Description
This hearty Pumpkin Chili recipe combines the rich flavors of ground beef, fresh pumpkin, and a blend of spices to create a comforting, savory dish perfect for fall and winter. With a balance of tender vegetables, beans, and savory tomato elements, this chili offers a unique twist on a classic favorite, delivering warmth and nutrition in every bowl.
Ingredients
Scale
Vegetables
- 1 large onion, diced
- 2 tomatoes, diced
- 1 red bell pepper, diced
- 12 oz diced pumpkin (about half of a small 2.5 lbs pie pumpkin)
- 4–6 cloves garlic, minced (about 1 oz)
Meat
- 2 lbs ground beef
Liquids
- 1 cup beef stock
- 8 oz tomato sauce
- 3 oz tomato paste
- 1 cup pumpkin puree
Beans
- 15 oz can kidney beans, drained
- 15 oz can white beans, drained
Spices & Seasonings
- 2–3 tbsp avocado or olive oil
- 1 tbsp chipotle chili powder (adjust to taste)
- 2 tsp paprika
- 2 tsp garlic powder
- 2 1/2 tsp cumin
- 2 tsp white granulated sugar
- 1 tsp dried oregano
- 1–2 tsp coarse sea or kosher salt (to taste)
- 1/2 tsp fresh cracked black pepper
Instructions
- Prepare the Pumpkin and Vegetables: Cut the pumpkin by removing the stem with a knife facing away from you, then halve the pumpkin. Scoop out the seeds and membrane using an ice cream scoop for ease. Cut the halves again and peel the tough skin off with a vegetable peeler. Dice the pumpkin along with the onion, bell pepper, and tomatoes into even pieces.
- Sauté Onions: Preheat a large pot over medium heat and add the oil. Add the diced onions and sauté until they become transparent and fragrant.
- Add Pumpkin and Bell Pepper: Stir in the diced pumpkin and bell pepper, cooking for several minutes until they start to soften. Add the diced tomatoes and cook for a couple more minutes.
- Cook Garlic: Make a space in the middle of the pot and add the minced garlic. Sauté until fragrant, then mix it into the vegetables. Continue cooking until all veggies are softened.
- Brown the Ground Beef: Push the vegetables to the sides of the pot and add the ground beef in the center. Break the meat apart, cover with a lid, and let it cook for a few minutes. Stir often to break up lumps, cooking until the beef is mostly browned.
- Add Seasonings and Liquids: Stir in the chipotle chili powder, paprika, garlic powder, cumin, sugar, oregano, salt, and pepper. Pour in the beef stock, pumpkin puree, tomato sauce, and tomato paste, mixing thoroughly. Add the drained kidney and white beans.
- Simmer the Chili: Bring the mixture to a low boil, then reduce heat to low. Cover the pot partially to allow steam to escape through a crack in the lid.
- Cook Slowly: Let the chili simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking. Remove the lid halfway through cooking to let the chili thicken and flavors concentrate.
Notes
- Adjust the chipotle chili powder to control the spiciness of the chili.
- Using fresh pumpkin and pumpkin puree enhances the flavor and texture.
- For a leaner option, substitute ground turkey or chicken for beef.
- Serve pumpkin chili with toppings like shredded cheese, sour cream, or fresh cilantro.
- This chili freezes well; store in airtight containers for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Simmering, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: pumpkin chili, pumpkin recipe, ground beef chili, hearty chili, fall recipes, pumpkin puree chili
