Print

Pumpkin Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This pumpkin chili is a cozy, flavorful twist on the classic. It’s made with ground meat, beans, tomatoes, and pumpkin puree for extra richness and a hint of sweetness. Perfectly spiced and loaded with fiber and protein, it’s a satisfying one-pot meal you’ll want all season long.

Ingredients

Scale

  • 1 lb ground beef or ground turkey

  • 1 tbsp olive oil (if using lean meat)

  • 1 small onion, diced

  • 1 bell pepper, chopped

  • 3 cloves garlic, minced

  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)

  • 1 (14.5 oz) can diced tomatoes

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 (15 oz) can kidney beans, drained and rinsed

  • 1 1/2 cups chicken or beef broth

  • 2 tbsp chili powder

  • 1 tsp ground cumin

  • 1/2 tsp smoked paprika

  • 1/2 tsp cinnamon (optional, for warmth)

  • Salt and pepper, to taste

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and bell pepper, and cook until softened, about 5 minutes.

  2. Add the ground meat and cook until browned, breaking it up as it cooks. Drain excess fat if needed.

  3. Stir in garlic, chili powder, cumin, paprika, cinnamon (if using), salt, and pepper. Cook for 1–2 minutes until fragrant.

  4. Add pumpkin puree, diced tomatoes, beans, and broth. Stir until everything is well combined.

  5. Bring to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally.

  6. Taste and adjust seasonings as needed.

  7. Serve hot with your favorite toppings: sour cream, shredded cheese, green onions, or tortilla chips.

Notes

  • Make it vegetarian by skipping the meat and adding more beans or lentils.

  • Leftovers taste even better the next day!

  • Freezes well for up to 3 months.

Find it online: https://ukfinda.com/pumpkin-chili/