Creamy pumpkin pairs perfectly with two kinds of beans and ground beef in this hearty pumpkin chili! Ready in minutes and amazing loaded up with all your favorite chili toppings.
Introducing…your new favorite addition to chili night! Chili alla pumpkin is about to be your most-requested chili recipe and your people are going to fill their bowls to capacity with this goodness!
The pumpkin is a sneaky addition in this chili, but trust me, it’s subtle in the best way and lends a robust creaminess to all the hearty ingredients.
I mean…that’s a pot full of pure chili perfection if I ever saw one.
Also, this is just one of those chilis that you have to absolutely load to capacity with the toppings. No holding back allowed.
This Pumpkin Chili features…
- Hearty ground beef and vegetables
- A combination of pinto and black beans
- Creamy pumpkin puree that adds a lovely texture to chili
- Ready in 40 minutes with only a handful of ingredients
Making the Chili
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Ground beef
- Yellow onion
- Sweet pepper
- Garlic
- Chili powder
- Cumin
- Paprika
- Diced tomatoes
- Black beans
- Pinto beans
- Pumpkin puree
- Beef broth
Choosing Your Meat
We like to keep it classic and use ground beef in this chili, but this recipe is very adaptable to different types of meat! We also love using diced chicken, ground chicken, ground turkey, or sausage.
Tips for Perfect Chili
- Brown beef separately from vegetables – the beef will cook a lot quicker than the vegetables so we recommend sautéing separately.
- Cut vegetables in uniform size – aim for uniform 1/2-inch cubes for the sweet pepper and onion so they cook evenly.
- Use pumpkin puree – canned or homemade both work great here!
- Simmer chili 10-15 minutes – this simmer time allows flavors to develop in the chili.
Recipe Variations
Try these ideas for a different twist on this chili.
- Try different toppings – the sky’s the limit for toppings! Try avocado, crushed chips, pepper jack cheese, green onion, or jalapeno.
- Make it meatless – replace the ground beef with a vegetable and swap out the beef broth for veggie broth.
- Add more veggies – try adding mushrooms, sweet potato, butternut squash, or spinach.
Storing and Freezing Chili
This chili stores well in refrigerator up to 6 days. You can reheat individual servings 2-3 minutes in the microwave or heat larger quantities in a pot on the stovetop until soup registers 165F.
To freeze soup, allow to cool completely then transfer in a freezer-safe container and freeze up to 2 months. Allow soup to thaw in refrigerator, then reheat on stovetop or in microwave.
I swear, the pumpkin is just a magic ingredient in this chili! It adds a robust, hearty flavor that pairs so well with the savory beans, veggies, and ground beef.
Your next chili night is waiting for a bowl of this hearty goodness!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More chili favorites to try next!
- Cheesy Chili Stuffed Sweet Potatoes
- One Pot Chili Mac and Cheese
- Chipotle Chicken Sweet Potato Chili
Pumpkin Chili
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Ingredients
- 1 tablespoon vegetable oil
- 1 lb ground beef
- 1 medium yellow onion, finely diced
- 1 medium sweet pepper, diced into 1/2-inch cubes
- 3 medium cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup pumpkin puree
- 2 cups beef broth
- Salt and pepper to taste
- Sour cream, cheddar cheese, cilantro, and cornbread for serving, optional
Instructions
- Heat vegetable oil in a Dutch oven or large pot over medium-high heat. Add beef and brown until no longer pink, breaking the beef up with a wooden spoon. Transfer beef to a bowl, leaving the grease behind in the pan.
- Sauté onion and sweet pepper in beef drippings over medium-high heat until tender, about 3-5 minutes. Add garlic, chili powder, cumin, paprika, and tomato paste and cook 1 additional minute until fragrant.
- Add browned beef, diced tomatoes, beans, pumpkin, and beef broth to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 10-15 minutes, stirring occasionally.
- Season chili with salt and pepper to taste and serve warm with optional toppings. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 2/8/24.
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