Easy Pumpkin Chili

This easy pumpkin chili brings warmth and comfort in a bowl with a clever twist of pumpkin purée that adds moisture and subtle sweetness without overpowering the savory flavors. It’s a great weeknight meal that feels hearty but stays light, filled with fiberrich beans and spices that brighten each bite.

I first cooked this chili on a chilly autumn evening and loved how the pumpkin helped keep it creamy without any cream. Now it’s become a seasonal favorite that everyone requests when the weather cools down.

Ingredients

• Garlic: Two cloves of garlic known for their aromatic flavor and health benefits
• Onion: One yellow onion offers a sweet, savory base select firm onions without soft spots
• Olive oil: Two tablespoons olive oil for sautéing providing richness and better absorption of spices
• Ground beef: One pound ground beef as the protein backbone lean options keep it healthier
• Kidney beans: One 15ounce can kidney beans drained for fiber, protein, and texture
• Black beans: One 15ounce can black beans drained which add earthiness and complement the kidney beans
• Diced tomatoes: One 15ounce can petite diced tomatoes with juice to bring acidity and brightness
• Pumpkin purée: One 15ounce can pumpkin purée adds moisture, natural sweetness, and nutrients use pure pumpkin, not pie filling
• Tomato paste: Half a 6ounce can tomato paste (approximately five tablespoons) concentrates tomato flavor
• Water: Two cups water to create the chili broth
• Chili seasoning: Comprises one tablespoon chili powder, half teaspoon smoked paprika for subtle smokiness, one teaspoon ground cumin for earthiness, quarter teaspoon garlic powder, half teaspoon onion powder, quarter teaspoon freshly cracked black pepper for heat, and one teaspoon salt to enhance all flavors

Instructions

Sauté the Aromatics:

Mince the garlic and dice the onion finely. Heat two tablespoons of olive oil in a large pot over medium heat. Add the garlic and onions. Cook gently, stirring often, for about five minutes until the onions soften and become translucent. This step builds a flavorful foundation for the chili.

Brown the Beef:

Add the ground beef to the pot. Break it up with a wooden spoon and cook until no longer pink and browned throughout. This intensifies the meaty flavor and ensures the chili has a hearty texture.

Combine Ingredients:

Drain the kidney and black beans well and add them to the pot along with the diced tomatoes with their juices. Stir in the pumpkin purée, tomato paste, and two cups of water. Sprinkle in all the chili seasoning components and stir everything together thoroughly to distribute the flavors evenly.

Simmer the Chili:

Cover the pot with a lid and bring the mixture up to a gentle simmer. Let it cook for about 30 minutes while stirring occasionally to prevent sticking. This slow simmer allows the flavors to meld beautifully and the chili to thicken slightly.

Adjust Seasoning and Serve:

Taste the chili and add more salt if it needs a flavor boost. Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or crunchy tortilla chips to add texture and extra layers of flavor.

My favorite ingredient here is definitely the pumpkin purée. It adds a creamy texture and subtle sweetness that balances the spice without overwhelming the chili’s character. I remember my first batch I made for a family dinner and everyone was surprised by how much they loved the gentle pumpkin backdrop to the classic chili flavors.

Storage Tips

Cool the chili completely before storing. Keep it in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave with a splash of water if it has thickened too much.

Ingredient Substitutions

Ground turkey or chicken can replace the beef for a lighter version. Use canned pinto or navy beans instead of kidney and black beans if preferred. Pumpkin purée can be swapped with butternut squash purée for a slightly different but tasty twist.

Serving Suggestions

Serve with warm cornbread, over baked potatoes, or spooned into soft tacos for a fun variation. Garnish with avocado slices, fresh cilantro, or a squeeze of lime for brightness.

This pumpkin chili is creamy, comforting, and easy to make. It freezes well for quick meals and shines with simple toppings.

Common Questions About Recipes

→ Can I make this dish vegetarian?

Yes, replace the ground beef with extra beans or a plant-based protein to keep it hearty and satisfying.

→ What spices are used for seasoning?

The blend includes chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt for a balanced, savory flavor.

→ How long should the chili simmer?

Simmer the mixture for about 30 minutes to allow flavors to meld and the ingredients to soften perfectly.

→ Can I prepare this dish ahead of time?

Absolutely. It tastes even better the next day after flavors have had time to develop in the refrigerator.

→ What toppings work best with this dish?

Try cheese, sour cream, green onions, or tortilla chips to add texture and creamy or crunchy contrasts.