As the cool weather sets in, there’s no better way to stay cozy than with a hearty bowl of pumpkin chili. This time of year, pumpkin steals the spotlight, and it’s not just for pie and lattes – it makes an incredibly creamy, subtly sweet, and nutrient-packed addition to chili. Plus, pumpkin adds a unique twist to a classic recipe that’s perfect for fall gatherings, game day, or a simple, comforting weeknight meal.
Pumpkin chili is not only delicious but also budget-friendly, especially when you use pantry staples and canned pumpkin. And for anyone keeping an eye on nutrition, pumpkin is rich in fiber, vitamin A, and antioxidants, making it a wholesome choice for a hearty meal.
Chili is an excellent recipe to sneak in extra nutrition (perfect for picky kids) as the pumpkin is high in vitamin A. No one will ever suspect you’ve squeezed in a vegetable into their chili!
Here’s what you’ll need to make this easy and affordable pumpkin chili:
Ground Beef: use your favorite type of ground beef. I prefer to use a ground beef mixture such as 85/15 or 80/20 over a mixture with less fat as I find it keeps the chili more flavorful.
Pumpkin Puree – you can use homemade pumpkin puree or canned pumpkin. Be sure to check to see that it is 100% pumpkin and not pumpkin pie filling which includes sugar and spices such as cinnamon, nutmeg and cloves.
Diced tomatoes – I like using the petite diced tomatoes. You can use any type including those brands that include diced chiles in them.
Whole Corn, drained – use sweet corn, white corn, fire roasted corn or whatever variety of whole kernel canned corn you enjoy.
Beef Broth – I use canned broth but you can also swap this out for an equal amount of your favorite broth replacement.
Beans – you’ll want a can of pinto beans and a can of kidney beans. Drain and rinse the beans before adding them to your chili.
Chiles in Adobo Sauce – coarsely chop the chiles. Add a few spoonfuls of adobo sauce to your chili if you like a little more heat.
Onion – a medium sweet onion or yellow onion, chopped.
Olive Oil – you can swap this out for vegetable oil, canola oil, coconut oil or whatever type of cooking fat/oil you prefer.
Garlic – Whole cloves or jarred minced garlic.
Seasonings: chili powder, cumin, onion powder, cayenne pepper, salt and black pepper.
How to make Pumpkin Chili
In a large stockpot add the oil and diced onion. Sauté over medium heat for 2 to 3 minutes.
Add the minced garlic and sauté for another 1-2 minutes.
Add the ground beef. Using a spatula or spoon break the ground beef into pieces while it cooks. Once the beef had been browned drain the excess fat from the meat.
To the pot add the beef broth, diced tomatoes, corn, pumpkin, pinto beans, kidney beans and chiles in adobo sauce. Stir well to combine.
Add in the chili powder, cumin, onion powder, salt, black pepper and cayenne pepper. Stir well to combine.
Over a medium low heat allow the chili to simmer for 15 minutes while stirring occasionally. This will allow the flavor of the spices to blend.
Taste and adjust the salt as desired.
Spoon into bowls and serve with your favorite toppings.
TIPS:
You want to use pumpkin puree for this recipe. Not pumpkin pie filling (contains extra sugar and spices). Check out the ingredients on your can of pumpkin to make sure it says pumpkin and nothing else.
STORAGE:
Place in covered container and store in the refrigerator for 5 to 6 days.
Can you taste the pumpkin in the chili?
No, the flavor of the pumpkin puree does not come through in the chili. It will taste like a traditional beef chili but have a little thicker texture.
Got family members that are vegetable phobic?
Then this is a great recipe to use to sneak in some extra nutrition. Besides adding fiber to their diet, pumpkin is high in beta-carotene. This is a powerful antioxidant that is used by the body to be turned into vitamin A. It gives pumpkin its orange color.
1 cup of pumpkin has 245% of your recommended daily allowance of vitamin A.
Adding pumpkin puree into this chili recipe gives it a nice health boost along with a wonderful texture.
Can you freeze pumpkin chili?
Yes, you can freeze this pumpkin chili recipe. Allow the chili to cool before placing into freezer safe containers. Then store for up to 3 months in the freezer.
Don’t forget to mark your containers with the date!
Try packaging into individual service sized containers before freezing. This recipe makes a great take to work lunch.
Can this be cooked in a slow cooker instead of a pot?
Yes you can! If you decide to make this in a slow cooker the best way is to brown your beef ahead of time and drain off the excess fat. Place the browned beef along with all the other ingredients into the slow cooker, stir well to combine and cook on high for 2 to 3 hours or 4 to 5 on low.
What can I use for toppings?
Just about any topping used on traditional chili can be used on this pumpkin chili recipe. Try shredded cheese, sour cream, guacamole, sliced or diced avocado, a sprinkle of fresh cilantro and even a squeeze of lime.
This recipe can be served as is or with tortilla chips or cornbread on the side.
Ingredient Swaps for this Pumpkin Chili:
Chipotle chiles in adobo sauce adds a bit of heat along with a smokey flavor. If you don’t have any on hand and can’t find them in a local store then you can try substituting a few shakes of Tabasco chipotle hot sauce in its place. If you don’t have that then a 50/50 mix of smoked paprika and cayenne pepper can be used. Try a ½ teaspoon of each in the chili. Check for your personal taste and add more as desired.
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Easy Pumpkin Chili Recipe
Equipment
- Large Stockpot
Ingredients
- 1 pound ground beef
- 2 cans diced tomatoes 15 ounces
- 1 can Pumkin Puree 15 ounces
- 1 can whole kernel corn drained, 15 ounces
- 1 can beef broth 15 ounces
- 1 can pinto beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 medium medium onion diced
- 3 chiles in adobo sauce coarsely diced
- 1 tablespoon olive oil or vegetable oil
- 1 tablespoon Garlic, minced or 2 cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons Ground Cumin
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon cayenne powder
Instructions
- In a large stockpot add the oil and diced onion. Sauté over medium heat for 2 to 3 minutes.
- Add the minced garlic and sauté for another 1-2 minutes.
- Add the ground beef. Using a spatula or spoon break the ground beef into pieces while it cooks. Once the beef had been browned drain the excess fat from the meat.
- To the pot add the beef broth, diced tomatoes, corn, pumpkin, pinto beans, kidney beans and chiles in adobo sauce. Stir well to combine.
- Add in the chili powder, cumin, onion powder, salt, black pepper and cayenne pepper. Stir well to combine.
- Over a medium low heat allow the chili to simmer for 15 minutes while stirring occasionally. This will allow the flavor of the spices to blend.
- Taste and adjust the salt as desired.
- Spoon into bowls and serve with your favorite toppings.
Nutrition
Looking for some other recipes featuring pumpkin? Why not try some of these:
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