more water if needed.  

Tips:

• Read the pumpkin puree label carefully and make sure you get PLAIN pumpkin puree.
• You can use any bell peppers for this recipe! A combination of colors makes for a beautiful presentation. 
• You can substitute the ground beef for turkey, if desired or even make this vegetarian by skipping the meat completely. 
• The combination of pinto and black beans gives this dish a little variety, but you can use any combination of beans you prefer. 
• This dish freezes great! Make a double batch, and store in freezer bags for an extra quick meal for back to school. 

More Delicious Recipes:

• Best Pumpkin Spice Muffins
• Perfect Bar Pumpkin Pie
• No Bake Layered Pumpkin Cheesecake Pie
• Air Fryer Pumpkin Bagels