Go Back
–+ servings
Pumpkin chili in a white bowl with cheese and sour cream on top.

Easy Pumpkin Chili

Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
A fall twist on classic chili, this pumpkin chili combines tender ground beef, beans, and spices with velvety pumpkin purée for a rich, cozy flavor you’ll crave all season.

Ingredients

  • 1 pound lean ground beef
  • ½ cup chopped onion
  • 1 cup chopped red bell peppers (1 pepper)
  • 2-3 Tablespoons chili seasoning mix (about 1 package or see notes for homemade)
  • 1 ½ teaspoons Kosher salt , plus more to taste
  • 1 (28-ounce) can diced tomatoes , with liquid
  • 1 (15-ounce) can kidney beans , rinsed and drained
  • 1 (15-ounce) can black beans , rinsed and drained
  • 1 (15-ounce) can pumpkin puree
  • 2-3 Tablespoons light brown sugar
  • 1 teaspoon Kosher salt , more to taste
  • ⅛ teaspoon ground cinnamon or pumpkin spice , optional (more or less to taste)
  • Ground black pepper , to taste

Optional toppings: Shredded cheese, Tortilla strips, Sour cream, Cilantro

Instructions

  • Brown meat and veggies. In a large saucepan over medium heat, combine 1 pound ground beef, 1/2 cup onion, and 1 cup bell peppers. Season with 1 1/2 teaspoon salt and pepper. Sauté 10 minutes, or until meat is browned and onion is tender. Drain grease, if needed. Add the 2-3 Tablespoons chili seasoning and and cook 1 minute.
  • Add remaining ingredients. Add 28 ounces tomatoes, 1 can kidney beans, 1 can black beans, 1 can pumpkin, and 2-3 Tablespoons brown sugar. Taste and add 1/8 teaspoon cinnamon as desired for extra flavor. Season with 1 teaspoon salt and pepper, to taste. Add more chili seasoning, if you'd like a spicier chili. Add up to 1/2 cup hot water to thin down, if needed.
  • Simmer. Mix well, reduce heat to low and simmer 30 to 60 minutes (the longer the better).
  • Serve hot with your favorite toppings.

Notes

Homemade chili seasoning:
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
Slow cooker: Follow instruction #1 and brown the meat. Then add everything else into the slow cooker. Cook on low for 4 to 5 hours. 
To freeze: Allow chili to cool completely. Add to a zip-top bag or freezer container and store in the freezer for up to 6 months. Thaw in fridge or microwave. Simmer over low heat until warm.

Nutrition

Calories: 276kcal, Carbohydrates: 39g, Protein: 23g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 623mg, Potassium: 993mg, Fiber: 12g, Sugar: 9g, Vitamin A: 9837IU, Vitamin C: 37mg, Calcium: 90mg, Iron: 6mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

QR Code linking back to recipe