As the days grow shorter and the air turns crisp, there's nothing quite like a warm bowl of chili to bring comfort to your table. This Pumpkin Chili Recipe blends the earthy sweetness of pumpkin with the rich, hearty flavors of classic chili, creating a dish that's perfect for cozying up on a chilly evening. Whether you're a pumpkin aficionado or just looking to try something new, this recipe is sure to become a fall favorite. Read on to discover how to make this delicious pumpkin chili that will have everyone asking for seconds!
What is Pumpkin Chili?
Pumpkin Chili is a delightful twist on traditional chili, incorporating the seasonal flavor of pumpkin into the mix. The pumpkin not only adds a subtle sweetness but also a creamy texture that perfectly complements the spices and savory ingredients typically found in chili. This dish is a wonderful way to celebrate the flavors of fall, and it’s packed with nutrients that make it as wholesome as it is tasty.
Ingredients List for Pumpkin Chili
To create this cozy autumn dish, you’ll need the following ingredients:
- 2-3 tablespoon avocado or olive oil: Choose a high-quality oil for sautéing the vegetables and browning the meat. Both avocado oil and olive oil work well, offering a good balance of flavor and health benefits.
- 1 large onion: The onion adds a foundational flavor to the chili, bringing sweetness and depth as it caramelizes.
- 2 tomatoes: Fresh tomatoes contribute acidity and a fresh flavor that balances the richness of the meat and the sweetness of the pumpkin.
- 1 oz garlic (4-6 cloves): Garlic adds a pungent, aromatic element that enhances the overall flavor profile of the chili.
- 1 red bell pepper: The red bell pepper offers a mild sweetness and a bit of crunch, making the chili more texturally interesting.
- 12 oz diced pumpkin: Use half of a small (2.5 lbs) pie pumpkin, peeled and diced. The pumpkin chunks add heartiness and a beautiful autumn color to the dish.
- 2 lbs ground beef: Ground beef gives the chili its traditional, hearty base. Opt for a leaner cut if you prefer less fat.
- 1 cup beef stock: The beef stock deepens the flavor of the chili, making it more robust and savory.
- 8 oz tomato sauce: Tomato sauce thickens the chili and adds a smooth tomato flavor that ties all the ingredients together.
- 3 oz tomato paste: Tomato paste intensifies the tomato flavor and helps thicken the chili.
- 1 cup pumpkin puree: Pumpkin puree enhances the pumpkin flavor while adding creaminess to the chili. It’s a great way to use up any leftover pumpkin after carving your Halloween jack-o'-lantern!
- 15 oz can kidney beans, drained: Kidney beans are a classic chili ingredient, offering protein and a meaty texture that complements the ground beef.
- 15 oz can white beans, drained: White beans add a different texture and a bit of color contrast, making the chili more visually appealing.
- 1 tablespoon chipotle chili powder (more or less to taste): Chipotle chili powder adds a smoky heat to the chili. Adjust the amount according to your spice tolerance.
- 2 teaspoon paprika: Paprika contributes a subtle sweetness and a vibrant red color to the chili.
- 2 teaspoon garlic powder: Garlic powder enhances the garlic flavor, adding another layer of aromatic complexity.
- 2 ½ teaspoon cumin: Cumin gives the chili its characteristic earthy and slightly spicy flavor, essential for any chili recipe.
- 2 teaspoon white granulated sugar: Sugar balances the acidity from the tomatoes and enhances the natural sweetness of the pumpkin.
- 1 teaspoon dried oregano: Oregano adds a hint of herbal bitterness, which complements the other spices.
- 1-2 teaspoon coarse sea or kosher salt (to taste): Salt is essential for bringing out all the flavors in the dish. Adjust to your liking.
- ½ teaspoon fresh cracked black pepper: Black pepper adds a sharp, peppery heat that contrasts nicely with the other flavors.
Substitutions and Variations
While this Pumpkin Chili recipe is delicious as written, there are plenty of ways to customize it to suit your tastes or dietary needs. Here are some ideas for substitutions and variations:
- Vegetarian/Vegan Option: Swap the ground beef with plant-based meat or use more beans (like black beans or lentils) for a vegetarian version. Replace beef stock with vegetable broth.
- Turkey or Chicken: If you prefer poultry, ground turkey or chicken can be used in place of ground beef for a lighter version of the chili.
- Spice Level: Adjust the heat by adding more chipotle chili powder or incorporating fresh chilies like jalapeños. For a milder version, reduce the chili powder or use a milder variety like ancho chili powder.
- Different Beans: Feel free to mix up the types of beans you use. Black beans, pinto beans, or even chickpeas could be great additions or substitutions.
