Introduction

This easy pumpkin chili is a comforting twist on classic chili, perfect for cozy nights. Combining hearty beans, ground beef, and smooth pumpkin purée, this dish offers rich flavors with a subtle sweetness. It’s simple to prepare and packed with warmth and spice.

A white speckled bowl filled with thick chili showing three main layers: deep reddish-brown chili base with visible kidney beans and brown ground meat pieces, topped with a melted layer of bright yellow shredded cheese, and finished with a dollop of white sour cream in the center, all sprinkled with chopped fresh green cilantro. A silver spoon rests inside the bowl on the right side. The bowl is placed on a dark wooden surface with tortilla chips in a white bowl nearby and a gray cloth napkin partially under the bowl. Some chopped cilantro is scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cloves garlic
1 yellow onion
2 Tbsp olive oil
1 lb. ground beef
1 15oz. can kidney beans, drained
1 15oz. can black beans, drained
1 15oz. can petite diced tomatoes
1 15oz. can pumpkin purée
1/2 6oz. can tomato paste (about 5 Tbsp)
2 cups water
1 Tbsp chili powder
1/2 tsp smoked paprika
1 tsp ground cumin
1/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp freshly cracked black pepper
1 tsp salt

Instructions

Step 1: Mince the garlic and dice the onion. In a large pot, heat the olive oil over medium heat. Add the garlic and onion, sautéing until the onions are tender, about 5 minutes.
Step 2: Add the ground beef to the pot and cook, breaking it apart, until browned and cooked through.
Step 3: Stir in the drained kidney beans, black beans, diced tomatoes with their juices, pumpkin purée, tomato paste, and water. Mix in chili powder, smoked paprika, ground cumin, garlic powder, onion powder, black pepper, and salt until well combined.
Step 4: Cover the pot with a lid and bring the chili to a simmer. Stir occasionally and let it simmer gently for 30 minutes to develop the flavors.
Step 5: Taste the chili and adjust seasoning with additional salt if needed. Serve hot topped with your favorites like sour cream, shredded cheese, chopped green onions, or corn chips.

Tips & Variations

For a vegetarian version, omit the ground beef and add extra beans or diced vegetables like bell peppers or carrots.
Use canned chipotle peppers in adobo sauce for a smoky, spicy kick instead of chili powder.
If you prefer a thicker chili, reduce the water to 1 cup or simmer uncovered for the last 10 minutes.
Freshly chopped cilantro or a squeeze of lime juice added just before serving brightens the chili.

Storage

Store leftover pumpkin chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally.

How to Serve

This image shows a white bowl filled with rich chili that has a thick, chunky texture made of beans and ground meat in a dark red sauce. On top, there is a layer of melted yellow cheddar cheese and small pieces of fresh green onions scattered over the cheese. Two golden yellow tortilla chips are placed inside the bowl, partly dipped into the chili on the left side. A black spoon rests inside the bowl on the right side, partly submerged in the chili. Around the bowl, more golden tortilla chips are spread on a white marbled texture surface. To the upper right, there are wooden bowls filled with shredded yellow cheese and chopped green onions. A white cloth with black stripes lies beneath the bowl in the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, it’s best to use plain pumpkin purée as canned pumpkin pie filling contains added spices and sugar that will alter the flavor of the chili.

Is this chili spicy?

This recipe has a mild to medium level of heat. You can adjust the chili powder or add cayenne pepper if you prefer it spicier.