The BEST Pumpkin Chili (Prize-Winning Recipe!)

Introduction

Welcome to Sweet Emily, where we make baking simple for everyone! Today, we’re diving into a savory delight: our prize-winning Pumpkin Chili. This unique twist on a classic comfort food earned accolades at local cook-offs for its deep, complex flavor and incredibly hearty texture. It’s surprisingly easy to prepare, versatile, and perfect for a cozy fall evening or a comforting meal any time of year. Get ready to enjoy this exceptional Pumpkin Chili recipe.

Why You’ll Love This Pumpkin Chili

You’ll fall in love with this savory Pumpkin Chili for so many reasons.

• Effortless, simple preparation. This recipe is beginner-friendly and comes together quickly, perfect for busy parents and new cooks.
• Incredibly thick and hearty texture. The pumpkin puree naturally thickens the chili, creating a satisfying and rich consistency.
• Wholesome, nourishing ingredients. Packed with lean protein, vegetables, and beans, this hearty chili recipe is a truly nutritious meal.
• Research highlights the nutritional benefits of pumpkin puree, including its richness in vitamins, minerals, and antioxidants.
• Rich, balanced savory flavor. The subtle sweetness of pumpkin perfectly complements the robust chili spices, creating a well-rounded taste experience.
• Easily adaptable to dietary needs. You can effortlessly adjust this fall chili to be vegan, paleo, or cater to other preferences.
• Flavor improves overnight. Like many great stews, this Pumpkin Chili tastes even better the next day, making it ideal for meal prepping.

Ingredients

This incredible Pumpkin Chili starts with simple, wholesome ingredients you likely have on hand. Gather these items to create a truly memorable meal:

• 1/2 Tablespoon olive oil
• 1 pound lean ground beef
• 1 green bell pepper, diced
• 1 onion, diced
• 2 Tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/4-1/2 teaspoon chipotle chili powder 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
• 1 15 oz can black beans, drained
• 1/2-1 cup water or broth as desired
• Toppings: chopped cilantro, sliced green onions or snipped chives, sliced jalapeño, diced avocado, sour cream, yogurt, cheddar cheese, or dairy-free cheese, as desired.

Notes & Substitutions

Feel free to customize your savory pumpkin stew. For the protein, ground chicken, turkey, or pork work wonderfully in place of beef. Experiment with different beans like kidney or great northern for a varied texture. If using fresh pumpkin, roast and puree it yourself – just ensure it’s unseasoned, similar to canned puree. A cinnamon stick added during simmering offers a subtle, warm sweetness. Always taste and adjust salt, especially if using low-sodium canned goods.

Equipment

You only need a few basic kitchen items to make this delicious Pumpkin Chili. These tools ensure a smooth and simple cooking process.

• Large pot or Dutch oven: Ideal for browning meat and simmering the chili.
• Skillet: Necessary if you plan to use the slow cooker method for browning the beef.
• Slow cooker: An optional but convenient alternative for hands-off cooking.
• Standard kitchen utensils: Including a cutting board, knife, and stirring spoon.

Instructions

Let’s make this incredible Pumpkin Chili! Follow these easy, step-by-step instructions for a perfect pot every time.