- Roasted Pumpkin: For an extra layer of flavor, roast the pumpkin cubes before adding them to the chili. This caramelizes the natural sugars in the pumpkin, enhancing its sweetness and depth of flavor.
- Sweet Potatoes: If you’re not a pumpkin fan, sweet potatoes make a great alternative. They offer a similar sweetness and texture, blending well with the other ingredients.
Step-by-Step Cooking Instructions
Now that you’ve gathered your ingredients, let’s dive into the step-by-step process of making this flavorful Pumpkin Chili.

- Prep Your Ingredients: Start by dicing the onion, tomatoes, and red bell pepper. Peel and cube the pumpkin if you haven’t done so already. Mince the garlic cloves.
- Heat the Oil: In a large pot or Dutch oven, heat 2-3 tablespoons of avocado or olive oil over medium heat.
- Sauté the Vegetables: Add the diced onion to the pot and sauté until it becomes translucent, about 5 minutes. Add the minced garlic, red bell pepper, and tomatoes, cooking for another 3-4 minutes until the vegetables soften.
- Brown the Beef: Push the vegetables to the side of the pot and add the ground beef. Cook the beef until it’s browned and fully cooked through, breaking it up into small pieces with a wooden spoon.
- Add the Pumpkin and Spices: Stir in the diced pumpkin cubes, chipotle chili powder, paprika, garlic powder, cumin, sugar, oregano, salt, and pepper. Mix everything together, allowing the spices to coat the beef and vegetables.
- Incorporate the Tomato Elements: Pour in the tomato sauce, tomato paste, and beef stock. Stir well to combine, ensuring the tomato paste is fully dissolved into the liquid.
- Simmer: Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, stirring occasionally. This allows the flavors to meld and the pumpkin to cook through.
- Add the Beans and Pumpkin Puree: After the initial simmering, stir in the drained kidney beans, white beans, and pumpkin puree. Continue to simmer uncovered for another 10-15 minutes, allowing the chili to thicken and the beans to heat through.
- Taste and Adjust: Taste the chili and adjust the seasoning if needed. Add more salt, pepper, or chili powder to suit your preferences.
How to Cook Pumpkin Chili: A Step-by-Step Guide
Making Pumpkin Chili is a straightforward process, but there are a few tips and tricks to ensure you get the best results:
- Sautéing the Vegetables: Don’t rush the sautéing process. Allowing the onions, garlic, and peppers to cook slowly enhances their sweetness and adds depth to the chili.
- Browning the Meat: Ensure the ground beef is well browned before adding the other ingredients. This step develops a richer flavor and creates a better texture in the chili.
- Simmering Time: While the chili can be ready in under an hour, the longer you let it simmer, the more the flavors will develop. If you have the time, let it simmer on low for up to an hour or even longer, stirring occasionally.
- Texture Control: If you prefer a chunkier chili, don’t mash the pumpkin cubes as they cook. For a smoother chili, you can mash some of the pumpkin with a fork or potato masher towards the end of cooking.
- Adjusting Consistency: If your chili is too thick, add a bit more beef stock or water to reach your desired consistency. If it’s too thin, let it simmer uncovered to reduce the liquid.
Common Mistakes to Avoid
Even the most experienced cooks can make mistakes when preparing chili. Here are some common pitfalls to avoid when making Pumpkin Chili:
- Not Seasoning Enough: Chili relies on a balance of flavors. Under-seasoning can lead to a bland dish, so don’t be shy with the spices. Taste as you go and adjust accordingly.
- Overcooking the Pumpkin: Pumpkin can become mushy if overcooked. Keep an eye on it and remove the chili from heat once the pumpkin is tender but still holds its shape.
- Skipping the Sauté: Sautéing the vegetables and browning the meat before adding liquids is crucial for flavor development. Don’t skip these steps.
- Using the Wrong Pumpkin: Not all pumpkins are created equal. Pie pumpkins or sugar pumpkins are best for cooking. Avoid using large carving pumpkins as they can be watery and less flavorful.
- Ignoring Simmering Time: Rushing the cooking process will result in less flavorful chili. Give the chili enough time to simmer and develop its full range of flavors.
Serving and Presentation Tips
Once your Pumpkin Chili is ready, it’s time to serve and enjoy! Here are some tips for making your dish look as good as it tastes.
How to Serve Pumpkin Chili
- In Bread Bowls: Serve the chili in hollowed-out bread bowls for a fun and hearty presentation. This is especially great for entertaining.
- Over Rice or Quinoa: Spoon the chili over a bed of rice or quinoa to stretch the meal further and add a nice textural contrast.
- With Tortilla Chips: Serve with a side of tortilla chips for dipping. The crunch of the chips pairs perfectly with the hearty chili.
