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A cozy bowl of hearty pumpkin chili garnished with fresh cilantro, a spoon, and a side of cornbread.
Emily Carter

Hearty Pumpkin Chili

A comforting and budget-friendly pumpkin chili recipe featuring ground beef, beans, and warm spices, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • ½ Tablespoon olive oil
  • 1 pound lean ground beef
  • 1 green bell pepper diced
  • 1 onion diced
  • 2 Tablespoons chili powder
  • 1 ½ teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1/4-1/2 teaspoon chipotle chili powder optional, for extra smokiness & heat
  • 1 28 oz can fire-roasted diced tomatoes do not drain
  • 1 15 oz can pumpkin puree NOT pie filling
  • 1 15 oz can pinto beans drained and rinsed
  • 1 15 oz can black beans drained and rinsed
  • 1/2-1 cup water or broth as desired
  • fresh cilantro chopped, for garnish

Equipment

  • 1 Large pot or Dutch oven
  • 1 wooden spoon
  • 1 Measuring cups and spoons

Method
 

  1. In a large pot or Dutch oven, brown the ground beef in olive oil over medium heat for 5-7 minutes, breaking it up with a spoon, until cooked through and no pink remains. Drain any excess fat.
  2. Add the diced green bell pepper and onion to the pot with the cooked beef. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
  3. Stir in the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and optional chipotle chili powder. Cook for 1 minute, stirring constantly, until aromatic.
  4. Add the undrained fire-roasted diced tomatoes, pumpkin puree, and drained and rinsed pinto and black beans to the pot. Stir well to combine all ingredients.
  5. Reduce the heat to medium-low, cover the pot, and simmer for 30-40 minutes, stirring occasionally. This allows the flavors to meld and deepen.
  6. If the chili is too thick, add 1/2 to 1 cup of water or broth (or more) until it reaches your desired consistency.
  7. Serve hot, garnished with fresh chopped cilantro and your favorite chili toppings.

Notes

Store leftover chili in an airtight container in the refrigerator for 3-4 days. It freezes well for up to 2 months; thaw in the fridge and reheat gently.
For a spicier chili, increase the amount of chipotle chili powder or add a pinch of cayenne pepper.
Always use 100% pure pumpkin puree, not pumpkin pie filling, for savory dishes.