Pumpkin Chili

Pumpkin Chili

Smoky chili gets a fall twist from pumpkin puree, simmered until rich and thick.

Total 1 hr 5 min Makes 6 servings Calories 385/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

This chili blends ground beef and pumpkin puree with warm spices and fire-roasted tomatoes for a slightly sweet, smoky depth. The pumpkin thickens the broth naturally, giving it a velvety body without added starch. It's a cozy option for cool evenings, football watch parties, or make-ahead weeknight dinners.

Ingredients

  • 1 pound ground beef
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 15 ounces pumpkin puree
  • 14.5 ounces fire-roasted diced tomatoes
  • 15 ounces kidney beans, drained and rinsed
  • 15 ounces black beans, drained and rinsed
  • 2 cups beef stock
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup shredded cheddar cheese, for topping
  • 1/4 cup sour cream, for topping

Method

  1. Heat the olive oil in a 6-quart saucepan over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 6 minutes.

  2. Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes.

  3. Stir in the garlic and cook until fragrant, about 30 seconds.

  4. Stir in the pumpkin puree, diced tomatoes, kidney beans, black beans, and beef stock.

  5. Add the chili powder, cumin, smoked paprika, cinnamon, cayenne, salt, and black pepper, stirring to combine.

  6. Bring the chili to a boil, then reduce the heat to low and simmer uncovered, stirring occasionally, until thickened, about 45 minutes.

  7. Taste and adjust salt and pepper as needed. Ladle into bowls and top with shredded cheddar and sour cream.

Rate this recipe

★ 3.6 (1)

Pumpkin Chili

This chili blends ground beef and pumpkin puree with warm spices and fire-roasted tomatoes for a slightly sweet, smoky depth. The pumpkin thickens the broth naturally, giving it a velvety body without added starch. It's a cozy option for cool evenings, football watch parties, or make-ahead weeknight dinners.

1 hr 5 min 6 servings 385 cal

Ingredients

  • 1 pound ground beef
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 15 ounces pumpkin puree
  • 14.5 ounces fire-roasted diced tomatoes
  • 15 ounces kidney beans, drained and rinsed
  • 15 ounces black beans, drained and rinsed
  • 2 cups beef stock
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup shredded cheddar cheese, for topping
  • 1/4 cup sour cream, for topping

Method

  1. 1

    Heat the olive oil in a 6-quart saucepan over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 6 minutes.

  2. 2

    Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes.

  3. 3

    Stir in the garlic and cook until fragrant, about 30 seconds.

  4. 4

    Stir in the pumpkin puree, diced tomatoes, kidney beans, black beans, and beef stock.

  5. 5

    Add the chili powder, cumin, smoked paprika, cinnamon, cayenne, salt, and black pepper, stirring to combine.

  6. 6

    Bring the chili to a boil, then reduce the heat to low and simmer uncovered, stirring occasionally, until thickened, about 45 minutes.

  7. 7

    Taste and adjust salt and pepper as needed. Ladle into bowls and top with shredded cheddar and sour cream.