- Topped with Sour Cream and Cheese: A dollop of sour cream and a sprinkle of shredded cheese (like cheddar or Monterey Jack) add creaminess and richness to each bite.
- Garnished with Fresh Herbs: Fresh cilantro or green onions make for a bright, fresh garnish that complements the richness of the chili.
Presentation Ideas for Pumpkin Chili
- Pumpkin Bowls: Serve the chili inside small hollowed-out pumpkins for a festive fall presentation. This is perfect for a Halloween or Thanksgiving gathering.
- Color Contrast: Garnish with ingredients that add color contrast, like red chili flakes, green herbs, or a swirl of white sour cream.
- Layered Look: If serving in a clear dish, layer the chili with toppings like cheese, sour cream, and beans to create a visually appealing presentation.
Pumpkin Chili Recipe Tips
- Make It Ahead: Chili often tastes better the next day, so consider making it a day ahead and reheating it for even deeper flavors.
- Freezing: Pumpkin Chili freezes well. Portion out leftovers into airtight containers and freeze for up to three months. Thaw and reheat for a quick meal.
- Spice Mix: Create a spice mix in bulk so that next time you make chili, you can save time by adding the pre-mixed spices.
- Pumpkin Seeds: Don’t throw away the pumpkin seeds! Roast them with a bit of salt and use them as a crunchy topping for the chili.
- Slow Cooker Option: For an even easier preparation, this chili can be made in a slow cooker. Brown the meat and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Frequently Asked Questions (FAQs)
Q: Can I use canned pumpkin instead of fresh pumpkin cubes? A: Yes, you can use canned pumpkin puree for the smooth pumpkin flavor, but the texture will be different. If you want to keep the chunky texture, you might still want to add some fresh diced pumpkin.
Q: Is this chili very spicy? A: The spice level can be adjusted to your preference. The recipe calls for chipotle chili powder, which adds a smoky heat. You can reduce or increase the amount based on your tolerance.
Q: Can I make this chili vegetarian? A: Absolutely! Simply omit the ground beef and add more beans or use a plant-based meat substitute. Use vegetable broth instead of beef stock.
Q: How long does Pumpkin Chili last in the refrigerator? A: Stored in an airtight container, Pumpkin Chili will last for about 3-4 days in the refrigerator.
Q: What can I serve with Pumpkin Chili? A: Cornbread, tortilla chips, or a side salad are great options to serve alongside Pumpkin Chili.
Conclusion
Pumpkin Chili is a delicious and comforting dish that’s perfect for the fall and winter months. Its unique combination of flavors makes it a standout meal that’s sure to impress. Whether you’re serving it for a family dinner or a festive gathering, this chili is bound to become a seasonal favorite. So gather your ingredients, follow the steps, and enjoy a warm, hearty bowl of Pumpkin Chili!
PrintPumpkin Chili Recipe
Warm up with this hearty Pumpkin Chili recipe featuring tender ground beef, pumpkin, and a blend of spices. This fall-inspired dish is packed with flavor and easy to make, perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2-3 tablespoon avocado or olive oil
- 1 large onion
- 2 tomatoes
- 1 oz garlic (4-6 cloves)
- 1 red bell pepper
- 12 oz diced pumpkin
- 2 lbs ground beef
- 1 cup beef stock
- 8 oz tomato sauce
- 3 oz tomato paste
- 1 cup pumpkin puree
- 15 oz can kidney beans, drained
- 15 oz can white beans, drained
- 1 tbsp chipotle chili powder (adjust to taste)
- 2 tsp paprika
- 2 tsp garlic powder
- 2 ½ tsp cumin
- 2 tsp white granulated sugar
- 1 tsp dried oregano
- 1-2 teaspoon coarse sea or kosher salt (to taste)
- ½ tsp fresh cracked black pepper
Instructions
- Heat the oil in a large pot over medium heat.
- Add the chopped onion, cooking until soft and translucent.
- Stir in the garlic, tomatoes, and red bell pepper. Cook until softened.
- Add the ground beef, breaking it apart as it browns.
- Stir in the diced pumpkin, beef stock, tomato sauce, tomato paste, and pumpkin puree.
- Mix in the spices: chipotle chili powder, paprika, garlic powder, cumin, sugar, oregano, salt, and pepper.
- Simmer the chili on low for 30 minutes, stirring occasionally.
- Add the drained beans and cook for an additional 10-15 minutes.
- Adjust seasoning to taste and serve hot.
Notes
- Adjust the chipotle chili powder to control the heat level.
- This chili is great for meal prep and tastes even better the next day.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 7g
- Sodium: 880mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg
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