1. Brown The Meat. In a large pot or Dutch oven, drizzle olive oil over medium heat. Add the ground beef and brown it for 5-7 minutes, breaking it apart with a spoon until it’s fully cooked through and no pink remains. This step builds a foundational flavor for your chili. Drain any excess fat from the pot for a leaner dish.
2. Add Veggies & Seasonings. Once the meat is browned, stir in the diced green bell pepper and onion. Cook them for 4-5 minutes, allowing them to soften slightly. Next, add all the dry seasonings: chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and optional chipotle chili powder. Sauté for another minute, letting the spices become fragrant and toast in the hot pan. This intensifies their flavor.
3. Add Pumpkin, Beans & Tomatoes. When the meat is cooked and the vegetables are tender, it’s time to introduce the stars of this Pumpkin Chili. Pour in the can of fire-roasted diced tomatoes (do not drain), the can of pumpkin puree (ensure it’s not pie filling), and both cans of drained pinto and black beans. Stir all the ingredients together thoroughly until everything is well combined. The mixture will appear quite thick at this stage, but don’t worry, we’re not done yet!
4. Simmer for Flavor. Reduce the heat to medium-low, then cover the pot and let the chili simmer gently for 30-40 minutes. Stir occasionally to prevent sticking and ensure even cooking. This simmering process is crucial; it allows all the flavors to meld and deepen, transforming individual ingredients into a harmonious and rich Pumpkin Chili. During this time, the pumpkin will fully integrate, giving the chili its signature creamy texture.
5. Adjust Consistency. As the chili simmers, check its consistency. If it’s too thick for your liking, gradually add 1/2 to 1 cup of water or broth, a little at a time, stirring after each addition. Continue adding until you reach your desired thickness. Remember, the longer it simmers, the more the flavors develop, so don’t rush this stage.
6. Garnish and Serve. Once your Pumpkin Chili has reached its peak flavor and consistency, it’s ready to be enjoyed. Ladle generous portions into bowls. Finish with a sprinkle of fresh chopped cilantro and any of your favorite chili toppings, like sour cream, shredded cheese, or diced avocado. Serve warm and savor every spoonful.
7. Store Leftovers. This hearty pumpkin recipe tastes even better the next day! Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it for up to 2 months.

Slow Cooker Instructions

Prefer a hands-off approach for your savory pumpkin stew? Our slow cooker method makes this Pumpkin Chili even easier.

1. Brown Beef. In a separate skillet, brown the ground beef in olive oil over medium heat until cooked through. Drain any fat. This step is important for flavor development.
2. Combine Ingredients. Transfer the browned beef to your slow cooker. Add all remaining ingredients from the list, including the diced bell pepper, onion, seasonings, fire-roasted tomatoes, pumpkin puree, and drained beans. Stir everything well to combine.
3. Cook. Cover and cook the chili on high for 3-4 hours or on low for 6-8 hours. The cooking time allows the flavors to truly meld.
4. Serve. Before serving, give the chili a good stir. Adjust consistency with a little water or broth if needed, then garnish and enjoy your effortless Pumpkin Chili.

Pro Tips & Troubleshooting

Mastering this Pumpkin Chili is simple with a few key tricks.

• Simmer for Deep Flavor: Don’t skip the simmering step! Allowing the chili to gently cook for at least 30-40 minutes lets the spices and pumpkin truly meld, creating a rich, complex taste. Rushing it will result in a less flavorful dish.
• Control Consistency Gradually: When adjusting the thickness, add water or broth slowly, about 1/4 cup at a time. This prevents thinning the chili too much and ensures you get your perfect desired texture.
• Boost Heat: For a spicier kick, increase the amount of chipotle chili powder. You can also stir in a dash of your favorite hot sauce or a pinch of cayenne pepper towards the end of cooking.
• Make Ahead: This savory pumpkin stew tastes even better after a day in the fridge. The flavors deepen, making it an excellent meal prep option.
• Avoid Overcooking: While simmering is good, overcooking can make the beans mushy. Stick to the suggested times, especially if using a slow cooker.

Serving Suggestions & Variations

This versatile Pumpkin Chili pairs beautifully with a variety of sides and toppings.

For a classic pairing, serve your chili with warm cornbread; consider a gluten-free cornbread recipe for those with dietary needs. Crunchy tortilla chips make an excellent side for dipping, or pair it with a fresh, crisp green salad for a lighter contrast.

Enhance each bowl with popular toppings: a dollop of cooling sour cream or plain Greek yogurt, a sprinkle of shredded cheddar cheese, or slices of creamy avocado. Other fantastic garnishes include freshly chopped green onions, snipped chives, or thinly sliced jalapeños for an extra kick.

To make a vegan pumpkin chili, simply omit the ground beef and add an extra can of beans (like kidney beans) or lentils, along with more vegetables such as diced zucchini or sweet potato. For a Paleo modification, replace the ground beef with lean ground turkey, omit the beans, and increase the amount of non-starchy vegetables like bell peppers, zucchini, or spinach. You can also add sweet potato chunks for extra heartiness.

Nutrition Information

This hearty Pumpkin Chili offers a satisfying and nutritious meal. Below is an estimated nutritional breakdown per serving. Please remember these values are approximations and can vary based on specific ingredients, brands, and serving sizes.

