Pumpkin Chili is hearty, flavorful, and perfect for the fall season. This cool weather pumpkin chili recipe is very comforting and only takes about 30 minutes to make. You're going to love it!
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.
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!
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.
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.
If you enjoy hearty one-pot meals during the cooler months, you'll want to check out Guinness Beef Stew or this delicious Beef Vegetable Soup.
You could serve this Pumpkin Chili with Italian Cheese Bread and a simple salad for a complete meal.
Why You Will Love This Recipe
- It is simple to make but has loads of flavor!
- Rich in vitamins, minerals, and antioxidants, pumpkin is incredibly healthy.
- Even the kids will love this chili!
Ingredients in Pumpkin Chili
Don’t be intimidated by the list of ingredients in this easy-to-make pumpkin chili recipe. This is a budget-friendly dinner that requires about 15 minutes of prep, then slowly cooks throughout the day.
- Ground beef: Ground Chuck that is 80% meat and 20% fat gives the best overall flavor for chili.
- Olive oil
- Bell peppers: Use green, yellow or red, or any combination.
- Onion: White or yellow onion is fine.
- Garlic
- Chili powder
- Cumin
- Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Canned pinto beans
- Canned black beans
- Canned diced tomatoes: Fire roasted tomatoes lend the best flavor.
- Water
- Salt and Pepper
How to Make Pumpkin Chili
Here are the step-by-step photos and instructions for making this easy pumpkin chili. For the complete instructions, check the recipe card further down on the page.
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.
Ladle into bowls.
Enjoy every bite!
Substitutions
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this pumpkin chili recipe.
- If you don't have garlic powder, chili powder and cumin, you can use prepared chili seasoning instead.
- Meatless: For a vegetarian version, leave out the meat and add more beans to the recipe.
- Spicy: To make this a little more spicy, use diced tomatoes with green chilies instead of the diced tomatoes.
Variations
Want to personalize this chili recipe with pumpkin? Here are some of my tried and true tips for changing up this recipe.
- Use chili beans or kidney beans instead of the black and pinto beans, or any combination of beans you want.
- Ground Beef: You can swap out the ground beef with ground turkey or ground chicken.
If you love meals like this pumpkin chili recipe, you may also enjoy creamy slow cooker white chicken chili.
Equipment
All you need are a handful of basic kitchen tools to make a big pot of pumpkin chili.
- Dutch Oven or Large Stock Pot
- Wooden Spoon
Storage
- Refrigerator: If you are storing your chili in the fridge, you can store your leftover chili for up to five days. Otherwise, you will need to freeze it.
- Freezer: This recipe freezes well in either freezer bags or airtight storage containers. It will keep in the freezer for about three months.
- Reheat: Thaw in the refrigerator overnight, and reheat in the microwave or on the stovetop.
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.
- Be sure to drain and rinse beans before using. Otherwise, you may have too much sodium in your chili.
- 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.
FAQ
While I personally have not tested using homemade pumpkin pure in this particular recipe, I don't see any reason why you can't. To make your own pumpkin puree, preheat oven to 400 degrees. Cut a pumpkin in half and scoop out the seeds. Place the pumpkin halves face down on a baking sheet lined with parchment paper. Roast for 45 minutes or until tender, allow to cool and transfer to a blender. Puree until smooth.
You should cook your chili uncovered.
Roasted pumpkin seeds, shredded cheese, parsley, cilantro, avocado, green onions, sour cream, tortilla chips, and crackers are all great toppers for chili.
More Delicious Pumpkin Recipes:
If you specifically want more pumpkin recipes, try pumpkin spice muffins, pumpkin pie bars, no-bake layered pumpkin cheesecake pie, and air fryer pumpkin bagels.
Pumpkin Chili
Equipment
- Dutch Oven or Large Stock Pot
Ingredients
- 1 lb ground beef
- 1 Tablespoon olive oil
- 1 cup bell peppers diced
- 1 small onion diced
- 1 teaspoon garlic powder or 3 cloves garlic, minced
- 1 Tablespoon chili powder
- 3 teaspoons cumin
- 1 can (15 oz) pumpkin puree plain
- 1 can (15 oz) pinto beans rinsed and drained
- 1 can (15 oz) black beans rinsed and drained
- 1 can (28 oz) diced tomatoes do not drain
- ¼ cup water
- salt to taste
- pepper to taste
Optional Garnishes
- pumpkin seeds
- white cheddar cheese
- parsley
Instructions
- 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.
- Add oil using the same pan.
- Cook bell peppers and onions until tender.
- Add garlic and cook for one minute.
- Return meat to pan and add pumpkin puree, pinto beans, black beans, tomatoes and water. Stir to combine.
- Add chili powder, cumin and garlic powder.
- Bring to a simmer, cover and cook for about 20 minutes. You can add more water if needed.
- Serve with fresh salad and warm bread and butter.
- Enjoy every bite!
Notes
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.
Nutrition
Leave a Reply