1. Home
  2. Recipes
  3. Pumpkin Chili

Hearty Pumpkin Chili for Cozy Nights

Pumpkin Chili is a hearty fall dish with ground beef, vegetables, beans, and pumpkin for a creamy twist. Packed with flavor and spices, it’s perfect for cozy evenings and sure to be a favorite.

A young woman with long, wavy hair wearing glasses is seated at a table, holding a menu and looking thoughtfully to the side in a softly lit restaurant.
Updated on Fri, 03 Jan 2025 22:36:09 GMT
A bowl of hearty chili featuring ground meat, beans, diced tomatoes, and various vegetables, topped with avocado and cilantro.
Print Recipe Pin Recipe Jump To Recipe
A bowl of hearty chili featuring ground meat, beans, diced tomatoes, and various vegetables, topped with avocado and cilantro. Pin it
A bowl of hearty chili featuring ground meat, beans, diced tomatoes, and various vegetables, topped with avocado and cilantro. | quickierecipe.com

This Pumpkin Chili is a hearty and satisfying dish, perfect for cozy fall nights. With its rich blend of spices, tender ground beef, and creamy pumpkin, it's a comforting meal that will warm you up.

INGREDIENTS

  • 2-3 tbsp avocado or olive oil: Used to sauté the vegetables, adding flavor and preventing sticking.
  • 1 large onion: Provides a savory base for the chili.
  • 2 tomatoes: Adds freshness and acidity.
  • 1 oz garlic (4-6 cloves): Adds a robust flavor to the dish.
  • 1 red bell pepper: Contributes sweetness and color.
  • 12 oz diced pumpkin (half of a small (2.5 lbs) pie pumpkin): Provides a creamy texture and subtle sweetness.
  • 2 lbs ground beef: The main protein, adding richness and heartiness.
  • 1 cup beef stock: Enhances the depth of flavor.
  • 8 oz tomato sauce: Adds body and tanginess to the chili.
  • 3 oz tomato paste: Intensifies the tomato flavor.
  • 1 cup pumpkin puree: Adds creaminess and enhances the pumpkin flavor.
  • 15 oz can kidney beans, drained: Provides protein and texture.
  • 15 oz can white beans, drained: Adds additional protein and a different texture.
  • 1 tbsp chipotle chili powder: Adds smoky heat to the dish.
  • 2 tsp paprika: Contributes a mild, sweet flavor.
  • 2 tsp garlic powder: Enhances the garlic flavor.
  • 2 1/2 tsp cumin: Adds an earthy, warm flavor.
  • 2 tsp white granulated sugar: Balances the acidity and enhances the overall flavor.
  • 1 tsp dried oregano: Adds a herbaceous note.
  • 1-2 tsp coarse sea or kosher salt, to taste: Enhances and balances the flavors.
  • 1/2 tsp fresh cracked black pepper: Adds a bit of heat and complexity.

INSTRUCTIONS

Step 1:
Start by preparing the pumpkin and other vegetables. Cut the pumpkin in half, scoop out the seeds and membrane, and peel the tough skin. Dice the pumpkin, onions, bell pepper, and tomatoes into even pieces.
Step 2:
Preheat a large pot over medium heat and add the avocado or olive oil. Sauté the onions until they become transparent, then add the diced pumpkin and bell pepper. Cook for a few minutes before adding the tomatoes. Continue to cook for another few minutes.
Step 3:
Create space in the pot and add minced garlic. Sauté until fragrant, then mix it with the vegetables. Stir and cook until the vegetables are softened. Move the vegetables to the sides of the pot, add ground beef to the center, break it apart, cover, and let it cook for a few minutes.
Step 4:
Stir the beef as it cooks, breaking up any lumps. Once it's mostly browned, add the seasoning, beef stock, pumpkin puree, tomato sauce, tomato paste, and drained beans. Bring to a low boil, then reduce heat to low. Cover with a lid but leave a crack for steam to escape.
Step 5:
Cook for about 1.5 to 2 hours, stirring occasionally. Remove the lid halfway through the cooking time and let it cook uncovered for the remaining time to thicken.

Serving and Storage Tips

  • Serve hot with a dollop of sour cream or a sprinkle of cheese on top.
  • Garnish with chopped fresh cilantro or parsley for added flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • For longer storage, freeze in portions for up to 3 months.

Tips from well-known chefs

  • "To deepen the flavor of your chili, try roasting the pumpkin before adding it to the pot." - Chef Jamie Oliver
  • "Using a combination of beans adds complexity to the texture and flavor of your chili." - Chef Emeril Lagasse

VARIATIONS

  • For a vegetarian version, omit the ground beef and add more beans or tofu.
  • Try adding corn or bell peppers for extra sweetness and color.
  • Spice it up with additional chili powders or hot sauce if you prefer more heat.

Pumpkin Chili

A rich and comforting Pumpkin Chili, perfect for fall nights. Full of savory beef, aromatic spices, and creamy pumpkin, this dish is sure to warm you up.

Prep Time
30 Minutes
Cook Time
105 Minutes
Total Time
135 Minutes
By: Meryem

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 7 Servings (1 large pot)

Dietary: Gluten-Free

Ingredients

01 2-3 tbsp avocado or olive oil.
02 1 large onion.
03 2 tomatoes.
04 1 oz garlic (4-6 cloves).
05 1 red bell pepper.
06 12 oz diced pumpkin (half of a small (2.5 lbs) pie pumpkin).
07 2 lbs ground beef.
08 1 cup beef stock.
09 8 oz tomato sauce.
10 3 oz tomato paste.
11 1 cup pumpkin puree.
12 15 oz can kidney beans, drained.
13 15 oz can white beans, drained.
14 1 tbsp chipotle chili powder, more or less to taste.
15 2 tsp paprika.
16 2 tsp garlic powder.
17 2 1/2 tsp cumin.
18 2 tsp white granulated sugar.
19 1 tsp dried oregano.
20 1-2 tsp coarse sea or kosher salt, to taste.
21 1/2 tsp fresh cracked black pepper.

Instructions

Step 01

Start by cutting pumpkin and other veggies.

Step 02

Pop the stem off with a large knife (knife always facing away from you) and cut pumpkin in half. Scoop out seeds and membrane. Use an ice cream scoop to easily remove the membrane. Cut pumpkin halves in two and peel the tough skin off with a vegetable peeler.

Step 03

Dice pumpkin, onions, bell pepper, and tomatoes as evenly as possible.

Step 04

Preheat the pot over medium heat and add oil.

Step 05

Add onions and sauté until transparent.

Step 06

Add pumpkin and bell peppers. Cook for a few minutes, then mix in tomatoes and cook for a couple more minutes.

Step 07

Make room in the middle of the pot and add minced garlic. Sauté until garlic is fragrant, then mix it into the veggies. Stir and cook until veggies are softened.

Step 08

Move veggies to the sides of the pot. Add ground beef to the center, break it apart, cover with a lid, and cook for a few minutes. Stir as it cooks, breaking up lumps as much as possible.

Step 09

Once meat is mostly browned, stir in the seasoning, stock, pumpkin puree, tomato sauce, tomato paste, and beans.

Step 10

Bring the chili mixture to a low boil, then lower the heat to low. Cover with a lid but leave a crack for steam to escape.

Step 11

Cook for about 1.5-2 hours, stirring from time to time. Take the lid off halfway through and cook the rest of the time uncovered.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 20 g
  • Total Carbohydrate: 30 g
  • Protein: 25 g