FAQ

Find quick answers to common questions about our delicious Pumpkin Chili.

• Q: Does this pumpkin chili taste like pumpkin pie?
  A: No, absolutely not! This savory pumpkin chili uses unseasoned pumpkin puree, lending a subtle earthy flavor and creamy texture, not sweetness.
• Q: Can I use fresh pumpkin instead of canned puree?
  A: Yes, you can! Roast and puree about 1.5-2 cups of fresh pumpkin for a similar consistency. Just ensure it’s plain, not seasoned.
• Q: How can I make this chili spicier?
  A: To add more heat, increase the chipotle chili powder or add a pinch of cayenne pepper. You can also include diced jalapeños with the bell pepper.
• Q: Is this recipe gluten-free and dairy-free?
  A: Yes, the base recipe is naturally gluten-free and dairy-free. Just be mindful of your toppings if you need to adhere to these dietary restrictions.
• Q: How do I store and freeze leftover pumpkin chili?
  A: Store cooled leftovers in an airtight container in the fridge for 3-4 days. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
• Q: Can I add other vegetables to this chili?
  A: Absolutely! Feel free to add diced carrots, celery, corn, or sweet potato during the simmering stage for extra nutrients and flavor.

Conclusion

We hope you’re excited to try this incredible, prize-winning Pumpkin Chili! It’s truly a testament to how simple ingredients can create deep, satisfying flavors. This recipe embodies Sweet Emily’s mission: making delicious meals easy and accessible for everyone, from busy parents to beginner cooks. Don’t miss out on this unique and comforting twist on a classic. Try making this savory pumpkin stew today, then share your experience, rate the recipe, and let us know what you think in the comments below!

The BEST Pumpkin Chili (Prize-Winning Recipe!)

This prize-winning pumpkin chili offers a hearty and flavorful experience, blending lean ground beef, robust seasonings, and a unique pumpkin twist. It's an ideal dish for a comforting meal, and its flavors deepen when made ahead.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 46 minutes mins

Total Time 1 hour hr 1 minute min

Servings 8 servings

Calories 380 kcal

Equipment

• Large pot or Dutch oven

Ingredients

  

Main Ingredients

• 1/2 Tablespoon olive oil
• 1 pound lean ground beef *
• 1 green bell pepper diced
• 1 onion diced
• 2 Tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4-1/2 teaspoon chipotle chili powder optional: for extra smokiness & heat
• 1 28 oz can fire-roasted diced tomatoes don't drain
• 1 15 oz can pumpkin puree NOT pie filling
• 1 15 oz can pinto beans drained
• 1 15 oz can black beans drained
• 1/2-1 cup water or broth as desired

Suggested Toppings

• chopped cilantro
• sliced green onions or snipped chives
• sliced jalapeno
• diced avocado
• sour cream
• yogurt
• cheddar cheese or dairy-free cheese

Instructions

 

Cooking Steps

• Brown ground beef in a large pot or Dutch oven with olive oil over medium heat for 5-7 minutes, until fully cooked.
• Add the diced bell pepper, onion, and all seasonings to the pot, then cook for 4-5 minutes to soften the vegetables.
• Stir in the undrained fire-roasted diced tomatoes, pumpkin puree, pinto beans, and black beans until combined.
• Cover and simmer the chili on medium-low heat for 30-40 minutes, stirring occasionally and adding water or broth as needed to achieve your desired consistency.
• Garnish with chopped cilantro and serve with your favorite chili toppings.
• Store leftover chili in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months; the flavor improves overnight.

Notes

This chili can be made in advance as the flavors develop even further overnight. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months.

David THomson

A 48-year-old contributing writer based in New York City. He is known for his insightful articles on American cuisine and food culture. With a lifelong passion for cooking and storytelling, David began his journey in the culinary world as a chef before transitioning to writing. He has contributed to various food magazines and blogs, sharing his experiences, recipes, and culinary tips, inspiring home cooks and food enthusiasts alike. Through his engaging writing style, David explores the rich tapestry of American cuisine, celebrating its diversity while encouraging readers to experiment in their own kitchens.