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Easy Pumpkin Chili

Easy Pumpkin Chili

This hearty Easy Pumpkin Chili combines savory ground meat, beans, and vegetables with the unexpected creaminess of pumpkin puree. Warming spices and a hint of sweetness create the ultimate fall comfort food that’s both satisfying and nutritious.
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Total Time 45 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 1 pound ground beef turkey, or plant-based meat substitute
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 1 can 15 oz pumpkin puree (not pie filling)
  • 1 can 14.5 oz diced tomatoes
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 2 cups vegetable or beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon oregano
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 tablespoon maple syrup or brown sugar
  • Salt and pepper to taste
  • Optional toppings: sour cream shredded cheese, diced avocado, fresh cilantro, toasted pumpkin seeds

Instructions
 

  • Brown the meat in a large pot or Dutch oven over medium-high heat, breaking it apart with a wooden spoon until no longer pink, about 5-7 minutes. If using plant-based meat, follow package instructions for best results.
  • Add the onion and bell pepper to the pot and sauté until softened, about 4-5 minutes. Add the garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  • Stir in all the spices (chili powder, cumin, pumpkin pie spice, oregano, cinnamon, and cayenne) and cook for 1 minute to toast the spices and release their flavors.
  • Add the pumpkin puree and stir well to combine with the meat and vegetable mixture. The pumpkin should coat everything evenly.
  • Pour in the diced tomatoes with their juice and broth, stirring to combine. Then add both types of beans and the maple syrup or brown sugar.
  • Bring the chili to a simmer, then reduce heat to low. Cover and cook for 20-30 minutes, stirring occasionally to prevent sticking.
  • Taste and adjust seasonings as needed, adding salt, pepper, or more spices to suit your preference. If the chili is too thick, add a bit more broth; if too thin, simmer uncovered for a few more minutes.
  • Serve hot in bowls with your choice of toppings. A dollop of sour cream and sprinkle of toasted pumpkin seeds creates the perfect fall presentation.

Notes

  • The flavor deepens overnight, making this chili perfect for making ahead – just reheat gently on the stove or in a slow cooker.
  • For a vegetarian version, simply omit the meat and add an extra can of beans or 1 cup of bulgur wheat for texture.
  • Fresh pumpkin can be substituted for canned: cook and puree about 2 cups of fresh pumpkin flesh.
  • The sweetness from the pumpkin and touch of maple syrup balances the heat – don’t skip it even if you prefer savory dishes.
  • Freeze portions in airtight containers for up to 3 months for quick weeknight meals.