Pumpkin Chili

I always look forward to the cozy meals that come with the fall season because pumpkin chili has become one of my go-to comfort dishes. The first time I made it, I was trying to use up leftover canned pumpkin from a pie recipe however I ended up creating a hearty chili that everyone in my house loved. The subtle sweetness of pumpkin blended beautifully with smoky spices and ground beef which made it an instant favorite.

Since then, I’ve started making it not just in October but all year round because it’s so easy to prepare and packs tons of flavor. I especially love how the pumpkin gives it a rich and velvety texture without overpowering the classic chili taste. Whether it’s game day or just a chilly weeknight dinner this recipe never disappoints and I love serving it with a dollop of sour cream and fresh herbs on top.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Ground beef – Adds heartiness and protein to the chili base.
• Canned pumpkin puree – Gives the chili a thick texture and slight sweetness.
• Kidney beans – Provide fiber and a creamy bite that complements the meat.
• Diced tomatoes – Add acidity and balance the richness of the chili.
• Onion – Enhances flavor with natural sweetness and depth.
• Garlic – Brings a warm aromatic foundation to the dish.
• Bell pepper – Adds sweetness and a pop of color.
• Chili powder – Delivers that signature smoky spice.
• Cumin – Gives the chili earthy undertones and warmth.
• Smoked paprika – Adds a deep smoky flavor that pairs perfectly with pumpkin.
• Salt and pepper – Enhances and balances all the flavors.
• Olive oil – Used for sautéing vegetables and browning the meat.
• Chicken or beef broth – Helps thin the chili slightly while enriching its flavor.

Tools You’ll Need

• Large pot or Dutch oven – Ideal for browning the meat and simmering the chili evenly.
• Wooden spoon or spatula – Perfect for stirring without damaging the bottom of your pot.
• Cutting board – Essential for chopping vegetables safely.
• Sharp knife – Helps dice onions, garlic, and peppers efficiently.
• Can opener – Needed for opening canned pumpkin, beans, and tomatoes.
• Measuring spoons – Makes it easy to add just the right amount of spices.

Instructions

Step 1:

I begin by heating a drizzle of olive oil in a large pot over medium heat.

Step 2:

Then, I add diced onion, bell pepper, and garlic to the pot. I sauté them for about 5 minutes until they’re soft and fragrant.

Step 3:

I stir in the ground beef next and break it up as it browns. I cook it until no pink remains.

Step 4:

Once the beef is fully cooked, I add in the chili powder, cumin, smoked paprika, salt, and pepper. I mix well to coat everything with those beautiful spices.

Step 5:

Now, I pour in the canned pumpkin, diced tomatoes, and drained kidney beans. I stir everything together until it’s nicely combined.

Step 6:

I add the broth and bring the whole mixture to a gentle boil.

Step 7:

After it boils, I reduce the heat and let the chili simmer uncovered for about 25–30 minutes. This is when all the flavors deepen and meld beautifully.

Step 8:

Right before serving, I taste the chili and adjust the seasoning if needed.

Step 9:

I love to serve it hot with a spoonful of sour cream and chopped parsley or green onion on top.

Tips

If you like a spicier chili, I recommend adding a pinch of cayenne or diced jalapeño during the sauté step.

I’ve also tried using ground turkey instead of beef and it still turns out delicious.

For an extra creamy texture, I sometimes stir in a splash of cream cheese at the end.

I always make a double batch because this chili freezes beautifully and tastes even better the next day!

Ways to Serve

Spoon it over baked sweet potatoes for a hearty twist.

Serve it with cornbread or crusty bread on the side.

Try it topped with shredded cheese, avocado slices, or tortilla strips for extra flavor.

I’ve even served it over pasta for a chili mac style dinner!

Frequently Asked Questions

Can I use fresh pumpkin in this pumpkin chili?

Yes you can! Just roast and puree the pumpkin first. Make sure it’s smooth and not too watery.

Is this pumpkin chili spicy?

Not too much! The spices add warmth without too much heat. You can always adjust the spice level to your taste.

Can I make pumpkin chili ahead of time?

Absolutely. I think it tastes even better the next day because the flavors develop more.

See You in the Kitchen

I hope you give this pumpkin chili a try! It’s cozy, satisfying, and perfect for those cooler nights when you want something hearty and flavorful. Let me know how it turns out and don’t forget to save the recipe or share it with a friend who loves a good bowl of chili!

Happy Cooking!

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