Pumpkin Chili
Pumpkin chili is a hearty version of the classic dish that’s perfect for fall and winter. The pumpkin adds extra fiber and a hint of sweetness without overshadowing the flavors you know and love.
Is there any cozier food on a fall or winter weekend day than chili?
Why yes there is.
Pumpkin chili.
It’s got all the smoky, zesty flavor you love in a bowl of meaty chili but it’s packed with extra sweetness and the cream background of pumpkin.
The result is a savory pumpkin dish that is super cozy and delicious.
Ingredients
To make this you’ll need:
- Ground beef– Use lean ground beef to keep the chili from being too greasy.
- Garlic paste– You can find this in the produce section in the grocery store. Can’t find it? Substitute fresh garlice.
- Onion– Large yellow onion, peeled and dice.
- Peppers– Poblano peppers, seeded and diced
- Tomatoes– Both canned diced tomatoes and tomato sauce
- Pumpkin– A 29 ounce can of pumpkin puree. Make sure you are not using pumpkin pie filling.
- Beans– Canned kidney beans, drained and rinsed.
- Chicken broth– You could also use beef broth.
- Spices– Chili powder and cayenne pepper
How to Make
Making pumpkin chili is very similar to making regular chili.
To do it, add the ground beef to a large soup pot or dutch oven set over medium heat.
Brown the meat completely, crumbling as you cook it.
Once it’s brown, drain the excess grease off.
Then stir in the garlic paste and continue cooking for another 1-2 minutes.
At this point, stir the diced onion and peppers to the pot.
Keep cooking until the onions and peppers begin to soften.
Then, stir in the remaining ingredients.
Bring the chili to a boil.
Once the chili boils, immediately reduce the heat to medium low.
Let the chili gently simmer for 30-45 minutes, or until the flavors have had a chance to blend.
Ladle into bowls and serve with your favorite toppings.
Enjoy!
Topping Ideas
Top pumpkin chili with any of your favorite chili toppings.
We like:
- sour cream
- cheddar cheese
- diced jalapenos
- cilantro
- tortilla chips
We also love serving this in bread bowls!
Can you taste the pumpkin in chili?
It does not have the distinct pumpkin flavor you may be imagining that a pumpkin pie or other sweet pumpkin treat with pumpkin pie spice has.
The pumpkin is a very mild background flavor of sweetness and that’s it.
Storing Leftovers
Store leftover chili in an airtight container in the fridge for up to 4 days.
You can also freeze it by transferring cooled pumpkin chili into a freezer safe ziplocking bag or container for up to 3 months.
Tips and Tricks
- I like to let this chili simmer half covered with a lid, so that too much liquid doesn’t evaporate.
- If you can, use a dutch oven since it sears and cooks meat quickly, and is also a great one pot option for finishing the meal.
- I can’t stress this enough! Make sure you’re using pumpkin puree NOT pumpkin pie filling.
- Check your canned pumpkin label for the ingredients list. A lot are actually squash, which works but 100% real pumpkin is better.
- Feel free to adjust the spices to suit your heat preference.
Other Chili Recipes
Pumpkin chili is a yummy fall take on the classic recipe. Make it and enjoy!
Looking for other chili recipes? Try these:
If you’ve tried this PUMPKIN CHILI, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pumpkin Chili Recipe
Ingredients
- 2 lbs ground beef
- 3 tsp garlic paste
- 1 large yellow onion peeled & diced
- 2 poblano peppers seeded & diced
- 3 15 oz cans diced tomatoes
- 1 29 oz can pumpkin puree
- 1 15 oz can tomatoes sauce
- 2 15 oz cans kidney beans drained & rinsed
- 3/4-1 cup chicken broth
- 3 tbsp chili powder
- 1/2 tsp cayenne pepper
Instructions
- Add the ground beef to a large soup pot or dutch oven set over medium heat. Cook, crumbling and stirring, until completely browned. Drain off excess grease.
- Stir in the garlic paste and continue cooking for another 1-2 minutes.
- Add the diced onion and peppers to the pot, stirring to evenly incorporate. Continue cooking for another 2-3 minutes, just until they've begun to soften.
- Add the remaining ingredients, and stir everything together until evenly combined.
- Bring the chili to a boil, and then immediately reduce the heat to medium low.
- Let the chili gently simmer for 30-45 minutes, or until the flavors have had a chance to blend.
- Ladle into bowls and serve with your favorite toppings.
Notes
- I like to let this chili simmer half covered with a lid, so that too much liquid doesn't evaporate.
- If you can, use a dutch oven since it sears and cooks meat quickly, and is also a great one pot option for finishing the meal.
- I can't stress this enough! Make sure you're using pumpkin puree NOT pumpkin pie filling.
- Check your canned pumpkin label for the ingredients list. A lot are actually squash, which works but 100% real pumpkin is better.
- Feel free to adjust the spices to suit your heat preference.
Nutrition
