There’s something undeniably comforting about a steaming bowl of chili on a crisp autumn day. But when you add the seasonal magic of pumpkin? That’s when ordinary chili transforms into something truly special. Fall Pumpkin and Beef Chili isn’t just another recipe in your rotation—it’s the embodiment of autumn in a bowl, bringing together savory ground beef, warming spices, and the subtle sweetness of fresh pumpkin in perfect harmony.
Why This Recipe is Awesome
This Fall Pumpkin and Beef Chili stands apart from standard chili recipes for several compelling reasons.
First, the addition of fresh pumpkin creates an extraordinary depth of flavor while adding velvety texture that ordinary chilis simply can’t match. The pumpkin doesn’t scream “I’m here!”—instead, it whispers notes of earthy sweetness that perfectly complement the robust beef and spices. What’s particularly brilliant about this recipe is its incredible nutritional profile.
The pumpkin doesn’t just taste good; it packs the chili with vitamin A, fiber, and antioxidants while reducing the calorie count compared to bean-heavy versions. Plus, this is a true one-pot wonder that actually improves overnight, making it perfect for meal prep or entertaining. Make it on Saturday, serve it for Sunday football, and enjoy even more complex flavors by Monday’s lunch.
Equipment needed: Large Dutch oven or heavy pot, chef’s knife, cutting board, wooden spoon, measuring cups and spoons
Fall Pumpkin and Beef Chili
Ingredients
- 2 lbs ground beef 80/20 lean-to-fat ratio for best flavor
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 2 cups fresh pumpkin peeled and cut into ½-inch cubes (can substitute butternut squash in a pinch)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 can 28 oz crushed tomatoes
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoons maple syrup optional but recommended
- 1 tablespoon unsweetened cocoa powder
- Salt and pepper to taste
- Optional toppings: sour cream shredded cheddar cheese, sliced green onions, crushed tortilla chips, diced avocado
Instructions
- Brown the beef in a large Dutch oven over medium-high heat, breaking it apart with a wooden spoon until no pink remains, about 7-8 minutes. Drain excess fat, leaving about 1 tablespoon in the pot for flavor. Transfer meat to a plate and set aside.
- Heat olive oil in the same pot over medium heat. Add diced onion and bell pepper, cooking until softened, about 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds more.
- Return beef to the pot and add all the spices: chili powder, cumin, oregano, smoked paprika, cinnamon, and cloves. Stir continuously for 1-2 minutes to toast the spices and enhance their flavors.
- Add the pumpkin cubes and stir to coat with the spice mixture. Cook for 3-4 minutes, allowing the pumpkin to slightly brown and develop flavor.
- Pour in the crushed tomatoes, diced tomatoes, both types of beans, beef broth, maple syrup (if using), and cocoa powder. Stir well to combine all ingredients thoroughly.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking.
- Remove the lid and continue simmering for an additional 15 minutes to thicken the chili to your desired consistency. The pumpkin should be tender but still hold its shape.
- Taste and adjust seasoning with salt, pepper, or additional spices as needed. Remember that flavors will continue to develop as the chili sits.
- Serve hot in bowls with your choice of toppings. A dollop of sour cream helps balance the heat, while cheese adds richness.
Notes
- For the best texture, look for sugar pumpkins (also called pie pumpkins) which are smaller and more flavorful than carving pumpkins.
- This chili tastes even better the next day after flavors have had time to meld, making it perfect for meal prep.
- For a thicker consistency, mash some of the pumpkin pieces against the side of the pot during the final 15 minutes of cooking.
- The cocoa powder doesn’t add chocolate flavor—it deepens the overall flavor profile and adds complexity.
- For a spicier version, add 1-2 diced jalapeños with the bell pepper or include 1/4 teaspoon cayenne pepper with the spices.
Calories & Nutritional Info
- Calories: Approximately 410 calories per serving (based on 8 servings)
- Protein: 28g per serving
- Carbohydrates: 32g per serving
- Fiber: 9g per serving
- Fat: 19g per serving
- Allergens: No major allergens if toppings are omitted
- Diet suitability: Gluten-free, dairy-free (without toppings)
Common Mistakes to Avoid
- Using carving pumpkins instead of cooking varieties—they’re stringy and watery with little flavor. Always choose sugar/pie pumpkins.
- Skipping the spice-toasting step—this crucial 1-2 minutes of cooking spices with the meat develops deep flavor foundations for the whole dish.
- Cutting pumpkin pieces too small—they’ll dissolve completely. Aim for ½-inch cubes to maintain some texture.
- Cooking at too high heat—gentle simmering allows flavors to meld without burning or reducing too quickly.
- Forgetting to taste before serving—chili often needs final seasoning adjustments as the flavors concentrate during cooking.
Alternatives & Substitutions
- For vegetarian version: Replace beef with an additional can of beans (pinto works well) and use vegetable broth instead of beef broth.
- No fresh pumpkin? Butternut squash provides similar texture and sweetness. In a pinch, use 1 cup canned pure pumpkin (not pie filling).
- Protein alternatives: Ground turkey or chicken works well for a lighter option, though you may need to add 1 tablespoon of oil when browning.
- For a Paleo/Whole30 version: Omit beans and maple syrup, add an extra cup of diced pumpkin and a diced sweet potato.
- Spice adjustments: If serving to spice-sensitive guests, start with half the chili powder and add more to taste.
- Low-carb option: Omit beans and maple syrup, double the beef, and add diced zucchini during the last 15 minutes of cooking.
FAQs
Can I make this chili in a slow cooker?
Absolutely! Brown the meat and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the beans during the last hour to prevent them from becoming mushy.
Is this chili spicy?
As written, this recipe has a mild to medium heat level.
The warmth comes more from the aromatic spices than actual heat. For spicier chili, add diced jalapeños or a pinch of cayenne pepper to taste.
Can I freeze this pumpkin chili?
Yes! This chili freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Leave a half-inch of space at the top for expansion. Thaw overnight in the refrigerator before reheating.
What’s the best way to cut and prepare fresh pumpkin?
Choose a small sugar pumpkin, cut it in half, scoop out seeds, and peel with a vegetable peeler. Then cut into cubes. To save time, many grocery stores sell pre-cut fresh pumpkin in the produce section during fall.
Why add cocoa powder to chili?
Cocoa powder adds depth and complexity without making the chili taste like chocolate. It’s a traditional ingredient in certain regional chilis (like Cincinnati-style) that balances the acidity of tomatoes and rounds out the flavor profile.
Final Thoughts
This Fall Pumpkin and Beef Chili isn’t just a meal—it’s an autumn experience in a bowl. The way the sweet pumpkin melds with savory beef and warming spices creates something truly magical that celebrates the season. Whether you’re gathering friends for game day or simply wanting to nourish your family with something hearty and wholesome, this chili delivers comfort and satisfaction with every spoonful.
