Description
Pumpkin Chili is a cozy, savory fall meal with tender beans, earthy pumpkin, and warm spices. It’s hearty, comforting, and simple for weeknight dinners.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 pound ground beef or turkey (optional)
1 can (15 oz) pumpkin purée (not pie mix)
1 can (14.5–15 oz) diced tomatoes with juices
3 tablespoons tomato paste
1 can (15 oz) black beans, drained
1 can (15 oz) kidney or pinto beans, drained
2–3 cups low-sodium broth (veg or chicken)
1–2 tablespoons chili powder
2 teaspoons ground cumin
1/2–1 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
Kosher salt + black pepper, to taste
Instructions
1. Warm a Dutch oven over medium-high heat. Add oil, onion, bell pepper, and a pinch of salt; sauté 4–5 minutes.
2. Add garlic and cook 30 seconds. Add meat if using; cook until browned and drain excess fat.
3. Stir in chili powder, cumin, smoked paprika, cinnamon, salt, and pepper; toast 30–60 seconds.
4. Add pumpkin purée, tomato paste, diced tomatoes, beans, and 2 cups broth; bring to a simmer.
5. Reduce heat to medium-low; simmer 20–30 minutes, stirring occasionally. Add more broth if needed.
6. Taste and adjust seasoning; optionally add apple cider vinegar or brown sugar for depth.
7. Rest 10 minutes off heat, then serve with favorite toppings.
Notes
Brown meat well for deep flavor.
Use fresh chili powder for bold taste.
Start thicker than desired; pumpkin loosens as it simmers.
Layer acidity and sweetness with tomatoes and pumpkin.
Rest overnight for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 9
- Protein: 20
- Cholesterol: 35