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Warm Up Your Autumn with Hearty Fall Pumpkin and Beef Chili

Fall Pumpkin and Beef Chili

This hearty Fall Pumpkin and Beef Chili combines ground beef, fresh pumpkin, tomatoes, and warming spices in a rich, satisfying one-pot meal that perfectly captures autumn’s essence. The subtle sweetness of pumpkin balances the savory depth, creating an unforgettable seasonal comfort food.
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Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 Portions

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.