Pumpkin Chili

5 from 1 vote

Your new favorite fall chili! This cozy dish combines ground beef, beans, and pumpkin purée for a rich, hearty meal packed with flavor and nutrients.

Prep Time10

Cook Time45

Total Time55

Course: Entree, Main Course

Cuisine: Southwest

Servings: cups (6-8 servings)

Calories: 225kcal

2 teaspoons olive oil
1 pound 93% lean ground beef
1 large yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 teaspoon Kosher salt
1 teaspoon black pepper
1 tbsp chili powder
2 teaspoons ground cumin
1 teaspoon chipotle chili powder (can substitute canned chipotles in adobo)
1 teaspoon oregano
2 cans (15.5 oz each) low-sodium kidney, pinto or black beans, drained and rinsed
1 can (15 oz) pure pumpkin
1 can diced, fire-roasted tomatoes
1 cup low sodium beef broth (can substitute chicken broth or water)

shredded cheese, sour cream or Greek yogurt, sliced scallions, cilantro sprigs, diced avocado

Heat the oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the ground beef and season it with a pinch of salt and pepper. Cook until browned, breaking it up as it cooks.
Add the onion, pepper and garlic. Cook, stirring occasionally, until softened, 4-5 minutes. Stir in the chili powder, cumin, oregano, chipotle chili powder, salt, and pepper.
Add the beans, pumpkin, diced tomatoes, and beef broth and stir to combine well.
Bring to a simmer and cover the pot. Cook 30-35 minutes, stirring occasionally. Add more broth or water as needed to thin the chili out to desired consistency. Taste and adjust seasoning to taste.
To serve, spoon chili into bowls and top with desired garnishes like shredded cheese, sour cream or yogurt, scallions, cilantro, and/or avocado.

Be sure to use canned pumpkin purée, not pumpkin pie filling, which is sweetened.
I like to use both regular chili powder (which is a combination of spices) and chipotle chili powder (which is made from dried, smoked jalapeños). Chipotle powder adds a deep, smoky heat that complements the earthy sweetness of the pumpkin beautifully. You could substitute canned chipotles in adobo.
For spice lovers, you can add some cayenne pepper or diced jalapeño.
Kidney, pinto, or black beans all work well - use what you have on hand.
Store leftovers in the fridge for 3-4 days or in the freezer for up to 3 months.
To make this chili in a slow cooker:
- Brown the ground beef and sauté the vegetables on the stove first, then transfer everything (including the pumpkin purée, beans, and broth) to your slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours until the flavors meld together.