The perfect hearty meal for cold weather! Pumpkin chili made with ground beef, beans, tasty seasonings, and pumpkin puree so each bowl is packed with fall flavor.
Get ready to savor the ultimate taste of fall in a single pot! There’s something magical about the way this pumpkin chili brings comfort to your dinner table. It’s so warm and cozy! Picture a hearty combination of ground beef, beans, and a medley of spices, all mixed together with the smooth pumpkin puree. Chili is amazing on its own, but the pumpkin makes it even better.
So, whether you’re planning a quiet family dinner or a get-together with friends, this pumpkin chili is the best choice for dinner. Plus, it feeds a large crowd with ease! Grab your biggest pot and throw all these delicious ingredients together.
Standard chili ingredients with a twist! Each plays a part in making this pumpkin chili so irresistible. Exact measurements are in the recipe card below.
Olive Oil: For cooking the onions and garlic in.
Onion: The flavor booster in the pumpkin chili, chopped to add a touch of sweetness and texture.
Garlic: A tiny clove with a big punch, garlic makes everything taste better.
Ground Beef: The main source of protein in the pumpkin chili. You can also use ground turkey if you want something leaner.
Bell Peppers: I used red and green bell peppers to add some color and crunch.
Kidney Beans, Pinto Beans, Black Beans: The best trio of beans that add protein and creaminess to the pumpkin chili.
Rotel Tomatoes: Spiced tomatoes for a kick of flavor.
Pumpkin Puree: The secret to the chili’s creamy richness and fall flavor.
Tomato Paste: Concentrated tomato goodness in a can, for extra depth and flavor.
Chicken Broth: A savory base for the chili.
Spices: Time to break out your spice rack! I used chili powder, cumin, dried oregano, smoked paprika, salt, pepper, and some bay leaves.
Gather those ingredients, grab your soup pot, and let’s get cooking! Pumpkin chili is pretty easy to prepare. All you need to do is give your onions and garlic a quick sauté, brown your beef, and then combine all of the ingredients together. Let it cook until it’s hearty, rich, and packed with flavor!
Sauté Onion and Garlic: Heat a large pot over medium-high heat. Add the oil and onion and cook until the onions are tender. Then add the minced garlic and cook an additional minute.
Brown Beef: Add the ground beef and cook until no longer pink and cooked through.
Combine Ingredients: Add the kidney beans, black beans, pinto beans, Rotel (with juices), pumpkin puree, tomato paste, chicken broth, chili powder, cumin, oregano, smoked paprika, salt, pepper, and bay leaves to the pot. Then stir to combine.
Simmer: Place a lid on top the pot and simmer for 30 minutes, stirring occasionally.
Serve: Remove the bay leaves from the pot. Taste and adjust the seasonings if needed. Garnish with your favorite toppings and enjoy!
Whether you’re looking to switch up the flavor of this chili or wanting to make it in an Instant Pot, here are some tips to get you started:
More Spice: Adjust the chili powder and smoked paprika to your preferred level of spiciness. For a milder chili, use less, and for more heat, add extra.
Make it Meatless: Skip the meat altogether and load up on extra beans and veggies for a hearty vegetarian chili.
Pumpkin Chili in the Slow Cooker: Follow recipe instructions up to step 2, then add all of your ingredients to a slow cooker or Crockpot. Cook on low for 6 hours or high for 4. Stir occasionally. This is a great hands-off version of this dish.
Pumpkin Chili in an Instant Pot: Use the “saute” function of your Instant Pot to cook the onion, garlic, and brown the ground beef. Then add in the remaining ingredients, seal, and pressure cook on high pressure for about 10 minutes. Turn the valve to release pressure naturally and then serve!
Don’t worry if you end up making too much pumpkin chili! It’s so easy to store and enjoy later.
In the Refrigerator: Once your chili has cooled, transfer to an airtight container and store in the fridge for up to 4 days. Reheat in the microwave or over the stove on medium heat, stirring to make sure it cooks thoroughly.
In the Freezer: Pumpkin chili can also be frozen. Once it has cooled, transfer to an airtight bag and freeze. I recommend enjoying it within 2-3 months. Thaw overnight in the fridge before reheating for the best texture.
Dressings, Sauces, and Dips
2 hrs 15 mins